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KMID : 0903519940370040266
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 4 p.266 ~ p.271
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Quality Characteristics and Acceptance for Doenjang Prepared with Rice
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김영수/Kim, Young Soo
정승원/권동진/구민선/Jung, Sung Won/Kwon, Dong Jin/Koo, Min Seon
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Abstract
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In order to investigate the effects of the mixing ratio of rice on Doenjang, Meju Doenjang and Koji Doenjang were prepared respectively with oaring mix ratio of raw materials. The following results were obtained, after fermentation of up to 3 months. Significant differences between the kinds of Doenjang were not found in moisture and salt contents. Protein solubility (water soluble nitrogen/total nitrogen×100) was 32∼50% and 14∼24% in Koji Doenjang and Meju Doenjang, respectively. Protein digestibility (formol nitrogen/total nitrogen×100) was similar to the tendency of protein solubility. Reducing sugar content was 5∼6% in Meju Doenjang, while 19∼21% in Kojs Doenjang. As the mixing ratio of rice increased, reducing sugar content also increased.
Sensory evaluation showed that Koji Doenjang was desirable than Meju Doenjang and the mixing ratio of 20% rice was recommened for Kaji Doenjang.
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