Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it's Chemical Compositions and Sensory Characteristics
2003
Choi, K.S. | Kwon, K.I. | Lee, J.G. | Lee, R.K. | Choi, J.D. (Yeungnam University, Kyongsan, Republic of Korea) | Ryu, M.K. (Daegu Regional Food and Drug Administration, Daegue, Republic of Korea) | Im, M.H. | Hong, Y.P. | An, Y.S. (Korea Food and Drug Administration, Seoul, Republic of Korea)
Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt muju and soybean meju cum malt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing
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