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This study was carried out to acquire basic data for industrial production of Korean traditional kanjang (soy sauce). Five types of meju, (, cm), , , , (made a hole 1.5 cm) were prepared. The temperature and humidity of meju preparation were and 40~50% respectively. The smaller size of meju, the lower free amino acid and non-volatile organic acid content of that. And, two types of meju, conventional method (CM-meju, the temperature and humidity were prepared at and 40~50% of relative humidity) and improved method(IM-meju, the temperature and humidity were prepared at and 80~90% of relative humidity) for kanjang production were prepared. There was no difference of total nitrogen content and soluble nitrogen content in the size of meju. In total free amino acid content and total free sugar content, IM-meju was the higher than CM-meju. So, the quality of IM-meju was better than that of CM-meju.

Quality Analysis on the Size and the Preparation Method of Meju for the Preparation of Korean Traditional Soy Sauce (Kanjang)