For the effective use of soymilk residue (SR), by-product of soymilk production, barley Doenjang was manufactured.
As the results, the contents of reducing sugar increase3 for 50 days in all samples and decreased thereafter.
The contents of amino nitrogen increased prominently for 50 days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen.
The contents of total acid also increased prominently for 30 days, but were slowdowned thereafter and the differences among all treatments were negligible.
As the mixing ratio of SR was increased, the lightness and the yellowness increased and the redness decreased in 80days aged samples.
In sensory evaluation of 90 days aged samples, the control was the best in soy sprout Doenjang soup. As the mixing ratio of SR increased, the taste was dropped slightly but no significant differences were obtained among sample A(barley koji 100, soybean 75, SR 25), B(barleykoji 100, soybean 50, SR 50) and C(barley koji 100, soybean 25, SR 75).
In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but these were no significant differences among control, A and B, and among A, B and C, and among B, C and D(barley koji 100, soybean 0, SR 100).
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