Effects of Mashing Proportion of Soybean to Salt Brine on Kanjang(soy sauce) Quality

메주의 담금비율이 간장의 품질에 미치는 영향

  • Choi, Kwang-Soo (Department of Food Science & Technology, Yeungnam University) ;
  • Choi, Jong-Dong (Department of Food Science & Technology, Yeungnam University) ;
  • Chung, Hyun-Chae (Department of Food Science & Technology, Yeungnam University) ;
  • Kwon, Kwang-Il (Department of Food Science & Technology, Yeungnam University) ;
  • Im, Moo-Hyeog (Test and Analytical Lab., Kyungin regional Food & Drug Administration) ;
  • Kim, Young-Ho (Department of Hotel Baking Technology, Hyejeon College) ;
  • Kim, Woo-Seong (Test and Analytical Lab., Busan regional Food & Drug Administration)
  • 최광수 (영남대학교 식품가공학과) ;
  • 최종동 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과) ;
  • 권광일 (영남대학교 식품가공학과) ;
  • 임무혁 (경인지방식품의약품안전청 시험분석실) ;
  • 김영호 (혜전전문대학 호텔제과제빵과) ;
  • 김우성 (부산지방식품의약품안전청 시험분석실)
  • Published : 2000.02.28


This work was carried out to investigate the effects of mashing proportion of meju(as wet weight basis of raw soybean) to 20% salt brine on the chemical compositions and sensory characteristics of kanjang. By increasing the salt brine proportion in the kanjang mash, total nitrogen, TCA soluble nitrogen and total free amino acid content in kanjang were decreased accordingly, but although pH values and organic acids content were not different noticeably, the major organic acids in kanjang, lactic acid, pyroglutamic acid and acetic acid were increased up to the mashing proportion of 1:2 from 1:1 and pH values decreased up to that of 1:2.5. Residual sugar content in 1:1 kanjang was exceptionally high. The major free amino acids in kanjang were glutamic acid, lysine, alanine and leucine. The acceptability scores of kanjang tested by sensory evaluation were decreased in inverse proportion to the salt brine proportion of kanjang mash, but those of kanjang samples with $1:1{\sim}1:2.5$ mashing proportions were not significantly different but that of 1:3 different from 1:1 statistically at 5% level. The major chemical compositions, significantly effective to the acceptability of kanjang, were found to be glutamic acid and free amino acid by statistical analysis.