On the change of temperature and chemical analysis of quick ripenning goods-(miso)

Abstract

1. The goods (-miso) made out of defatted soy-beans through the usual extraction process, expellerpress method (once) and through low temperature-press method (50%) and usual extraction process (50%), most ferment between 15 and 20 days from those time miso-making.
2. The goods made out ot non-defatted soy-beans and those made out of defatted soy-beans through low-temperature-press ripened later than others.
3. In the results of chemical analysis and functional testing, protein in goods made out of defatted soy-beans through the usual extraction process resolved comparatively foster and those taste was good in about one or two months ripe. After about two months the goods made out of defatted soy-beans through low temperature-press method (50%) and usual extraction process (50%) was next. Finished goods made out of non- defatted soy-beans and those made out of defatted soy-beans through low temperature-press didn't ripen sufficiently. The goods made out of defatted soy-beans through expeller press method (once) was always inferior, as made out by unsuitable method for the treatment thereof.
4. In conclusions, no difference could easily be observed between those goods made out of nondefatted soy-beans or defatted soy-beans.