The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparisons of the Physicochemical Characteristics of Korean Traditional Soy Sauce with Varying Soybean Seeding Periods and Regions of Production

원료콩의 파종시기와 산지에 따른 재래식 간장의 품질 특성 비교

  • Kang, Sun-Hee (Dept. of Food and Nutrition, Seoul National University) ;
  • Lee, Seul (Dept. of Food and Nutrition, Seoul National University) ;
  • Ko, Jong-Min (Dept. Functional Crops, NICS, RDA) ;
  • Hwang, In-Kyeong (Dept. of Food and Nutrition, Seoul National University)
  • 강선희 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 이슬 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 고종민 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 황인경 (서울대학교 식품영양학과, 생활과학연구소)
  • Received : 2011.11.21
  • Accepted : 2011.12.06
  • Published : 2011.12.31
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Abstract

The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.

Keywords

References

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