보리등겨로 제조한 메주와 간장의 맛성분 특성 = Taste Characteristics of Meju and Kanjang Made with Barley Bran

국문 초록 (Abstract)

새로운 장류제품으로서 보리등겨로 메주와 간장을 만들어 발효기간에 따른 맛성분 변화를 검토하였다. 보리메주에서는 유리당이 7종이 검출되었고 보리간장은 5종이 검출되었다. 휘발성 유기산은 보리메주와 보리간장 각각 3종만이 검출되었다. 비휘발성 유기산은 보리메주가 4종이 검출되었고 보리간장은 8종이 검출되었다. 보리메주의 총 유리아미노산은 596.3~1580.8 mg% 였으며, glutamic acid>alanine>leucine등의 순으로 높았다. 총 필수아미노산의 함량은 총 아미노산에 대해 33.29~40.38%였다. 보리간장의 총 유리아미노산은 342.0~803.6 mg%였으며, glutamic acid>proline>phenylalanine등의 순으로 높았다. 총 필수아미노산의 함량은 총 아미노산에 대해 25.7~37.3%였다.

다국어 초록 (Multilingual Abstract)

For investigation of new utilization as jang-products, the changes in taste components of Meju and kanjang made with barley bran during fermentation time were examined. Barley meju of 7 free sugars(i.e., raffinose, stachyose, inositol, fructose, glucose, arabinose, and maltose), 3 volatile organic acid(i.e., acetic, propionic acid, and butyric acid) and 4 non-volatile organic acid(i.e., fumaric acid, α-ketoglutaric acid, malic acid, and citric acid) were detected. Barley kanjang of 5 free sugars(i.e., arabinose, xylose, fructose, glucose and maltose), 3 volatile organic acid(i.e., acetic acid, propionic acid, and butyric acid) and 8 non-volatile organic acid(i.e., lactic acid, fumaric acid, levulinic acid, succinic acid, malic acid, α-ketoglutaric acid, citric acid and pyroglutamic acid) were detected. As barley meju was fermented, content of free amino acid was 596.3~1580.8 mg%. Glutamic acid was most abundant component among the amino acids, followed by alanine and leucine. Essential amino acid content accounted for 33.2~40.38%. As barley kanjang was fermented, content of free amino acid was 342.0~803.6 mg%. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content accounted for 34.3~37.3%.