Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Taste Characteristics of Kanjang Made with Barley Bran

보리등겨로 제조한 간장의 맛성분 특성

  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jin (Department of Hotel Baking Technology, Taekyeung College) ;
  • Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) ;
  • Im, Moo-Hyeg (Food Evaluation Department, Korea Food & Drug Administration) ;
  • Kwon, Kwang-Il (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Sung-Hong (Korea Basic Science Institute) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 손동화 (대구산업정보대학 조리과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 최웅규 (영남대학교 식품가공학과) ;
  • 권오진 (대경대학 호텔제과제빵과) ;
  • 이석일 (대경대학 환경공업과) ;
  • 임무혁 (식품의약품안전청 식품평가부) ;
  • 권광일 (영남대학교 식품가공학과) ;
  • 김성홍 (기초과학지원연구원 대구분소) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 2002.02.28
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Abstract

This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.

본 연구는 보리등겨로 제조한 간장 맛의 특성을 찾기 위해서 수행되었다. 맛성분은 기기분석으로, 관능검사는 panel로, 그 외 통계적 처리의 방법 등을 이용하였다. 보리간장 맛성분은 유기산, 유리당 및 유리아미노산으로 분류하였으며, 이들과 관능검사 성적과의 단순상관으로 보리간장 맛의 품질을 결정하는 것은 불가능하였다. 중상관계수는 절대값의 대수 변환에서 가장 높게 나타났으며, 따라서 단계적 중회귀분석은 가장 설명력이 높으며, 표준오차가 적은 절대값의 대수 변환을 이용하여 실시하였다. 단계적 중회귀분석 결과, 보리간장 맛의 좋고 나쁨에 기여를 하는 성분은 짠맛, 구수한 맛 및 쓴맛을 내는 성분 순이었다.

Keywords

References

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