Production and Characteristics of Fermented Soy Sauce from Mountain Herbs

산채류를 이용한 양조간장의 제조 및 특성

  • Kang, Il-Jun (Department of Food Science and Nutrition, Hallym University) ;
  • Ham, Seung-Shi (Division of Food and Biotechnology, Kangwon National University) ;
  • Chung, Cha-Kwon (Department of Food Science and Nutrition, Hallym University) ;
  • Lee, Sang-Young (Division of Food and Biotechnology, Kangwon National University) ;
  • Oh, Deog-Hwan (Division of Food and Biotechnology, Kangwon National University) ;
  • Do, Jae-Joon (Samyang Foods Co., Ltd.)
  • 강일준 (한림대학교 식품영양학과) ;
  • 함승시 (강원대학교 식품 생명공학부) ;
  • 정차권 (한림대학교 식품영양학과) ;
  • 이상영 (강원대학교 식품 생명공학부) ;
  • 오덕환 (강원대학교 식품 생명공학부) ;
  • 도재준 (삼양식품(주))
  • Published : 1999.10.31

Abstract

Soy sauce was fermented with the addition of mountain edible herbs, Ligularia fischeri, Codonopsis lanceolata and Symphytum officinale. In general, the total nitrogen content of soy sauce was increased with the increment of the amount of added mountain herbs. The mineral contents of calcium and potassium in the soy sauce after four months of aging at 20% substitution of Codonopsis lanceolata were increased by 1.3 and 1.5 times, respectively. With 10% substitution of mountain herb mixtures, the contents of tyrosine and arginine were increased by about 2 times as compared to the control. In the Rec assay system, antimutagenic effect of soy sauce with 10 and 20% substitution of Codonopsis lanceolata was higher than other samples. The results of sensory evaluation revealed that overall acceptability of soy sauce with 7% substitution of Codonopsis landeolata and 5% of mountain herb mixture exceeded other groups of samples.

Keywords

soy sauce;mountain herb;mineral content;antimutagenic effect