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KMID : 0382420040300010022
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Korean Journal of Environmental Health Society
2004 Volume.30 No. 1 p.22 ~ p.28
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Changes of Components Affecting Organoleptic Quality during theRipening of Korean Traditional Soy Sauce-Amino Nitrogen, Amino Acids, and Color
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Kim Jong-Gyu
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Abstract
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This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0, 6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p
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