Characteristics of Kanjang Made with Barley Bran

보리등겨로 제조한 간장의 품질특성

  • Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Choi, Ung-Kyu (Research Center, Duruline Co., Ltd.) ;
  • Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) ;
  • Im, Moo-Hyeog (Food Evaluation Department, Korea Food & Drug Administration) ;
  • Kim, Dae-Gon (Department of Food and Nutrition, Taegu Polytechnic College) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 이은정 (영남대학교 식품가공학과) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 최웅규 ((주)두루라인 기술연구소) ;
  • 이석일 (대경대학 환경공업과) ;
  • 임무혁 (식품의약품안전청 식품평가부) ;
  • 김대곤 (대구산업정보대학 식품영양과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 2002.04.01


This study was conducted to identify characteristics of kanjang made with barley bran. Characteristics of kanjang made with barley bran were compared to those of kanjang made with soybean. Total nitrogen was maintained more than 0.7% at 90 days after fermentation. In case of free sugars, the contents of arabinose, xylose, fructose, glucose and maltose were more abundant in kanjang made with barley bran than kanjang made with soybean. The contents of propionic acid and butyric acid were rich among volatile organic acids. Nonvolatile organic acid of lactic acid which was known as abundant component in kanjang was not detected in kanjang made with barley bran. In case of free amino acid, glutamic acid was the most abundant in kanjang made with barley bran, followed by proline and phenylalanine. The ratio of glutamic acid content to total amino acid content was $24.8{\sim}28.0%$. Essential amino acid was $26.7{\sim}29.9%$. Total contents of amino acids were $0.7{\sim}1.4%$. Result of sensory evaluation showed that taste of kanjang made with barley bran was good for fermented after 45 days.


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