{"id":19452,"date":"2017-10-21T14:08:36","date_gmt":"2017-10-21T12:08:36","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=19452\/"},"modified":"2017-10-21T14:08:36","modified_gmt":"2017-10-21T12:08:36","slug":"delicios-menjar-fermentat-miso","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/10\/21\/delicios-menjar-fermentat-miso\/","title":{"rendered":"Delici\u00f3s menjar fermentat: MISO"},"content":{"rendered":"<p>El menjar fermentat est\u00e0 de moda. Per\u00f2, com funciona la fermentaci\u00f3?, i, quins \u00a0productes fermentats has de tenir realment a la teva cuina? Definitivament, el <strong>miso <\/strong>n\u2019\u00e9s un d&#8217;ells.<br \/>\n<!--more--><\/p>\n<h3>Qu\u00e8 \u00e9s la fermentaci\u00f3?<\/h3>\n<p>La fermentaci\u00f3 \u00e9s un tipus d&#8217;activitat duta a terme per certs microorganismes, com bacteris, floridures o llevats, amb la intenci\u00f3 de canviar el seu sabor, olor, textura, digestibilitat i vida \u00fatil. Els japonesos han fermentat durant segles i s\u00f3n aut\u00e8ntics experts en la conservaci\u00f3 del menjar i en la creaci\u00f3 de sabors \u00fanics. Ells fan servir el <strong>fong koji<\/strong> com a iniciador de la fermentaci\u00f3, el qual trenca les prote\u00efnes i sucres complexos, donant-nos amino\u00e0cids m\u00e9s simples, com l&#8217;\u00e0cid glut\u00e0mic el qual d\u00f3na el caracter\u00edstic sabor <strong>umami<\/strong>.<\/p>\n<h3>Aut\u00e8ntic proc\u00e9s de producci\u00f3<\/h3>\n<p>El <strong>miso <\/strong>\u00e9s un delici\u00f3s condiment japon\u00e8s, elaborat a partir de mongetes de soja fermentades amb koji i depenent de la varietat, tamb\u00e9 combinat amb arr\u00f2s integral fermentat, arr\u00f2s blanc o ordi. El color del miso ens d\u00f3na informaci\u00f3 sobre el temps que ha estat fermentant i de la intensitat del seu sabor. Com m\u00e9s fosc, m\u00e9s temps fermentant i un sabor m\u00e9s fort.<\/p>\n<h3>Com s&#8217;elabora el miso?<\/h3>\n<p>El proc\u00e9s de producci\u00f3 es pot dividir en tres etapes: la primera, l&#8217;activaci\u00f3 de la fermentaci\u00f3. Per a aix\u00f2 s&#8217;usa una mat\u00e8ria primera pr\u00e8viament cuita al vapor (arr\u00f2s, mongetes de soja o ordi). Posteriorment es barreja amb koji i fermenta durant 3 dies. La segona etapa seria el barrejat, on se li afegeix mongetes de soja cuites i sal marina. I finalment la fermentaci\u00f3 que pot ser de fins a m\u00e9s de 18 mesos, depenent del tipus de miso. La barreja es col\u00b7loca en uns barrils de fusta de cedre de 100 anys d&#8217;antiguitat on continua madurant.<\/p>\n<p>Aquests barrils de cedre no nom\u00e9s s\u00f3n el lloc on continua la fermentaci\u00f3, sin\u00f3 que tamb\u00e9 li confereixen l&#8217;aut\u00e8ntic i caracter\u00edstic sabor al miso. Un altre factor important durant el proc\u00e9s de fermentaci\u00f3 \u00e9s la temperatura ambient. Una bona temperatura, garanteix un miso amb un sabor m\u00e9s fort i nutritiu. No se li afegeix res m\u00e9s, ni s&#8217;accelera el proc\u00e9s de fermentaci\u00f3. El miso et permet experimentar el Jap\u00f3 aut\u00e8ntic i gaudir de deliciosos sabors!<\/p>\n<h3>Com es fa servir el miso?<\/h3>\n<p>Al Jap\u00f3, s&#8217;empra principalment en <strong>sopes<\/strong>, juntament amb algues i verdures. Tamb\u00e9 per donar-li sabor a <strong>salses, adobs i guisats<\/strong>, fins i tot en <strong>plats dol\u00e7os<\/strong>. El miso \u00e9s el substitut saludable dels cubs de brou europeus.<\/p>\n<blockquote><p>Amb el miso, les possibilitats s\u00f3n infinites!<\/p><\/blockquote>\n<p><strong>Autor:<\/strong>\u00a0Peter Jacobs, Managing director TerraSana,<strong>\u00a0<\/strong><a href=\"http:\/\/www.terrasana.nl\" target=\"_blank\" rel=\"noopener\">www.terrasana.nl<\/a><\/p>\n<p><strong><em>Bio Eco Actual<\/em><\/strong><em>, informatiu mensual gratu\u00eft impr\u00e8s i digital 100% ecol\u00f2gic<\/em><em><br \/>\n<\/em><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/09\/bioecoactual_octubre_17_cat.pdf\" target=\"_blank\" rel=\"noopener\"><strong>Bio Eco Actual Octubre 2017<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El menjar fermentat est&agrave; de moda. Per&ograve;, com funciona la fermentaci&oacute;?, i, quins &nbsp;productes fermentats has de tenir realment a la teva cuina? Definitivament, el miso n&rsquo;&eacute;s un d&rsquo;ells.<\/p>\n","protected":false},"author":1,"featured_media":19450,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7171],"tags":[],"class_list":["post-19452","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-superaliments"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Delici\u00f3s menjar fermentat: MISO - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2017\/10\/21\/delicios-menjar-fermentat-miso\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delici\u00f3s menjar fermentat: MISO\" \/>\n<meta property=\"og:description\" content=\"El menjar fermentat est&agrave; de moda. 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