Chemical composition changes in fermented Doenjang depend on Doenjang koji and its mixture

된장 koji 및 그 혼합에 따른 된장 숙성 과정중의 화학성분 변화

  • Joo, Hyun-Kyu (Graduate School of Agro-Livestock Development, Konkuk University) ;
  • Kim, Dong-Hyun (Graduate School of Agro-Livestock Development, Konkuk University) ;
  • Oh, Kyun-Teak (Graduate School of Agro-Livestock Development, Konkuk University)
  • 주현규 (건국대학교 농축대학원) ;
  • 김동현 (건국대학교 농축대학원) ;
  • 오균택 (건국대학교 농축대학원)
  • Published : 1992.10.30


In order to improve the qualities of Doenjang were investigated on the enzyme activity in the koji and changes in chemical composition, flavors and sensory envaluation of Doenjang which were prepared with Rh. delemar koji, Asp. oryzae koji and traditional Meju with mixed koji and soybean as the ratio of optimum mixture. Asp. oryzae koji was indicated highest activities ${\alpha}$ and ${\beta}-amylase$ as 312 mg/ml, 235 mg/ml while Rh. delemar the lowest activities as 16 mg/ml, 38 mg/ml in aging for 40 days amino type ntrogen was the highest in the Asp. oryzae and Rh. delmear mixture koji(D group), Asp. oryzae(A group), and Asp. oryzae koji and Rh. delemar koji(C group) as 460 mg%, 440 mg% and 426 mg% in aging for 40 days. The main flavor components of Doenjang were detected as fellows phenol-2-kmethoxy, 4H-pyran-4-one-3-hydroxy-2-methyl, benzenthanol, 1-octan-3-ol, tetra-methyl pryrazine, 1,3,6 cyclooctatrien. Asp. oryzae(A) and Asp. oryzae koji with Rh. delemar koji mixture(C), group were the most excellent in taste, flavor color for fermented Doenjang at 40 days.