As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with undried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susam gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

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