Abstract
"Nagomimaru" is one of the improved varieties of soybeans which have a less allergenic property. This study deals with quantitative analysis of isoflavones and fatty acids contained in "Nagomimaru" and a sensory evaluation of miso made from "Nagomimaru".
Fatty acids and isoflavones were quantified by GC-MS and HPLC, respectively. Grades of color, flavor and taste of miso were evaluated by a sensory test of miso soup.
Crude lipid and oleic and palmitic acids contents in "Nagomimaru" were slightly lower than those in "Tachinagaha" which is one of common soybeans and is the maternal line of "Nagomimaru". There was no significant difference in isoflavone content between "Nagomimaru" and "Tachinagaha". The results from the sensory test showed that miso made from "Nagomimaru" was rather superior to common miso. These findings indicated that miso made from "Nagomimaru" could be useful as a food material for soybeans allergy sufferers.
