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.
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.