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Detailed Program
Paper Number : CE-I04 |
Time Frame : 13:30~13:55 |
Presentation Date : Friday, 28, November |
Session Name : Ceramics Culture and Education |
Session Chair 1# : Ung-Soo Kim |
Session Chair 2# : Naotaka Sakamoto |
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Effect of Onggi on Fermentation Characteristics of Korean Traditional Soy Sauce, Ganjang |
Misook KIM |
Dankook University |
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Keywords: Onggi, Ganjang, fermentation profile, salt
Onggi has been traditionally used as a container for Korean traditional fermented foods such as Doenjang, Gochujang and Ganjang. Among them, Ganjang is most vulnerable to the impact of a fermentation container. The fermentation container is one of critical factors including a fermented soybean brick, meju and the initial salt concentration to determine the final flavor and salt concentration. Onggi varies with region in its size, shape, and porosity. We obtained Onggi from five distinct regions such as Gangjin, Jeju, Ulsan, Yeoju and Yesan in Korea, and observed chemical, microbiological, sensory and antioxidant characteristics in Ganjang during fermentation in Onggi.
Ganjang was fermented for 120 days in Onggis obtained from five different regions at the ambient temperature. During the fermentation period, the average temperature was 20.0¡ÆC and varied between -4.4 and 42.6¡ÆC in Onggi. Bacillus sp. was solely responsible for the fermentation of Ganjang and protease activity was increased in all Onggi. Ganjang fermented in Gangjin Onggi with the widest mouth and highest porosity showed higher water loss (5.8%) and contained larger salt crystals and less salinity compared to other Onggi. The contents of total amino acids and glutamic acid were the highest (5,377 mg/100 ml and 1,619 mg/100 ml) in Ganjang fermented in Gangjin and the lowest (4,540 mg/100 ml and 1366 mg/100 ml) in Ganjang fermented in Yeoju. In the descriptive analysis, Ganjang fermented in Gangjin showed lower intensity of salty and biting than others. Ganjang fermented in Gangjin contained the highest total phenolic contents, followed by Ulsan, Yeoju, Jeju and Yesan. Ganjang in Gangjin also possessed stronger DPPH radical scavenging activity and FRAP ability than others.
Onggi from different regions in Korea significantly affected the fermentation attributes of Ganjang. Gangjin Onggi with the widest mouth and highest porosity offers opportunities to develop high quality ganjang with low sodium. |
Acknowledgements : This work was supported by Korea Institute of Ceramic Engineering and Technology (KICET). |
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