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KMID : 0903519980410030201
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 3 p.201 ~ p.207
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The Effects of Soybean Boiling Waste Liquor on the Enhancement of Lactic Acid Fermentation during Korean Traditional kanjang Mash Maturing
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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, Choon Woo
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Abstract
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In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.
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