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KMID : 1134819980270030448
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 3 p.448 ~ p.454
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Changes in Microflora and Enzyme Activities of Traditional Meju during Fermentation at Sunchang Area
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Yoo Jin-Young
Kim Hyeon-Gyu
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Abstract
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Meju for doenjang and kochujang was prepared as a model at Sunchang area and monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochujang meju was found to be naturally fermented at 80~90% RH, 15~20℃ and doenjang meju was at 80~90% RH and 0~5℃. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acid production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein contents of kochujang meju after 7 days and 60 days were 6.85% and 8.32%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble sugar content increased with the fermentation time. The soluble sugar content was higher in kochujang meju. Acidic protease was highly produced during meju fermentation. α-Amylase and β-amylase were detected in the kochujang meju, of which glutinous rice was consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.
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KEYWORD
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meju, Sunchang, enzyme, kochujang, doenjang
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