Abstract
Most of soybean paste “Miso”, one of daily protein sources by farm families, are home made andh ave diverse qualities depending on combination ratio of materials, the ageing condition etc.
Qualities of soybean pastes collected from 66 households in Saitama and Gumma Prefecture were examined from the viewpoint of identifying the formation of amines in their ageing process. Thepre sence of tyramine in some of those soybean pastes was recognized qualitatively by the paperchromato-graphy, followed by its isolation.
