Table 1.
Free amino acid contents of soy sauce containing Astragalus membranaceus during aging for 6 months (Unit : mg/100 mL)

Free amino acids	Astragalus membranaceus1)
	0%							5%							10%
	0 M2)	1 M	2 M	3 M	4 M	5 M	6 M	0 m	1 M	2 M	3 M	4 M	5 M	6 M	0 m	1 M	2 M	3 M	4 M	5 M	6 M
	Histidine	7	8	9	8	8	30	28	5	6	8	8	7	24	86	5	4	7	5	7	36	38
	Serine	9	20	27	24	24	56	40	14	17	24	24	24	86	233	14	11	14	7	15	102	56
Arginine	13	13	18	1	1	ND3)	ND	1	2	2	2	2	ND	26	19	16	15	13	16	59	41
Glycine	10	11	14	15	14	59	53	9	12	16	29	16	96	233	7	6	10	9	10	102	71
Aspartic acid	24	26	37	33	32	72	40	21	25	38	35	37	68	156	17	15	22	9	23	62	32
Glutamic acid	62	64	88	88	84	250	159	47	62	89	84	82	204	472	47	39	61	37	67	196	101
Threonine	14	15	21	20	19	48	38	11	14	20	19	19	57	178	14	11	14	9	13	63	49
Alanine	18	119	26	28	27	71	43	17	20	29	29	29	101	179	14	12	14	9	15	90	35
Proline	12	13	18	18	18	60	48	6	9	14	14	14	65	107	7	8	7	4	8	71	36
Cystenine	1	2	2	2	1	20	16	2	2	3	2	2	21	23	7	2	1	1	ND	21	13
Lysine	27	28	37	33	31	63	15	19	23	32	32	32	54	67	22	19	28	20	30	60	10
Tyrosine	15	17	21	13	17	51	63	10	12	18	10	16	36	129	10	8	12	11	13	67	76
Methionine	6	5	6	5	5	19	14	3	4	6	5	5	12	28	6	4	3	3	2	16	12
Valine	20	21	27	28	28	80	63	15	18	26	27	27	109	195	11	12	17	15	17	89	52
Isoleucine	18	19	26	27	27	57	46	15	18	27	28	28	71	143	13	11	15	14	16	62	44
Leucine	28	30	40	37	36	94	77	21	25	38	37	36	111	222	22	18	23	19	24	106	74
Phenylalanine	19	21	27	24	24	71	89	16	19	27	26	26	83	248	15	13	15	13	16	81	97
Total amino acid	303	431	445	402	397	1101	831	230	286	417	408	402	1198	2726	248	208	278	197	290	1281	835

AK 0%, soy sauce (Kanjang) containing 0% Astragalus membranaceus; AK 5%, soy sauce (Kanjang) containing 5% Astragalus membranaceus; AK 10%, soy sauce (Kanjang) containing 10% Astragalus membranaceus.
During aging months.
ND, not detected.