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KMID : 1134819970260061152
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 6 p.1152 ~ p.1158
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Development of Fermented Soysauce Using Cirsium setidens Nakai and Comfrey
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Kang Il-Jun
Oh Deog-Hwan
Ham Seung-Shi
Lee Sang-Young
Chung Cha-Kwon
Choi Kun-Pyo
Do Jae-Joon
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Abstract
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In order to develop new soysauce using mountain edible herbs, cirsium setidens Nakai and comfrey were added to the raw material of soysauce as a partially substituting ingredient to wheat composing the total nitrogen. The changes of chemical composition of soysauce by the substitution of 1~5% cirsium setidens after four months of aging were similar to those of the control soysauce. On the other hand, total solid content was decreased, while the pH was increased by more than 7%. The total nitrogen and solid contents in the comfrey substituted soysauce were increased with the increment of the amount of comfrey, but showed little changes of the pH. The mineral contents of calcium and potassium in the soysauce after four months of aging at 10% substitution of cirsium setidens were increased by 1.7 and 1.4 times, respectively. A significant increase in calcium(2.3 times as compared to the control) was also observed in 7% substitution of comfrey. The amino acid contents such as methionine, tyrosine and histidine were markedly increased at 3% substitution of cirsium setidens. With 5% substitution of comfrey, the contents of tyrosine, glutamic acid and methionine were increased by 4.4, 1.8 and 1.7 times, respectively as compared to the control. The results of sensory evaluation revealed that overall acceptability of soysauce with 1~5% substitution of cirsium setidens and 5% of comfrey exceeded other samples composing different ratios of substituting ingredients.
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KEYWORD
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soysauce, comfrey, Cirsium setidens Nakai
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