味噌の有機酸に関する研究 (第2報) : 味噌の種別による有機酸組成

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The authors studied the ether-soluble organic acids in Miso, of which the raw materials and the ripening period were known in advance.In Hatcho, Hokkaido and Sado the amount of lactic acid was comparatively high (29〜73%) and that of acetic acid low (13〜22%), while acetic acid was as much as 34〜45% and lactic acid only 18〜28% in Shinshu and Shiro.In Miso ripened in short period the amount of citric acid was high and that of lactic acid low.A pretty quantity of succinic acid was usually found in Miso, of which the ripening period was from 50 to 100 days, but Miso ripened in a longer or shorter period than the above contained a little of succinic acid.The ripeness of Miso, therefore, may be expressed to some extent by the amounts of the principal organic acids contained in it.
1959-10-15