Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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The Effects of Maturing Temperature of Kanjang Mash on the Distributions of Compositions and Sensory Characteristics of Kanjang

재래 간장덧의 숙성온도가 간장의 성분 및 식미특성에 미치는 영향

  • Chung, Hyun-Chae (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) ;
  • Kwon, Kwang-Il (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Jung, Min-Sun (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Im, Moo-Hyeog (Kyungin Regional Food & Drug Administration) ;
  • Choi, Cheong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resources, Yeungnam University)
  • 정현채 (영남대학교 식품가공학과) ;
  • 최종동 (영남대학교 식품가공학과) ;
  • 권광일 (영남대학교 식품가공학과) ;
  • 정민선 (영남대학교 식품가공학과) ;
  • 임무혁 (경인지방식품의약품안전청) ;
  • 최청 (영남대학교 식품가공학과) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 2000.11.30
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Abstract

In order to study the effects of the maturing temperature of kanjang(Korean traditional soy sauce) mash on the distributions of chemical compositions and sensory characteristics of kanjang, test kanjang mash prepared by mixing one part of meju and three parts of 20% salt solutions was matured at 15, 30 and $45^{\circ}C$ for 60 days respectively. It was found that although the higher the maturing temperature upto $45^{\circ}C$ for 60 days of maturing the higher total nitrogen, total free amino acids and pigment content in kanjang could be obtained, better quality kanjang containing the lower acetic acid, butyric acid and pyroglutamic acid with the higher ratio of the glutamic acid to the total free amino acids and the higher sensory evaluation scores could be prepared by maturing kanjang mash at $15^{\circ}C$.

재래간장 제조시 간장덧의 숙성온도가 간장의 성분 및 식미에 미치는 영향을 조사하기 위하여 메주와 20%의 소금물을 1 : 3의 비율로 혼합하여 만든 각각의 시험 간장덧을 15, 30 및 $45^{\circ}C$에서 60일간 숙성시켰다. 간장덧 숙성온도 $45^{\circ}C$까지는 60일간 숙성시킬 때 숙성온도가 높아질수록 간장의 총질소, 총유리아미노산 및 색소함량이 높아지지만 초산, 낙산 및 pyroglutamic acid를 적게 함유하고 총아미노산에 대한 glutamic acid 비율이 높으며 식미득점이 높은 간장은 $15^{\circ}C$에서 간장덧을 숙성시킴으로서 만들 수 있음을 발견하였다.

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