Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Physicochemical Components of Soy Sauce during Fermentation from Anchovy Sauce

멸치액젓을 이용한 양조간장의 발효과정 중 이화학적 성분변화

  • Published : 2001.10.01
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Abstract

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

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