Changes in cadmium content when processing soybean to miso and soy sauce
2010
Shindoh, K., National Food Research Inst., Tsukuba, Ibaraki (Japan) | Abe, T. | Yasui, A.
This paper investigated changes in cadmium content during processing to final products of miso and soy sauce prepared using two kinds of soybeans, one containing 0.040 microg/g cadmium and the other containing 0.320 microg/g cadmium. In rice miso preparation, 83% of the total cadmium in raw soybeans remained in the final product. However, in koikuchi soy sauce preparation, 43 to 53% of the total cadmium in the raw soybeans was calculated to remain in the final product when the yield of nitrogen in the soy sauce versus the total nitrogen contained in the raw materials was 60%. During miso processing, the cadmium content in soybeans decreased mainly during soaking and autoclaving, but in soy sauce processing, the cadmium content changed during several process steps, including soy sauce separation from moromi mash. The amount of cadmium transferred from raw soybean to the final soy sauce product depends more on soybean characteristics than the case of miso processing.
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