溜醸造用固形麹に関する研究(第3報) : 味噌玉について(その2)

概要

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It was investigated from the viewpoint of Tamari-koji-making how the water content of defatted soybean meal in cooking affects the digestion of proteins in the meal by the protease of Koji mold.The defatted soybean meal was digested after cooking with various amounts of water by culturing; Koji mold, and also by the enzyme preparation, Takadastate. The higher the water content of meal in cooking, the easier the digestion by the Koji mold and by the enzyme preparation. However, it does not always apply to the case of Tamari-Koji-making.Misodama, a small cylindrical sort of Tamari-koji, which is prepared by cooking the flour of high water content has denser texture than that formed with the flour of lower water content. Owing to the slow penetration of mycelia through the meal, the digestion of soybean proteins is not so good in the former as in the lateer. Some drying of Misodama during the preparation facilitates the penetration of mycelia to its inside.Therefore, it is considered that the higher water content of flour in cooking and some drying of Misodama during its preparation are favorable for the digestion of soybean proteins.
社団法人日本生物工学会の論文
1960-02-15