DOI QR코드

DOI QR Code

장기숙성 한식간장의 숙성 기간별 품질 특성 비교

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

  • 최원석 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 메디푸드 HMR산업학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • 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)
  • 투고 : 2019.08.23
  • 심사 : 2019.10.15
  • 발행 : 2019.10.31

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.

과제정보

연구 과제 주관 기관 : 한국연구재단

참고문헌

  1. Choi HE, Ryu BS, Choi HM, Kim JH, Cheong SM, Lee NH, Kim NY, Choi UK. 2017. Changes in taste compounds and organoleptic preferences of soy sauce with addition of walnut. Korean J Food Nutr 30:916-922
  2. Choi KS, Chung HC, Choi JD, Kwon KI, Im MH, Kim YJ, Seo JS. 1999. Effects of meju manufacturing periods on the fermentation characteristics of kanjang, Korean traditional soy sauce. J Korean Soc Agric Chem Biotechnol 42:277-282
  3. Choi NS, Chung SJ, Choi JY, Kim HW, Cho JJ. 2013. Physico-chemical and sensory properties of commercial Korean traditional soy sauce of mass produced vs. small scale farm produced in the Gyeonggi area. Korean J Food Nutr 26:553-564 https://doi.org/10.9799/ksfan.2013.26.3.553
  4. Choi UK, Jeong YS, Kwon OJ, Park JD, Kim YC. 2011. Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions. Int J Mol Sci 12:8105-8118 https://doi.org/10.3390/ijms12118105
  5. Choi UK, Park JH. 2004. Evaluation of taste in kanjang made with barley bran using multiple regression analysis. Korean J Food Sci Technol 36:75-80
  6. Ha JO, Park KY. 1998. Comparison of mineral contents and external structure of various salts. J Korean Soc Food Sci Nutr 27:413-418
  7. Ha SD. 1996. Evaluation of dryfilm method for isolation of microorganisms from foods. Korean J Appl Microbiol Biotechnol 24:178-184
  8. Ito A, Watanabe H, Basaran N. 1993. Effects of soy products in reducing risk of spontaneous and neutron-induced liver tumors in mice. Int J Oncol 2:773-776
  9. Jang HS, Lee NH, Choi UK. 2019. Taste components and sensory characteristics of long-term mature Korean soy sauce. Korean J Food Nutr 32:349-354
  10. Kang SH, Lee S, Ko JM, Hwang IK. 2011. Comparisons of the physicochemical characteristics of Korean traditional soy sauce with varying soybean seeding periods and regions of production. Korean J Food Nutr 24:761-769 https://doi.org/10.9799/ksfan.2011.24.4.761
  11. Kim JK, Chung YG, Yang SH. 1985. Effective components on the taste of ordinary Korean soy sauce. Korean J Appl Microbiol Bioeng 13:285-287
  12. Kim S, Park SY, Hong S, Lim SD. 2017. Quality characteristics of regional traditional and commercial soy sauce (Ganjang). Korean J Food Cookery Sci 33:45-53 https://doi.org/10.9724/kfcs.2017.33.1.45
  13. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermented of Doenjang prepared with sea salts. Korean J Food Sci Technol 32:1365-1370
  14. Kinoshita E, Yamakoshi J, Kikuchi M. 1993. Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce. Biosci Biotechnol Biochem 57:1107-1110 https://doi.org/10.1271/bbb.57.1107
  15. Ko YJ, Lee GR, Ryu CH. 2013. Anti-inflammatory effect of polysaccharide derived from commercial Kanjang on mast cells. J Life Sci 23:569-577 https://doi.org/10.5352/JLS.2013.23.4.569
  16. Kwon HJ, Kim HS, Choi YH, Choi JH, Choi HS, Song J, Park SY. 2014. Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes). Korean J Food Preserv 21:231-238 https://doi.org/10.11002/kjfp.2014.21.2.231
  17. Lee EJ, Kwon OJ, Im MH, Choi UK, Son DH, Lee SI, Kim DG, Cho YJ, Kim WS, Kim SH, Chung YG. 2002. Chemical changes of kanjang made with barley bran. Korean J Food Sci Technol 34:751-756
  18. Lee YD, Park JH. 2012. Rapid fermentation starter Enterococcus faecium of soybean for soy-sauce like product. Korean J Food Nutr 25:188-195 https://doi.org/10.9799/ksfan.2012.25.1.188
  19. Masuda S, Hara-Kudo Y, Kumagai S. 1998. Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning. J Food Prot 61:657-661 https://doi.org/10.4315/0362-028X-61.6.657
  20. Oh JY, Kim YS, Shin DH. 2002. Changes in physicochemical characteristics of low-salted Kochujang with natural preservatives during fermentation. Korean J Food Sci Technol 34:835-841
  21. Paik WK, Kwak AK, Kim KH, Lee ML, Choi YS, Kim HK. 2018. Studies on the proximate components, organic compounds, mineral constituents and vitamin C of mandarin (Citrus unshiu) honey produced in Korea. J Apicul 33:33-42 https://doi.org/10.17519/apiculture.2018.04.33.1.33
  22. Park HY, Ryu BS, Choi UK. 2015. Changes in the physicochemical characteristics and the antioxidative activity of Cheonggukjang by addition of walnut. Korean J Food Nutr 28:1004-1010 https://doi.org/10.9799/ksfan.2015.28.6.1004
  23. Shin JH, Lee SJ, Kang MJ, Yang SM, Ryu JH, Kim RJ, Sung MJ. 2010. Comparison of physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic added kanjang. J Agric Life Sci 44:39-48
  24. Won SB, Oh KH, Jung SY, Song HS. 2012. Sensory evaluation of hutgae (Hovenia dulcis Thumb) extract for soy sauce development. Korean J Food Nutr 25:266-273 https://doi.org/10.9799/ksfan.2012.25.2.266