Quality Characteristics of Kanjang Prepared with Meju Cultivated on Different Soybean Cultivars with Bacillus subtilis var. globigii Seed Culture

Bacillus subtilis var. globigii 종균접종 메주로 제조한 콩 품종별 간장의 품질 특성

  • Choi, Cheong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Jong-Dong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Chung, Hyun-Chae (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Kwon, Kwang-Il (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Im, Moo-Hyeog (Kyungin Regional Food & Drug Administration) ;
  • Kim, Young-Ji (Department of Food Nutrition, Yeungnam College of Science & Technology) ;
  • Seo, Jung-Sik (Department of Food Nutrition, Yeungnam College of Science & Technology) ;
  • Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resources, Yeungnam University)
  • 최청 (영남대학교 식품가공학과) ;
  • 최종동 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과) ;
  • 권광일 (영남대학교 식품가공학과) ;
  • 임무혁 (경인지방식품의약품안전청) ;
  • 김영지 (영남이공대학 식품영양과) ;
  • 서정식 (영남이공대학 식품영양과) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 1999.11.30

Abstract

This study was carried out to select the most suitable soybean cultivars for the quality kanjang preparation. Six cultivars of soybean, Taekwangkong, Kumjungkong #1, Sinpaldalkong #2, Hwangkeumkong, Danbaegkong and Danyeobkong, were used as the raw materials for kanjang preparations. Grain type meju was prepared by the inoculation of Bacillus subtilis var. globigii seed culture on the cooked soybean of respective cultivar and cultivation at $30^{\circ}C$ for 10 days. Two month matured respective kanjang mash, which was prepared by mixing meju and 20% salt brine in the ratio of 1 : 3, was separated and the liquid portions were used as kanjang samples for this work. The highest crude protein content of 47.5% was obtained from Danbaegkong cultivar among six soybean cultivars tested. High sugar soybean cultivars were found to be Kumjungkong l and Danbaegkong and the content 15.87% and 13.33% respectively. The highest total nitrogen(TN) content of 1.18% was shown from Danbaegkong kanjang. Although the major free organic acid in kanjang was found to be succinic acid, no significant differences in free organic acid and sugars content were observed among cultivars. The highest free total amino acids(TA) and glutamic acid(GA) content in kanjang was observed to be 3365 mg% and 734.44 mg% respectively from Danbaegkong kanjang. Danbaegkong cultivar soybean which was shown to contain the highest crude protein was found to be the most suitable one for the preparation of quality kanjang with high TN, GA content and GA/TA ratio.