Studies on the Substitution of Raw Materials for Soy Sauce -Part 1. Use of Corn-gluten-

간장양조용 원료 대체에 관한 연구 -1. 옥수수글루텐의 이용-

  • 유주현 (연세대학교 이공대학 식품공학과) ;
  • 김유삼 (연세대학교 이공대학 식품공학과) ;
  • 이제문 (연세대학교 이공대학 화학공학과) ;
  • 홍윤명 (연세대학교 이공대학 화학공학과)
  • Published : 1972.06.28

Abstract

The possibility of substituting raw materials for soy sauce by corn gluten was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 30% of the defatted bean content (or 15% of the total bean and wheat content) with corn gluten yielded a good quality of soy sauce. Use of more than 15% corn gluten (based on total bean and wheat content) yielded a soy sauce of poor taste and low nitrogen content even though corn gluten has a high nitrogen content. This drop in nitrogen was attributed to the low enzyme activity in koji containing more than 15% corn gluten and the difference in availability of nitrogen in bean compared to corn gluten.

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