표제지
목차
Abstract 8
I. 서론 10
II. 연구사 12
III. 실험 재료 및 방법 27
1. 재료 및 간장제조 27
2. 색도 측정 28
3. 당류 분석 28
4. 유리 아미노산 분석 28
5. 통계분석 29
IV. 결과 및 고찰 31
1. 제조방법 별 색도 31
2. 제조방법 별 당류 조성 33
3. 제조방법 별 유리 아미노산 조성 35
V. 결론 44
참고문헌 46
Table 1. Instrument and operating condition of amino acid analyzer 30
Table 2. Hunter's color values of soy sauce by various processing methods 32
Table 3. Saccharide components of soy sauce by various processing methods 34
Table 4. Classification of free amino acid composition of traditional fresh soy sauce 37
Table 5. Classification of free amino acid composition of traditional 2 years old-soy sauce 38
Table 6. Classification of free amino acid composition of acid-lysis soy sauce 39
Table 7. Classification of free amino acid composition of commercial soy sauce 40
Table 8. Classification of free amino acid composition of soy sauce by various processing methods 41
Fig. 1. Flow diagram for the producing of typical improved soy sauce 17
Fig. 2. Flow diagram for the producing of traditional soy sauce 18
Fig. 3. Classification of free amino acids based on senses of taste 36