Investigation of the possibilities of production of Gochujang-Ganjang-Doenjang obtained from soybeans in Korean cuisine with different ingredients

Fermentation is a traditional production method from the past to the present. It has become one of the indispensable elements of culinary culture with cultural interactions in recent years. On the other hand, fermented foods are made with increasing fabrication production methods; It has an increasing value all over the world with their nutritional values, decrease in toxic factors preventing spoilage, and changes in storage conditions. In this study; The three main sauces Gochujang, Gangjang and Deonjang, which are used in Korean cuisine and produced from soybeans, were evaluated as gastronomic products from mung beans and cowpea grown in Turkey, and an experimental study was conducted to determine whether it is possible to produce these sauces obtained from soybeans. In this direction, necessary processes were carried out on soybean, mung bean and cowpea products, and these sauces were tried to be produced experimentally. In the research, opinions on 6 kinds of sauces were obtained from 12 experts and data on the sensory properties of the products were collected. The data obtained from the sensory analysis were transferred to the diagram and interpreted. As a result of the analysis, it was determined that Doenjang, obtained from soybean and cowpea, was the most liked, flavor and general appreciation. As a result of the research, it has been seen that these sauces, which are made with the experimental method, can be produced with other legumes and can be made under different country conditions. Keywords: Soybean, Gochucang, Gangjang, Doenjang, Fermentation, Experimental study