제조방법을 달리한 겹장의 당, 아미노산 분석 및 관능 특성에 관한 연구
(주)코리아스칼라
- 최초 등록일
- 2016.10.11
- 최종 저작일
- 2016.08
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 31권 / 4호
ㆍ저자명 : 김경민, 이지윤, 정낙원
목차
I. 서 론
II. 연구 내용 및 방법
1. 재료 및 간장 제조
2. 염도, pH, 색도
3. 당 분석
4. 총 질소 및 아미노산 분석
5. 관능검사
6. 통계처리
III. 결과 및 고찰
1. 염도, pH, 색도
2. 유리당 함량
3. 총 질소 및 아미노산
5. 관능검사
6. 이화학적 분석과 관능평가와의 상관관계
IV. 요약 및 결론
References
영어 초록
The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.
참고 자료
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