원료콩의 파종시기와 산지에 따른 재래식 간장의 품질 특성 비교
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 24권 / 4호
ㆍ저자명 : 이재일
ㆍ저자명 : 이재일
영어 초록
The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.참고 자료
없음"한국식품영양학회지"의 다른 논문
- 총설 : [유산균] 프로바이오틱 유산균16페이지
- 미국, 중국, 일본 소비자의 해외 한식당 마케팅 커뮤니케이션 이용행태 분석9페이지
- 산소 농도의 변화와 물리적 손상이 제대혈 중간엽 줄기세포의 증식에 미치는 영향5페이지
- 농축물의 Benzo(a)pyrene 함량 측정을 위한 전처리 방법의 개선6페이지
- 여대생의 골밀도와 신체조성 및 생활습관과의 관계 연구11페이지
- 초고압을 이용한 반고형 사과 이유식 개발 및 품질평가9페이지
- C57BLKS/J-db/db 마우스에서 흑삼의 항당뇨 효과7페이지
- 대체염을 이용한 저 나트륨 김치의 발효 특성8페이지
- 초고압 처리에 의한 이유식 가공 및 특성7페이지
- 옴 가열이 대두 단백질의 열변성에 미치는 영향6페이지