<研究報告>糠味噌床の質的向上に関する研究(第5報) : 酸性プロテアーゼの利用について

概要

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Use of acid pro tease from black Aspergillus was attempted as a new method of the maturing of the rice bran mash for making the pickled vegetables "Nukamis odoko" and its promoting. I. Fundamental experiments were made for the maturing by measuring an increasing quantity of acidity, soluble total nitrogen and amino nitrogen in the sterilized substrate mixed with exoleated soy beans. a) Addition of acid protease remarkably promoted the maturing of the mash. b) The addition of the acid protease was most effective in pH range from 2.4 to 4.2. c) The maturing was more promoted by acid protease with higher temperature in the range from 20℃ to 37℃ ; little influence of temperature on the maturing was recognized. d) The most suitable quantity of acid protease was found to be 20〜30mg per 10g of the substrate. II. Practical studies on the maturing were made by using the rice bran mash "Nukamisodoko" with the following conclusions. a) The addition of acid protease is effective on promoting the maturing of the rice bran mash, whatevere the initial pH of the ric bran mash was.b) A new rapid method fod preparing the favorable quality of rice bran mash was proposed: Acid protease was added at mashing after lowering initial pH of the mash to 4.0 by lactic acid.
福岡女子大学の論文
1967-11-25