醤油の色に関する研究-4-
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概要
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Variation of furfural-contents during brewing of Soy-sauce was determined by spectrophotometer and the effect of it on the colour was studied. The following results were obtained. 1. Amounts of furfural in raw-material decreasesa little at later stage of brewing and increases by pasteurization. H. M. F. and Me. F. in Soy-sauce do not constant composition and H. M. F. is maked secondary by pasteurization. 2. The existence of furfural increases colour degree of Soy-sauce. 3. Mechanism of colour-making from furfural is not by autoxidation of furfural, simple reaction of furfural-amino acid and furfural-aldehyde.
- 社団法人 日本農芸化学会の論文