醤油麹高温自己消化物を用いた醤油製造

Abstract

Soy sauce koji autolyzed at 55°C for 48 hr was applied to a new soy sauce making. For the establishment of a new soy sauce making system, preliminary experiments on lactic acid fermentation by Pediococcus halophilus and ethanol fermentation by Zygosaccharomyces rouxii were carried out using the heterogeneous soy sauce koji autolyzate with the addition of sodium chloride and glucose, the pre-fermentation mash as a fermentation substrate.Experimental results obtained were as follows: Lactic acid production depended on salt concentration of the pre-fermentation mash, and lactic acid was produced more rapidly at lower salt concentration of the mash. Z. rouxii grew well in the pre-fermentation mashes adjusted to pH between 4.0 and 6.0 and produced more than 2 g of ethanol/dl of mash at 30°C after 17 days. Lactic acid fermentation was induced by inoculation of 105-106 P. halophilus cells/ml of the pre-fermentation mash, and after 14 days incubation ethanol fermentation was induced by inoculation of 105 Z. rouxii cells/ml of the mash. The amounts of lactic acid and ethanol produced were 1.05 g and 2.27 g/dl of the filtrate of the fermented mash, respectively. Chemical composition of the filtrate was similar to that of the conventional raw soy sauce. Therefore, the establishment of a new soy sauce making system using the autolyzed soy sauce koji was suggested to be possible.