出版社：Japanese Society of Nutrition and Food Science
摘要：To examine the change of the amounts of amino acids during Tofu processing, the 18 kinds of total amino acids were assayed by microbiological method with the followingspecimen obtained from a series of definite process of Tofu.:(1) Material soybean, (2) Soybean immersed in tap water, (3) Go (steamed bean), (4) Okara (A), (5) Okara (B), (6) TOnyu, (7) Tofu (the final product), (8) Immersing water (to be wasted), (9) TO-yu, (these numbers are in coincidence with those in Table 2). From the results, shown in Table 2, tyrosine was found to move into Okara, and methionine and tryptophan to have also the same tendency.Generally speaking, except the specimen (8) and (9), no marked difference was observed in amino acid pattern among these specimen in comparison with material soybean.
