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KMID : 0665220190320050530
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 5 p.530 ~ p.535
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Comparison of Quality Characteristics of Long-Term Matured Korean Soy Sauce
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Choi Won-Seok
Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.
Key words: long-term maturation, soy sauce, amino nitrogen, microorganisms, minerals
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KEYWORD
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long-term maturation, soy sauce, amino nitrogen, microorganisms, minerals
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