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KMID : 0380619750070040200
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Korean Journal of Food Science and Technology
1975 Volume.7 No. 4 p.200 ~ p.207
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Studies on the Preservation of Soy Sauce
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이택수/Lee, Taik Soo
유주현/신보규/주영화/Yu, Ju Hyun/Shin, Bo Kyu/Chu, Young Ha
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Abstract
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This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows.
(1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at 30℃ and 15℃ were responsible to the increase of components as compare with close-storage state at 5℃.
(2) pH and buffer action were not almost changed during the storage.
(3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups.
(4) The number of common bacteria in one ㎖ of soy sauce were counted as 96×10⁴ before pasteurization and 10³ after pasteurization. The csmophilic bacteria was counted as 38×10⁴, 10² after pasteurization.
(5) The spore number of mold in one ㎖ of soy sauce were counted 32 × 10^7 before pasteurization, 58 after pasteurization and 10 to 10² in the progress of storage period.
(6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.
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