魚味噌製造に關する研究(第3報)魚味噌製造時に於ける添加食塩量ご熟成速度並にアンモニヤ生成量に就いて

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(1) We have observed the ripening velocity of Gyomiso by varous amounts of salt added. (2) The ripeing velocity was observed by the amount of swelling of the mixture of raw materials. If the amount of salt added was samll (less than 10%), the ripening velocity was too high and mixture was apt to spoil. (3) The quantity of the amino acid nitrogen created from the mixture was larger the smaller the amount of salt added (less than 10% of salt for the mixture) in the earlier time of ripening, but it rapidly became ammonia. If we use salt more than 13% of the mixture, the quantity of the amimo acid nitrogen was samll in the earlier period of ripening, but became larger in the latter part of the ripening. (4) Volatile base, ammonia, is created in large amount in the case of adding a sall amount of salt in the mixture. The creation of ammonia from Gyomiso is clearly detected from the beginning of the ripening. This phemomenon is different from the other salted marine products. This is probably due to enzymes of Aspergillus oryzae inoculated to the wheat bran, which decompose amino acid to ammonia. Spoilage is determined when 90 or more mg of ammonia are present per each 100g of Gyomiso. (5) The change of hydrogen ion concentration of the mixture during the ripening is the same as Part IX of this study. The phenomenon of the spoilage begins at pH 6.0. (6) The amount of salt added to the mixture of raw materials should be above 13%.
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魚味噌製造に關する研究(第3報)魚味噌製造時に於ける添加食塩量ご熟成速度並にアンモニヤ生成量に就いて

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