• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• 한국육종학회지
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• 제41권3호
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• pp.288-291
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• 2009

"동해진미"는 중만생종이면서 쌀 품위가 좋고 밥맛이 양호하며 내병성이 양호한 품종으로 주요특성과 수량성을 요약하면 다음과 같다 1. 출수기는 평야지의 보통기 재배에서 8월 14일로 "화성벼"보다 2일 늦은 중만생종이다. 2. 주당수수와 수당립수는 "화성벼"보다 약간 많은 편이고 현미천립중은 22.4 g으로 "화성벼"보다 다소 가벼운 중립종이다. 3. 불시출수와 수발아가 안되는 편이고, 위조현상에 강하고 성숙기 엽노화가 느린 편이며 내냉성은 "화성벼"와 출수 지연일수는 비슷하나 임실률은 낮은 편이다. 4. 잎도열병은 중도이상의 저항성이며 도열병 내구저항성도 "화성벼"보다 강하다. 흰잎마름병($K_1{\sim}K_3$)과 줄무늬잎마름병에는 저항성이이나 오갈병 및 검은줄오갈병과 충해에는 약하다. 5. 심복백은 거의 없고 "화성벼"수준으로 맑고 투명하며 도정률, 완전미율이 높다. 아밀로스함량은 "화성벼"보다 조금 높고 단백질함량은 낮으며 밥맛은 양호하다. 6. "동해진미"의 쌀수량은 보통기 보비재배 6개소에서 평균 6.05 MT/ha로 "화성"보다 9% 증수되었으나, 이모작재배에서는 4.97 MT/ha, 만식재배에서는 5.13 MT/ha의 수량을 보였다.