Components in "Kibi", the by-products in the manufacturing process of soybean miso

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  • 豆味噌醸造副産物「キビ」の成分研究
  • マメ ミソ ジョウゾウ フクサンブツ 「 キビ 」 ノ セイブン ケンキュウ

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"Kibi" is a yellowish white grain, obtained as a by-product of the soybean miso (so called Hatcho Miso) manufacturing process. Usually, "Kibi" is discarded as waste before shipping to market. The component of "Kibi" had been unknown for a long time. As "Kibi" was generated during ripening of soybeans those containing various nutrients, such as protein, fat and vitamins, we attempted to elucidate the components of the "Kibi", expecting of effective utilization of "Kibi" at a viewpoint of food pharmaceutical. We isolated two isoflavones: daidzein and genistein, and six amino acids: leucine, isoleucine, phenylalanine, pyroglutamic acid, proline and valine, from "Kibi". As several amino acids were isolated, "Kibi" was subjected to the amino acid analysis, and "Kibi" was found to be containing 43.55% leucine, 18.58% isoleucine, 5.24% methionine, 4.23% valine and 3.71% phenylalanine. These results showed that "Kibi" was grains of amino acids mainly containing branched ones which was absorbing isoflavones.

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