丸大豆の脱脂大豆の淡口醤油への色について : (第3報) 丸大豆中の物理的酸化防止要因について

概要

論文の詳細を見る
The results of studies on the physical antioxidation factor of raw and defatted soy-beans were as follows : - 1) Dark colored Shoyu was obtained, when pressed by soy-beans were used as material.2) There was only a little difference in color between the Shoyu made from pressed soy-beans and that from defatted ones, and it was found to agree with the effect of α-tocopherol. Therefore, it was confirmed that the destruction of soy-bean tissues was the main cause of coloring in the Shoyu made from defatted soy-beans.3) It was recognized that the coloring was due to the tissue destruction taking placc during the process of Koji production.4) The hot water sprinkling in the treatment of raw material gave a slight darkning of Shoyu color.
社団法人日本生物工学会の論文
1960-09-15