速醸醤油に関する研究 (第1報) : アルコール醗酵応用新速醸醤油製造法について

概要

論文の詳細を見る
A converted solution containing 3.65-8.41 g/100 ml of NaCl and 3.00-5.40g/100ml of direct reducing sugar was obtained, when soybeans and wheat bran were treated with 2.39-4.10% of HCl solution for 2-4 hours under atmospheric pressure.This converted solution was then cooled to 70℃, and neutralized with Na_2CO_3 to PH 5.0.This converted solution was fermented by compressed yeast for 3-4 days at 28℃.Various soy sauce mashes were prepared from the above fermented solution, NaCl, and soy sauce Koji, and then these mashes were brewed for 30 days at 30℃.During this brewing, NaCl, the direct reducing sugar, total acidity, total nitrogen and amino nitrogen in the mash were analysed and the mash quality was determined.It was found that the quality of this quick ripening soy sauce was as excellent as that of soy sauce produced by natural fermentation and that there was no unpleasant smell caused by hydrolyzation of HCl.
社団法人日本生物工学会の論文
1962-11-15