CAJ | 학술논문

分析测定不同年份传统酿造酱油的品质特性和氨基酸组成。结果表明：市售酱油和陈年酱油两者的含盐量相近，市售酱油的一般成分，总氮、氨基酸态氮、游离氨基酸含量均高于陈年酱油。两种酱油都富含种类全面的氨基酸，特别是人体必需的氨基酸和鲜味氨基酸，且氨基酸构成比符合 WHO/FAO 推荐值。此外，两种酱油还含有丰富的矿物质，是一类营养丰富的调味品。
분석측정불동년빈전통양조장유적품질특성화안기산조성。결과표명：시수장유화진년장유량자적함염량상근，시수장유적일반성분，총담、안기산태담、유리안기산함량균고우진년장유。량충장유도부함충류전면적안기산，특별시인체필수적안기산화선미안기산，차안기산구성비부합 WHO/FAO 추천치。차외，량충장유환함유봉부적광물질，시일류영양봉부적조미품。
The aim of the present study is to investigate the quality properties and amino acids compo-sition of traditional fermented soy sauce with different brewing periods.The results suggest that the salinity in commercial soy sauce is similar to that of the aged soy sauce.The commercial soy sauce contains higher levels of total nitrogen,amino acid nitrogen and free amino acids than those of aged soy sauce.Both commercial soy sauce and aged soy sauce are rich in free amino acids,in particular to the essential amino acids and flavor amino acids,and the ratio of amino acids coincides with the recom-mended value by WHO/FAO.Furthermore,abundant mineral elements are found in commercial and aged soy sauce;they are a type of high nutritional condiment.