KOREASCHOLAR

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

I. 서 론
 II. 연구 내용 및 방법
  1. 재료 및 간장 제조
  2. 염도, pH, 색도
  3. 당 분석
  4. 총 질소 및 아미노산 분석
  5. 관능검사
  6. 통계처리
 III. 결과 및 고찰
  1. 염도, pH, 색도
  2. 유리당 함량
  3. 총 질소 및 아미노산
  5. 관능검사
  6. 이화학적 분석과 관능평가와의 상관관계
 IV. 요약 및 결론
 References

• 김경민(배화여자대학교 식품영양과) | Kyungmin Kim
• 이지윤(서울대학교 농업생명과학대학 농생명과학공동기기원) | Jiyoon Lee
• 정낙원(배화여자대학교 전통조리과) | Rak Won Chung Corresponding Author