The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
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Comparison of taste ingredients between Long-term aged Korean Ganjang and manufactured brewed Ganjang

  • Kyung Tae JANG (Dept. of Hotel Culinary Arts, SinAnsan University) ;
  • In Sook LEE (Dept. of Culinary Arts, Woosong University)
  • Received : 2023.03.15
  • Accepted : 2023.03.25
  • Published : 2023.03.30
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Abstract

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

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References

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