된장 koji 및 그 혼합에 따른 된장 숙성 과정중의 화학성분 변화 = Chemical composition changes in fermented Doenjang depend on Doenjang koji and its mixture

다국어 초록 (Multilingual Abstract)

In order to improve the qualities of Doenjang were investigated on the enzyme activity in the koji and changes in chemical composition, flavors and sensory envaluation of Doenjang which were prepared with Rh. delemar koji, Asp. oryzae koji and traditional Meju with mixed koji and soybean as the ratio of optimum mixture. Asp. oryzae koji was indicated highest activities α and β-amylase as 312 ㎎/㎖, 235 ㎎/㎖ while Rh. delemar the lowest activities as 16 ㎎/㎖, 38 ㎎/㎖ in aging for 40 days amino type ntrogen was the highest in the Asp. oryzae and Rh. delmear mixture koji(D group), Asp. oryzae(A group), and Asp. oryzae koji and Rh. delemar koji(C group) as 460 ㎎%, 440 ㎎% and 426 ㎎% in aging for 40 days. The main flavor components of Doenjang were detected as fellows phenol-2-kmethoxy, 4H-pyran-4-one-3-hydroxy-2-methyl, benzenthanol, 1-octan-3-ol, tetramethyl pryrazine, 1,3,6 cyclooctatrien. Asp. oryzae(A) and Asp. oryzae koji with Rh. delemar koji mixture(C), group were the most excellent in taste, flavor color for formented Doenjang at 40 days.