Comparison of Quality Characteristics of Long-Term Matured Korean Soy Sauce

장기숙성 한식간장의 숙성 기간별 품질 특성 비교

  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Medi-Food HMR Industry, Daegu Hanny University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 최원석 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 메디푸드 HMR산업학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2019.08.23
  • Accepted : 2019.10.15
  • Published : 2019.10.31


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.


Supported by : 한국연구재단


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