Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 12 Issue 1
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- Pages.53-61
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Analysis of Significant Factors in the Flavor of Traditional Korean Soy Sauce (I) - Analysis of General Characteristics, Sugars and Organic Acids Contents -
한국전통간장의 맛과 향에 관여하는 주요 향미인자의 분석(I) - 일반특성 및 당류와 유기산 분석 -
- Park, Hyun-Kyung (Department of Food and Nutrition, Yonsei University) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University) ;
- Park, Ok-Jin (Department of Food and Nutrition, Yonsei University)
- Published : 1997.06.30
Abstract
This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were
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