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KMID : 1007520020110040376
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.376 ~ p.379
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Characteristics of Taste Components of Commercial Soybean Paste
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Park, Hae Kyong
Gil, Bog Im/Kim, Jong Kyu
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Abstract
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The tastes of various commercial soybean paste (CSP) were determined by sensory evaluation and analysis of taste components. CSP is similar to Japanese miso rather than Korean traditional soybean paste in aspects of free amino acid patterns and free sugar contents, which represent tastes such as sweetness, savoriness, and bitterness. The taste of soybean paste was affected both by the culture starter used, Bacillus subtilis group or Aspergillus oryzae, and by basic ingredients used, soybeans or a combination of soybeans and grains.
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