Abstract
Shoyumame is one of the unique traditional foods in Kagawa prefecture. As it tastes good and plain and is simple to cock, local people have a particular preference for it. The softened beans are prepared by parching broad beans and soaking them in the seasoning liquor made mainly from soy sauce and sugar. The experiments were made in respect to the degree of parching and the change of ingredients and digestibility and to the taste as well.
The heating time of parching was 7, 15 and 22 minutes.
The result was: The longer the heating time was, the less were the moisture, crude fat and water soluble nitrogen and the more were acid value and the artificial digestibility with a protease (pepsin).
As to the taste investigation 15 minutes' parching was the most favorable.
