Biochemical Studies on Korean Fermented Foods. (VII) A Study on Biochemical Process during the Fermentation of Kanjang.

한국발효식품에 대한 생물화학적 연구 (제7보) 간장 효소에 따르는 발효화합물의 생물화학적변화에 대하여

In order to confirm the biochemical process of the fermentation from soybean to maiju and of the fermentation from maiju to kanjang and dainjang, the introgen distributions of soybean, maiju, kanjang, and dainjang are studied on protein nitrogen, peptide nitrogen, amino nitrogen and volatile nitrogen. And the contents of amino nitrogen, peptide nitrogen, and true protein nitrogen to the total nitroge of soybean, maiju, kanjang, and dainjang are shown in table 1 and the ratios are shown in table 2 and the figure. According to the results indicated in the tables and figure, the following conclusions are summerized. 1. The main biochemical process at the fermentation from soybean to maiju would be the degradation from protein in soybean to peptide compounds in maiju. 2. The main biochemical process at the fermentation from maiju to kanjang and dainjand would be the degradation from peptide compounds in maiju to amino nitrogen compounds in kanjang and dainjang. 3. However bacause the protein nitrogen indicated as the ratio of protein nitrogen to total nitrogen is contained still higher content in dainjang. It is assumed that there might be two kinds of proteins in soybean one is the protein which could be converted to peptides at the maiju fermentation and to amino nitrogen compounds lastly at the kanjang fermentation. The other is the protein which would not be effected at these fermentation at all remaining as the protein nitrogen in dainjang. One of the finished products. 4. It can be indicated that the process from maiju to kanjang and dainjang would be due to the fermentation as indicated by HAW and CHOI.