Changes in Taste Components of Kanjang Made with Barley Bran during Fermentation

보리등겨로 제조한 간장의 발효기간별 맛성분 변화

  • Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Kwon, O-Jin (Department of Hotel Baking Technology, Taekyeung College) ;
  • Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) ;
  • Yang, Sung-Ho (Department of Science and Technology, Taegu Polytechnic College) ;
  • Im, Moo-Hyeog (Food Evaluation Department, Korea Food & Drug Administration) ;
  • Kim, Dae-Gon (Department of Food and Nutrition, Taegu Polytechnic College) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 이은정 (영남대학교 식품가공학과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 최웅규 (영남대학교 식품가공학과) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 권오진 (대경대학 호텔제과제빵과) ;
  • 이석일 (대경대학 환경공업과) ;
  • 양성호 (대구산업정보대학 식품가공과) ;
  • 임무혁 (식품의약품안전청 식품평가부) ;
  • 김대곤 (대구산업정보대학 식품영양과) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 2002.02.01

Abstract

The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.

Keywords

barley bran;kanjang;free-sugar;volatile organic acid;free-amino acid

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