醤油の脱鉄について

概要

論文の詳細を見る
Removal of iron from shoyu (fermented soybeans and wheat sauce containing a 1.0〜1.5% total nitrogen), and the form of iron in shoyu were investigated. The iron in shoyu derives, presumably, from its raw materials, and mainly from soy beans and wheat. An addition of tannic acid or potassium ferrocyanide was effective for the removal of iron from both raw and heated shoyu. About 60-70% of the iron it shoyu was easily removed by this procedure without affecting the organoleptic quality. When a sufficient amount of tannic acid and potassium ferrocyanide were applied during the heating process, about 93% of the iron was removed. Most of the iron in raw and heated shoyu was observed to be in the form of Fe^<++> The influence of Fe^<++> on the coloring of shoyu during storage was smaller than that of Fe^<+++> and Cu^<++>. The rate of coloring during storage of shoyu containing 7-10γ Fe/ml, that was prepared by the above procedures, was almost equal to that of the usual shoyu containing 20-23γ Fe/ml. The oxidative increase in color of shoyu containing 2γFe/ml, that was prepared by the same method, was slightly lower than that of non-treated shoyu containing 32γ Fe/ml. The sediment produced during storage of shoyu was not decreased by this much removal of iron. Probably this sedimentation was not caused by the metals such as Cu^<++>, Fe^<++>, and Fe^<+++>.
公益社団法人日本生物工学会の論文