Effect of Soybean Cooking Temperature on the Texture and Protein Digestibility of Miso

Abstract

ABSTRACTMiso samples were prepared with soybeans cooked for 10 min at different temperatures (up to 100°C). Appreciable changes in the amount of 0.2 M trichloroacetic acid‐soluble nitrogen (TCA‐soluble N) and the pattern of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) of fermented miso samples were observed in the temperature range between 90°C and 100°C. No further changes in the TCA‐soluble N and SDS‐PAGE pattern of miso were observed when the cooking time was prolonged up to 3 hr at 100°C. On the other hand, a 2 hr cooking period at 100°C was required to achieve a level of softness for cooked soybeans to give an acceptable texture of miso.