<研究報告>糠味噌床の質的向上に関する研究(第4報) : 実際の糠床における放線菌プロテアーゼと炭酸カルシウム添加の影響

概要

論文の詳細を見る
Concerning the favourable results in the maturing of the improved rice bran mash with rice bran and exoleated soybeans mixed and with STP (Streptomyces protease) added, and the transfer of calcium dissolved in the bran mash to the pickled vegetables, the following facts were recognized: 1. That the addition of calcium carbonate concurrently with STP to the bran mash with exoleated soybeans mixed was led to a favourable result in the maturing of the bran mash. 2. That the more calcium dissolved in the bran mash, the more calcium dissolved, the more quantity of calcium was recognized in the pickled vegetables ; consequently, that the addition of as much calcium carbonate as not to destroy the sourness and flavor of the bran mash was also necessary in order to enrich calcium in the pickled vegetables. 3. That the quantity of calcium carbonate to be added should be 0.4-0.5% of the whole weight, in the case of young bran mash of 6% of salt, and with the result of appropriate sourness and flavor.
福岡女子大学の論文