세균형 코지와 씨간장 종균을 혼합 사용한 간장 제조 및사용소금이 제조간장의 품질에 미치는 영향 (Soysauce Production Using Bacterial-Koji Mixed with Seed-soysauce Starter and the Effects of Salts on the Characteristics of the Soysauce)

서지정보

· 발행기관 : 한국지역사회생활과학회
· 수록지 정보 : 한국지역사회생활과학회지 / 29권 / 3호 / 333 ~ 345페이지
· 저자명 : 문송희, 김인철, 장해춘

초록

Soysauce was prepared using bacterial-koji fermented with Bacillus subtilis DJ1 and a soysauce starter culture, Bacillus velezensis SS360-1 isolated from Korean traditional doenjang and seed-soysauce, respectively. Two kinds of soysauce (soysauce using purified salt and soysauce using 4-year aged solar salt) were prepared to investigate the effects of salt on the quality characteristics of the soysauce. The soysauces were fermented at 18℃ for 6 months and their characteristics were investigated. The moisture contents, pH levels, salinities, and sugar contents of the soysauces were 70~71%(v/v), 5.0, 28%(w/v), and 32~33 °brix, respectively. In organic acid analysis of the soysauces, the oxalic acid levels were highest among the organic acids detected.
The contents of organic acids in the soysauce were similar regardless of the salt used. The total nitrogen contents were determined to be 0.80~0.83%(w/v), which satisfied the KFDA soysauce standard. High levels of free amino acids (3,391.34~3,757.32 mg/kg) were determined. In particular, significantly large amounts of glutamic acid (649.01~713.72 mg/kg) were determined. Such values of the soysauce resulted in a high score of overall acceptability through a sensory evaluation.
The higher contents of free amino acids, especially glutamic acid, were determined from the soysauce using 4-year aged solar salt. Therefore, soysauce using 4-year aged solar salt showed higher scores of flavor and taste and overall acceptability than the soysauce using purified salt.

영어초록

Soysauce was prepared using bacterial-koji fermented with Bacillus subtilis DJ1 and a soysauce starter culture, Bacillus velezensis SS360-1 isolated from Korean traditional doenjang and seed-soysauce, respectively. Two kinds of soysauce (soysauce using purified salt and soysauce using 4-year aged solar salt) were prepared to investigate the effects of salt on the quality characteristics of the soysauce. The soysauces were fermented at 18℃ for 6 months and their characteristics were investigated. The moisture contents, pH levels, salinities, and sugar contents of the soysauces were 70~71%(v/v), 5.0, 28%(w/v), and 32~33 °brix, respectively. In organic acid analysis of the soysauces, the oxalic acid levels were highest among the organic acids detected.
The contents of organic acids in the soysauce were similar regardless of the salt used. The total nitrogen contents were determined to be 0.80~0.83%(w/v), which satisfied the KFDA soysauce standard. High levels of free amino acids (3,391.34~3,757.32 mg/kg) were determined. In particular, significantly large amounts of glutamic acid (649.01~713.72 mg/kg) were determined. Such values of the soysauce resulted in a high score of overall acceptability through a sensory evaluation.
The higher contents of free amino acids, especially glutamic acid, were determined from the soysauce using 4-year aged solar salt. Therefore, soysauce using 4-year aged solar salt showed higher scores of flavor and taste and overall acceptability than the soysauce using purified salt.

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