Soy-Sauce Manufacture from Raw Fish Meat by Hydrolysis of Protein
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概要
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Soy-sauce, Japanese seasoning for daily use, is generally manufactured from soybeans by hydolysing with Aspergillus orizae to trun protein into amino acid, but another process of hydrolysing with HCl, is also adopted. We have thought of another way of manufacturing soy-sauces by adding HCl directly to raw fish meat and heating it, in the initial period of hydrolysing, after separating the oil that floats on the surface, we heat it to keep the hydrolysing going on. By this means we have got oil of excellent quality with low acidvalue after washing the oil by water several times, and we searched the best industrial condition of quantity of acid to add and the time to heat. As for the Sardine, as we showed in Fig. 1 and Table 1, amino N: total N became constant, when we hydrolysed in 15-20% HCl decity and about, 4hours. We have also tried alkail hydrolysing to compare it with that of acid, as we showed in Fig. 3, 4, Table 3., we have found that it is utterly unfit to manufacture amino acid, because of the loss of N by over yielding of NH3.
- 社団法人 日本水産学会の論文