合成清酒に關する研究 : (第1報) 数種の動植物蛋白原料の精製と合成清酒への利用に就いて

概要

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The results obtained were as follows : 1) Protein materials for the manufacture of synthetic sake were purified with 70% methanol. Defatted soy bean was satisfactorily purified with 70% methanol only, but the other protein materials, such as tofu, corn-gluten, wheat-gluten and milk casein, were not.2) These protein materials increased the odour and taste of sake, especially the defatted soy bean was practically excellent in this respect.3) In the fermentation, 18〜20 kinds of amino acids were produced from these protein materials and detected by paper chromatography. the amino acids thus produced would improve the quality of sake to a high degree.4) Tofu, corn-gluten, wheat-gluten and milk casein also would become more effective to cause an increase in the desirable odour and taste of sake, if they were purified by any other method. Further work on this points is in progress.
公益社団法人日本生物工学会の論文
1955-03-15