醤油の火入れ〓発生機構 : 醤油の〓に関する研究(第8報)

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The filtrate of aged shoyu mash (raw shoyu) is heated in order to stop the greater part of micribial and enzymatic reactions. After this treatment a sediment, mainly composed of protein, is gradually formed.The time required for forming the sediment was largely influenced by the temperature of heating;heating at 70 to 75℃, but not below 60 or above 80℃, delayed sediment formation. Protease which still remained in raw shoyu was very unstable at 70℃ below pH 4.8,and at 75℃ above pH 4.8. However, by heating above 75℃ a part of the activity became again, showing that raw shoyu contained a thermostable protease.The addition of three kinds of proteases (i.e., alkaline protease, neutral protease I, and neutral protease II) purified from raw shoyu greatly reduced the time of sediment formation. This sediment forming activity of alkaline and neutral proteases disappeared on addition of potato inhibitor or EDTA.When raw shoyu was rapidly heated to 85℃ for 30 min after the addition of EDTA at a final concentration of 3×10^<-3>M, then cooled to 60℃ for 3 days, no sedimentation occured. The experimental findings concerning the prevention of the sediment formation could be reasonably explained by mechanisms in which chelator sensitive proteases and other thermolabile proteases affecting the sediment formation in raw shoyu were inactivated by the treatment with EDTA and the beating, respectively.It is conculded that the proteases, especially a thermostable one, which originate shoyu koji mold and still remain in raw shoyu, play an improtant role in the mechanisms of sediment formation during the heating of fermented raw shoyu.
公益社団法人日本生物工学会の論文
1974-05-25

醤油の火入れ〓発生機構 : 醤油の〓に関する研究(第8報)

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