Abstract
One bowl each of miso soup was prepared by 8 different mashing methods. Mashing with warm water took less time than mashig with cold water. Although mashing by Complex and laborious method took longer time, it gave good resuls. When each kind of miso soup was filtrated with gauze mashing with warm water left more residue than with cold water and mashing by simple methods left a large amount of residue. The amount of residue decreased by boiling to a large extent. This may be attributed to the dissolution of miso during boiling. Comparing the rate of precipitation by the thickness of the supernatant liquid, it was found that the rate of precipitation of miso soup mashed with warm water was higher than with cold water. As long time is required to boil, both the rate of precipitation and the amount of residue showed a tendency to decrease. The faults resulting from rough mashing can be cancelled to some extent through boiling, but it is necessary to pay attention on the effect of boiling about taste.
