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KMID : 0903519970400050365
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1997 Volume.40 No. 5 p.365 ~ p.368
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The Effects of Mashing and Maturing Conditions on The Quality of Korean Traditional Kaniang
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김영호/Kim, Young Ho
최광수/최청/임무혁/최종동/정현채/이춘우/Choi, Kwang Soo/Choi, Cheong/Im, Moo Hyeog/Choi, Jong Dong/Chung, Hyun Chae/Lee, Coon Woo
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Abstract
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This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kanjang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at 30℃ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of 5℃∼30℃ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at 30℃ were observed to be in the range of 15∼20%. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.
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