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.

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

• 최원석(한국교통대학교 식품공학과) | Won-Seok Choi (Dept. of Food Science & Technology, Korea National University of Transportation)
• 이난희(대구한의대학교 메디푸드 HMR산업학과, 청도군 어린이급식관리지원센터) | Nan-Hee Lee (Dept. of Medi-Food HMR Industry, Daegu Hanny University, Cheongdo Center for Children’s Food Service Management)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Korea National University of Transportation) Corresponding author