Recently, formation of new type haze in fermented sauce by heating was found. This haze by heating disappears by subsequent cooling at pH 4.0-5.5, almost disappears at pH below 4.0, but did not disappear at pH above 6.0. The haze substance contained P 8-10%, Ca 6-9%, Mg 4-7%, no protein and no carbohydrate. From these data, it was suggested that this haze substance was phytin. It was proved that this haze was derived from the phytin in rice bran used as raw material by high temperature saccharification. The formation of haze by heating and clearance by subsequent coiling can be reproduced artificially with phytic acid, CaCl
2 solution and pH change. A commercial enzyme phytase can decompose the haze substance into soluble material. The
koji made with
A. oryzae had phytase activity. After heating for 6 hr at 60°C followed by heating for 30 min. at 80°C, the phytase activity in fermented sauce remained to some extent. After the fermented sauce was stored at 25°C for 10 days, the haze by heating became negligible by the action of remaining phytase.
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