醤油有機酸に関する研究(第2報) : 醤油及びアミノ酸液中の有機酸組成について

概要

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The composition of organic acid was studied of "Kiage Syoyu", "Tamari", "Sokujyo Syoyu", "Aminosan-eki" acid marketed Syoyu. The samples examined were 23 in all.1) The amounts of lactic acid and acetic acid contained in "Kiage Syoyu" were about 80% and 8% of total acid respectively, and those of pyroglutamic acid and succinic acid followed them. The other organic acids were contained in an amount below 1%.2) Although the composition of organic acid in "Tamari Syoyu" was similar to that in "Kiage Syoyu", the former differed from the latter in containing a little of citric and malic acids.3) In "Sokujyo Syoyu" which differed from "Kiage Syoyu" (normally fermented Syoyu) in the organic acid composition, was found an appropriate amount of pyruvic acid.4) In "Aminosan-eki", the levulinic acid content was greatest (65〜80%) and formic acid and acetic acid followed it in their amounts.5) Of 11 kinds of marketed Syoyu, one was the same as "Kiage Syoyu", and another as "Aminosan-eki" in the composition of organic acid, but the rest were similar to the mixtures of the above-mentioned two.
社団法人日本生物工学会の論文
1959-03-15