速醸醤油に関する研究(第3報) : アルコール醗酵応用新速醸醤油製造法について : アルコール濃度, pH, 温度変化と品質

概要

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The hydrolyzation power of soy sauce Koji in alcohol solution ranging from 0-15% and alcohol fermented solution ranging from 0-7.1% alcohol concentration was investigated compapratively, when the mashes were brewed for 15-40 days at 30-45℃. Also, the optimum mash pH for the hydrolysis in alcohol fermented solution containing 0-3.8% alcohol was studied under the same conditioins.After this brewing, the direct reducing sugar, total nitrogen amino nitrogen and residual alcohol were analyzed and the mash quality was determined.The results were as follows : The change of pH, residual alcohol, and the effluents of total acidity, total nitrogen except direct reducing sugar and amino nitrogen had the tendencies reported in the previous paper. The samples renging from 0.5-3% alcohol concentration had almost the same composition as that of the control. As well the mash flavour excellent. Optimum mash pH was found to be 6-7.
社団法人日本生物工学会の論文
1963-11-15