For the effective use of soymilk residue (SR), by-product of soymilk production, rice Doenjang was manufactured.
As the results, the contents of reducing sugar were increased till 40∼50days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50days, 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 were also prominently increased till 30days, but were slowdowned thereafter and the differences among all treatments were small.
As the mixing ratio of SR was increased, the lightness and the yellowness were increased and the redness was decreased in 80days aged samples.
In sensory evaluation of 90days aged samples, control was the best in soy sprout Doenjang soup.
As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A (rice koji 100, soybean 75, SR 25), and among A,B(rice koji 100, soybean 50, SR 50). C(rice koji 100, soybean 25, SR 75) and D(rice koji 100, soybean 0, SR100).
1n the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but there were no significant differences between control and A, and among A, B and C, and among B, C and D.
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