イソフラボンアグリコンが豊富な仙台味噌を目指して

抄録

In this study, processing conditions for hydrolyzing isoflavone glycoside derived from soybean were examined for miso production. The result showed that the amount of isoflavone aglycones in Miso was related to β-glucosidase activity in Koji measured with isoflavone glycosides (genistin) as the substrate, but it was not related to the enzyme activity determined using a synthetic substrate, p-nitrophenyl-β-D-glucopyranoside. In a large-scale production test at four brewing companies, the amount of isoflavone aglycones in miso increased when using Koji made from Tane-koji (Koji mold spore), which was bred and selected specifically to produce β-glucosidease. For further improvement, it is necessary to investigate factors other than β-glucosidase and to determine optimal conditions.