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KMID : 1011620070230010107
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.107 ~ p.123
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Investigation of Fermented soybean sauce on Literatures before the 17th Century
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최영진:Choi Young-Jin
조신호:Cho Shin-Ho/정낙원:Chung Rak-Won/김은미:Kim Eun-Mi/원선임:Won Sun-Im/차경희:Cha Gyung-Hee/김현숙:Kim Hyun-Sook/이효지:Lee Hyo-Gee
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Abstract
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There were fifty two kinds of fermented soybean sauce before 17th century thirteen recorded in「Sangayorock」，two in「Sasichanyo」，one in 「Yongjechongwha」, nine in 「Soowonjabbang」, one in 「Domoondaejak」, six in 「Dongyoebogam」, four in 「Guwhangchalyo」, five in 「Guhwangbㅇyubang」，two in 「Yorock」, four in 「Chisengyorani」 and five in 「Joobangmoori」. These books had thing to know when making fermented soybean sauce like kinds of soybean sauce, how to make it, its ingredients and quantities to be used, how to make fermented soybean sauce in haste, and how to remake wrong made fermented soybean sauce, etc. Before 17lh century, fermented soybean malt was divided into two kinds the only soybean malt and the mixed soybean malt that had bean, wheat, wheat flour and wheat bran. The bean only soybean malt was further divided into mashed soybean malt (Beans were steamed and mashed into paste.) and unmashed soybean malt (Beans maintained their shape without being mashed.) While mashed soybean malts were made in Winter, in January or February, unmashed and mixed soybean malts were made in Summer, in July. When made fermented soybean sauce, mashed and unmashed soybean malts were used as they were and mixed soybean malt was dried and powdered for use. Fermented soybean sauce before 17ih century could be classified by the features of soybean malts being used, Normal fermented soybean sauce was made from bean only soybean malts and other ingredients. Shi(鼓) was made from unmashed soybean malts, in which beans maintained iheir shape, and Gowhajang and Jeupjang were made from mixed soybean and wheat bran. Fermented soybean sauce was also made from old fermented soybean sauce, yeast, water leftover after boiling bean leaves, and soybean chaff without soybean malt. There were also side dish type soybean sauce like Kongjaban today and fish and meat sauce made from flesh ingredients. To make fermented soybean sauce in haste, the soybean sauce was heated. Beside there were how to maintain fermented soybean sauce and how to remake wrong made fermented soybean sauce.
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KEYWORD
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fermented soybean sauce, fermented soybean malt, Shi(鼓), Gowhajang, Jeupjang
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Listed journal information
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