淡口醤油の原料処理に於ける亜硫酸の効用について (第1報) : 亜硫酸塩の種類と添加量の決定, 及び小仕込試験

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As to the raw material tratment for light-colored shoyu brewing, we devised the utilization of sulfite as decolorizing agent, and the effectiveness was compared among five kinds of sulfite.After being added with 0.5〜1.0% sulfite, defatted soybean was cooked with steam, and then digested enzymically. According to the result, Na_2S_2O_4 and K_2S_2O_5 had marked effect in decolorization.Among these two salts, K_2S_2O_5 was considered to be more suitable for use than Na_2S_2O_4,because the former had little effect on the quality of shoyu and it is generally used in wine brewing the latter had irritating smell.By the small scale-brewing test with 0.8% K_2S_2O_5 addition, we recognized that shoyu was decolorized by about 37% of the color value of a control, other components being unchanged.
社団法人日本生物工学会の論文
1961-05-15