Characteristics of Samjangs Prepared with Different Doenjangs As a Main Material

원료된장을 달리하여 제조한 쌈장의 품질특성

  • Kim, Hye-Lim (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Park, Jung-Suk (Department of Food and Nutrition, Chosun University)
  • 김혜림 (서울여자대학교 식품 미생물공학과) ;
  • 이택수 (서울여자대학교 식품 미생물공학과) ;
  • 노봉수 (서울여자대학교 식품 미생물공학과) ;
  • 박정숙 (조선대학교 식품영양학과)
  • Published : 1998.02.01


Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid $(230.6{\sim}310.9\;mg/100\;g)$ was highest among free amino acids. Hunter color values of samjang with magjang was lower than those of others. Volatitle flavor components of smajang were identified with GC and GC-MSD. Fifty four components including 11 alcohols, 7 esters, 13 acids, 3 aldehydes, 4 alkanes, 4 phenols, 3 pyrazine and others were found in samjangs. Ethanol, acetic acid ethyl ester, 3-methyl butanoic acid, 2,4-hexadienoic acid and acetic acid might be major volatile components considering of high peak area. Pentanoic acid methyl ester and 4-methoxy-2-buten-1-ol were higher than other components in samjang with magjang while 2-methyl-1-propanol, butanoic acid and 3-methyl butanoic acid were in samjang with traditional doenjang and ethanol, acetic acid ethyl ester and 2,4-hexadienoic acid were in the mixed treatment.


samjang;doenjang;quality;volatile compounds