甘藷カロチンの安定度に關する研究(第3報) : カロチン藷によるカロチン強化味噌について

概要

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Brewing of carotene enriched miso with carotene-sweet potato was made on a trial and, at the same time, several substances such as Ca-lactate, NaCl, barley-germ oil, dephenyl amine and steamed yeast were added to it, in ordr to examine the effect of these materials on the carotene retention during its ripening period.Of the materials tested, only diphenyl amine had the stabilizing effect and, on the other hand, carotene retention in control was almost equal to the case of dipnenyl amine where it remained more than 90% after 70 days.We believe that it is one of the most suitable methods to use carotene-sweet potato for the manufacture of carotene enriched miso, since the carotene content in control is scarecely reduced even though no effective material is added.
公益社団法人日本生物工学会の論文
1952-04-15