Browse > Article
http://dx.doi.org/10.5762/KAIS.2019.20.2.535

Study of the Physicochemical Properties of Nuruk Salts Made from Different Traditional Nuruk  

Jung, Kyung-Sun (Dept. of Convergence Industry, Seoul Venture University)
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.20, no.2, 2019 , pp. 535-542 More about this Journal
Abstract
The purpose of this study was to obtain basic data necessary for making a nuruk salt by comparing and analyzing the ingredients of various nuruk salts, and to select a nuruk salt that meets the users' needs. We selected the types of nuruk as the ihwaguk, miinguk, baekguk, and koji to identify the characteristics of the nuruk, and then analyzed the chemical characteristics after manufacturing the nuruk salts under the same conditions of fermentation, such as material ratio and temperature. In the manufacture of nuruk salt, the pH level dropped from 6.2~6.5 before fermentation to 6.1~6.2 three days after fermentation. The Acidity increased from 0.16~0.18 before fermentation to 0.22~0.25 after fermentation and there was no difference between the nuruk. The sugar content has risen since fermentation, and nuruk salt made by koji showed the largest increase in the sugar content. The salinity of the nuruk salt was raised to 37~44 after fermentation from 30~32 before fermentation and indicated largest increase in nuruk salt made by koji. Organic acids of nuruk salt were detected in the order of acetic acid, oxalic acid, malic acid, lactic acid, and citric acid. The oxalic acid of the baekguk salt was found to be 0.77 mg/mL, 2.3 times more of the koji, and the succinic acid was also found to be the highest with 1.19 mg/mL. Malic acid, lactic acid, acetic acid, and citric acid were found to have the highest amount of koji salt at 0.29 mg/mL, 1.48 mg/mL, and 0.12mg/mL, respectively, making it a better taste to be soft than other nuruk salt.
Keywords
Nuruk; Nuruk salt; Koji salt; Salinity; Orginic acid; Fermentation characteristics;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 J. C. Song, H. J. Park, W. C. Shin, "Changes of Takju Qualities by Addition of Cyclodextrin during the Brewing and Aging", Korean J. Food Sci. Technol., Vol. 29, No. 5, pp. 895-900, 1997.
2 W. P. Park, J. W. Kim, "The effect of salt concentration on Kimchi fermentation", J. Korean Agric. Chem. Soc., Vol. 34, No. 3, pp. 295-297, 1991.
3 D. H. Woo, J. W. Kim, "Characteristics of improved Kochujang", J. Korean Agric. Chem. Soc., Vol. 33, No. 2, pp. 161-168, 1990.
4 J. H. Lee, G. W. Kim, J. Y. Shim, "Characteristics of Makgeolli Sul-dut by Pre-treatment of Rice and Koji", Food Eng. Prog., Vol. 18, No. 1, pp. 50-59, 2014. DOI : https://dx.doi.org/10.13050/foodengprog.2014.18.1.50   DOI
5 S. J. Park, K. Y. Park, H. K. Jun, "Effects of Commercial Salts on the Growth of Kimchi-Related Microorganisms", J. Korean Soc. Food Sci. Nutr., Vol. 30, No. 5, pp. 806-813, 2001.
6 D. H. Chung. Science of Nuruk. Yuhanmoonwhasa. 2012.
7 M. K. Lee, S. W. Lee, S. M. Bae, "The Biblographical Study on the Processing Methods of Traditional Nuruk", J. The East Asian Society of Dietary Life, Vol. 1, No. 3, pp. 277-298, 1991.
8 T. S. Yu, J. Kim, H. S. Kim, J. S. Hyun, H. P. Ha, M. G. Park, "Bibliographical Study on Microorganims of Traditional Korean Nuruk(Since 1945), J. Korean Soc. Food Sci. Nutr., Vol. 27, No. 4, pp. 789-799, 1998.
9 H. K. Suh, "A study on the Regional Characteristics of Korean Chotkal-The ways of preservation of chotkal", Korean. J. Dietary Culture, Vol. 2, No. 2, pp. 149-161, 1987.
10 Y. G. Ann, Y. J. Moon, "Traditional Jeupjang : A Study on Traditional Jeupjang : Succulent Jang", Korean J. Food Nutr., Vol. 28, No. 5, pp. 835-848, 2015. DOI : http://dx.doi.org/10.9799/ksfan.2015.28.5.835   DOI
11 I. T. Jang, M. G. Kang, S. H. Yi, S. I. Lim, H. R. Kim, B. H. Ahn, J. S. Lee, "Physiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria Isolated from Korean Traditional Fermented Foods", Korean J. Mycol., Vol. 40, No. 3, pp. 164-173. 2015. DOI : http://dx.doi.org/10.4489/KJM.2012.40.3.164   DOI
12 M. S. Kim, W. C. Shin, H. Y. Sohn, "Application of the Lees of Domestic Traditional Wine and its Useful" Biological Activity, J. Life Sci., Vol. 25, No. 9, pp. 1072-1079, 2015. DOI : http://dx.doi.org/10.5352/JLS.2015.25.9.1072   DOI
13 M. S. Kim, Y. S. Lee, J. S. Kim, W. C. Shin, H. Y. Sohn, "In-vitro Anti-thrombosis Activity of R4-Nuruk Made from Rhizopus Oryzae KSD-815", Microbiol. Biotechnol. Lett., Vol. 43, No. 2, pp. 169-174, 2015. DOI : http://dx.doi.org/10.4014/mbl.1502.02003   DOI
14 J. B. Son, S. H. Lee, H. Y. Sohn, W. C. Shin, J. S. Kim, "Anti-adipogenic, Anti-inflammatory, and Anti-proliferative Activities of Extracts from Lees and Nuruk", J. Life Sci., Vol. 25. No. 7, pp. 773-779, 2015. DOI : http://dx.doi.org/10.5352/JLS.2015.25.7.773   DOI
15 D. H. Chung. Science of Salt. Yuhanmoonwhasa. 2013.
16 Y. W. Choi. Nuruk salt. ReSEAT Analysis Report, 2013. Available From: http://www.ndsl.kr/ndsl/search/detail/report/reportSearchResultDetail.do?cn=KAR2012065287 (accessed May, 15, 2018)
17 M. E. Seo. Milgarujang. Gosashinseo, 1771. DOI : https://doi.org/10.20929/KTKP.KFO.0000237194
18 K. Ueta, I. Watanabe, "Utilization of Commercial Salted-koji", Bull. Shikoku Univ., (B)39 : 39-45, 2014.