초록

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Abstract ▼ AI-Helper

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics ...

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

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