메주의 배합비를 달리한 밀된장의 품질특성

다국어 초록 (Multilingual Abstract)

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju and its quality characteristics according to mixing ratio of meju was investigated. The levels of moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at 25℃ for 70 days, were slightly decreased time dependently as similar pattern. pH of doenjang ranged at 54.5~57.5% and generally decreased as aging time passes. The moisture contents was 54.5~57.5% without significant differences in aging period. Also, there is no significant changes in salt contents. Amino type nitrogen contents was 376.3~600.9 mg% at 70 day of aging period, and showed 3 fold as compared to initial contents. The reducing sugar contents showed significant difference between samples and repeated fluctuation in aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest value in antioxidation ability. Therefore, wheat doenjang manufactures as 1:1 of mixing ratio would be a desirable quality of doenjang.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 3
• 1. 재료 3
• 1) 실험재료 3
• 2) 사용균주 3
• 2. 실험방법 4
• 1) 메주 및 된장의 제조 4
• 2) 수분함량 측정 5
• 3) pH 측정 5
• 4) 염도 측정 5
• 5) 아미노태 질소 측정 5
• 6) 환원당 측정 6
• 7) DPPH 자유 라디칼 소거 활성 6
• 8) Ferric ion reducing antioxidant power (FRAP) 활성 6
• 9) 통계처리 7
• Ⅲ. 결과 및 고찰 8
• 1. 밀된장의 pH, 수분 및 염도 변화 8
• 2. 밀된장의 아미노태 질소 함량 변화 12
• 3. 밀된장의 환원당 함량 변화 14
• 4. 밀된장의 항산화 활성 16
• Ⅳ. 적요 19
• Ⅴ. 참고문헌 20