Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
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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.

보리등겨로 제조한 간장의 발효 기간별 맛성분 변화를 조사하였다. pH의 변화는 숙성초기에 pH 5.7로 나타났으나 이후 $4.9{\sim}5.1$로 일정하였다. 총질소는 숙성 90일째에 식품공전상 간장의 총질소 기준인 0.7%에 도달하였다. 유리당은 arabinose, xylose, fructose, glucose, 및 maltose 5종이 검출되었으며 휘발성 유기산으로는 acetic acid, propionic acid 및 butyric acid 3종이 검출되었다. 비휘발성 유기산으로는 lactic acid, fumaric acid, levulinic acid, succinic acid, malic acid, ${\alpha}-ketoglutaric\; acid$, citric acid 및 pyroglutamic acid 8종이 검출되었으며 특히, lactic acid는 기존 콩간장에 비해 거의 검출되지 않았다. 총 유리아미노산의 함량은 $442.9{\sim}803.6\;mg%$였으며, glutamic acid>proline>phenylalanine등의 순으로 높았다. 총 필수아미노산의 함량은 $151.9{\sim}298.6\;mg%$로 전체 아미노산 함량의 $34.3{\sim}37.3%$였다. 관능검사 결과, 숙성 45일과 60일이 기호도가 가장 높았다.

Keywords

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