嘉大醬油製程大突破-低鹽高溫條件發酵10天 胺基態氮達甲級醬油標準

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1. 其實，這個在實驗室很容易達成，但是要量產就有一些問題，像是建構發酵槽及其他設備的成本。另外就是你希望吃的不鏽鋼發酵槽的醬油？還是用甕，日曝發酵的醬油？氨基酸含量一樣，但味道會一樣嗎？

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   1. 主要發酵時的環境問題，一切都講求數據。其實臺灣大部分大廠已經改成FRP槽為多。 用甕是傳統，菌可咬在甕的縫隙或氣孔裡，也比較費工，但實在太受氣候跟溫度影響。

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   2. 當然就如您所說，要能量產才是重點。
      不過剛好臺灣漁業養殖也開始進入室內化，其魚槽跟溫控技術也幾乎一樣的開始進化(感謝寒害，總算有人動手做)。其可以互相交流技術。

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2. 圖文裡面指的應該是這篇，製作的是豆麥醬油
   Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce
   Nguyen Xuan Hoanga, Sophia Fernga, Ching-Hua Tingb, Wei-Hua Huanga, Robin Yih-Yuan Chioua, Cheng-Kuang Hsua, ,
   a Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan, ROC
   b Department of Mechanical and Energy Engineering, National Chiayi University, Chiayi City 60004, Taiwan, ROC

   Received 17 April 2016, Revised 9 July 2016, Accepted 21 July 2016, Available online 25 July 2016

   實驗室師生一起共造的那個環境其實也差不多等同一個發酵罐了。

   節錄部分

   128 2. Materials and methods
   129 2.1. Raw materials and chemicals
   130 Soybean and wheat were purchased from a local farmer in Chiayi City, Taiwan and immediately
   131 stored in a refrigerator at 4 °C prior to use. The koji mold (Aspergillus oryzae) was purchased from
   132 a supplier (Chuan Feng Microbe Co., Taichung City, Taiwan). All of the chemicals used in the
   133 analysis were of analytical grade.
   134
   135 2.2. Koji fermentation
   136 For koji production, raw soybeans were first washed and soaked in water for 24 h at 4 °C and
   137 then steamed at 121 °C for 25 min. Wheat were roasted for 45 min at 140 °C, follow by cracking
   138 into 4 or 5 pieces per kernel accompanied by smaller particles of wheat flour. Roasted wheat and
   139 steamed soybeans were mixed at a ratio of 1:2 (w/w). The mixture was then inoculated with 0.1%
   140 (w/w) of A. oryzae (approximately 108 spores g-1), and subsequently dispersed onto the perforated
   141 stainless steel trays (68 x 44 x 3 cm). Each tray was loaded with the mixture to a ~3 cm thickness
   142 and incubated at 30 ± 3 °C. The preparation of koji was completed in ~60–72 h when the culture
   143 began turning greenish yellow in color.
   144
   145 2.3. Moromi fermentation
   146 Moromi fermentation was performed in individual cylindrical mash tanks (20 L). In each tank
   147 sample, 3 kg of koji was mixed with brine solution at 1:2 ratio (w/w) and then fermented at three
   148 different temperatures (35, 40 and 45 oC) and two different brine contents (5 and 10% w/w) based
   149 on a 2 factor factorial design with a total of 6 different treatments. For each treatment, sampling
   150 was conducted at 1, 3 and 5 days. During the fermentation period, the tanks were located in an
   151 oven (98 x 82 x 133 cm) to controlled temperatures (± 0.5 oC). The mash was stirred for 3 min
   152 once every day.
   153
   154 2.4. Sampling and analytical methods
   155 At each sampling, about 300 ml of samples were collected after being well stirred. The samples
   156 were filtered through a muslin cloth and then centrifuged at 5,000 xg for 15 min. The supernatants,
   157 regarded as raw soy sauce, were kept at 4 °C for further analysis. Five ml of each sample was
   158 collected in sterilized tubes and then immediately analyzed for microbial properties. For each
   159 analysis, three replicates tests were performed.
   160 Determination of pH: the pH values of the soy sauce samples were measured with a PB-10 pH
   161 meter (Sartorius, Göttingen, Germany).
   162 Determination of total nitrogen (TN): TN content was determined according to the AOAC (2000)
   163 with a little modification. Three milliliters of the sample, 1g of catalyst (K2SO4/CuSO4.5H2O =
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   164 10:1), and 20 mL of concentrated H2SO4 were added into a digestion tube and then heated for 6 h
   165 at 450 °C for digestion. When the digestion was completed, 25 ml of diluted sample was mixed
   166 with 25 mL of 30% NaOH and subjected to distillation. The distillate was absorbed with 25 mL of
   167 0.1 N H2SO4. The TN was determined by back-titrating H2SO4 with 0.1 N NaOH.
   168 Determination of reducing sugar (RS): RS content in the sample was determined by the 3,5-
   169 dinitrosalicylic acid (DNS) method (Miller, 1959) with a little modification. DNS reagent, which
   170 contained (w/v) 1% DNS, 2% NaOH and 30% sodium potassium tartrate, was prepared by
   171 dissolving each component in distilled water. One milliliter of the sample diluents were mixed with
   172 1 ml of DNS reagent and then kept in a boiling water bath for 5 min to colorize. After cooling with
   173 cold water, 5 ml of distilled water was added and the OD540nm was measured by using distilled
   174 water as a blank control. The standard glucose solutions were used to make a calibrated curve for
   175 quantitative analysis.
   176 Determination of total acidity (TA): TA content as lactic acid was determined by alkali titration. To
   177 determine total acidity as lactic acid, 25 ml of properly diluted sample was titrated with 0.01 N
   178 NaOH to pH 8.1.
   179 Determination of amino nitrogen (AN): Firstly, formol nitrogen (FN) and ammonium nitrogen
   180 were determined according to CNS (Chinese National Standard (CNS), 2002). To determine FN,
   181 diluted sample and formalin solution were adjusted to pH 8.1, then 20 ml of formalin solution was
   182 mixed with 25 ml of diluted samples for 3 min, and titrated to pH 8.1 with 0.01 N NaOH. Then,
   183 amino nitrogen was determined by subtraction of ammonium nitrogen from FN according to CNS
   184 (Chinese National Standard (CNS), 2002).
   185 Determination of microbial changes: The 10-fold-concentrated cells were serially diluted (100 to
   186 10-6) in 0.85% sterile saline solution, and 100 µl of properly diluted samples were spread on YM
   187 agar and plate count agar plates (BD Difco, Franklin Lakes, NJ, USA), then incubated for 1–2 days
   ACCEPTED MANUSCRIPT
   ACCEPTED MANUSCRIPT
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   188 at 30 °C for the counting of yeast and total bacteria, respectively. The colonies formed (25–250)
   189 were calculated as log CFU per milliliter of soy sauce (Kang, Kim, Park, & Shibamoto, 2012).
   190
   191 2.5. Experimental design and statistical analysis
   192 The independent variables applied in experimental design were temperature (35, 40 and 45 oC),
   193 time (1, 3 and 5 days) and brine content (5 and 10% w/w), corresponding to coded levels (-1, 0 and
   194 1), (-1, 0 and 1) and (-1 and 1), respectively. Response factors were the main biochemical and
   195 microbial indices, namely total nitrogen (TN, g/100 ml), amino nitrogen (AN, g/100 ml), reducing
   196 sugar (RS, g/100 ml) and total acid (TA, g/100 ml) contents, pH, yeast count (log CFU/ml) and
   197 total bacteria count (TBa, log CFU/ml). The following second order quadratic equation was used to
   198 express the responses as a function of the independent variables (using coded levels).

   釀協也有發過類似的。

   http://www.sciencedirect.com/science/article/pii/S0023643816304601

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   1. 如果是豆麥的話，那就真的效果不大了。因為這的確很多的實驗室都做的到。而且整體性經濟效益不大啊! （黃豆麥醬油跟黑豆醬油的釀造時間跟不穩定因素差很多，特別是黑豆醬油廠絕大部分還是傳統甕釀蔭曬釀造法。

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3. 欣慰的是不受重視的這方面還是有人想持續在發展研究。
   而不是被說醬油其實也沒什麼好研究的了。
   速釀慢釀的差別還是在於香味的逸散跟變異，溫度高了也就顯得"五味雜陳"了

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   1. 就希望其試味道的人，可以[保證]釀造出的醬油品質能跟原本的差不多。 反正同在嘉義，為何不先跟嘉義的醬油業者合作?

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4. View post on imgur.com

   View post on imgur.com

   View post on imgur.com

   TN總氮、AN胺基態氮、還原糖RS、總酸TA、TBA生菌數、沒有大便菌。

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   1. 少補了一張

      View post on imgur.com

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   2. 所以依照其實驗數據來說，溫度越高(40~45度C)，TN總氮、AN胺基態氮的產生率則越好。

      也因此在寒流來臨時，所有的天然釀造醬油廠商也應該做相關防範措施，例如保持室溫，或延長發酵時間。不然在天氣過冷時，發酵醬油的蛋白質轉換胺基態氮效率是很差的。

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5. 我是嘉大畢業，我們前校長是食科教授，鑽研花生，他把少少的經費都拿去研究花生、醬油等等。我們其他科系其實都很不爽xd我們嘉大有跟廠商聯名推出一系列醬油，合作社有一整排醬油產品販賣

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