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研究生:黃紫玲
研究生(外文):Lisa Wijaya
論文名稱:木瓜籽作為醬油原料可行性之探討
論文名稱(外文):Feasibility Study of Papaya Seeds as Main Ingredient for Soy Sauce
指導教授:林湘芸
指導教授(外文):Hsiang-Yun Lin
口試委員:劉禧賢李柏憲林湘芸
口試委員(外文):Hsi-Hsien LiuPo-Hsien LiHsiang-Yun Lin
口試日期:2014-07-18
學位類別:碩士
校院名稱:環球科技大學
系所名稱:生物技術研究所
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2014
畢業學年度:102
語文別:英文
論文頁數:109
中文關鍵詞:木瓜籽醬油木瓜籽醬油
外文關鍵詞:papaya seedssoy saucepapaya seeds soy sauce
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Papaya (Carica papaya) is a species in genus Carica of the plant family, is now ranked third of the total tropical fruit production. The purpose of this study was to investigate the feasibility of papaya seeds as the alternatives ingredient for soy sauce.
In this study, we using the same condition of the experiment design which compared 3 different ingredients of soy sauce: soybean (SB), papaya seed (PS), and soybean with papaya seed (SBPS).
The preparation to make the soy sauce was carried out by two stages: koji-fermentation and moromi-fermentation. The koji was prepared by mixing Aspergillus oryzae with the steamed ingredient (SB, PS or SBPS) and incubated for seven days. Moromi which consists of the koji and the salt brine was fermented for 90 days at 37°C. After the fermentation, the moromi was extruded, filtered, pasteurized to produce the final product soy sauce.
The soybeans crude protein is about 39% which papaya seeds crude protein is only about 26% (2/3 of soy beans crude protein). The weight of each raw material was calculated from the crude protein. The crude protein of each sample should be equal to 39%. Then these raw materials been inoculated with Aspergillus oryzae and fermented for 7 days.
Koji fermentation for 7 days, and total nitrogen of SB, SBPS and PS is 6.1%, 4.9% and 4% at the end of fermentation process. After 7 days fermentation, the protease enzyme activity (at pH 6.0) in SB koji reached 944 U/g dry koji which the highest of the others, while SBPS and PS koji reached only about 322.6 and 579 U/g dry koji. Higher protease activity can affect the hydrolysis level of protein and can promote the produce of protein decomposition products.
After 90 days of moromi fermentation, the soy sauce of SB became darker and the other samples have a lighter color than SB. Only SB soy sauce can be classified as Grade A of soy sauce (total nitrogen content higher than 1.4 g/100 mL and amino nitrogen content higher than 0.56 g/100 mL). SBPS and PS soy sauce only contains about 0.26 g/100 mL and 0.07 g/100 mL for the total nitrogen, 0.07 g/100 mL and 0.04 g/100 mL for the amino nitrogen content.
Abstract………………………………………………………………………………….i
Contents...………………………………………………………………………………iii
Figure index……………………………………………………………………………vii
Table index…………………………………………………………………………….viii
CHAPTER I: INTRODUCTION………..…………………………………………….1
1.1 Significance and objectives…………………………………………………….1
CHAPTER II: LITERATURE REVIEW.................................................…...4
2.1 Soy sauce……………………………………………………………………….4
2.1.1 Introduction of soy sauce………………………………………………..4
2.1.2 Functional effects of soy sauce………………………………………...12
2.1.3 Types of soy sauce……………………………………………………..13
2.1.3.1 Chinese style soy sauce………………………………………...13
2.1.3.2 Japanese style soy sauce………………………………………..14
2.1.4 Soy sauce production…………………………………………………..15
2.1.4.1 Raw materials processing………………………………………15
2.1.4.2 Koji……………………………………………………………..15
2.1.4.3 Moromi…………………………………………………………16
2.1.4.4 Squeezing……………………………………………………….17
2.1.4.5 Pasteurization and blending…………………………………….18
2.1.4.6 Packaging/bottling……………………………………………...18
2.1.5 Biochemical varieties in soy sauce brewing process…………………..19
2.1.5.1 Mold, lactobacillus and yeast…………………………………..19
2.1.5.2 The enzymes of Aspergillus…………………………………….21
2.1.5.3 Mash fermentation……………………………………………...22
2.1.5.4 Color, flavor and aroma………………………………………...22
2.1.6 Raw materials of soy sauce……………………………………………23
2.1.6.1 Soybeans………………………………………………………..23
2.1.6.2 Black beans……………………………………………………..24
2.1.6.3 Peas……………………………………………………………..24
2.1.6.4 Plum…………………………………………………………….24
2.1.6.5 Fish……………………………………………………………..24
2.2 Soybeans………………………………………………………………………24
2.2.1 Introduction of soybeans………………………………………………24
2.2.2 Health benefit………………………………………………………….31
2.3 Papaya…………………………………………………………………………32
2.3.1 Introduction of papaya…………………………………………………32
2.3.2 Application of papaya………………………………………………….37
2.4 Papaya seed……………………………………………………………………38
CHAPTER III: MATERIALS AND METHODS…..………….……………………42
3.1 Materials………………………………………………………………………42
3.2 Chemicals……………………………………………………………………..42
3.3 Experiment design and flow chart……………………………………….……43
3.3.1 Experiment design……………………………………………………..43
3.3.2 Experiment flowchart……………………………………………….…44
3.4 Methods……………………………………………………………………….48
3.4.1 Moisture content……………………………………………………….48
3.4.2 Total nitrogen…………………………………………………………..48
3.4.3 Crude protein…………………………………………………………..49
3.4.4 Koji pH measurement………………………………………………….49
3.4.5 Determination of enzyme activity……………………………………..49
3.4.6 Browning measurement………………………………………………..52
3.4.7 Salinity measurement………………………………………………….52
3.4.8 Determination of formalin-nitrogen.…………………………………..52
3.4.9 Determination of ammonia-nitrogen…………………………………..53
3.4.10 Determination of amino-nitrogen………………………………….....53
3.4.11 Determination of chromaticity……………………………………….54
3.4.12 Acidity measurement…………………………………………………54
3.4.13 MSG measurement…………………………………………………...54
3.4.14 Statistical analysis…………………………………………………….56
3.4.15 Sensory evaluation…………………………………………………....56
CHAPTER IV: RESULTS AND DISCUSSION...…………………………………...58
4.1 Analysis of raw material……………………………………………………....58
4.2 Temperature changes in koji fermentation……………………………………58
4.3 Moisture content changes in koji fermentation………………………….……59
4.4 Variation of pH value during koji fermentation………………………………63
4.5 Protease activity changes during koji fermentation…………………………..63
4.6 Amylase activity changes during koji fermentation…………………………..64
4.7 Total nitrogen of koji fermentation……………………………………………65
4.8 Variation of pH value and total acidity during moromi fermentation………...70
4.9 Total nitrogen changes during moromi fermentation…………………………74
4.10 Variations of browning during fermentation…………………………………74
4.11 The value of amino nitrogen during moromi fermentation………………….78
4.12 MSG value of soy sauce during aging process………………………………78
4.13 Chromaticity value (L, a, b) of soy sauce during fermentation…….………..79
4.14 Sensory evaluation of soy sauce……………………………………………...80
CHAPTER V: CONCLUSION..……………………………………………………...86
REFERENCE………………………………………………………………………….87


FIGURE INDEX

Fig. 1 Soy sauce process chart…………………………………………………………9
Fig. 2 Indonesian soy sauce (kecap) process chart……………………………………10
Fig.3 Thick soy sauce (in-yu) process chart……………………………………………11
Fig. 4 Process of koji fermentation flow chart…………………………………………46
Fig. 5 Process of moromi fermentation flow chart……………………………………..47
Fig. 6 Changes in temperature during koji fermentation in three different raw materials………………………………………………………………………….61
Fig. 7 The moisture content changes during koji fermentation in three different raw materials………………………………………………………………………….62
Fig. 8 Variations of pH value during koji fermentation in three different raw materials………………………………………………………………………….66
Fig. 9 Changes in protease activity (pH 6.0) during the preparation of koji in three different raw materials…………………………………………………………...67
Fig. 10 Changes in amylase activity during the preparation of koji in three different raw materials………………………………………………………………………….68
Fig. 11 Variations of pH value during moromi fermentation in three different soy sauce……………………………………………………………………………...72
Fig. 12 Changes in browning of raw soy sauce during aging process in three different raw materials……………………………………………………………………..77
Fig. 13 Changes of amino nitrogen value during aging process in three different soy sauces…………………………………………………………………………….81

TABLE INDEX

Table 1 Soybean scientific classification………………………………………….……27
Table 2 Amino acid composition of soybeans………………………………………….28
Table 3 The nutrient composition of soybeans…………………………………………29
Table 4 Papaya scientific classification………………………………………………...34
Table 5 Global papaya production in metric tonnes…....................................................35
Table 6 Global papaya exports in metric tonnes………………………………………..36
Table 7 Nutritional value of papaya…………………………………………………….40
Table 8 The proportion of soy sauce raw materials weight and water volume for soaking………………………………………………………………………….45
Table 9 The amount for measurement procedure of MSG……………………………..57
Table 10 The main composition analysis of raw materials for soy sauce………………60
Table 11 Total nitrogen of koji fermentation in different raw materials………………..69
Table 12 Acidity value of moromi fermentation in different soy sauce………………..73
Table 13 Total nitrogen of moromi fermentation in different soy sauce……………….76
Table 14 MSG content in soy sauce after fermentation 90 days…………………….…82
Table 15 Chromaticity value (L, a, b) of SB soy sauce during fermentation…………..83
Table 16 Chromaticity value (L, a, b) of SBPS soy sauce during fermentation…….….84
Table 17 Chromaticity value (L, a, b) of PS soy sauce during fermentation……….…..85
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1. 邱健人。1977。醬油大豆之高溫段時間蒸煮法。食品科學文摘, 5(1), 17-20。
2. 邱健人。1977。醬油大豆之高溫段時間蒸煮法。食品科學文摘, 5(1), 17-20。
3. 邱健人。1981。醬油製造技術之展望-醪之管理。食品工業, 13(1), 31-34。
4. 邱健人。1981。醬油製造技術之展望-醪之管理。食品工業, 13(1), 31-34。
5. 門脇清。1996。日本醬油現況及菌種之篩選。(呂淑芬、李福臨譯) 食品工業,28(3),39-46。
6. 門脇清。1996。日本醬油現況及菌種之篩選。(呂淑芬、李福臨譯) 食品工業,28(3),39-46。
7. 許鼎輝,陳欽明。1975。甲醛用量對醬油中Formal nitrogen檢出之影響。食品科學,2,39-42。
8. 許鼎輝,陳欽明。1975。甲醛用量對醬油中Formal nitrogen檢出之影響。食品科學,2,39-42。
9. 程竹青。2001。蛋白質分解酵素在調味料產業的應用及發酵潛力。食品工業,33(11),50-57。
10. 程竹青。2001。蛋白質分解酵素在調味料產業的應用及發酵潛力。食品工業,33(11),50-57。
11. 張伊倫。1997。古老的發酵食品-醬油。食品工業, 29(4), 65-72。
12. 張伊倫。1997。古老的發酵食品-醬油。食品工業, 29(4), 65-72。
13. 蔡綾姬 譯。1972。醬油之褐變。食品工業,5(1),24-30。
14. 蔡綾姬 譯。1972。醬油之褐變。食品工業,5(1),24-30。
15. 賴慶隆。1994。醬油釀造微生物―麴菌。食品工業,26(12),31-38。