文章基本信息

标题：味噌のビタミンA強化法の研究
本地全文：下载
作者：福士敏雄 ; 内藤幸次
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1958
卷号：11
期号：3
页码：123-125
DOI：10.4327/jsnfs1949.11.123
出版社：Japanese Society of Nutrition and Food Science
摘要：When vitamin A, absorbed previously on defatted soybean flours, was mixed with another materials at the beginning of manufacturing process, the loss of vitamin A in this “Miso” was 10% approximately after fermentation, and the decrease of vitamin A content during the storage for 2 months at 27°C. was very slight. Though the dispersion of vitamin A in “Miso” was not uniform at the early period of fermentation, the uniformity became high in the products owing to the tank-change process repeated several times during the fermentation and crushing. On the other hand, the direct addition of vitamin oil onto nonfortified “Miso” was carried out easily by the use of a suitable mixer, and the high uniformity of vitamin A dispersion was obtained in spite of the simple addition. The loss of vitamin A in this “Miso” was 2-3%, after 2 months storage.