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Study on the Utilization of Residue from
Food Processing
- Miso Fermentation Using the Residue of "Kori-Tofu"
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Toshihide MICHIHATA, Mio HAYASHI, Yoko KATSUYAMA, Takayuki TUKEGI,
Tsuyoshi HIBINO, Masao KAWASHIMA, Toshihiro YANO and Toshiki ENOMOTO |
We fermented several kinds of miso using the residue obtained from the production
of "Kori-Tofu", as an alternative to soybeans. In this study,
general components, organic acids and free amino acids were analyzed. In
addition, radical scavenging activity and ACE inhibitory activity were evaluated.
The results obtained were as follows: (1) "Kori-Tofu" miso showed
higher values of crude protein and total free amino acids than did soybean
miso. In particular, "Kori-Tofu" miso contained a larger amount
of glutamic acid. (2) Although their DPPH radical scavenging activities
were very weak, all "Kori-Tofu" miso samples showed very strong
ACE inhibitory activities; stronger than those shown by soybean miso. From
these results, it was confirmed that "Kori-Tofu" miso contained
a large amount of free amino acids, and the possibility of it serving as
a functional food for controlling high blood pressure was suggested.
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Keywords ■■■ |
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Kori-Tofu, miso , free amino acid,
DPPH radical scavenging activity, ACE inhibitory activity |
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