본 연구는 보리등겨를 이용한 간장의 최적 발효조건을 찾기 위해서 수행되었다. 관능검사는 panel로, 그 외 통계적 처리의 방법 등을 이용하였다. 보리간장의 최적 발효조건은 반응표면분석을 통하여 조사한 결과, 보리간장 맛에 좋고 나쁨에 기여하는 성분으로 짠맛의 예측치는 메주량 15%, 소금량 7%, 초기온도 $24^{circ}C$, 중기온도 $29^{circ}C$, 말기온도 $14^{circ}C$이며, 구수한 맛의 예측치는 메주량 24%, 소금량 13%, 초기온도 $26^{circ}C$, 중기온도 $25^{circ}C$, 말기온도 $20^{circ}C$이며, 쓴맛의 예측치는 메주량 28%, 소금량 18%, 초기온도 $35^{circ}C$, 중기온도 $10^{circ}C$, 말기온도 $38^{circ}C$이었다. 종합적기호도의 예측치는 메주량 15%, 소금량 19%, 초기온도 $30^{circ}C$, 중기온도 $38^{circ}C$, 말기온도 $23^{circ}C$이었다.
This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{circ}C$, middle temperature: $29^{circ}C$ and end temperature: $14^{circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{circ}C$, middle temperature: $25^{circ}C$ and end temperature: $20^{circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{circ}C$, middle temperature: $10^{circ}C$ and end temperature: $38^{circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{circ}C$, middle temperature: $38^{circ}C$ and end temperature: $23^{circ}C$.
