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KMID : 1007520080170010208
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Food Science and Biotechnology
2008 Volume.17 No. 1 p.208 ~ p.211
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Optimal Manufacturing Conditions for Korean Soybean Paste and Soy Sauce, Using Aspergillus oryzae AJ 100 as a Flavor Improver
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Park Hea-Kyeung
Kim Jong-Kyu
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Abstract
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Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2:1), and of Korean soy sauce and A. oryzae AJ 100 culture (5:1), were incubated for 2 weeks at 30℃, and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions.
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KEYWORD
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optimal manufacturing condition, improving flavor, traditional soybean paste, soy sauce, Aspergillus oryzae
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