Physical and Organoleptic Characteristics of Kongjaban Prepared under Different Cooking Conditions

조리조건을 달리한 콩자반의 물리적 및 관능적 특성

  • Jung, Soo-Jung (Department of Food and Nutrition, Ewha Woman's University) ;
  • Yoon, Jae-Young (Department of Food and Nutrition, Ewha Woman's University) ;
  • Lee, Su-Rae (Department of Food and Nutrition, Ewha Woman's University)
  • 정수정 (이화여자대학교 식품영양학과) ;
  • 윤재영 (이화여자대학교 식품영양학과) ;
  • 이서래 (이화여자대학교 식품영양학과)
  • Published : 1991.08.01


Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.