Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it's Chemical Compositions and Sensory Characteristics

한국 전통간장 제조시 맥아첨가방법이 간장의 성분과 식미에 미치는 영향

  • Kwon, Kwang-Il (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Lee, Jong-Gu (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Lee, Ryun-Kyung (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Jong-Dong (Daegu Regional Food and Drug Administration) ;
  • Ryu, Mun-Kyun (Seoul Regional Food and Drug Administration) ;
  • Im, Moo-Hyeog (Korea Food and Drug Administration) ;
  • Kim, Ki-Ju (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Hong, Yeong-Pyo (Korea Food and Drug Administration) ;
  • An, Yeong-Sun (Korea Food and Drug Administration) ;
  • Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resources, Yeungnam University)
  • 권광일 (영남대학교 생물산업공학부) ;
  • 이종구 (영남대학교 생물산업공학부) ;
  • 이륜경 (영남대학교 생물산업공학부) ;
  • 최종동 (대구식품의약품안전청) ;
  • 유문균 (서울식품의약품안전청) ;
  • 임무혁 (식품의약품안전청) ;
  • 김기주 (영남대학교 생물산업공학부) ;
  • 홍영표 (식품의약품안전청) ;
  • 안영순 (식품의약품안전청) ;
  • 최광수 (영남대학교 생물산업공학부)
  • Published : 2003.08.30

Abstract

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

전통간장의 맛과 품질을 개선하기 위하여 간장제조시 탄수화물과 효소원으로써 맥아의 첨가법에 대하여 연구하였다. 전통메주(대조)와 메주제조시 맥아를 첨가하여 만든 메주 및 간장 담금시 전통메주에 맥아를 첨가하여 각각 간장을 담금한 후 150일간의 숙성기간동안 간장의 성분 변화를 조사하고 숙성간장의 식미검사를 실시하였다. 메주 제조시 맥아를 첨가하여 만든 메주로 담근 간장은 대조구인 전통 콩메주로 담근 간장에 비하여 간장 담금 초기부터 150일간의 숙성을 마칠 때까지 총질소, TCA가용성 질소, 색도, 순추출물 및 젖산함량이 높았으며 맥아첨가량이 더 많은 메주로 만든 간장에서 이들 성분함량이 더 높았다. 그러나 간장 담금 할 때 간장덧에 맥아를 첨가하였을 때는 포도당을 제외하고는 전통메주로 담금한 대조구 간장보다 오히려 성분함량이 낮았다. 식미검사에서도 메주제조시 맥아를 30% 첨가한 간장이 모든 기호도 특성에서 가장 높은 점수를 얻었고 종합적 기호도 점수도 7.56점으로서 전통간장(대조구)보다 5% 수준에서 유의적으로 식미가 우수함을 보여주었다.

Keywords

References

  1. Hong, M. S. (1715) Sanlimkyongjae. cf. Sanlimkyongjae (1983) (Korean translated ed.) Vol. II, Minjokmoonhwachujinhoe, Seoul, PP. 235-238
  2. Lee, B. (1869) Kyuhabchongseo. cf. Kyuhabchongseo. (1974) (Korean translated ed. of Dongchigisamaengchunshingan), Shingwang moonhwasa, Seoul, PP. 19-21
  3. Lee, S. R. (1992) Korean fermented foods, Department of Printing & Publishing Ewha Women's University, Seoul
  4. Kaneko, K,, Tsuji, K., Kim, C. H., Otoguro, C., Sumino, T., Aida, K., Sahara, K. and Kaneda, T. (1994) Contents and compositions of free sugars, organic acids, free amino acids and oligopeptides in soy sauce and soy paste produced in Korea and Japan. Nippon Shokuhin Kogyo Gakkaishi 41, 148-156 https://doi.org/10.3136/nskkk1962.41.148
  5. Ju, H. K., Ro, S. K. and Im, M. H. (1972) Studies on the fermentation of soy sauce by bacteria. Korean J. Food Sci. Technol. 4, 276-283
  6. Choi, K. S.,Choi, C., Im, M. H., Choi, C. D., Chung, H. C., Kim, Y. H. and Lee, C. W. (1998) The effects of soybean boiling waste liquor on the enhancement of lactic acid fermentation during korean traditional kanjang mash maturing. J. Korean Soc. Agric. Chem. Biotechnol. 41, 201-207
  7. Kim, H. S., Kim. Z. U. (1986) A study on the manufacturing of soy sauce by the was of milled barley. J. Korean Soc. Agric. Chem. BiotechnoI. 29, 107-115
  8. Oh, H. J., Lee, S. R. (1996) Physiological function in vitro of $\beta$-glucan isolated from barley. Korean J. Food Sci. Technol. 28, 689-695
  9. Kim, Y. Y, Koo, S. J. (1997) Anticomplementary activity and immune-stimulating effect of the extracts from barley (Hordeum Vulgare) Korean J. Soc. Food Sci. 13, 661-668
  10. Macgreger, A. W. and Dushuicky, L. G. (1981) Changes in barley endosperms during early stage of germination. J. Inst. Brew. 100, 85
  11. Jin, Jon In (1984) Illustrated encyclopedia of oriental medicine (Korean translated ed. by Lee, S. I.), Vol. III, Digestive medicine, barley malt. Dongdomunhwasa, Seoul, pp. 14-17
  12. Suh, C. S. and Chun, J. K. (1981) Relationships among the roasting conditions, colors and extractable solid content of roasted barley. Korean J. Food Sci. Technol. 13, 334-339
  13. Yonsei University (1975) Experiments in food science and engineering, Tamgudang Publishing Co, Seoul, Korea
  14. A.O.A.C. (1995) Official methods of analysis, (16th ed.), Association of official analytical chemists, Washington, D.C
  15. Kim, M. S. and Olson, N. F. (1994) Determination of milk protein hydrolysis in cheese by trichloroacetic acid. Foods Biotechnol. 3, 244-248
  16. Yoda, K., Urakabe, R. and Tsuchida, T. (1980) Enzyme electrode provided with immobilized enzyme membrane. US Patent 4,240,889
  17. Lee, C. H., Chae, K. S., Lee, S. K. and Park, B. S. (1982) Quality managements in food industry, Yoorim Munwhasa, Seoul, Korea
  18. Korea Food and Drug Administration (2000) Korean Food Code
  19. Ryu, B. H., Kim, S. J. and Shin, D. B. (1992) Lactic acid, ethylalcohol and 4-ethylguaiacol contents of rapid fermentation of sardine soy sauce prepared by using immobilized whole cells. Korean J. Food Sci. Technol. 24, 456-462