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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period

숙성기간에 따른 황기 간장의 품질 및 관능적 특성

  • Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Lim, Ji-Min (Yeoju-si Agricultural Technology and Extension Center) ;
  • Choi, Yun-Hee (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Choi, Hae-Sun (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Jae-Hyeon (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Ji, Soo-Jeong (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Jang, Yeon-Jeong (Fermentated Food Science Division, National Institute of Agricultural Science, RDA)
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 임지민 (여주시농업기술센터) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 지수정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2015.09.09
  • Accepted : 2015.10.08
  • Published : 2015.10.30

Abstract

This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.

Acknowledgement

Supported by : 국립농업과학원

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