手づくり米味噌の熟成に伴う糖質および色の変化(自然科学系)

概要

論文の詳細を見る
Changes in the starch, sugar and amino acid content, and the color of homemade rice miso during three stages of fermentation (a 120-day period) were investigated. During the first stage of fermentation, the miso was stored at 30℃ for 30 days. A sharp decline of starch content and a linear increase in reducing-sugar content were observed. Amino acid content increased gradually and the hue of the miso remained unchanged. During the second stage, the miso was stored at 25℃ for 70 days. At the end of the second stage, the following observations were made: reducing-sugar and glucose content increased gradually by degrees; amino acid content stayed at a relatively low level; and the paste became bright yellow. In the last stage, the miso was stored at 25℃ for an additional 20 days. A marked increase in glucose content and a significant browning in color was observed. However, no significant change in amino acid content (which is important to the carbonyl-amino browning reaction) were noted. These findings suggest that the large increase in glucose content caused the melanoidine reaction during the last stage of the maturing process of the miso fermentation.
大阪府立大学の論文
1997-12-31