Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Soybean Pastes (doenjang) Prepared Using Different Types of Microorganisms and Mixing Ratios

접종균주별 콩알메주 배합비를 달리한 된장의 품질특성

  • Rho, Jae-Duck (Traditional Foods Research Group, Korea Food Research Institute) ;
  • Choi, Sin-Yang (Traditional Foods Research Group, Korea Food Research Institute) ;
  • Lee, Seung-Joo (Traditional Foods Research Group, Korea Food Research Institute)
  • 노재덕 (한국식품연구원 전통식품연구단) ;
  • 최신양 (한국식품연구원 전통식품연구단) ;
  • 이승주 (한국식품연구원 전통식품연구단)
  • Published : 2008.04.30
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Abstract

This study examined the quality characteristics of soybean pastes that were prepared using different ratios of whole soybean meju inoculated with three different types of microbial strains. The five samples were prepared with meju inoculated with Aspergillus oryzae KFRI 995, Bacillus subtilis F4005, mixture with A. oryzae KFRI 995 and B. subtilis F2315, mixture with A. oryzae KFRI 995 and B. subtilis F4005, and mixture using all three strains, respectively. Over two months of fermentation, pH gradually decreased, whereas total acidity increased. And across samples and fermentation periods, there were no considerable changes in moisture or crude protein. In all five samples, amino-type nitrogen levels increased approximately 2- to 3-fold as compared to initial levels; the sample inoculated with A. oryzae KFRI 995 showed the highest level (205.2 mg%) of amino-type nitrogen. Throughout fermentation, the five samples displayed differences in their reducing sugar levels according to the inoculated microorganisms. The lowest level of lightness and highest level of redness occurred in the sample inoculated with B. subtilis F2315 showed a lowest level in lightness and a highest level of redness, indicating a strong browning reaction. Finally, the samples inoculated with A. oryzae KFRI 995 and B. subtilis F4005, respectively, showed had similarly high preference scores as compared to the other samples.

Keywords

References

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