Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 8 Issue 1
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- Pages.73-77
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- 1993
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Sodium and Potassium Contents of Denjang (Bean paste) made in Korea and Japan
한국과 일본 된장 중의 sodium과 potassium 함량에 관한 연구
- Kim, Chon-Ho (Hangyang Women's College) ;
- Sumino, Takeshi (Koriyama Women's College) ;
- Aida, Kuniko (Koriyama Women's College) ;
- Kaneko, Kentaro (Koriyama Women's College) ;
- Yamada, Koji (Koriyama Women's College) ;
- Kaneda, Takashi (Koriyama Women's College)
- 김천호 (한양여자전문대학 식품영양학과) ;
- 각야맹 (일본군산여자대학 식물학과) ;
- 회전구인자 (일본군산여자대학 식물학과) ;
- 김자헌태낭 (일본군산여자대학 식물학과) ;
- 산전행이 (일본군산여자대학 식물학과) ;
- 김전상지 (일본군산여자대학 식물학과)
- Published : 1993.03.30
Abstract
We obtained the following results from determination of the sodium and potassium content contained in Denjang made in Korea and Japan. The mean sodium content of commercial denjang and home made denjang made in Korea and those of Japan are 4181.3 mg/100g, 6015.6 mg/100g and 5082.5 mg/100g, 5890.6 mg/100g, respectively. The mean potassium content of commercial denjang and home made denjang made in Korea and those of Japan are 595.8 mg/100g, 331.3 mg/100g and 365.4 mg/100g, 381.3 mg/100g, respectively. The mean NaCl concentration of commercial denjang and home made denjang made in Korea and those of Japan are 10.62%, 15.28% and 12.91%, 14.96% respectively. The mean Na/K ratios of commercial denjang and home made denjang made in Korea and those of Japan are 7.25, 21.54 and 14.42, 16.14 respectively.
된장은 한국과 일본의 식생활상 중요한 전통식품이나
Keywords