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KMID : 1134820100390010116
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 1 p.116 ~ p.124
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Effect of Solar Salt on the Quality Characteristics of Doenjang
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Chang Mi
Kim In Cheol
Chang Hae-Choon
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Abstract
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Bacterial-koji was prepared by using B. subtilis DJI and Doenjang was prepared by using the bacterial-koji and purified salt or solar salt at 12% (w/v) concentration. Characteristics of the Doenjangs were examined after 2 months of aging. Moisture contents of the purified salt-Doenjang was decreased from 51.55% to 45.38% whereas that of the solar salt-Doenjang was decreased from 51.88% to 47.90%. Acidities of the Doenjangs were gradually increased. Hunter’s L (lightness) color values of the Doenjangs were decreased. Browning reaction rate of purified salt-Doenjang was faster than solar salt-Doenjang. The content of free amino acids in solar salt-Doenjang was higher than those in purified salt-Doenjang. The major free amino acids of the Doenjang were glutamic acid (252.34 ㎎%~284.07 ㎎%), phenylalanine (184.72 ㎎%~224.71 ㎎%), leucine, tyrosine and valine.
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KEYWORD
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Doenjang, solar salt, quality characteristics, bacterial-koji
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