세균형 코지와 씨간장 종균을 혼합 사용한 간장 제조 및 사용소금이 제조간장의 품질에 미치는 영향

문송희; 김인철; 장해춘

doi:10.7856/kjcls.2018.29.3.333

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문송희 (조선대학교)
김인철 (목포대학교)
장해춘 (조선대학교)

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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.

#bacterial-koji #starter for soysauce #fermented soysauce #solar salt