丸大豆と脂肪大豆の淡口醤油への色について : (第2報) 丸大豆中の化学的酸化防止要因について

概要

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The authors reported in the previous paper that Shoyu made from raw soy-beans was lighter in color than that from defatted ones. As this difference may be partly due to the differences between the chemical properties of both kinds of soy-beans, the effects of these materials and their constituents on the Shoyu color were examined. The results obtained were as follows : - 1) There was no difference between the colors of Shoyu made from the soy-beans defatted under high temperatures and those defatted undder low temperatures. This shows that the denaturation of soy-bean protein and of other constituents does not affect the Shoyu color.2) Refined soy-bean oil, lecithin, Shoyu oil, glycerin, etc., had no effect on the Shoyu color, too.3) Using crude soy-bean oil, oil residue, α-tocopherol, etc., the authors obtained some-what lighter-colored Shoyu, owing to the presence of α-tocopherol. Since the effect of α-tocopherol, however, was only a little, it has been concluded that the lighter color of Shoyu made from raw soy-beans may not largely due to α-tocopherol.
社団法人日本生物工学会の論文
1960-09-15