숙성기간이 다른 강원도 재래식 간장의 이화학적 품질특성

Abstract

Purpose: This study investigated the quality characteristics of Gangwon traditional soy sauce fermented at different times to establish a standardized quality index for sales and distribution. Methods: Six traditional soy sauces fermented for 3 to 87 months were collected from a local supplier, and two commercial soy sauces were used as controls. All the sauces were analyzed for physicochemical properties. Results: With increased fermentation time, the salinity and the contents of soluble solids, crude ash, crude protein, crude fat, and sodium in soy sauce were significantly increased (p<0.01), which was attributed to the concentration effect that ensued by moisture loss. Conversely, the carbohydrate contents were significantly decreased (p<0.001), and inversely (ρ = -0.840) correlated with titratable acidity. This indicates the enzymatic breakdown of carbohydrates into organic acids by the microorganisms present in the soy sauce. Free amino acids and amino nitrogen of the traditional soy sauces also increased (p<0.001) with fermentation time, but were significantly (p<0.001) lower than those of the commercial samples. However, the apparent color and the proportion of acidic amino acids that provide flavor were comparable to the commercial soy sauces. Conclusion: When ready for sales, traditional soy sauce has a different chemical composition from commercial soy sauce, except for the quality index associated with sensory attributes. These results provide practical information for setting standardized quality indices and determining optimal fermentation times for the sale of traditional soy sauce.