Production of Sendai Miso with Rich Isoflavone Aglycones

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  • イソフラボンアグリコンが豊富な仙台味噌を目指して
  • 地域食品研究のエクセレンス(第22回)イソフラボンアグリコンが豊富な仙台味噌を目指して
  • チイキ ショクヒン ケンキュウ ノ エクセレンス(ダイ22カイ)イソフラボンアグリコン ガ ホウフ ナ センダイ ミソ オ メザシテ

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Abstract

<p>In this study, processing conditions for hydrolyzing isoflavone glycoside derived from soybean were examined for miso production. The result showed that the amount of isoflavone aglycones in Miso was related to β-glucosidase activity in Koji measured with isoflavone glycosides (genistin) as the substrate, but it was not related to the enzyme activity determined using a synthetic substrate, p-nitrophenyl-β-D-glucopyranoside. In a large-scale production test at four brewing companies, the amount of isoflavone aglycones in miso increased when using Koji made from Tane-koji (Koji mold spore), which was bred and selected specifically to produce β-glucosidease. For further improvement, it is necessary to investigate factors other than β-glucosidase and to determine optimal conditions.</p>

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