みその香気吸着性について（第2報） : みそ不溶性成分の化学的組成と香気吸着性

概要

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To study the adsorption activities for flavor compounds of the water insoluble material prepared from miso (fermented soybean paste), chemical compositions of the material were determined by proximate analyses, thin-layer and gas-liquid chromatographies. The freeze-dried material consisted of 31.7% protein, 30.7% fat, 13.9% saccharide, 14.0% fiber, 0.8% ash and 8.9% water. The material had higher percentages of protein, fat and fiber, but lower percentages of saccharide and ash in comparison with the starting material, miso, caluculated on a dry basis. The lipid composition in the water insoluble material was similar to that of the corresponding miso. About one half of the proteins were insoluble and most of the rest were soluble in 0.2n NaOH solution. The amino acid composition was almost similar to that of the miso. The carbohydrates were composed of 55% cellulose, 31% hemicellulose and others. The fibrous carbohydrates were concentrated as a result of removal of water soluble carbohydrates from miso.
日本家政学会の論文