Studies on the Substitution of Raw Material for Soy Sauce -Part III. Use of Corn and Barley-

간장양조용 원료대체에 관한 연구 -III. 옥수수와 겉보리의 이용-

  • Lee, Jai-Moon (Department of Chemical Engineering, Yonsei University) ;
  • Kim, Yu-Sam (Department of Food Engineering, College of Science and Engineering, Yonsei University) ;
  • Hong, Yun-Myung (Department of Chemical Engineering, Yonsei University) ;
  • Yu, Ju-Hyun (Department of Food Engineering, College of Science and Engineering, Yonsei University)
  • 이제문 (연세대학교 이공대학 화학공학과) ;
  • 김유삼 (연세대학교 이공대학 식품공학과) ;
  • 홍윤명 (연세대학교 이공대학 화학공학과) ;
  • 유주현 (연세대학교 이공대학 식품공학과)
  • Published : 1972.09.28

Abstract

The possibility of substituting corn or barley for the wheat, one of the raw materials for soy sauce, 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 60% of wheat content (of the total bean and wheat content) with corn, yielded good quality of soy sauce. It is also found that barley can substitute 70% of wheat content (35% of the total content).

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