Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Soy Sauces by Various Manufacturing Methods

간장의 제조방법에 따른 품질 특성 비교 연구

  • Choi, Ji-Mi (Dept. of Hospitality and Tourism Management, Kyungsung University) ;
  • Lee, Chun-Bok (Dept. of Korean Food and Culinary Arts, Youngsan University) ;
  • Kim, Hak-Seon (Dept. of Hospitality and Tourism Management, Kyungsung University)
  • 최지미 (경성대학교 외식서비스경영학과) ;
  • 이춘복 (영산대학교 한국식품조리학과) ;
  • 김학선 (경성대학교 외식서비스경영학과)
  • Received : 2015.11.25
  • Accepted : 2016.02.08
  • Published : 2016.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to evaluate quality characteristics of soy sauce by various manufacturing methods. We examined color values, contents of saccharide and free amino acid. Regarding color values, brewed soy sauce showed lower level of L-values than traditional soy sauce, and the L-value was increased with time dependent manner in traditional soy sauce. The one year old traditional soy sauce exhibited the lowest a-value whereas the three years old traditional soy sauce showed the highest b-value (+4.27). The content of the bitter and savory taste amino acids was the highest in commercial soy sauce with the values of 28.98% and 18.93%, respectively. In addition, traditional soy sauce contained more GABA than brewed soy sauce.

본 연구는 재래간장, 양조간장 및 산분해간장 등 제조방법에 따른 색도, 유리당 및 유리아마노산 함량 등의 품질특성을 비교하였다. 실험결과, 명도를 나타내는 L값의 경우, 산분해 간장 및 양조 간장이 재래 간장보다 낮은 값을 나타내었고, 재래 간장의 경우 제조 후 시간이 지날수록 L 값이 높아졌다. 또한, 재래 간장의 단맛 함량이 개량식 간장보다 비교적 높은 경향을 보였으며, 재래 간장의 경우 제조 후 시간이 지날수록 함량이 증가하는 것을 알 수 있었다. 쓴맛의 지표가 되는 아미노산 총 함량의 경우, 제조 후 시간과는 큰 차이가 없었으며 산분해 간장이 다른 간장보다 높은 함량을 나타내었다. 감칠맛과 가호성에 중요한 역할을 한다고 알려져 있는 glutamic acid의 함량은 양조 간장이 가장 높은 함량을 나타내었고, 산분해간장, 제조 2년 후 재래 간장, 제조 당해 재래 간장의 순으로 나타났다. 개량식 간장이 재래 간장보다 glutamic acid 함량이 높았으며, 재래 간장에서는 제조 후 시간이 지날수록 glutamic acid 함량이 증가하는 경향을 보였다. GABA는 재래 간장보다 개량식 간장에 더 많이 함유되어 있었고, 재래 간장의 경우 숙성기간이 길어질수록 그 함량이 증가하였다.

Keywords

References

  1. Asao T, Buch G, Abdel-Karder MM, Changes SB, Wick EL, Wogan GN (1965). Structure of aflatoxin $B_1$ and $G_1$. J Am Chem Soc 89:6745-6752.
  2. Bae CR (2010). Antiobesity and Glycemic Control Effects of Traditional and Standarded Fermented Meju Supplementation in Mice. Master's Thesis, Jeonbuk University.
  3. Chang CH (1988). The future prospect of traditional Korean fermented foods. Korean J Dietary Culture 3:341-345.
  4. Cho JY (2010). (四訂)田作. 鄕文社. Seoul. Republic of Korea. pp. 270-279.
  5. Choi JH, Kim MH, Shon MY, Park SK, U H (2002). Production and quality properties of capsule type meju prepared with Rhizopus oligosporus. Korean J Food Preserv 9:315-340.
  6. Choi KS, Im MH, Choi JD, Chung HC, Kwon KI, Kim YJ, Suo JS (1999). Effects of meju manufacturing periods on the fermentation characteristics of kanjang Korean traditional soy sauce. J Korean Agric Chem Soc 42:277-282.
  7. Choi KS, Choi JD, Chung HC, Kwon KI, Im MH, Kim YH, Kim WS (2000). Effect of mashing production of soybean to salt brine on kanjang (soy sauce) quality. Korean J Food Sci Technol 32:174-180.
  8. Choi KS, Im MH, Choi JD, Chung HC, Chung YG, Lee CW, Choi C (1998). Lactic acid and alcoholic fermentation of low-salted raw kanjang digestion liquor made from Bacillus subtilis var. globigii and Scopulariopsis brevicaulis inoculated meju. J Korean Agri Chem Soc 41:405-460.
  9. Jang DG, U GY, Lee SC (2003). Quality characteristics of soy sauces containing shiitake mushroom (Lentinus edodes). Journal of the Korean Society for Applied Biological Chemistry 46(3):220-224.
  10. Jang JH (1968). The Biochemical Studies on Stored Soy-souce. Doctoral Dissertation, Seoul National University.
  11. Jung EA, Choi SK, Namkung Y (2011). Quality and sensory characteristics of low-salt fermented king mushroom(jjangachi) added with different amounts of soy sauce. The Korean Journal of Culinary Research 17(5):231-240.
  12. Kim IJ. Lee JO, Park MH, Shon DH, Ha YL, Ryu CH (2002). Preparation method of Meju by three step fermentation. Korean J Food Sci Technol 34:536-539.
  13. Kim HA, Jung HA, Song CR (2011). A study on the optimization of teriyaki sauce by RSM (Response Surface Methodology). The Korean Journal of Culinary Research 17(5):206-217.
  14. Kirimura J, Shimizu A, Kimizuka A, Ninomiya T, Katsuya N (1969). The contribution of peptides and amino acids the taste of foodstuffs. J Agr Food Chem 17:689-695. https://doi.org/10.1021/jf60164a031
  15. Korean Society of Food Science and Technology (1971). Library of Korean food science research reference (1). Beans:37.
  16. Kwon SH (1972). Origin and importance of protein and oil of Korean soybean. Korean J Food Sci Technol 4:158-161.
  17. Lee KH, Kim ND, Yoo JY (1997). Survey on the manufacturing process of traditional meju for and of kanjang (Korean soy sauce). J Korean Soc Food Sci Nutr 26:390-396.
  18. Lee HT, Park WJ, Jeon HK, Chang CM (1991). Study on the quality improvement of traditional meju. Korea Soybean Digest 8:76-77.
  19. Lee KI, Park KY, Ahn HK (2011). The anticancer effects of Doenjang made with various kinds of salt. The Korean Journal of Culinary Research 17(5):241-252.
  20. Lee KH, Shin KE, Rha YA, Choi SK (2013). A study on the quality and sensory characteristics of ginseng pickles(Jangachi). The Korean Journal of Culinary Research 19(2):65-75.
  21. Lee SI (2003). Characteristics of Meju and Kanjang made with Barley Bran. Doctoral Dissertation, Youngnam University.
  22. Lee SW (1988) The historical review of traditional Korean fermented food. Korean J Dietary Culture 3:331-339.
  23. MacDonald WC, Dueck JW (1976) Long-term effect of shoyu (Japanese soy sauce) on the gastric mucasa of the rat. J National Cancer Institute 56:1143-1145. https://doi.org/10.1093/jnci/56.6.1143
  24. Moon GS (1994). Metabolism of $^{14}C$ glycine: Glucose melanoidin and soybean sauce. Journal of the Korean Society of Food Science and Nutrition 23(2):333-339.
  25. Murakami H, Takase S, Kuwabara K (1963). Nonproductivity of aflatoxin by Japanese industrial strains of Aspergillus. J Gen Appl Microbiol 13:97-103.
  26. Nunomura N, Sasaki M, Asao Y, Yokotsuka T (1976). Identification of volatile components in shoyu by gas chromatography-mass spectrometry. Agric Bil Chem 40:485-491.
  27. Nunomura N, Sasaki M, Asao Y, Yokotsuka T (1978). Shoyu volatile components: Basic fraction. Agric Biol Chem 42:2133-2130.
  28. Nunomura N, Sasaki M, Yokotsuka T (1979). Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in shoyu. Agric Biol Chem 43:1361-1367.
  29. Nunomura N, Sasaki M, Asao Y, Yokotsuka T (1984). Isolation and identification of 4-hydroxy-2(or 5)-methyl-3(2H)-furanone, as a lfavor component in shoyu. Agric Bil Chem 40:491-497.
  30. Oh HS, Kim JH (2006). Development of functional soy-based stew sauce including hot water extract of Cornus officinalis S. et Z. Journal of the Korean Society of Dietary Culture 21(5):550-558.
  31. Raper KB, Fernell DI (1965). The Genus Aspergillus. Waverly Press, Baltimore, p. 357. Life of the grain shape improved meju. Korean J Food Sci Technol 21:876-883.
  32. Seo JS, Lee TS (1992). Free amino acids in traditional soy sauce prepared fro Meju under different formations. Journal of the Korean Society of Dietary Culture 7(4):323-328.
  33. Soon KH, Park OJ, Park HK, Lee HJ (1998). Studies on taste compound content and research on condition of comsumer attitude to traditional Korean soy sauce with varing meju type and fermentation. J Korean L Soc Food Cookery Sci 14:463-467.
  34. Steinkraus KH (1983). Handbook of Indigenous Fermented Foods. Marcel Dekker, New York. p.433.
  35. Tawara Y (1987). Analysis of soy sauce. J Pharm Soc Jpn 61, 80-86.1.
  36. Weon MK, Lee YJ (2013) Consumer's perception, preference and intake frequency of jangachi (Korean pickle) by age for developing low salt jangachi. The Korean Journal of Culinary Research 19(5):249-263.
  37. Yoo JY, Kim HG (1998). Characteristics of traditional mejus of nation-wide collection. J Korean Soc Food Sci Nutr 27:259-267.
  38. Yokotsuka T, Asao Y, Sakasai T (1967). Studies on flavorous sub stance in soy. XXVII: The production of 4-ethylguaiagol during fermentation, and its role for shoyu flavor. J Agric Food Chem 41:442-447.