Comparison of taste ingredients between Long-term aged Korean Ganjang and manufactured brewed Ganjang

• 영문명: Comparison of taste ingredients between Long-term aged Korean Ganjang and manufactured brewed Ganjang
• 발행기관: 한국식품보건융합학회
• 저자명: Kyung Tae JANG In Sook LEE
• 간행물 정보: 『식품보건융합연구』제9권 2호, 19~24쪽, 전체 6쪽
• 주제분류: 복합학 > 과학기술학
• 파일형태: PDF
• 발행일자: 2023.03.30

영문 초록

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

목차

1. 서론

2. 실험재료

3. 실험방법

4. 결과 및 고찰

5. 결론

References

키워드

Korean Ganjang Brewed Ganjang Taste ingredients Free amino acids Minerals