液体麹法による醤油の製造に関する研究(第5報) : 液体麹法による濃口醤油の試醸

概要

論文の詳細を見る
Our small scale experiments were designed to produce soy-sauce by enzymic decomposition of cooked soybean meal and wheat bran using "liquid koji" (the submerged culture of Asp. oryzae var. microsporus R 96V, a strain selected in the preceding investigation). in aseptic condition without added common salt. The digested mash thus obtained was mixed with an adequate quantity of sodium chloride and a small quantity of ordinarily brewed soy-mash. After a few months, the matured mash was compared with an ordinary soy-mash brewed from solid koji. This process was shown to have the advantages of saving time and labor for brewing and increasing the yield of soy-sauce on the basis of raw material used. Bad smell such as that produced in the acid decomposition process with hydrochloric acid was not produced at all in this enzymic process. Disadvantage attached to this process was that far less free glutamic acid is produced although much more soluble nitrogen and almost the same amount of amino-ni-trogen are produced as compared with ordinary process.
社団法人日本生物工学会の論文
1961-11-15