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.

本研究では，機能性素材としてインゲンマメを活用するため，その有用成分である難消化性成分，特にRSについて，製造工程中での損失を抑制する菓子製造技術の開発を目的として，加熱温度，加熱時間，配合水分，粉の前処理について検討を行い，以下の知見を得た．

（1）RSの損失は，製造工程における加熱温度，加熱時間，水分が大きく影響し，加熱温度が高く，加熱時間が長く，水分が多いほどRS量の損失が大きくなる傾向が見られた．

（2）金時豆粉中のRSの損失を抑制する焼き菓子の製造条件を明らかにし，機能性訴求可能な焼き菓子の製造技術を開発した．

（3）前処理として，金時豆粉中のRSの増加に対する高圧湿熱処理の有効性を明らかにし，金時豆粉に対して121℃の処理を60分以上行うことで，機能性訴求可能なRS量を維持することができた．

Imitation cheese is made using milk products or vegetable protein and fat, and can be classified broadly as filled cheese, made using the same processes as natural cheese from liquid milk, and analog cheese, made from the heating and dissolution of powder and fat. Imitation cheese was developed as a substitute for more expensive natural cheeses in the 1970s, but in recent years, plant-derived analog cheese has been developed for allergy elimination diets or veganism［Please check that this conveys your intended meaning.］, and new markets are already emerging in other countries. This review focuses on analog cheese and describes differences in the production methods and characteristics of each type. The future of analog cheese in Japan is also discussed.