Abstract
The stability of thiamine in enriched soy-sauce by cooking was examined.
About 10% loss of thiamine was recognized when enriched soy-siuse alone was boiledfor30 minutes, but there was no loss for diluted soy-sauce by boiling.
Above 95% of thiamine in enriched soy-sauce which was used for cooking of potato, Japanese radish, meat of skipjack and sea-bream, and half-dried strips of skipjack was recovered.
It was concluded that there was no loss of thiamine in enriched soy-sauce by the usualcooking.
