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KMID : 1134819980270020268
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 2 p.268 ~ p.274
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Improved Process for Preparation of Traditional Kanjang(Korean - Style Soy Sauce)
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Yoo Jin-Young
Kim Hyeon-Gyu
Kwon Dong-Jin
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Abstract
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The traditional kanjang has been prepared by mixing meju and 18% saline solution, and fermenting for 60 days. The traditional kanjang is very salty and inferior in flavor and taste comparing with commercial fermented soy sauce. To improve the quality of traditional kanjang, Zygosaccharomyces rouxii H-62, a flavor-related mutant, was inoculated during fermentation. It was found that the addition of Z rouxii helped to improve the organoleptic quality of traditional kanjang. The optimal condition for preparing traditional kanjang was to use 5L of 15.5% saline solution per meju. Meju must be cut into 12 pieces to get a proper total nitrogen and pure extract content. The optimal fermentation temperature was 30℃. The prepared kanjang contained over 0.8% total nitrogen and 6.0% pure extract after 60 days of fermentation.
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KEYWORD
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meju, kanjang, process, Zygosaccharomyces rouxii
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