Abstract
The effect of miso soup preparation methods on the soup's particle size distribution was examined with 4 kinds of representative miso, namely, red salty chunky, Akadashi smooth, red salty smooth and light-yellowish salty smooth miso.
After passing miso through the strainer (diameter 10.5 cm, depth 8.0 cm, aperture size 1 × 1mm), water insoluble materials remained on it were measured,47-68% of this insolubles were proved to be soybean seed-coat and the rest was the residual debris of rice and soybean. The amounts of this insolubles were decreased by the rubbing them with ladle and strainer in hot water and also by the boiling them for 3 minutes.
The decreases of water insolubles remained on the strainer and also of particles of over 0.149mm after these rubbing and boiling procedures were larger in 2 kinds of red salty miso than these in Akadashi and light-yellowish salty smooth miso. This fact showed the effect of home electric mixer to make particles smaller.
The effects of the removal of soybean seed coat and also the crushing the residual debris of rice and soybeans in miso by the strainer procedure on the sensory evaluation were discussed.
