Journal of environmental and Sanitary engineering (환경위생공학)

Korean Society for Environmental Sanitary Engineers (대한환경위생공학회)
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Evaluations of Safety on Soy Sauces Used by Popular Restaurants

경기도 의정부시 대중음식점에서 사용하는 간장의 안전성 평가

  • Kim Young-Sung (Division of Hospitality Tourism Management, Shin Heung College)
  • 김영성 (신흥대학 호텔관광경영계열)
  • Published : 2005.06.01
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Abstract

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

Keywords

References

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