摘要：Analytical examinations on instant miso soups (21 samples) were carried out. The results obtained were as follows. 1) Sodium chloride contents of instant miso soups were 1.31%, showing more salty in taste than homemade miso soups (1.08%), or eating house miso soups (1.13%). 2) White miso soup contained larger amounts of sodium chloride and sugars than red miso soup. 3) Amounts of monosodium glutamate as an additive in instant miso soup were estimated about 0.32g/pouch. 4) The sodium chloride content determind by a salt meter was well consistent with that by a modified Volhard method.
