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KMID : 0665220030160030218
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 3 p.218 ~ p.223
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A Plan for Improving Quality of Traditional Soybean Paste
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Abstract
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This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20^{circ}C room, 2) Main fermentation : 5 days in 30^{circ}C or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35～40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named ’’Dok’’). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.
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KEYWORD
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Meju, soybean paste, salt, fermentation
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