A Study on the Component and Taste Ganjang according to Material and Fermentation and Ripening (Manufacturing Method)

In this study, we compared and analyzed the quality characteristics of amino acid, organic acid, fatty acid, free sugar, and mineral contents of six types of traditional Ganjang by region, brewed Ganjang, and acid-hydrolyzed Ganjang. The total content of free amino acids was in that order: brewed Ganjang, acid-hydrolyzed Ganjang, and traditional Ganjang. Conventional Ganjang had glutamic acid, lysine, and leucine, brewed Ganjang had leucine, glutamic acid, and aspartic acid, and acid-hydrolyzed Ganjang had glutamic acid, leucine, alanine, and lysine, showing different taste compositions. A total of 5 types of organic acids were analyzed, and non-volatile lactic acids were high at 8,654.88~10,066.43 mg/mL in conventional Ganjang, and volatile acetic acid and formic acid were high at 2,533.44 mg/mL and 3,701.44 mg/mL in brewed Ganjang. The glucose content of Ganjang was high in improved Ganjangs such as brewed Ganjang and acid-hydrolyzed Ganjang, but unsaturated fatty acids were contained only in conventional Ganjang. Iron (Fe) was 2 to 3 times higher in improved Ganjang than in conventional Ganjang, and calcium (Ca), sodium (Na), and potassium (K) were higher in conventional Ganjang. The composition and taste of the final product were confirmed physicochemically by various factors depending on the ingredients and manufacturing method of Ganjang.