糠味噌床の質的向上に関する研究(第9報) : 蛋白分解酵素の併用と熟成促進効果

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The experiment reported here was performed to study the effects of the simultaneous use of acid protease and streptomyces protease as a method of promoting the maturity of what the present writers call "Improved Nukamisodoko" (containing exoleated soy beans). I. In the fundamental experiment, the proteases were added to a substrate consisting of 5 g of rice bran, 5g of exoleated soy beans, and 90 g of 3% Nacl solution. In order to test the maturity of the mix, measurements were made at intervals of 5 and 10 days of the total amount of soluble nitrogen and amino nitrogen. (1) The increase of the total amount of soluble nitrogen and amino nitrogen in the substrates with the addition of acid protease was greatest in the ones of initial pH 4.0, while their increase in the substrates containing streptomyces protease was greatest in the ones of initial pH 6.0. In the case of fhe simultaneous addition of the proteases to the substrates, their increase was, in all the cases of initial pH 4.0, 5.0, and 6.0, the same as the greatest amount of increase in the respective uses of both proteases. (2) Protease activity was fairly inhibited in the substrates with 12% Nacl solution, but it was slightly inhibited in the ones with 3% and 6% Nacl solutions. (3) In the case of the simultaneous addition of acid protease and streptomyces protease to the substrates, protease activity was almost the same even when the added amount of both proteases was half as much as the respective amounts of each of them used seperately before. II. Studies were made on the effects of acid protease and streptomyces protease on the maturity of the rice bran mash. (1) The addition of acid protease, streptomyces protease, and the conbination of both proteases to the rice bran mash was respectively very effective in promoting its maturity, as compared with the one without any addition of proteases. (2) The addition of calcium carbonate to the rice bran mash in its initial stage promoted its maturity to a much greater degree than in the one not containing calcium carbonate.
福岡女子大学の論文

糠味噌床の質的向上に関する研究(第9報) : 蛋白分解酵素の併用と熟成促進効果

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