著者
阿部 真紀 小針 清子 秋田 修
出版者
実践女子大学
雑誌
実践女子大学生活科学部紀要 (ISSN:13413244)
巻号頁・発行日
no.50, pp.171-176, 2013-03

Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji.Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji.

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調べたら非加熱表示の物さえ死んでいるようです。が「自家製より市販品の方が相対的にタンパク質分解系の酵素活性が高い」との事で肉などがやわらかくなるのは確かなようです。今後味噌メーカーの物を買おうっと http://t.co/CB4Ni97IvA
調べたら非加熱表示の物さえ死んでいるようです。が「自家製より市販品の方が相対的にタンパク質分解系の酵素活性が高い」との事で肉などがやわらかくなるのは確かなようです。今後味噌メーカーの物を買おうっと http://t.co/CB4Ni97IvA

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