遊離アミノ酸組成から見た中国・韓国産醤油および魚醤油の特徴

概要

論文の詳細を見る
Proximate and free amino acid compositions of Chinese, Korean, and Japanese traditional sauce made from grain or fish were analyzed to describe not only their common and individual characteristics but also their formative role in the food culture of the pan-Japan Sea region. Ordinary Japanese soy sauce (Koikuchi type) was used as a comparative index. Since wheat bran is used in China as one of the principal raw materials, Chinese soy sauce contained higher glutamic acid and a little less lysine than that the Japanese product. Korean soy sauce was generally rich in glutamic acid, aspartic acid, and arginine because hydrolyzed vegetable protein was added as a supplementary material to the fermented sauce. The amino acid composition of the Chinese fish sauce was similar to that of the Japanese product, but the total amount was almost half.
日本水産學會の論文