醤油の色 : (第2報)色の安定性

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The color and color stability of soy sauce were discussed. The phenomena of pigment formation of soy sauce by its heating and oxidation, had already been known, but its color fading process had not been known yet.The concentration of residual sugar, (which had not been consumed by micro-organisms during the brewing process, was related to the pigment concentration in raw soy sauce. Their correlation coefficient (r) was 0.688 and significant at the 1% level.The pigment concentration of raw soy sauce related to the velocity of the pigment formation. In this case the corelation coefficient (r) was 0.604 and significant at 1% level.The pigment concentration of pasteurized soy sauce related to the velocity of oxidative pigment formation, of which correlation coeffiient was 0.439 and significant at the 5% level.Glucose was added to raw soy sauce at several concentrations and the mixtures were heated at 80℃. In spite of this treatment the velocity of pigment formation remained the same velocity as that in raw soy sauce without glucose.Glucose, the main component of residual sugar, did not relate to the pigment formation. Pentose in raw soy sauce, contributed only 10-20 % of the total pigment formation.From these results the author concludes with some confidence that sufficiently fermented soy sauce during its mash stage is stable in color.Both pigment formation and degradation occurred at the same time. [table]When the reaction A is larger than the reaction B, a pigment formation was recognized and under reverse conditions, a fading was observed.The fading was observed when soy sauce was diluted and exposed to the air.The colors of raw, pasteurized, oxidated and fadded soy sauces were estimated by CIE's tristimulus (X.Y.Z).
社団法人日本生物工学会の論文
1969-01-25

醤油の色 : (第2報)色の安定性

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