Korean Journal of Food Science and Technology (한국식품과학회지)

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

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

본 연구에서는 장류가 우리 식생활에 차지하는 중요성을 고려하여 기능성 식품으로 이용될 수 있는 보리등겨를 식품소재로 이용하기 위해 보리메주로 간장을 제조한 후 각종 품질특성을 대두간장과 비교하여 조사하였다. 총질소(TN)는 보리간장에서 식품공전상의 간장의 기준인 0.7% 이상을 확보하였고 유리당은 arabinose, xylose, fructose, glucose, maltose 경우 보리간장에서 훨씬 많았고, sucrose는 대두간장에서는 검출되었으나, 보리간장에서는 검출되지 않았다. 총 유리당 함량은 보리간장에서 대두간장에 비해 약 20배 이상 검출되었다. 휘발성 유기산을 보리간장에서는 propionic acid와 butyric acid의 함량이 많은것이 특징이었고, 비휘발성 유기산은 lactic acid함량이 거의 검출되지 않는 것이 특징적이었다. 총함량은 보리간장에서 대두간장에 비해 약 1/4수준이 검출되었다. 유리아미노산의 경우 보리간장은 glutamic acid>proline>phenylalanine 순으로 검출되었으며, GA/TA는 $24.8{\sim}28.0%$가 검출되었고 필수아미노산은 $26.7{\sim}29.9%$, 총함량은 $0.7{\sim}1.4%$가 검출되었다. 혼합간장과 대두간장은 glutamic acid>lysine>leucine 순으로 검출되었다. 보리간장의 관능검사 결과는 숙성 45일을 가장 선호하는 것으로 나타났고, 보리간장, 혼합간장, 대두간장의 숙성기간별 관능검사 결과 비교에서 숙성 45일째 대두간장에 비해 보리간장의 관능검사 결과값이 높았고, 보리간장과 혼합간장 사이에는 유의적 차이가 없었다.

Keywords

References

  1. Cheigh, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. Antioxidative activity of browning products fractionated from fermented soy-bean sauce (in Korean). J. Korean Soc. Food Sci. Nutr. 22: 565569(1993)
  2. Ito, A., Watanabe, H. and Basaran, N. Effects of soy products in reducing risk of spontaneous and neutron induced liver tumors in mice. Int. J. Oncol. 2: 773-775 (1993)
  3. Oh, H.J. and Lee, S.R. Physiological function in vitro of $\beta$-glucan isolated from barley. Korean J. Food Sci. Technol. 28: 689-695(1996)
  4. Lupton, J.R. and Robinson, M.C. Barley bran flour accelerates gastrointestinal transit time. J. Am. Diet. Assoc. 93: 881-885(1993) https://doi.org/10.1016/0002-8223(93)91526-V
  5. Lupton, J.R., Robinson, M.C. and Morin, J.L. Cholesterol lowering effect of barley bran flower and oil. J. Am. Diet. Assoc. 94:65-70 (1994)
  6. Schnecman, B.O. Soluble vs insoluble fiber-different physiologi-cal responses. Food Technol. 41: 81-87 (1987)
  7. Kwon, O.J., Choi, U.K., Lee, E.J., Son, D.H., Cha, W.S., Cho,Y.J. and Chung, Y.G. Chemical changes of meju made with bar-ley bran using fermentation. Korean J. Food Sci. Technol. 32:1135-1141(2000)
  8. Kwon, O.J., Son, D.H., Choi, U.K., Lee, S.I., Im, M.H., Cho,Y.J., Yang, S.H., Kim, S.H., and Chung, Y.G. Optimum condi-tions for the taste of kanjang fermented with barley bran. Korean J. Food Sci. Technol. 33: 596-602 (2001)
  9. Choi, C. Brewing method and composition of traditional dungge-jang in Kyungsangdo area (in Korean). Korean J. Dietary Culture 6:61-67(1991)
  10. Iwasaki, K., Nakajima, M., Sasahara H. and Watanabe, A. Rapid ethanol fermentation for soy sauce production by immobilized yeast cells. Agric. Biol. Chem. 55: 2201-2207 (1991) https://doi.org/10.1271/bbb1961.55.2201
  11. Kim, Y.A. Effective components on the sensory characteristics of commercial soy-sauce and ordinary Korean soy-sauce. The Research Reports of Miwon Research Institute of Korean Food& Dietary Culture 6: 245-270 (1995)
  12. Kim, H.S. and Kim, Z.U. A study on the manufacturing of soy-sauce by the use of milled barley. J. Korean Agric. Chem. Soc.29: 107-115(1986)
  13. Kim, J.K. and Kang, D.H. The taste compounds of fermented ordinary Korean soy sauce. Part 3. On the changes of sugars in the process of the soy sauce preparation. J. Korean Soc. Food Sci. Nutr. 7: 21-24 (1978)
  14. Chang, C.H. Organic acid in Korean soy sauces. J. Korean Agric.Chem. Soc. 8: 1-9 (1967)
  15. Im, M.H. A study on the quality improvement of Korean tradi tional kanjang (soy sauce). Ph. D. Thesis, Yeungnam University,Kyungsan.(1997)
  16. Kim, J.K. and Kim, C. S. The taste components of ordinary Korean soy sauce. J. Korean Agric. Chem. Soc. 23: 89-105(1980)