小麦タンパク(グルテン)を配合した醤油の褐変抑制と抗酸化活性

概要

論文の詳細を見る
The relationship between the antioxidant activity and the browning color of soy sauce supplemented with gluten was studied. The antioxidant activity after moromi pressing of raw soy sauce with 20% gluten was 20% higher than in that without gluten, while the activity after pasteurization of the final soy sauce with 20% gluten was 55% higher than without gluten. Further, the browning color of raw soy sauce with 20% gluten was only 51% of that of soy sauce without gluten after three months of fermentation, and only 63% thereof after 2.5 months of storage. When 60 ppm of FeCl_3 was added to raw soy sauce, the browning color increased by 32% in product without gluten, but by only 2% in product with 20% gluten. From these results, we suggest the addition of gluten to brewing material as a new way of lightening the color of soy sauce.
社団法人日本生物工学会の論文
2004-11-25