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KMID : 1134820180470111159
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 11 p.1159 ~ p.1168
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Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Starter Contents
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Jeong Eun-Ji
Yoon Hyang-Sik
Kim Ik-Jei
Hong Seong-Taek
Kim So-Young
Gil Na-Young
Han Nam-Soo
Eom Hyun-Ju
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Abstract
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This study examined the quality characteristics of whole soybean meju doenjang prepared for addition times and with different contents of starter (Bacillus amyloliquefaciens) for 8 weeks. To accomplish this, the quality characteristics, such as pH, moisture contents, total microbial flora counts, amino-type nitrogen content, total polyphenol content, and antioxidant activity, were determined. The pH decreased from 6.36∼6.55 to 4.95∼5.44 and the total acidity generally increased from 0.23∼0.31% to 0.89∼1.11% in doenjang fermentation. The moisture content of the control (no starter) was 59.90∼60.58% and there were no significant differences in the aging period. In addition, the moisture content showed significant difference in all the treated samples and it tended to decrease at 8 weeks of fermentation. The total cell counts were in the range, 8.90∼9.29 log CFU/g, throughout the fermentation period, whereas mold was not detected after 8 weeks in all treat samples except for the control. The amino nitrogen contents reached 200.43∼1,020.60 mg% and the C sample (whole soybean meju doenjang added B. amyloliquefaciens 107 CFU/g) had the highest levels than the other samples. Finally, the B sample (added with B. amyloliquefaciens 107 CFU/g at the time of making doenjang) showed higher total polyphenol contents and antioxidant activity than the other samples. The taste sensor results showed high flavor. Therefore, the amount of seeds added is preferably 107 CFU/g in the case of producing doenjang.
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KEYWORD
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whole soybean meju doenjang, fermentation, starter
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