Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in the Quality Characteristics of Soy Sauce Made with Salts Obtained from Deep Ocean Water

해양심층수 소금으로 제조한 간장의 발효기간에 따른 품질변화

  • Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) ;
  • Kim, Mi-Ae (Gyeongbuk Regional Innovation Agency) ;
  • Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University) ;
  • Kim, Dae-Gon (Faculty of Hotel Cuisine, Daegu Polytechnic College) ;
  • Son, Dong-Hwa (Faculty of Hotel Cuisine, Daegu Polytechnic College) ;
  • Choi, Ung-Kyu (Institute of Marine Biotechnology, Andong National University) ;
  • Lee, Seon-Ho (Institute of Marine Biotechnology, Andong National University)
  • 권오준 (경북전략산업기획단) ;
  • 김미애 (경북전략산업기획단) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 김대곤 (대구산업정보대학 호텔외식조리계열) ;
  • 손동화 (대구산업정보대학 호텔외식조리계열) ;
  • 최웅규 (포항테크노(바이오)정보지원센터) ;
  • 이선호 (안동대학교 해양바이오산업연구소)
  • Received : 2010.07.16
  • Accepted : 2010.10.29
  • Published : 2010.12.30
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Abstract

We investigated changes in the quality characteristics of soy sauce made using salts from deep ocean water; such salts are more economic to obtain than sun-dried salt. pH level and buffer action both decreased as fermentation proceeded. The content of the pure extract after 120 d of fermentation was 7.5%(w/w), and increased as fermentation proceeded. Total and amino acid nitrogen levels after 120 d of fermentation were 1.4% and 0.75%, respectively (both w/w). Of the free amino acids (179.8-315.7 mg%), glutamic acid was the most abundant, followed by alanine, lysine, and leucine. The glutamic acid/total free amino acid ratio was 21.0-23.2%. The content of essential amino acids was 78.0-142.3 mg%; this level increased as fermentation progressed.

본 연구에서는 경제적 측면에서 일반 소금보다 우수한 해양심층수 소금을 이용하여 간장을 제조한 후 발효기간에 따른 품질특성을 조사하였다. pH와 완충능은 발효가 진행됨에 따라 점차 감소하였다. 순추출물의 함량은 점차 증가하여 발효 120일째에 7.5%로 나타났다. 간장의 갈색화는 발효 30일 째에 대부분의 갈색화가 진행되었다. 총질소와 아미노태 질소는 발효가 진행됨에 따라 점차 증가하여 발효 12일째 각각 1.4%와 0.75%를 나타내었다. 유리아미노산의 함량은 179.8~315.7 mg%가 검출되었으며, 발효기간이 증가함에 따라 점차 함량이 증가하였다. 발효 전 기간에 걸쳐 glutamic acid가 가장 많았으며, alanine, lysine 및 leucine의 순으로 많았다. 총 유리 아미노산에 대한 glutamic acid의 비율은 21.0~23.2%였으며, 필수아미노산의 함량은 발효 30일째에 78~142.3 mg%가 검출되었으며, 발효가 진행됨에 따라 그 함량도 증가하였다.

Keywords

References

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