生揚醤油の火入れ〓生成に及ぼす因子

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Raw soy sauce (a filtrate of aged mash) is heated at 70° to 85℃ at the final stage of fermentation to stop most microbial and enzymatic reactions. By this treatment, sediment is gradually formed. This sediment amounts to 10% of the volume. It influences the yield rate and decreases the commercial value of the soy sauce. The sediment-forming activity from raw soy sauce was influenced by the temperature of heating; heating at 70° to 75℃, but not that near 60℃ or near 85℃, decreased sediment formation. The sediment formation was faster and higher at 60℃ than at 85℃.The sediment, which was not washed or dialyzed with water, was composed of 31.9% protein, 38.8% carbohydrate, and 29.3% ash.This sediment contained water-soluble and dialytic components. The sediment formation of a high-molecular-weight fraction (above M.W. 5,000) from raw soy sauce was faster and higher at 85℃ (but not at 60℃) than that of raw soy sauce. The sediment-forming activity was increased by an increase in temperature.At 60℃, the sediment-forming activity increased with an increase in the low-molecular-weight fraction. In contrast, it decreased at 85℃.These results strongly suggest that raw soy sauce contains a factor that accelerates sediment formation acting at near 60℃ and an inhibiting factor at near 85℃ and that these factors are important in the mechanisms of sediment formation during the heating of raw soy sauce.
社団法人日本生物工学会の論文
1987-05-25

生揚醤油の火入れ〓生成に及ぼす因子

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