Applied Biological Chemistry
- Volume 29 Issue 2
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- Pages.107-115
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- 1986
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
A Study on the Manufacturing of Soysauce by the Use of Milled Barely
보리를 이용(利用)한 간장제조(製造)에 관한 연구(硏究)
- Kim, Hyung-Soo (Department of Food Science and Technology, College of Agriculture Seoul National University) ;
- Kim, Ze-Uook (Department of Food Science and Technology, College of Agriculture Seoul National University)
- Published : 1986.06.30
Abstract
The chemical changes and the quality of the soysauce which was Bade by new convenient method using vinyl teat instead of koji room, replacing wheat with milled barley koji were investigated. Protease activity of the koji was higher as tile ratio of soybeans was increased but amylase activity was higher as the ratio of milled barley was increased. The amounts of total nitrogen showed substantial increases until 80 days and afterwards, their rates of increases were lower. The more its content of soybeans, the higher its amount of total nitrogen, The amount of amino nitrogen increased slowly in all samples and the sample which had a large amount of soybeans was higher than those with small amounts of soybeans. The amount of ammonia nitrogen showed increases until 120 days tut decreased after then. The amount of reducing sugar showed increases until 80 days and decreased after then and the greater its source of carton, the higher its amount of reducing sugar. The total acid contort had large increases until 100 days in all samples and afterward they did not show any particular changes. The changes of pH decreased for 100 days and afterwards, they increased a little. In the original soysauce, combined ratio of soybean 3 to milled barley 2 and the sample of those ratio 4 : 1 are better than others and in diluted soysauce combined ratio of soybean 4 to milled barley 1 is better than the others. In original soysauce the use of
비닐텐트를 이용한 보리간장 제조방법(製造方法)에서 보리의 적정배합량(配合量) 및 품질평가(品質評償)를 하기 위하여 콩과 보리의 배합비(配合比)를 달리하여 효소력가(酵素力債), 제성분분석(諸成分分析), 식미실험(食味實驗)을 하여 다음과 같은 결과(結果)를 얻었다. 간장코오지의 효소력가중(酵素力價中) protease activity는 콩의 배합비(配合比)가 많을수록 증가(增加)하나 콩만을 단용(單用)해서 만든 koji는 오히려 효소력가(酵素力價)가 떨어지며 콩: 보리가 4 : 1인 배합구(配合區)가 가장 우수(優秀)하였다. amylase activity는 보리의 배합량(配合量)이 많을수록 높았다. 비중(比重)은 경시적(經時的)으로 약간 증가(增加)하지만 4개월(個月)부터는 오히려 감소경향(減少傾向)을 보이는 구(區)가 있으며 보리의 배합량(配合量)이 많은 구(區)일수록 높았다. 총질소(總窒素)는 보리의 배합비(配合比)가 많을수록 낮고 모든 처리구(處理區)에서 80일(日)경까지는 상당한 증가(增加)를 보이며 그 이후(以後)는 증가율(增加率)이 떨어졌다. Amino태 질소(窒素)는 어느 시험구(試驗區)에서나 숙성(熟成)됨에 따라 서서히 증가(增加)되고 있으나 전반적(全般的)으로 콩의 배합량(配合量)이 많을수록 함량(含量)이 높았다. Ammonia태 질소(窒素)는 숙성초기(熟成初期)에는 완만히 증가(增加)하다가
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