醤油有機酸に関する研究 : 第6報製麹中の有機酸の変化

概要

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Finished koji contained at least 16 kinds of organic acids ; among them, acetic, pyruvic, formic, succinic, lactic, fumaric, pyrroglutamic, glycollic, malic, and citric acids were the main components. As reported previously, with the exception of lactic acid, the organic acids in the starting materials (wheat and defatted soy bean) were very similar to those in the finished koji, and the total amount of organic acids and citric acid content in the starting mateial was 1279.6 and 863.3 mg. per 100 g., respectively. The total amount of organic acids, and the amounts of acetic, pyrroglutamic, and glycollic acids decreased during koji-making process. It was especially noted that the amount of citric acid decreased considerably up to the 30th hr. From the 30th hr. to the 67th hr. it remained generally unchanged but with occasional slight increases. On the other hand, the amounts of pyruvic acid fracions (fumaric and formic), succinic and malic acids increased. It was especially noted that the amount of malic acid increased considerably from the 30th to 67th hr. Lactic acid showed the most notable changes, i.e. it attained a maximum value (352.3 mg. per 100 g.) at 20.5 hrs., and decreased to a small amount in the finished koji. The composition of the organic acids in 12 varieties of finished koji was determined.
社団法人日本生物工学会の論文
1964-01-15