|
KMID : 1134820150440010137
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 1 p.137 ~ p.144
|
|
|
Fermentation Conditions for High Acceptability of Korean Traditional Fermented Beverage Kyejang
|
|
Jung Jin-Kyoung
Song Kyung-Mo
Yi Sung-Hun
Kim Hyo-Jin
Han Young-Sook
Lee Myung-Ki
|
|
|
Abstract
|
|
|
|
Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji’s method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at 20°C for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.
|
|
|
KEYWORD
|
|
|
kyejang, Korean traditional fermented beverage, fermentation metabolite, sensory characterization
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|