Comparison of Taste Component of Korean and Japanese Soybean Paste(Doenjang & Miso) -Free Amino Acids Comparison-

한국과 일본 된장의 맛성분 비교

  • Kim, Chon-Ho (Department of Food and Nutrition, Hanyang Women's College) ;
  • Sumino, Takeshi (Department of Home Economics, Koriyama Women's University) ;
  • Aida, Kuniko (Department of Home Economics, Koriyama Women's College) ;
  • Sumino, Sackiko (Department of Home Economics, Koriyama Women's College)
  • Published : 1998.05.30

Abstract

In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of $11.5%{\sim}22.6%$ and $10.4%{\sim}12.5%$, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

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