醤油諸味の熟成に関する研究 : (第1報)窒素成分の溶解に対する高濃度塩類, 糖類及び溶剤の影響

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The author has studied the effects of various inourganic salts, sugars and organic solvents on the difestion of soy-koji. A very interesting phenomenon was recognized when soy-koji was meshed with about (10 vol. %) solution of an organic solvent such as ethanol, methanol, acetone and ethylenglycol instead of a 18% NaCl solution. In this case, the liberation and accumulation of free glutamic acid in the mashes was remarkably enhanced. A new manufacturing process of a soy-like seasoning of nice-taste was also found according to the above-stated phenomenon.
社団法人日本生物工学会の論文
1963-12-15