臺灣博碩士論文加值系統

蔭油為台灣之傳統發酵調味料，具有較醬油更佳之風味。與醬油不同的是，蔭油乃以黑豆為原料。米糠為稻米經碾米後的農業副產物，具有豐富的營養成分，過去有研究曾利用米糠進行微生物固態發酵可以獲得優良之蛋白酶酵素。
本研究目的乃評估麵粉及米糠，在黑豆蔭油製麴過程適量添加對其蛋白酶、澱粉酶酵素活性及其成品品質之影響。本研究除探討麵粉及米糠之添加量外，亦探討在洗麴後，利用不同保溫方法(日曬保溫及非日曬布袋悶溫)對其酵素活性之影響。進而比較不同澱粉質添加及不同保溫方法進行蔭油大量製備後之整體品質。
實驗結果顯示，於小量製備時，添加5%的米糠及麵粉具有提高製麴蛋白酶及澱粉酶的效果，原控制組(黑豆組)製麴期間中性及鹼性蛋白酶及澱粉酶活性在最高時分別為10.6U/g、17.4U/g、413.8 U/g；而添加了5%的米糠其活性在最高時則為85.6 U/g、104.2U/g、741.4 U/g；添加5%低筋麵粉活性在最高時為40.0 U/g、60.9 U/g、932.0 U/g，因此以此條件作為大量製備的依據。
保溫處理的結果。日曬保溫純黑豆組、添加5%米糠組及添加5%麵粉組保溫五個小時後溫度分別為45.9℃、40.9℃及42.2℃，非日曬布袋悶溫純黑豆組、添加5%米糠組及添加5%麵粉組保溫五個小時後溫度則分別為50.7℃、47.5℃、48.3℃，結果顯示悶溫溫麴較日曬保溫提升溫度高。日曬保溫黑豆組其中性及鹼性蛋白酶酵素活性分別為61.7 U/g、62.2 U/g，非日曬布袋悶溫的活性則分別為72.8 U/g、93.9 U/g。添加5%米糠，經過日曬保溫處理，中性、鹼性蛋白酶酵素活性分別為53.6 U/g、64.6 U/g，非日曬布袋悶溫的活性則分別為48.8 U/g、49.8U/g；添加5%低筋麵粉經過日曬保溫處理，中性、鹼性蛋白酶酵素活性分別為62.8 U/g、70.0 U/g，非日曬布袋悶溫的活性則分別為28.5 U/g、36.8 U/g，結果顯示添加澱粉質的組別，保溫方式以利用日曬保溫的效果較好。都有提升的現象；原控制組(純黑豆組)，則是利用非日曬布袋悶溫溫麴達到比較高的酵素活性。
蔭油成品的品質，以添加5%麵粉經日曬保溫的蔭油成品整體品質、風味、及消費者喜好程度最高。其中胺基酸指標：總氮(TN)、胺基態氮(AN)分別為2.52 g/100ml、2.96 g/100ml，而原控制組(黑豆日曬保溫組)為2.19 g/100ml、1.76 g/100ml，另外添加5%米糠非日曬布袋悶溫組則為2.45 g/100ml、2.53g /100ml；而添加5%麵粉經日曬保溫組別在風味重要成分：酒精含量、醬油代表性胺基酸-麩胺酸(GLU) 則分別為1.55 mg/ml、7.04 mg/ml；相對黑豆經日曬保溫組別則為1.06mg/ml、2.62 mg/ml，相較之下也較高，另外添加米糠非日曬布袋悶溫組為1.29 mg/ml、7.18 mg/ml。在感官品評結果，整體喜歡度較高的組別則為添加5%米糠非日曬布袋悶溫組別，而添加5%日曬保溫組則為第三名。
綜合以上結果，添加米糠和麵粉以5%為較適添加比例，而澱粉質的添加可以促進酵素活性的提升。整體品質則以添加5%麵粉日曬保溫的組得到最好的結果，添加米糠非日曬悶溫組次之。顯示適當添加澱粉質的確有提升蔭油酵素活性及整體品質的結果

Inyu, the traditional fermented soy sauce food in Taiwan, has more favorite flavor than soy sauce. Inyu is made from fermented black soy beans and soy sauce is from fermented soy beans. Rice bran is by-product of the rice milling process, and has been found to produce high enzyme activities by solid-state fermentation with specific microbes.
The objectives of this study were to evaluate the enzyme activity of koji and the quality of fermented product, Inyu, by adding flour and rice bran during the Inyu fermentation. In addition, kojiwas warmed with sun or covered with cloth bag, and their influence the final product was
studied as well..
The results indicated that adding 5% rice bran or wheat flour increased the protease and amylase activity in thelab-scale run. The neutral,alkaline protease and amylase in black bean were 10.6 U/g,17.4 U/g and 413.8 U/g; respectively.For 5% rice bran added koji, the activities of neutral, alkaline protease and amylase were 85.6 U/g, 104.2 U/g and 741.4 U/g; respectively.The neutral, alkaline protease and amylase were 40.0 U/g, 60.9 U/g and 932.0 U/g, respectively.Our result suggested that koji added with 5% rice bran or flour can increase the enzyme activity.
The final temperature(after warmed 5 hours) in sun warmed black bean, 5% rice bran added koji and 5% flour added koji were 45.9℃,40.9℃and 42.2℃,respectively. For the group that warmed with cloth bag, the temperature of black bean, 5% rice bran added koji and 5% flour added koji were 50.7℃,47.5℃ and 48.3℃, respectively.The resultindicated that temperature of koji, which was warmed with cloth bag, can be increased effectively. The neutral and alkaline protease activities of sun warmed black bean were 61.7 U/g and 62.2 U/g,respectively.When the koji was kept warm with cloth bag, 72.8 U/g and 93.9 U/g for neutral and alkaline protease activity were found. The activities of neutral protease and alkaline protease in sun warmed 5% rice bran added koji were 53.6 U/g and 64.6 U/g, respectively.In cloth bag warmed group, 48.8 U/g and 49.8 U/gof neutral and alkaline protease activities were obtained. The neutral protease and alkaline protease in sun warmed 5% wheat flour added koji were 62.8 U/g and 70.0 U/g , and for cloth bag warmed group, 28.5 U/g and36.8 U/g were found, respectively. The results indicated that koji with flour added and warmed with sun showed higher enzyme activity; however, for black bean koji, higher enzyme activity was observed in group that warmed with cloth bag.
For the final product, Inyu that made from koji that was sun warmed and with 5% wheat flour added, which contained 2.52 g/100ml and 2.96 g/100ml of TN (total nitrogen) and AN(amino nitrogen), respectively,showed the better quality, flavor and consumer acceptance when compared to other groups.In sun warmed black bean Inyu, the TN was 2.19 g/100ml, and the AN was 1.76 g/100ml. For cloth bag warmed 5% rice bran added group, the TN was 2.45 g/100ml and the AN was 2.53 /100ml. And the flavor index: alcohol, GLU, in sun warmed 5% wheat flour added inyu, the alcohol is 1.55 mg/ml and the GLU is 7.04 mg/ml, and in sun warmed black bean inyu, the alcohol is 1.06 mg/ml and the GLU is 2.62 mg/ml, sun warmed 5% flour added Inyu is much better than control: sun warmed black bean Inyu. Otherwise, in non-sun warmed 5% rice bran added Inyu, it has 1.29 mg/ml alcohol and 7.18 mg/ml GLU. However, in sensory test, the non-sun warmed 5% rice bran added inyu has the best result, and sun warmed 5% flour added inyu is in third.
In this research, the amount for cereal to add is 5%, and added with
cereal actually can increase the enzyme ability. In general, sun warmed
5% flour added inyu has the best result. Second is non-sun warmed 5%
rice bran added Inyu.

中文摘要………………………………………………………………………………………….i
英文摘要…………………………………………………………………………………………iii
圖表索引………………………………………………………………………………………….x
縮寫表…………………………………………………………………………………………..xviii
壹、前言 1
一、研究目的 1
二、文獻整理 2
(一) 醬油的介紹……. 2
(二) 醬油種類……. 3
(三)醬油之釀造….. 7
(四)醬油釀造期間之化學變化 16
(五)蔭油相關產品 18
(六)蔭油與醬油的比較 18
(七)醬油發酵之微生物簡介 20
(八)米糠 23
貳、材料與方法 25
一、實驗架構 25
二、實驗材料 27
(一)樣品材料 27
(二)實驗用藥 27
(三)實驗儀器 28
三、蔭油的製備 29
參、結果與討論 51
一、小量製麴之基本成分及酵素活性之探討 51
二、小結 61
三、大量製備之製麴及醬油成品結果探討 62
(一)大量製備製麴期間之基本成分探討 62
(二)大量製備製麴期間之微生物生長情況 67
(三)大量製備製麴期間之酵素活性探討 70
四、製麴完成洗麴後，以不同保溫處理之酵素活性及溫度比較 74
(一)以不同保溫處理溫麴四小時的溫度變化 74
(二)豆麴保溫階段完成之蛋白酶活性比較結果 74
(三) 豆麴保溫階段完成之澱粉酶活性比較結果 78
六、下缸發酵期間及成品之酵素活性比較 81
七、下缸發酵期間及成品之耐鹽性微生物生長情形 85
(一)耐鹽性乳酸菌 85
(二)耐鹽性酵母菌 87
八、下缸發酵期間及成品的一般成分、特殊成分及感官品評比較 89
(一)pH值 89
(二)酸度 89
(三)鹽度 92
(四)總氮量 94
(五)胺基態氮 94
(六)還原糖含量及褐變程度 97
(七)酒精含量 100
九、下缸發酵期間及成品之特殊成分比較 100
(一)香氣 100
(二)胺基酸 106
十、蔭油成品感官品評結果 110
(一)、消費者接受性試驗結果 110
(二)、樣品描述性分析結果 113
十一、蔭油發酵成品之一般成分及風味感官整體比較 117
肆、結論 121
伍、未來展望 123
陸、參考文獻 124

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