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KMID : 0380020030180020117
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Korean Journal of Biotechnology and Bioengineering
2003 Volume.18 No. 2 p.117 ~ p.121
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Effect of Quality Improvement and the Preservation on Soybean Sauce and Paste by Adding Pyroligneous Liquor Treated with Supercritical Carbon Dioxide
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Yoon Sun-Kyung
Park Sun-Young
Kim Hak-Kyung
Chun Byung-soo
Lee Seong-Jin
Yoon Sung-Ok
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Abstract
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The study was carried out to determine the effect of storage property and qualities on soybean sauce and paste by adding different amount of pyroligneous liquor obtained by sujpercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at 4/110 bar contained p-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was considered to be suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested to determine the potential of natual food preservative to prevent flim formation on soybean ksauce 15days at 3. Increasing amounts of purified pyroligneous liquor added to soybean sauce prevented film forming yeasts. In case of paste, pyroligneous liquor was tested to determine the potential of natural food preservative to inhibit browning on paste 60 days at 3. Purified pyroligneous liquor added to paste inhibited brown pigment. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste.
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KEYWORD
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Supercritical fluid extraction, SFE, pyroligneous liquor, Ρ-cresol, the film forming yeasts, furfuraland
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