市販食酢数種の化学組成について

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書誌事項

タイトル別名
  • On the Chemical Composition of Several Commercial Vinegars
  • シハン ショクス スウシュ ノ カガク ソセイ ニ ツイテ

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抄録

Four kinds of vinegars made from rice, saké-cake and alcohol in Osaka and Kagoshima as well as three vinegars made from saké-cake and alcohol in Osaka and Aichi were chosen as the samples. All of them were labelled as “fermented vinegar” and, moreover, two vinegars of Kagoshima were labelled to have been produced through long-period fermentation of 180 days.<BR>Total acid content expressed as acetic acid was within the range of 4.2-4.55% except one sample which was as high as 5%. In three vinegars more than 35% of acid was composed of non-volatile acids. Considerable variation was found among the ash contents, ranging from 700 to 10, 000ppm. From 73 to 95% of ash was found to be contained in the form of sodium chloride in high ash vinegars. Sodium was the most predominant of the metals examined, of which 450-1, 600ppm was present in the form of non-table salt sodium. Ratio of protein nitrogen to total nitrogen was found to be less than 50%. Only trace amount of sugar was present in the long-time fermented vinegars of Kagoshima indicating that almost all sugars present in cooked rice and koji had been oxidized during the oxidative fermentation. Gas chromatographic determination of glucose plus fructose were closely coincident with the reducing sugar contents obtained by Somogyi's method. As far as the composition of reducing sugar was concerned, fructose was always found to be present with glucose. Minute quantity of saccharose was present in all the samples tested.

収録刊行物

  • 栄養と食糧

    栄養と食糧 31 (5), 513-518, 1978

    公益社団法人 日本栄養・食糧学会

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