논문 상세보기
pp.206-211
재래식 벽돌형 메주(A구), 국균의 벽돌형 메주(B구) 및 콩알형 메주(C구)로 담금한 간장의 유기산과 지방산 조성은 다음과 같다. 시험 간장에서 citric acid (5.50∼60.60㎎/100㎖), lactic acid (22.50∼532.50), acetic acid (7.50∼235.0), malonic acid(nd∼70.0), butyric acid(nd∼220.0), oxalic acid(1.83∼47.50), propionic acid(nd∼45.0)가 동정되었으며 lactic acid는 가장 많은 양으로 나타났다. Lactic acid는 담금 직후와 180일의 B구에서, acetic acid는 담금 직후와 120일에 C구, 180일에는 B구에서 높았다. Citric acid는 담금 직후에 C구에서, 이후는 B구에서 높았으며, butyric acid는 120일까지 A구가 높았다. 180일 숙성간장에서 myristic, palmitic, stearic, oleic, linoleic, linolenic, arachidonic acid가 분리되었다. 조성비율은 B구와 C구에서 oleic acid가 32.59∼53.79%로 높았고, A구에서 stearic acid가 49.7%로 높았다. Linolenic acid와 arachidonic acid는 C구에서만 분리되었다.
Three kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of meju Aspergillus oryzae (C). Organic acid and fatty acid were analyzed in accordance to aging time of those products. Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were detected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauc-e after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7% in soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.
