醤油の〓に関する研究 : (第2報) キレート剤, 界面活性剤などによる醤油の二次〓防止について

概要

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The sediment that was produced during storage of a marketing shoyu was defined as"secondary sediment"of shoyu. In the present paper, prevention of the secondary sediment using chelating agents, surfactants of colloidal substances was investigated. Chelating agents such as polyphosphate and hydroxycarbonic acid had little effect, but those such as EDTA, DTPA, HEDTA completely inhibited the formation of secondary sediment of shoyu even with a final concentration as low as 0.1%. And these agents did not affect the organoleptic quality of the shoyu. But DEG and NTA were not efective.The time required for the flocculation was a little prolonged by the addition of surfactants such as Emanone 3199 and colloidal substances such as Duckroid PF159,LF122,but these agents affected the organolepic quality.On the other hand, the time required for the flocculation in commercial types of shoyu was measured at 40℃.The results suggested that the secondary sediment would be seen in a considerably large number of commercial types of shoyu in market after a long period of storage at a comparatively high temperature.
公益社団法人日本生物工学会の論文
1970-08-25