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KMID : 0903519710140020121
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1971 Volume.14 No. 2 p.121 ~ p.129
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Studies on the Yeasts for the Brewing of Soy sauce(Part 7)
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이택수/Lee, Taik Soo
이석건/신보규/주영하/Lee, Suk Kun/Shin, Bo Kyu/Chu, Young Ha
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Abstract
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During the Brewing of Soy Sauce on an industrial scale, Saccharomyces rouxii T_9 was cultured and added to the soy sauce mash. The comparative experiments of soy sauce mash in non-addition and addition group of yeast were examined in this report. The yeast flora and chemical composition of Soy sauce mash through out the brewing were observed and the results obtained were as follows.
(1) The number of Osmophilic yeast in one ㎖ of soy sauce mash showed 185×10³ 1 month after mashing and 750×10³ 4 months after mashing in case of yeast group, while presented as 98×10³ 1 month after mashing and 394×10³ 4 months after mashing in case of non-yeast group. And the number of Osmphilic yeast in yeast group was twice of that in non-yeast group.
(2) The number of ordinary yeast of TTC red group was shown as 2132×10³ to 3252 ×10³ 5 to 6 months after mashing in case of yeast group, while presented 752×10³ to 1251×10³ in case of non-yeast group. And the yeast group was show n more than non-yeast group in ordinary, red pink and pink yeast number.
(3) TTC red yeast were strongly appeared in both addition and non-addition group of yeast from 1 month after mashing to 6 months after mashing.
(4) Though total nitrogen, pure extract, pH and buffer action contents of soy sauce showed similar tendency in yeast and non-yeast group, alcohol and color density contents were highly appeared in yeast group and reducing sugar content was in non-yeast group respectively.
(5) By the results of Organic function test of soy sauce mash, the difference of taste quality in yeast and non-yeast group were not evidently appeared, however, the appearance and flavour of the soy sauce were better in yeast group than in non-yeast group.
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