Soy sauce, a Korean traditional fermented condiment, is made from soy bean. During the manufacturing process of soy sauce, meju was traditionally prepared by growing Aspergillus oryzae, Bacillus subtilis GSK3580, two strains or three strains contained nisin-producing lactic acid bacteria against a B...
Soy sauce, a Korean traditional fermented condiment, is made from soy bean. During the manufacturing process of soy sauce, meju was traditionally prepared by growing Aspergillus oryzae, Bacillus subtilis GSK3580, two strains or three strains contained nisin-producing lactic acid bacteria against a Bacillus subtilis on steamed-soybean. Soy sauce mash obtained by mixing the finished meju with brine solution was then subjected to various periods of fermentation. We have investigated on quality properties of soy sauce. Total acidity of soy sauce were showed about 1 % at early mashing. As mashing time goes on, total acidity were increased and were about 3 % at mashing 12 weeks. Contents of salt in soy sauce that mashed in 20 % NaCl soln. were contained 15~16 % by early 4 weeks after that were lowed 14~15 %. As mashing time goes on passed, all protease activity were decreased. LAB soy sauce were showed low protease activity relatively. It was supposed that protease activity of LAB soy sauce were lower than another soy sauce, because protease of LAB soy sauce were used to disassemble most of proteins in steamed soybean. The reducing sugar contents showed decrease with increasing mashing period because produced reducing sugar during meju fermentation used as nutrient or metabolite. Result in analysis contents of amino nitrogen in produced type soy sauce during mashing at 12 weeks, LAB soy sauce was contained 1275.4 mg% at the end of mashing and was higher 2~3 times than another soy sauce. Total nitrogen of mashed 2 weeks were showed that LAB soy sauce was higher 1.25~2.96 times than anther soy sauce. At the end of mashing, total nitrogen of LAB soy sauce was higher 1.05, 1.3, 1.4, 1.65 times than AB, B, A and LA, respectively. The predominating free amino acid showed in the soy sauce were glutamic acid, leucine, phenylalanine, arginine, alanine, lysine, valine, which were 60 % over contents of the total free amino acid. And the contents of total free amino acids in the soy sauce were 2668~4875 mg% at the 12 weeks. Results were supposed that quality of LAB soy sauce was excellent therefore this will expect to industrial application.
Soy sauce, a Korean traditional fermented condiment, is made from soy bean. During the manufacturing process of soy sauce, meju was traditionally prepared by growing Aspergillus oryzae, Bacillus subtilis GSK3580, two strains or three strains contained nisin-producing lactic acid bacteria against a Bacillus subtilis on steamed-soybean. Soy sauce mash obtained by mixing the finished meju with brine solution was then subjected to various periods of fermentation. We have investigated on quality properties of soy sauce. Total acidity of soy sauce were showed about 1 % at early mashing. As mashing time goes on, total acidity were increased and were about 3 % at mashing 12 weeks. Contents of salt in soy sauce that mashed in 20 % NaCl soln. were contained 15~16 % by early 4 weeks after that were lowed 14~15 %. As mashing time goes on passed, all protease activity were decreased. LAB soy sauce were showed low protease activity relatively. It was supposed that protease activity of LAB soy sauce were lower than another soy sauce, because protease of LAB soy sauce were used to disassemble most of proteins in steamed soybean. The reducing sugar contents showed decrease with increasing mashing period because produced reducing sugar during meju fermentation used as nutrient or metabolite. Result in analysis contents of amino nitrogen in produced type soy sauce during mashing at 12 weeks, LAB soy sauce was contained 1275.4 mg% at the end of mashing and was higher 2~3 times than another soy sauce. Total nitrogen of mashed 2 weeks were showed that LAB soy sauce was higher 1.25~2.96 times than anther soy sauce. At the end of mashing, total nitrogen of LAB soy sauce was higher 1.05, 1.3, 1.4, 1.65 times than AB, B, A and LA, respectively. The predominating free amino acid showed in the soy sauce were glutamic acid, leucine, phenylalanine, arginine, alanine, lysine, valine, which were 60 % over contents of the total free amino acid. And the contents of total free amino acids in the soy sauce were 2668~4875 mg% at the 12 weeks. Results were supposed that quality of LAB soy sauce was excellent therefore this will expect to industrial application.
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