Abstract
The eighteen kinds of amino acid of soybean “Miso”(fermented soybean paste) were observed on three kinds of sample differing in the material soybean and in the conditions of ripening [(l)“Miso” made from whole soybean, warmed ripening, (2) natural ripening, and (3), from defatted soybean, warmed ripening].(I) total amino acids (acid or alkali hydrolysates) and (II) free base (lactic acid bacteria available, in water eluted fraction) were determined, where the microbiological assay techniques were employed throughout the study. The general components were shown in Table 1 (each % raw material), and the results of amino acids in Table 2 (each % protein computed from total nitrogen being multiplied by 5.71), the numbers in blackets in this summary being in coincidence to those in the Tables. Throughout the samples conducted, arginine, cystine and lysine [(I) in Table 2] gave inferior values in comparison with those of soybean [(4) in Table 2] and those appearing in the existing literatures. The rate of liberation (values of free base % total)((III) in Table 2) varied in each amino acid, where proline, methionine and arginine showed higher rate (more than 50%) and cystine markedly low (less than 10%). The necessity of further studies regarding the soybean preparation and “Miso” ripening was emphasized.
