• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.535-542
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• 2019

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.