한국식품영양학회지 Vol. 32 No. 5 (p.530-535)

장기숙성 한식간장의 숙성 기간별 품질 특성 비교

Comparison of Quality Characteristics of Long-Term Matured Korean Soy Sauce
키워드 :
long-term maturation,soy sauce,amino nitrogen,microorganisms,minerals

목차

Abstract
서 론
재료 및 방법
   1. 시료수집
   2. pH와 산도 측정
   3. 수분, 순추출물 및 식염 함량 측정
   4. 총질소와 아미노태 질소 측정
   5. 미생물 수 측정
   6. 무기질 함량 측정
   7. 통계 처리
결과 및 고찰
   1. pH와 산도 변화
   2. 수분, 순 추출물 및 식염 함량 변화
   3. 총 질소와 아미노태 질소 변화
   4. 미생물 수 비교
   5. 무기질 함량 변화
요약 및 결론
References

초록

In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.