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改良式 國産醬油에 關한 調査硏究

Studies on Commercially Produced Soybean Souce in Korea

공중보건잡지 1969년 6권 2호 p.293 ~ 298
박윤민 (  ) - 서울대학교 보건대학원

Abstract


Author carried out a study on soybean sauces collected from 74 manufacturers out of the 228 in korea from April 6, to July 4, 1969. The pH value, specific gravity, buffer force, salt content, pure extract, arsenic and heavy metals of the sauces were analyzed.
Main findings are as follows:
1. In the pH value test, out of 74 samples, 6 (8.1%) are outside the government-permitted range of pH 4.5 to 5.8 while the mean value of all samples is 5.03.
2. Specific gravities of 10 samples (13.6%) are lower than the government-permitted value, more than 1.142, while the mean value is 1.168.
3. Buffer forces of 20 samples (27.0%) exceed the government-permitted value, less than 2.2, and the mean value is 1.82.
4. Salt contents of 14 samples (18.9%) are lower than the government-permitted value, more than 17.0% of the sauce, while the mean is 19.09%.
5. The contents of pure extracts of 15 samples (20.3%) are lower than the government-permitted value, more than 8.0% of the sauce.
6. All the sauces are qualified in the test of arsenic of which the government-permitted value is less than 1.5 ppm of the sauce.
7. The contents of heavy metals of 13 samples (17.6%) are more than the government-permitted value, less than 20 ppm of the sauce.

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