Abstract
The chemical composition and sensual qualities were studied for nine kinds of home-made “processed miso” obtained from the farm villages in Tochigi prefecture and a commercial product as contrast. The results are summarized as follows:
1. The raw material for the production of the home-made “processed miso” was composed of readymade miso (fermented soybean paste) soybean, peanut, dried codfish, dried bonito, sesame seed, vegetables, cane sugar, edible oil, and relishes.
2. High contents of crude protein, crude fat, sugar substance, and the others were estimated by ordinary chemical analysis. But, moisture content was rather low. Therefore, it seems that the homemade “processed miso” has an excellent nutritive value.
3. The content of thiamine was estimated to be in mg% 0.02-0.11 (av. 0.06) by the thiochrome method, and the content of D-riboflavin in mg% 0.06-0.87 (av. 0.37) by the lumiflavin method. Thiamine and D-riboflavin in the commercial product were also found to be contained in mg% 0.01 and 0.84respectively.
From these data, the present authors intend to conclude that the enrichment of vitamin potency in the “processed miso” may be essential.
