Re: Sunflower Refried beans

[Guest guest]

Persian wrote:

> HI Suzi!

>

> On Wed, Jan 19, 2005 at 04:47:04 -0800, suzi wrote:

> >

> >

> > There are two methods for making miso paste: traditional and

> commercial. The traditional

> method ages the miso paste in large wooden fermentation casks at the

> temperature of the

> environment. Traditional manufacturers use whole ingredients and

> natural sea salt and

> tend to allow their miso to age for at least six months. The

> commercial process of making

> miso paste accelerates temperature-controlled fermentation in plastic

> or stainless steel

> --

>

> Yes I saw this on google as well, however do you know that the

> soybeans are used raw?

> Maybe some are and some aren't but I bet it is not going to tell you

> on the label?

> As far I can see on the web there is cooked stuff in all of it ! ??

> ---------------

>

> I found this bit

>

> http://www.whfoods.com/genpage.php?tname=foodspice & dbid=114

> <http://www.whfoods.com/genpage.php?tname=foodspice & dbid=114>

> Miso is a soy paste that is created by innoculating trays of rice with

> the vitamin B-12

> synthesizing bacteria, Aspergillus oryzae, then mixing in a ground

> preparation of cooked

> soybeans and salt, and letting the mixture ferment for several days

> before grinding it

> into a paste with a nut butter consistency. Because it is fermented

>

> and this

> http://www.soya.be/make-miso.php

>

> Traditional Japanese miso production

> In Japan miso was traditionally produced in small miso shops. Each

> miso shop used its own

> unique process and has its own secrets. Before one can make miso he

> needs to be educated by

> a miso master during several years. Typical for these miso shops is

> that the soybeans are

> cooked in containers on open fires, that miso is fermented in wooden

> vats and that no motorized

> equipment is used. These days

>

> and this

> http://www.vitacost.com/science/hn/Food_Guide/Miso.htm

>

> Miso is a soybean paste that has been a mainstay of Japanese cooking

> for hundreds of years.

> Miso is made by mixing cooked soybeans, salt, a grain (usually barley

> or rice), and a starter

> (fermenting agent) called koji. The process and ingredients vary

> somewhat among different

> types of miso.

>

> and this

> http://koyofoods.com/miso/miso.html - a very interesting miso page

> Fermentation Process

>

> Miso's fundamental qualities are brought forth through a long and slow

> process of fermentation

> and aging. Fermentation is perfected step by step in the aging

> process, but starts right after

> the accurately prepared ingredients are mixed together. The

> traditional production methods

> include cooking of a grain - rice or barley - by steam and its

> subsequent inoculation with

> mold spores (or koji seeds) of genus Aspergillus orizae.

>

> The cooked grain is allowed to rest in a special room, the koji-room,

> to permit the growing

> of fine and resilient hair-like threads: the mycelium, which holds

> together the grains and

> releases a subtle peculiar smell similar to that of natural yeast. At

> this point other

> ingredients, namely cooked soybeans, salt and a small amount of water

> are mixed with the grain

> koji. The mixture of soybeans, grain koji, salt and water, stored in

> large cedar-wood kegs,

> and pressed down by a wooden lid loaded with stones, starts slowly to

> ferment. The mold cause

> enzymes to be released and they in turn stimulate the fermentation

> process which is responsible

> for the breaking down of starches into simple sugars, of proteins into

> amino-acids, and also

> promoting many other biological processes, eventually yielding at the

> end a fine macrobiotic

> product.

>

> Persian

> --

========================

Because of the phytates in soybeans they must be cooked and then

fermented before they can be used for anything. This is the only way of

removing the phytates. Otherwise, the phytates will bind with the

minerals in your body and not allow absorption of them, causing you all

kinds of grief.

--

Peace, love and light,

Don " Quai " Eitner

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

--

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[Guest guest]

HI Suzi!

On Wed, Jan 19, 2005 at 04:47:04 -0800, suzi wrote:

>

>

> There are two methods for making miso paste: traditional and commercial. The

traditional

method ages the miso paste in large wooden fermentation casks at the temperature

of the

environment. Traditional manufacturers use whole ingredients and natural sea

salt and

tend to allow their miso to age for at least six months. The commercial process

of making

miso paste accelerates temperature-controlled fermentation in plastic or

stainless steel

--

Yes I saw this on google as well, however do you know that the soybeans are used

raw?

Maybe some are and some aren't but I bet it is not going to tell you on the

label?

As far I can see on the web there is cooked stuff in all of it ! ??

---------------

I found this bit

http://www.whfoods.com/genpage.php?tname=foodspice & dbid=114

Miso is a soy paste that is created by innoculating trays of rice with the

vitamin B-12

synthesizing bacteria, Aspergillus oryzae, then mixing in a ground preparation

of cooked

soybeans and salt, and letting the mixture ferment for several days before

grinding it

into a paste with a nut butter consistency. Because it is fermented

and this

http://www.soya.be/make-miso.php

Traditional Japanese miso production

In Japan miso was traditionally produced in small miso shops. Each miso shop

used its own

unique process and has its own secrets. Before one can make miso he needs to be

educated by

a miso master during several years. Typical for these miso shops is that the

soybeans are

cooked in containers on open fires, that miso is fermented in wooden vats and

that no motorized

equipment is used. These days

and this

http://www.vitacost.com/science/hn/Food_Guide/Miso.htm

Miso is a soybean paste that has been a mainstay of Japanese cooking for

hundreds of years.

Miso is made by mixing cooked soybeans, salt, a grain (usually barley or rice),

and a starter

(fermenting agent) called koji. The process and ingredients vary somewhat among

different

types of miso.

and this

http://koyofoods.com/miso/miso.html - a very interesting miso page

Fermentation Process

Miso's fundamental qualities are brought forth through a long and slow process

of fermentation

and aging. Fermentation is perfected step by step in the aging process, but

starts right after

the accurately prepared ingredients are mixed together. The traditional

production methods

include cooking of a grain - rice or barley - by steam and its subsequent

inoculation with

mold spores (or koji seeds) of genus Aspergillus orizae.

The cooked grain is allowed to rest in a special room, the koji-room, to permit

the growing

of fine and resilient hair-like threads: the mycelium, which holds together the

grains and

releases a subtle peculiar smell similar to that of natural yeast. At this

point other

ingredients, namely cooked soybeans, salt and a small amount of water are mixed

with the grain

koji. The mixture of soybeans, grain koji, salt and water, stored in large

cedar-wood kegs,

and pressed down by a wooden lid loaded with stones, starts slowly to ferment.

The mold cause

enzymes to be released and they in turn stimulate the fermentation process which

is responsible

for the breaking down of starches into simple sugars, of proteins into

amino-acids, and also

promoting many other biological processes, eventually yielding at the end a fine

macrobiotic

product.

Persian

--

" We have enslaved the rest of the animal creation

and have treated our distant cousins in fur and feather so badly that,

beyond doubt, if they were able to formulate a religion, they would

depict the devil in human form " - Ralph Inge

" The human body has no more need for cows' milk than it does for dogs' milk,

horses' milk or giraffes' milk. " ~ Klapper, M.D.

Only when the last tree has died

and the last river has been poisoned

and the last fish has been caught

will we realise we cannot eat money. - Cree Indian saying