著者

阿部 真紀 澤山 茂 秋田 修

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.51, no.3, pp.142-150, 2018 (Released:2018-06-22)

参考文献数

20

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本研究は,豚肉の塩麹漬け調理における塩麹中の酵素や食塩の効果を調査する目的で行った。組成の異なる塩麹で漬け込みした豚ロース肉を湿熱加熱した試料の食感についての官能評価では,塩麹にタンパク質分解酵素を1.2%添加したものが最もやわらかいと評価された。塩麹試料に漬けた肉では,すべての官能評価項目において漬け込みしない対照肉よりも高評価であった。やわらかさについての官能評価結果と機器測定結果には相関が認められた。肉の遊離アミノ酸総量は,塩麹と酵素1.2%添加した塩麹に漬けた試料で対照に比べて2~3倍増加し,グルタミン酸量は対照の2倍以上となった。アミノ酸の増加は,塩麹中のタンパク質分解酵素の効果によるものと考えられた。また,塩麹中の塩分には酵素の肉中への浸透を促進することで酵素作用を高め,さらに肉の保水性を高め加熱損失を低下させることなどの複合的な効果によって,塩麹が肉の食味性を向上させていることが示唆された。

著者

阿部 真紀 小針 清子 秋田 修 アベ マキ コバリ サヤコ アキタ オサム Maki Abe Sayako Kobari Osamu Akita

雑誌

実践女子大学生活科学部紀要

巻号頁・発行日

vol.49, pp.7-14, 2012-03-10

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Aspergillus oryzae is widely used to produce fermented food such as sake, soy sauce and miso in Japan. Since these fungi have been used for food fermentation for a long time, these economic strains for food fermentation are thought as "domesticated strains." The origin of these strains is thought to be a contaminant from natural environment. We isolated many A. oryzae like strains from field using the autoclaved rice as medium. Isolated strains were confirmed as A. oryzae by the genomic structure of aflatoxin homologous gene cluster. The amount of mycelium in rice koji prepared by isolated strains did not show the significant differences compared with those of commercial strains. The activities of enzymes such as α-amylase, glucoamylase, acid carboxypeptidase, acid protease and neutral protease in rice kojiprepared by isolated eight strains and commercial strains were analyzed. Some of the isolated strains showed the similar enzyme activities to those of the commercial strains. From these results, it is suggested that the present commercial A. oryzae strains originate from A. oryzaeliving in the natural environment.

著者

阿部 真紀 秋田 修

出版者

日本醸造協会

巻号頁・発行日

vol.114, no.5, pp.258-267, 2019 (Released:2019-10-11)

著者

秋田 修 大城 衣賀 伏木 愛香 境野 佑 阿部 真紀

出版者

実践女子大学

雑誌

実践女子大学生活科学部紀要 = Bulletin of Jissen Women's University Faculty of Human Life Sciences (ISSN:13413244)

巻号頁・発行日

vol.54, pp.37-44, 2017-03-10

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Aspergillus luchuensis and A.luchuensis mut. kawachii (=A.kawachii) are used for koji-making in Japanese distilled liquor “awamori” and “shochu” production. The origin of these domesticated strains is thought to be a contaminant of wild black-Aspergillus from natural environment. We isolated black-Aspergillus from a fields. Isolated strains were identified as A.tubingensis (=A.saitoi) by the genomic structure analysis. Thai rice koji was prepared using two isolates and four commercial strains. The characteristics such as acidity, citric acid content, amount of myceliums of koji made by isolates were not remarkable different compared with that of A.luchuensis and A.kawachii. The activities of enzymes (α-amylase, acid tolerant α-amylase, glucoamylase, neutral protease, acid protease and acid carboxypeptidase) in koji of isolates were slightly lower than that of commercial strains. From these results, it is estimated that the present commercial A.luchuensis strains originated from black-Aspergillus living in the natural environment.

著者

秋田 修

出版者

公益財団法人 日本醸造協会

雑誌

日本醸造協会誌 (ISSN:09147314)

巻号頁・発行日

vol.87, no.9, pp.621-625, 1992-09-15 (Released:2011-09-20)

参考文献数

25

被引用文献数

1 3

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香気の高い清酒の創出のために, これまで長い年月をかけて酵母菌株のスクリーニングが行われてきたが, 近年ではバイオテクノロジーの進展により遺伝子レベルでの香気生成のメカニズムの解明がなされ, 新しい育種技術がもたらされている。そこで本稿は酵母の香気生成について最近明らかにされた知見をとりまとめ, 今後の展望を解説していただいた。

著者

秋田 修

出版者

公益財団法人 日本醸造協会

雑誌

日本醸造協会誌 (ISSN:09147314)

巻号頁・発行日

vol.84, no.11, pp.739-745, 1989-11-15 (Released:2011-09-20)

参考文献数

36

被引用文献数

1

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近年の吟醸酒ブームにともない, 香気生成能の高い酵母を造成しようとする試みが数多くなされている。本稿では酵母の香気生成の機構とそれを利用した香気生成能の高い酵母の分離について, 著者のこれまでの研究を中心に幅広く解説していただいた。

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

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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.