한국 전통재래식 간장과 개량식 간장의 이화학적 품질 특성 및 항산화 활성 비교

Abstract

In this study, we compared and analyzed the physicochemical quality characteristics and antioxidant activity of Korean traditional Ganjang made from 100% Korean Meju in six provinces in Korea The Ganjang was aged for three years after manufacturing with Korean sun-dried salt of traditional Ganjang AS (Gangwon-do), BS (Gyeonggi-do), CS (Chungcheong-do), DS (Jeolla-do), ES (Gyeongsang-do), FS (Jeju-do), GS (Improved brewed Ganjang marketed by major corporations) and HS (acid hydrolyzed Ganjang). The moisture content was 64.67%∼73.39%, with HS (acid hydrolyzed Ganjang) the highest, and GS (brewed Ganjang) the lowest. The ash content was 13.14%-25.49%, and all samples of Korean traditional soy sauce were higher than those of GS and HS soy sauce. The crude protein content was 3.20% to 6.80% for six types of Korean traditional Ganjang, and 10.97% for GS and 5.54% for HS. The content of crude fat was not measured in the samples of GS and HS. The pH was in the range of 4.19 to 4.96, and all samples showed similar values. The salinity was measured at 15.98% in GS and 14.65% in HS, which is lower than that of Korean traditional Ganjang. The sugar content was the highest at 40.63 Brix% and the lowest at 26.70 Brix%. The acidity of Ganjang was 4.20∼5.85 in Korean traditional Ganjang, showing a difference between samples, and HS 1.86, which was the lowest. The color values lightness of Ganjang was higher in six types of traditional Korean Ganjang than GS and HS. The total phenol contents, DPPH radical scavenging ability, and ABTS radical scavenging ability were higher than those of GS and HS samples in all samples of Korean traditional Ganjang.