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KMID : 1134819980270020259
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 2 p.259 ~ p.267
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Characteristics of Traditional Mejus of Nation - Wide Collection
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Yoo Jin-Young
Kim Hyeon-Gyu
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Abstract
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Typical characteristics of Mejus must be understood to get the basic data for setting up mass production system of traditional fermented soybean products. One hundred and twenty one Mejus were collected from various places and analyzed. Most of shapes were rectangular and some were spherical, conical, cylindrical and doughnut types. The weight of Mejus was 0.4~4.2㎏. Chemical analysis showed: moisture content, 9.73~58.22%; pH, 4.95~8.15; acidity, 0.6~3.8%; soluble protein content, 4.45~12.31%; soluble sugar content, 0.82~10.95%. Enzyme assay showed: α-amylase activity, 5.0~874.2 units/g; β-amylase activity, 0.02~27.74units/g; acidic protease activity, 31.3~225.1units/g; lipase activity, 1.0~53.0units/g. Total viable cells were 3.72×10^7~1.35×10^(10)cfu/g, and yeast and mold count 6.46×10⁴~8.91×10^6cfu/g. respectively. α-Amylase activity of a traditional Meju from Incheon showed the highest activity of 732.8 units/g(interior section) and 823.2units/g(exterior section). β-Amylase activity was the highest{3.57 units/g(interior section) and 4.25units/g(exterior section)} in Meju from Chunbuk. Acidic protease activity was the highest in sample from Seoul, whereas traditional Meju from Chejudo showed the lowest activity. Lipase activity of Meju from Kyongnam showed the highest activity of 21.5units/g(interior section) and 37.5units/g(exterior section).
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KEYWORD
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tradional Meju, analysis
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