清酒醸造過程に於けるアミノ酸の消長に関する研究 : (第4報) 生〓及び速醸〓仕込経過に於けるアミノ酸の消長

概要

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The quantitative changes of nitrogenous compounds, especially glutamic acid and threonine, in the process of preparing seed mash were investigated. The amino acids were determined by the microbiological assay. Though there was no difference between Kimoto and Sokujyomote with regard to the liberation of nitrogenous constituents from rice protein, a distinct difference was found between these two kinds of seed mashes in the digestion rate of water-soluble nitrogenous constituents; the digestion rates in the process of Sakujyomoto making were no more than 1/2〜1/3 of those in Kimoto. Moreover, the liberation rates of glutamic acid in Sokujyomoto were less than half of those in Kimoto.The phenomenon that half an amount of glutamic acid may remain in bound from in the process of mash making was found also in the process of Kimoto making.As far as the liberation of threonine was concerned, there was no difference between Kimoto and Sokujyomoto.
社団法人日本生物工学会の論文
1957-11-15