抄録
Miso paste samples were prepared from five kinds of commercial miso with the addition of sugar and water.
The difference in degree of browning between before and after heating the paste that had been prepared with barley miso B was the greatest. However, the color difference between miso B and miso paste B was the least, while that of D was the greatest. The value of storage modulus G' for each miso paste was less than that of the corresponding miso, this reduction being particularly marked with miso A and C.
The antioxidative activity toward linoleic acid of each paste was higher than the original miso, that of miso paste A being the highest. The antioxidative activity toward linolenic acid was highest for miso paste B. The correlation coefficient obtained from the difference before and after heating of the antioxidative activity toward linolenic acid and of the browning degree was 0.8329, but this was not significant. The rate constant of miso paste D at various heating temperature tended to be high, while the activation energy of miso paste A was the highest and that of miso paste B was the lowest.
