醤油及び味淋の褐変現象に関する研究
スポンサーリンク
概要
- 論文の詳細を見る
Soy-sauce is the Japanese condiment and Mirin is the Japanese sweet alcoholic beverage. There are two kinds of Soy-sauce, namely, deep-colored and pale-colored one. (Usukuchi and Kokuchi Shoyu) This pale-colored Soy-sauce should be the same as deep-colored Soy-sauce. When Soy-sauce is stored, its color is getting deeper and change of its taste and flavor is getting larger. Similar phenomenon is observed in Mirin. Therefore, browning phenomenon is occuring in Soy-sauce and Mirin. This phenomenon is seemed to affect on their qualities profoundly. This browning phenomenon of Soy-sauce and Mirin was studied spectroscopically and chromatographically. Following results were obtained. I. On the color change of Soy-sauce and Mirin The color of Soy-sauce was studied by Hardy's self-recording spectrophotometer in the region of visible spectrum ranging from 400mμ to 700mμ and the color of Mirin was studied by Beckmann's spectrophotometer in the region of visible spectrum ranging from 400mμ to 660mμ. Their color was expressed by the C.I.E method. [table] Soy-sauce has stronger absorption in the shorter wave length and weak one in the longer wave length in the visible spectrum. The form of its transmittance curve remains unchanged even when the process of its preparation is varied. The degree of color deepness dependes upon the kind of Soy-sauce. If compared on the basis of total nitrogen content reduced to 1%, color deepness may be arranged in the following order: [table] II. On the factors causing the browning reaction during storage. The browning reaction of Soy-sauce and of Mirin is not due to the enzymatic reaction. On the Soy-sauce, the action of Air is the most effective and action of Temperature and Ray is unremarkable. This shows that Air-oxidation is the principal cause. When the color of Soy-sauce is deepened by aeration, the form of transmittance curve differs no remarkable change. On the Amino acid condiment, similar phenomenon is observed. On the Mirin, the action of Air, Ray and Temperature is very effective. III. On the substances affecting the browning reaction A. On the Carbonyl compounds. The compounds which affect the browning in Soy-sauce, Amino acid condiment and in Mirin were separated as 2,4-dinitrophenylhydrazone derivatives and characterized by paper-and column chromatography, ultraviolet absorption spectrum. Carbonyl compounds promote to darkening of Soy-sauce, Amino acid condiment and Mirin. On the Soy-sauce, these carbonyl compounds were composed of 13 aldehydes and 4 ketonic acids. Acetaldehydes was recognized, Crotonaldehyde, Diacetyl and Levulinic acid were presumed, still unknown 10 aldehydes and 3 ketonic acids were gained. On the Amino acid condiment, 16 carbonyl compounds were separated. (13 aldehydes and ketones, 3 ketonic acids). Of these compounds, Benzaldehyde, Formaldehyde, Levulinic acid and Acetoacetic acid were recognized. Other 12 carbonyl compounds were unknown. On the Mirin, many saturated and a few unsaturated carbonyl compounds were separated. Known compounds of them were Acetaldehyde, Crotonaldehyde, Diacetyl, Acetoin and Hydroxymethylfurfural. Ketonic acid was not formed. 4 carbonyl compounds produced during storage for 3 months were separated, but their structure was not determined. The number and amount of the carbonyl compounds were affected by the condition of storage. As the mechanism of carbonyl compounds formation during storage, the Strecker Degradation was suggested, namely, Alanine+Diacetyl=Acetaldehyde+CO_2+Amino-keto acid many unknown carbonyl compounds was produced by the Strecker Degradation during storage. B. On the effect of Furfual Variation of Furfural contents during brewing of Soy-sauce and the effect of it on the browning reaction was studied. Amounts of Furfural in raw-material decreases a little at later stage of brewing and increase by pasteurization. H.M.F is made secondarily by pasteurization, The occurrence of Furfural increses color degree of Soy-sauce. Mechanism of color-making from Furfural is not by autooxidation of Furfural, simple reaction of Furfural-amino acid and Furfural-aldehyde. On the Amino acid condiment, Furfural contents are large. But Furfural was not observed in Mirin. C. On the effect of Reductone Reductones (2,6-dichlorophenol indophenol reducing substances) were observed in Soy-sauce and Mirin. Considerable variation of Reductone quantity, for example, ascorbic acid, was observed during brewing of Soy-sauce. The existance of A.A. surely gives an influence on the color of Soy-sauce and its activity is as follows. [table] A.A. or D.A.A. makes browning reaction with the amino acids of Soy-sauce. The reaction activity of tyrosine is large. Mechanism of browning reaction is as follows: [table] D. On the trace element. Iron in the brewing-water promote the browning reaction, namely, iron accelerate the reaction activity of tyrosine with A.A. IV. On the browning reaction of Koji. Browning reaction of Koji is not enzymatic. Sugar, amino acid, reductone and carbonyl compounds play an important role but phenol is not important.
- 大阪府立大学の論文
- 1958-02-15