Production and Some Properties of Low-Salt Seasoning from Shochu Distillery Waste.
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Accession number;01A0772840
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| Title;Production and Some Properties of Low-Salt Seasoning from Shochu Distillery Waste. |
| Author;
YOKOYAMA SADAJI
(Takarashuzo Sakeruishokuhinken)
TARUMI SHOJI
(Takarashuzo Sakeruishokuhinken)
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Journal Title;Seibutsu Kogakkaishi
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Journal Code:G0440B
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ISSN:0919-3758
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VOL.79;NO.7;PAGE.211-217(2001)
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| Figure&Table&Reference;FIG.3, TBL.7, REF.22 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The production of seasoning using waste water from a shochu distillery was investigated in order to devise an advanced process for the utilization of shochu distillation waste water (shochu kasu). Rice or barley shochu kasu was hydrolyzed by soy sauce koji with wheat gluten in 10% NaCl and 5% EtOH, and the filtrate was diluted 1.25-fold to produce a low-salt seasoning. Between 20.DEG.C. and 40.DEG.C., there were no significant differences in the total nitrogen, formol nitrogen, and other analytical parameters except for the OD430nm of the resultant seasonings, indicating that strict temperature control was not necessary. The respective concentrations of citric, malic, and succinic acids were ca. 1.70, 0.88, and 0.94mg/ml in the rice shochu kasu seasoning and ca. 1.68, 0.71, and 1.05mg/ml in the barley seasoning. The rice seasoning had an IC50 value of 1.77mg protein/ml for angiotensin I converting enzyme (ACE), and contained 33.3mg/100ml .GAMMA.-aminobutyric acid (GABA), which is equivalent to 133mg/100g dry wt. The barley seasoning had an IC50 value of 1.64mg protein/ml for ACE, and contained 32.6mg/100ml GABA (equivalent to 130mg/100g dry wt). Both seasonings are thought to have potential as anti-hypertensive foods. The respective glutamic acid contents of the rice and barley shochu kasu seasonings were 0.69% and 0.54%, which are relatively low compared to that of soy sauce, which is in the range 1.0-1.2%. However, addition of glutaminase increased these amounts to ca. 1.3 and 1.5%, respectively. Our novel system for utilizing shochu kasu, conventionally treated as waste water, was established economically because it makes use of a soy sauce factory device without the need for any new plant investment. (author abst.) |
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