醤油中のアミノ酸に関する研究 : (第3報)加温速醸諸味における主要アミノ酸の消長

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Quantitative changes of free arginine, glutamic acid, glycine, isoleucine, leucine, lysine, methionine, phenylalanine and valine were investigated during the mash process which was accelerated by keeping the temperatnre of the mash to 30℃.The changes of the amounts of these amino acids, except for arginine and glutamic acid, during the mash process were observed so as to be able to divide them into three stages.The first three days of the mash process correspond to the first stage where each of the water soluble free amino acids considerably increased to the extent of about one third of the total amount of amino acids.The second stage is the period between the 3rd and 30th day after the preparation of the mash. At this stage, each of the free amino acids continued to increase, though the increase at this stage was less than that during the first stage. By the end of this stage, the amount of the individual free amino acids in the mash came to occupy about 60% of the total amount of the amino acids.The third stage corresponds to the rest period (after 30 day's development) during which the increase of the individual free amino acids was very little.Free arginine in the mash showed a decrease in the maturing period and the increase of free glutamic acid was considerably less than those of other amino acids.
社団法人日本生物工学会の論文
1962-08-15