Abstract
Home-made soybean pastes used by farm families show occasionally the presence of tyramine but seldom in commercial “Miso”.
From the viewpoint of utilization of soybean as protein sources of farm families, an improvement of the quality of soybean pastes is an important problem in extension services.
In order to disclose the actual condition of the tyramine content distribution of home made soybean pastes 147 samples were collected from 147 farm households in Saitama, Tochigi and Gumma prefectures.
According to the assay results by paper-chromatographical and photometrical procedures, the range of tyramine content in these soybean pastes was from 0 to 53mg%. And among these soybean pastes the group that contains more than 30mg% tyramine accounted for 10% of the total.
However, the correlation between tyramine content and other individual factors such as duration of aging, sodium chloride content and ratio of materials could not be found.
