速醸醤油に関する研究 : (第7報)アルコール醗酵応用新速醸醤油製造法について : 有機酸組成

概要

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The composition of organic acid in soy sauce based on alcohol fermentation, as well as its control, a commercial soy sauce and soy sauce based on a converted solution or alcohol solution was analyzed by partition chromatography using silica gel. In partition chromatography the methods described by Marvel and Bullen were used. The results were as follows : 1 The content of oxalic acid was more abundant in soy sauce based on alcohol fermentation than in the commercial soy sauce. 2 The content of malic acid was more abundant in the control based on the converted solution and the soy sauce based on alcohol fermentation than in the control of normal mash and soy sauce based on alcohol solution. It was considered that the abundance in malic acid content was caused by using the converted solution. 3 The content of lactic acid was less in soy sauce based on alcohol fermentation than in its control and the commercial soy sauce. 4 The acidified soy sauce based on alcohol solution was due to lactic acid, and its content was 80-88% of the total amount of the organic acids.
社団法人日本生物工学会の論文