醤油の色 : (第7報)酸化褐変

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Browning of soy sauce by oxidation with air, especially the oxidation of reductones, was studied.Oxidative browning of soy sauce was proportional to the color intensity of pasteurized soy sauce. Even pasteurized soy sauce, prepared at the same color intensity by heat treatment at various temperatures and times from raw soy sauces prepared by brewing from the same raw materials and by adjusting the total nitrogen and sodium chloride concentration, were browned to the same color value by oxidation, in spite of differences in the content of reducing sugars, peptides, amino acids, and other components. The reductone formation during heat treatment was almost proportional to the color intensity of pasteurized soy sauce. The amount of reductone consumption by the oxidaton was not correlated with the oxidative browning. The reductone consumption showed a positive correlation with the volume of air used for the oxidation of soy sauce, nevertheless relation of oxidative browning to the volume of air was like a logarithmic curve.We inferred from the data that many compounds may be present in the reductones, such as enaminol, endiamine enamine-thiol, etc. A reducone with very strong reducing power causes the most intense browning; that with weaker reducing power may brown lightly during oxidation. Hitherto, it had been proposed that oxidative browning was caused by an amino-carbonyl reaction of the carbonyl compounds formed by the oxidation of reductones. Ascorbic acid dissolved in soy sauce was consumed rapidly and the brown pigment in the soy sauce was decolorized by the reduction. Ascorbic acid may be oxidized to dehydroascorbic acid by certain compounds in soy sauce. Nevertheless, non-oxidative browning subsequent to the reduction with ascorbic acid was suppressed remarkably. Furthermore, the oxidative browning took place simultaneously with the consumption of the reductones during the oxidation. It seems likely that the oxidative brown pigment is not formed by an amino-carbonyl reaction of the dehydro compounds of the reductones, but that it is an oxide of the reductones. The mechanism of oxidative browning was analyzed using multiple correlation analysis. As a result, it was clarified that oxidative browning was mainly due to the oxidation of reductones formed by the heat treatment of soy sauce and to the baume of the soy sauce.
社団法人日本生物工学会の論文
1972-04-25

醤油の色 : (第7報)酸化褐変

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