Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

The Effects of Soybean Boiling Waste Liquor on the Enhancement of Lactic Acid Fermentation during Korean Traditional kanjang Mash Maturing

한국 재래식 간장덧 발효시 대두 자숙 폐액 첨가가 젖산발효 촉진에 미치는 영향

  • Choi, Cheong (Department of Food Science & Technology, College of Natural Resource, Yeungnam University) ;
  • Im, Moo-Hyeog (Department of Food Science & Technology, College of Natural Resource, Yeungnam University) ;
  • Choi, Jong-Dong (Department of Food Science & Technology, College of Natural Resource, Yeungnam University) ;
  • Chung, Hyun-Chae (Department of Food Science & Technology, College of Natural Resource, Yeungnam University) ;
  • Kim, Young-Ho (Department of Hotel Baking Technology, Hyejeon Collegy) ;
  • Lee, Choon-Woo (Kyungsangbukdo Health and Environment Research Institute) ;
  • Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resource, Yeungnam University)
  • 최청 (영남대학교 식품가공학과) ;
  • 임무혁 (영남대학교 식품가공학과) ;
  • 최종동 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과) ;
  • 김영호 (혜전전문대학 호텔제과제빵과) ;
  • 이춘우 (경상북도 환경보건연구원) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 1998.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

재래식 간장의 맛을 개선하기 위하여 대두 자숙액, 당 및 젖산균과 효모를 접종하고 자연조건에서 발효시키면서 젖산발효와 알코올발효 효과를 조사하였다. 젖산균과 효모 접종구에서 젖산의 생성량이 2.91%로 가장 높았고, 그 다음이 간장 덧에 당만을 첨가한 구에서 2.38%, 대두 자숙액 만을 첨가한 대조구에서 2.05%로 나타나 모든구의 간장에서 젖산발효의 효과가 있었으나, 알코올은 모든 처리구에서 소량 검출되어 젖산균에 의해 생성된 초산 때문에 효모의 생육이 저해되어서 알코올발효 효과는 없는 것으로 나타났다. 기호도에서도 젖산균과 효모 접종구와 당 첨가구가 우수하였다.

Keywords