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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 818 - 826 (9page)
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To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. α-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.
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참고문헌 (40)
참고문헌 신청
1. [학술지(정기간행물)] - Choi JD / 1997 / The effects of mashing and maturing conditions on the quality of Korean traditional kanjang (soy source) / Agric Chem Biotechnol 40 : 365 ~ 368
2. [보고서] - Choi SD / 1997 / A study on the physiological function of traditional kanjang and doenjang, and development of process for functional food
3. [보고서] - Kim JK / 1997 / Study on the novel antimutagenic pigments in traditional soy sauce and soybean paste
4. [학술지(정기간행물)] - Im MH / 1998 / Improvement of meju preparation method for the production of korean traditional kanjang (soy sauce) / Korean J Food Sci Technol 30 : 608 ~ 614
5. [학술지(정기간행물)] - Yoo JY / 1998 / Improved process for preparation of traditional kanjang (Korean-style soy sauce) / J Korean Soc Food Sci Nutr 27 : 268 ~ 274
2. [보고서] - Choi SD / 1997 / A study on the physiological function of traditional kanjang and doenjang, and development of process for functional food
3. [보고서] - Kim JK / 1997 / Study on the novel antimutagenic pigments in traditional soy sauce and soybean paste
4. [학술지(정기간행물)] - Im MH / 1998 / Improvement of meju preparation method for the production of korean traditional kanjang (soy sauce) / Korean J Food Sci Technol 30 : 608 ~ 614
5. [학술지(정기간행물)] - Yoo JY / 1998 / Improved process for preparation of traditional kanjang (Korean-style soy sauce) / J Korean Soc Food Sci Nutr 27 : 268 ~ 274
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UCI(KEPA) : I410-ECN-0101-2018-059-003067761