장류(醬類)의 철분(鐵分)에 관(關)한 연구(硏究) - 제1보(第一報). 간장중의 철분함량(鐵分含量) -

Studies on the Iron Component of Soy Sauce, Bean Paste and Red Pepper Paste -Part I. Iron Content of Soy Sauce-

본(本) 실험(實驗)은 장류제조(醬類製造) 과정중(過程中)의 철분(鐵分)의 혼입경로(混入經路) 함량변화(含量變化) 및 제품(製品)의 질(質)에 미치는 영향(影響)을 규명(糾明)할 목적(目的)으로 시도(試圖)되었으며 그 일단계로서 간장 양조(釀造) 과정중(過程中)의 철분함량(鐵分含量)과 시판(市販) 간장중(中)의 철분함량등(鐵分含量等)에 대(對)하며 실험(實驗)한 결과(結果)는 아래와 같다. 1. 간장 양조원료중(釀造原料中)의 철분함량(鐵分含量)은 대두(大豆)에는 108 ppm, 탈지대두(脫脂大豆)에서 133ppm, 소맥에서 79ppm, 식염(食鹽)에서 5ppm, 종국(種麴)에서 58ppm, 황국균(黃麴菌) 포자(胞子)에서 $300{\sim}2000ppm$, gluten에서 240ppm, $Na_2CO_3$에서 20ppm(이상(以上) 건물당(乾物當))이며 HCl에서 6ppm, Caramel에서 18ppm, 양조용수(讓造用水)에서 0.3ppm으로 각각(各各) 나타났다. 2. 제국과정중(製麴過程中)의 철분합량(鐵分合量)은 $200{\sim}240ppm$(건물당(乾物當))으로 제국기간(製麴期間)의 경과(經過)에 따라 다소(多少) 증가(增加)하는 경향(傾向)을 보였다. 3. 간장 발효과정중(醱酵過程中)의 철분함량(鐵分含量)은 담금후 1개월(個月) 경과후(經過後)에 40ppm, 3개월(個月) 경과후(經過後)에 $43{\sim}47ppm$, 6개월(個月) 경과후(經過後)에 $49{\sim}62ppm$으로 각각(各各) 나타났다. 4. 양조(讓造)간장의 압착과정(壓搾過程)에서 즙액중(中)의 철분(鐵分)은 감소(減少)하나 살균과정(殺菌過程)에서는 별다른 변화(變化)가 없었다. 5. 화학(化學)간강 제조과정중(製造過程中)의 철분함량(鐵分含量)은 소맥 gluten의 염산(鹽酸) 분해액중(分解液中)에 159ppm, 중화액중(中和液中)에 184ppm으로 중화(中和)에 의(依)하여 다소(多少) 증가(增加)하였다. 6. 제품(製品) 양조(釀造)간장과 화학(化學)간장의 총질소농도(總窒素濃度)를 달리하여 철분함량(鐵分含量)을 측정(測定)한 결과(結果) 총질소(總窒素) 농도(濃度)가 증가(增加)함에 따라 철분함량(鐵分含量)은 증가(增加)하였으며 동일(同一)한 총질소농도(總窒素濃度)에 있어서 화학(化學)간장은 양조(釀造)간장은 비(比)해 철분함량(鐵分含量)이 높았다. 7. 시판(市販)간장중(中)의 철분함량(鐵分含量)은 제조원(製造元)에 따라 다양하나 총질소(總窒素) 1.0으로 환산(換算)하여 평균(平均) 62.7ppm이었으며 재래식(在來式) 간장의 철분함량(鐵分含量)은 평균(平均) 37.68ppm이었다.

This study was carried out to investigate effects of iron content on the quality of soy sauce, bean paste and red pepper paste, and to elucidate the origin of iron and change of the contents during production processes. For the first step, the iron contents in commercial soy sauce and changes of the contents during brewing process were determined. The results obtained were as follows. 1, Iron contents of raw materials were 108 ppm in soy bean, 133ppm in defatted soy bean, 79 ppm in wheat, 5 ppm in sodium chloride, 58 ppm in seed koji, 300-2000 ppm in spore of Aspergillus oryzae, 240 ppm in wheat gluten, 20 ppm in sodium carbonate (above figures were of dry weight basis), 6 ppm in hydrochloric acid, 18 ppm in caramel and 0.3ppm in brewing water respectively. 2, Iron contents in koji were 200-240 ppm (as dry weight basis) and increased, more or less, in progress of koji-making period. 3. Iron contents in the mashes during fermentation were 40 rpm after 1 month, 43-47 ppm after 3 months and 49-62ppm after 6 months. 4. In chemical soy sauce, the iron content was 159 ppm after hydrolysis of wheat gluten with hydrochloric acid, and 184 ppm after neutralization. 5. Higher iron contents were detected both in fermented and chemical soy sauce when the concentration of total nitrogen increased, but the levels were higher in chemical soy sauce than in fermented one at the same concentration of total nitrogen. 6. In the case of fermented soy sauce, the iron content in the filtrate was decreased by press-filtration, but no significant change was found between before and after heat-sterilization. 7. Iron contents in commercial soy sauce were varied with the producers, however, the average value was 62.7 ppm as calculated as 1.0 percent of total nitrogen. And the average level of iron in home-made soy sauce produced by conventional method was 37.68 ppm.