원문정보
초록
영어
Soy sauce is mainly used as a salty condiment in Eastern Asia. It is containing lipids which have an effect on its storage because the lipid in food is easily deteriorated by oxidation with atmospheric oxygen.1) Consumer's various demands about functionality and public fancy of soy sauce isn't satisfied. Therefore the development of technology on long-term storage for soy sauce is needed and very important. It is also necessary to produce a soy sauce
containing functional materials. 2) Supercritical fluid extraction(SFE) has distinct advantages for removal of liquids because of the variable selectivity of the process, use of non-toxic
solvent. A supercritical fluids as solvents, especially carbon dioxide(CO2), offers new opportunities for the solution of separation problems. By using a countercurrent extraction column, the sample is exposed to a greater contact area between the liquid and the CO2.3)
The objective of the present work is to research the change of chemical properties of the soy sauce treated countercurrent SCO2(C-SCO2) and is to investigate antioxidation and haracteristics adding natural functional compounds extracted from natural resources such as crab shell, brown seaweed and wasabi by SCO2.