醤油有機酸に関する研究 : (第7報) 諸味中の有機酸の消長 : (1)脱脂大豆使用の5月仕込諸味

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Defatted soy bean was used as raw material for the preparation of mash starting in May. Quantitative determination of organic acids in mashes were continued for about one year by means of partition chromatography using silica gel. The authors divided the fermentation into the following four stages, according to the changes in amounts of organic acids.1. Begining stages (1st month) : In this period, no remarkable changes in organic acids were observed.2. Fermenting stages (1 to 4 months) : Almost all organic acids increased during this period, The amount of lactic acid increased, especially, rapidly, and attained a maximum value (1500 to 1800mg. per 100g.) in 3 to 4 months. However, organic acids belonging to the tricarboxylic acid cycle, such as fumaric, malic, and citric acids (but not succinic acid), derived from koji, decreased.3. Middle fermenting stages (4 to 9 months) : Volatile acids, such as propionic, formic, and acetic acids, increased. Acetic acid attained a maximum value (250 to 280 mg. per 100g.) in 7 to 8 months.4. Final fermenting stages (9 to 13 months) : Volatile acids decreased. Acetic acid content in mash was about 180mg. per 100g. at the end of fermentatin period. A small increase in ketogenic acid, such as pyruvic and α-ketoglutaric acids, was observed.
社団法人日本生物工学会の論文
1964-02-15