速醸醤油に関する研究 (第2報) : アルコール醗酵応用新速醸醤油製造法について : アルコールの濃度変化が醤油麹の溶出性に及ぼす影響

概要

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In this new quick ripening process, the soy sauce Koji was fermented in an alcohol solutio from the begining. The hydrolyzation power of soy sauce Koji in alcohol solutions ranging from 0-15% was investigated comparatively.Various soy sauce mashes were prepared from the above alcohol solutions, NaCl and soy sauce Koji, and then these mashes were brewed for 60 days at 30℃ During this brewing, NaCl, the reducing sugar, total acidity, total nitrogen, amino nitrogen, and alcohol were analyzed and the mash quality was determined after 60 days.The results were as follows. In this quick ripening soy sauce method the effluent of the direct reducing sugar in alcohol solutions ranging from 0-2%, the total acidity and amino nitrogen in alcohol solutions ranging from 0-4%, the total nitrogen in slutions ranging from 0-8%, and pH in solutions ranging from 0-4%, were of the same degree. As well the mash quality was excellent, when the residual alcohol ranged between 1.4-3.5%.
社団法人日本生物工学会の論文
1963-06-15