醤油油に關する研究 : (第1報)醤油油生成機構に就て_??_1_??_
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概要
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I studied the biochemical mechanism of formation of Shoyu oil, which has the peculiar properties as compared with the fat in raw materials, and obtained the following results. (1) The fat in raw materials was largely decomposed before the fermentation and it contained about 60% free fatty acids after hydrolysis. (2) In the course of fermentation, ethyl esters of fatty acids were synthesized not rela-ting to its lapse before fermentation. (3) The solid matter which appears in the winter, was contained only in the Shoyu oil which is obtained in the period of fermentation. (4) Unsaponifiable matter and Reichert-Meiszl value increased as fermentation proceeded.
- 社団法人 日本農芸化学会の論文