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KMID : 0380619760080010019
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 1 p.19 ~ p.32
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The Effect of Korean Soysauce and Soypaste Making on Soybean Protein Quality
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Abstract
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The laboratory Mejus as well as home-made Meju and improved Meju received from Korea were ripened in the brine for up to 8 months and the changes is the chemical composition during the process were determined and the differences between the types of Meju were compared. On the basis of the amino acid pattern, the changes in the protein quality of soybean during the process was evaluated.
No significant changes in the general chemical composition of Meju were noticed during the ripening for 8 months. However, the nitrogen solubility of Meju increased for 13∼29% to 66∼78% during 8 month ripening of the hieju-brine mixture. The concentration of free amino-N to the total-N increased from 4∼7% in Meju to 29∼35% in the 8month ripened mixture. The concentration of amino-N to the total-N increased from 1∼4% in Meju to 5∼14% in the 8month ripened mixture and the changes varied with the type of Meju used.
Remarkable changes in the amino acid pattern of soybean were occured during the ripening
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