臺灣博碩士論文加值系統

蔭油為台灣之傳統發酵製品，以黑豆為原料，經浸豆、製麴、洗麴、保溫、拌鹽下缸、密封及日曬發酵熟成而製得。蔭油具有較醬油更佳之風味及品質，但其市場佔有率遠不及豆麥醬油，主要在於豆麥醬油之生產皆已採用由日本引進之微電腦控制自動化設備及技術，但蔭油卻仍停滯於傳統之人工製麴方式，不只無法大量生產，所負擔之人工成本更高。本研究利用反應曲面法(RSM)之實驗設計，探討黑豆在不同浸漬時間(2, 4, 6 hr)、蒸煮溫度(116, 124, 132℃)及蒸煮時間(15, 23, 31min)處理下物化特性之變化，尋求黑豆最適蒸煮條件；並於不同豆麴厚度(6, 12, 18 cm)下評估黑豆機械化製麴之可行性，擬將蔭油製程導向自動化大規模生產，以提升蔭油市場佔有率，重新發揚真正屬於本省的傳統發酵製品，所得結果如下：
1. 利用RSM圖形找出酵素感受性及酵素活性之最佳反應值，來推測最適蒸煮條件，結果顯示於浸漬時間4∼6 hr、蒸煮溫度132℃、蒸煮時間23 min之條件下，可獲取較佳製麴用黑豆。於此條件下蒸煮後黑豆之水分含量約50.7∼52.9％、硬度為61.6∼65.6 g，適於機械製麴時麴菌之生長；且黑豆蛋白質達適當之變性程度，利於麴菌產生之蛋白酶進行分解，有助於提高蛋白質利用率。
2. 以上述條件蒸煮後之黑豆，進行強制通風機械製麴，結果顯示6 cm豆麴厚度下水份散失過快，易導致麴菌生長不佳且酵素活性偏低，不利於蔭油釀造。12及18 cm之豆麴厚度，於機械製麴期間之最大酵素活性與傳統製麴比較，前者之最大酸性、中性、鹼性蛋白酶及澱粉酶活性分別為423.32, 542.85, 525.31及1127.33 units/g dry koji，後者則分別為486.81, 525.60, 498.22及1021.77 units/g dry koji，機械製麴之酵素活性平均較傳統製麴為高，且達最大酵素活性所需時間(24∼48 hr)較傳統製麴為短。觀察麴菌生長情形，以機械製麴者其菌絲皆有伸入至子葉部份，傳統製麴則無發現；另外機械製麴下麴菌生長亦較傳統製麴為快。
3. 黑豆採機械製麴應為可行，不只有利於麴菌生長，更具有較高之酵素活性，且達最大活性所需時間較傳統製麴為短，另外亦可提高單位面積之製麴量，節省人力成本，有利於蔭油之大規模生產。

Inyu is a traditionally fermented food product in Taiwan. It is made from black bean through soaking, steam cooking, fungus inoculating, koji-making by traditionally artificial method, koji-washing, incubating, salt adding, vating, and outdoor fermenting. Though Inyu has special properties in flavors and qualities, its market share is lower than soy sauce made from soybean with wheat by automatic koji-making method due to limitation in production scale and labor cost. In this study, the physical and chemical properties of the cooked black bean designedly treated at different soaking time (2, 4, 6 hr), cooking temperature (116, 124, 132℃), and cooking time (15, 23, 31 min) by using response surface methodology (RSM) was determined to obtain the optimum cooking conditions. Furthermore, mechanically koji-making method in different thickness of the cooked beans (6, 12, 18 cm) was investigated to evaluate the feasibility of koji-making method for Inyu. The results were as follows.
1. According to superimposed plots of enzyme susceptibility and enzyme activity, cooking at 132℃ for 23 min after soaking in enough water at room temperature for 4-6 hr was the optimum cooking conditions of black beans for making Inyu. The water content and hardness of the cooked black beans were 50.7~52.9% and 61.6~65.6 g, respectively. We inferred from the results that proper water content and protein denaturation were required for growth of koji mold and protein hydrolysis by enzymes produced during koji making.
2. The thickness of black beans related to water loss during mechanical koji-making. Water content of the koji that thickness controlled at 6 cm was too low to be available for koji mold and only low enzyme activities were obtained. On the other hand, enzyme activities for the koji thickness controlled at 12-18 cm were higher than that from traditionally koji-making method and only short time (24~48 hr) to reach that. The activity of acid-, neutral-, alkaline protease and amylase was about 423, 543, 525, and 1127 units/g dry koji for the koji controlled at 12cm, while 486, 526, 498 and 1022 units/g dry koji for that of 18cm, respectively. Faster growth and the mycelium stretched to cotyledon of the black beans were observed for the koji mold by mechanical koji-making method than that of traditionally koji-making method.
3. Koji-making through an automatic process by mechanized facilities was feasible in manufacturing of Inyu. Not only high enzyme activities of koji were obtained, short cultivation time and labor force saving were profitable to increase the market of Inyu.

中文摘要………………………………………………………………..Ⅰ
英文摘要………………………………………………………………..Ⅲ
圖表索引………………………………………………………………..Ⅸ
壹、前言 1
一、研究動機及目的 1
二、文獻整理 3
(一)醬油之簡介 3
1.醬油之歷史 3
2.醬油之種類 4
3.醬油產業現況 7
(二)醬油之釀造 8
1.原料及其處理 8
2.製麴 10
3.下缸及醬醪發酵熟成 11
4.壓榨 13
5.調和 13
(三)醬油釀造過程之生物化學變化 14
1.麴菌、乳酸菌、酵母菌 15
2.固態麴、液態醪 16
3.色澤、風味、香氣 19
(四)蔭油 20
1.黑豆 21
2.製程 21
3.蔭油之香氣及風味 25
貳、材料與方法 28
一、實驗流程設計 28
二、實驗材料 30
三、實驗試藥 30
四、實驗方法 33
1.大豆之基本成分分析 33
2.組織硬度之測定 34
3.酵素感受性(Enzyme susceptibility, ES) 34
4.酵素活性之測定 35
5.豆麴pH值之測定 39
6.游離胺基酸 39
7.豆麴內部構造及麴菌生長之觀察 41
8.總氮之測定 41
9.甲醛態氮(formalin-nitrogen) 42
10.氨態氮 42
11.胺基態氮(amino-nitrogen)之測定 43
12.酸度之測定 43
13.鹽濃度之測定 43
14.還原糖之測定 43
15.統計分析 43
參、結果與討論 46
一、黑豆最適蒸煮條件之探討 46
(一)原料之成份分析 46
(二)反應曲面模式分析 46
(三)反應曲面方程式 47
(四)蒸煮後黑豆之水分 56
(五)蒸煮後黑豆之硬度 58
(六)酵素感受性 58
1.蛋白酶感受性 58
2.澱粉酶感受性 61
(七)製麴之酵素活性 62
1.蛋白酶活性 62
2.澱粉酶活性 63
(八)最適蒸煮條件 69
二、黑豆機械製麴可行性之評估 71
(一)製麴期間麴堆品溫之變化 71
(二)製麴期間麴堆水分含量之變化 71
(三)製麴期間麴堆pH值之變化 72
(四)製麴期間蛋白酶活性之變化 76
(五)製麴期間澱粉酶活性之變化 77
(六)製麴期間麴堆游離胺基酸之變化 77
(七)麴菌之生長情形 83
(八)機械及傳統製麴所得蔭油成品之比較 84
肆、結論 93
伍、參考文獻 94

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