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Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at 32℃ and 15℃. The pH of soak-treated rice-doestjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of 32℃, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the 30∼50 days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. Md, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.
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