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KMID : 1171820070220010037
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Journal of Environmental and Sanitary Engineering
2007 Volume.22 No. 1 p.37 ~ p.47
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Studies on the Quality Evaluation and Metal Content of Fermented Doenjang added Green Tea Powder in Sanitary Canned
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Heo Yun-Haeng
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Abstract
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In order to improve the quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food.1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%.3. In the sensory evalution test, the good sensory quality that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.
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KEYWORD
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fermented doenjang, green tea powder, traditional food
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