Effect of Metal Contents in Brewing Water on Color of Soy Sauce

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概要

• 論文の詳細を見る

• The effect of metal contents in brewing water on the color of the soy sauce produced was examined. The results obtained were as follows : 1. Metal contents in brewing water which was collected from various districts were examined. The contents of metals in these lots of brewing water were found to be Fe, 0.01-0.7; Cu, 0-0.05; Mn, 0-0.13; and Ca, 5-150 ppm.2. Soy sauce was prepared using brewing water with or without metal salts such as FeCl_2,FeCl_3,MnCl_2 in concentrations of 50 ppm. A significant effect of metals on the increase in color of brewed soy sauce was not observed.3. The coloring matter in soy sauce was separated into three components depending on the molecular weight (the highest molecular weight, blackish red; the middle molecular weight, brilliant red; the lowest molecular weight, yellowish red) by gel filtration on a Sephadex G-25 column. Metals added to brewing water concentrated only in the second one, which was not related to the increased to the soy sauce.4. A mutual relation was not observed between metal contents and the increase in color for various types of soy sauce.

• 公益社団法人日本生物工学会の論文
• 1980-10-25

著者

• Noda Fumio

  Central Research Laboratories Kikkoman Shoyu Co. Ltd.

関連論文

• Growth Inhibition of Contaminating Bacteria by Salts of Lower Fatty Acids during Shoyu-koji Making Process
• Effect of Metal Contents in Brewing Water on Color of Soy Sauce

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