Effect of Reuse of Onggi Containers on the Quality of Anchovy Soy Sauce

옹기의 재 사용이 어간장의 품질에 미치는 영향

  • 정순경 (창원전문대학 식품과학부) ;
  • 최동만 (창원전문대학 식품과학부) ;
  • 정용면 (창원전문대학 식품과학부) ;
  • 신동주 (창원전문대학 식품과학부)
  • Received : 2009.12.03
  • Accepted : 2010.03.26
  • Published : 2010.04.30

Abstract

Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.

Acknowledgement

Supported by : 농림부

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