The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration

원료 배합 및 소금 농도에 따른 대맥장의 품질 특성

  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoo, Jin A (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Hye Sun (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2013.04.16
  • Accepted : 2013.06.04
  • Published : 2013.06.30
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Abstract

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

Keywords

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