Applied Biological Chemistry
- Volume 40 Issue 5
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- Pages.365-368
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
The Effects of Mashing and Maturing Conditions on The Quality of Korean Traditional Kanjang(Soysauce)
한국전통간장의 품질에 미치는 사입과 숙성조건의 영향
- Choi, Jong-Dong (Department of Food Science & Technology, College of National Resources, Yeungnam University) ;
-
Im, Moo-Hyeog
(Department of Food Science & Technology, College of National Resources, Yeungnam University) ;
- Chung, Hyun-Chae (Department of Food Science & Technology, College of National Resources, Yeungnam University) ;
- Lee, Coon-Woo (Kyungsangbukdo health and Environment Research Institute) ;
- Kim, Young-Ho (Department of hotel Baking Technology, Hyejeon Junior College) ;
-
Choi, Cheong
(Department of Food Science & Technology, College of National Resources, Yeungnam University) ;
- Choi, Kwang-Soo (Department of Food Science & Technology, College of National Resources, Yeungnam University)
- 최종동 (영남대학교 식품가공학과) ;
-
임무혁
(영남대학교 식품가공학과) ;
- 정현채 (영남대학교 식품가공학과) ;
- 이춘우 (경상북도 환경보건연구원) ;
- 김영호 (혜천전문대학 호텔제과제빵과) ;
-
최청
(영남대학교 식품가공학과) ;
- 최광수 (영남대학교 식품가공학과)
- Published : 1997.10.31
Abstract
This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kaniang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at
한국전통간장의 제조기간 단축 및 대량배양을 위한 기초자료를 조사하기 위하여 Bacillus subtilis var. globigii G8과 Bacillus subtilis C1균주를 종균(starter culture)으로 하여 만든 메주로 간장을 사입하여 간장덧의 숙성기간, 숙성온도, 사입염수의 염농도 및 사입염수의 급수 비율이 간장의 질소성분 함량, pH 및 색도에 미치는 영향을 조사하였다. 메주와 20% 소금물을 1 : 4의 비율로 사입하여