貯藏中に於ける醤油起泡度の變化

概要

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1). Raw soy is hard to foam and during its preservation the foam-ablility does not increase, but the colour intensifies.2). The foam-ability of soy sterilized by heating increases day by day with its intensity of colour. As these phenomena do not occur without air, so the larger the surface area which touches the air is, the more remarkable is the increase. The higher the sterilizing temperature is, the more rapidly increases the foam-ability.3). The foam-ability of soy is affected by the increase or decrease of the foaming and foam-vanishing substances.In raw soy, the foam-vanishing substances do not decrease during the preservation ; therfore, the foam-ability of preserved raw soy is low. In sterilized soy, as the foam-vainshing substances decrease and the foaming substances increase by sterilization and settling of lees, so it is liable to foam from the outset and the foaming becomes remarkable day by day.We presume that one of the foaming substances related to the increase of foam-ability during the preservation of soy may be melanoidin and the main foam-vanishing substance soy oil.
1952-12-15