숙성온도가 된장의 품질에 미치는 영향 = Effect of Fermentation Temperature on Quality of Doenjang

다국어 초록 (Multilingual Abstract)

There were four types of Doenjang fermentation as following conditions for investigation ; 1) low temperature fermentation at 13℃ for 180 days, 2) low temperature at 13℃ for 7 days to room temperature at 30℃ for 10 days, to low temperature at 13℃ for 163 days, and for 173 days, 3) low temperature at 13℃ 7 days to room temperature at 30℃, 4) room temperature at 3 0℃ for 180 days. There were no changes of moisture, NaCl and total nitrogen content during fermentation period of four types conditions, but pH and amino type nitrogen decreased in room temperature at 30℃ for 180 days. It required 3 times more fermentation period until same quantity of the amino type nitrogen. The low temperature fermentation sample was lower than room temperature fermentation sample in pH and amino type nitrogen. The yeast decreased in low temperature fermentation sample taken 15 to 30 days longer than room temperature sample. The yeast is increased up to 30 days, and decreased little by little. After 60 days, it remained a few without effectiveness on the Doenjang quality. The low temperature fermentation sample showed brighter than room temperature fermentation sample. Different fermentation condition affected Doenjnag quality, especially, low temperature fermentation sample showed bright color in Doenjnag. So low temperature fermentation must be expected as good method for getting high quality Doenjnag.

국문 초록 (Abstract)

메주를 만들 때 저온숙성의 경우 상온숙성보다 발효 특성과 관련이 있는 pH, 아미노산성 질소 등의 양이 낮았으며 동일한 아미노태 질소 함량에 도달하기까지 숙성기간이 약 2∼3배정도 필요한 것으로 나타났고, 된장의 색상이 약 2배정도 밝은 것으로 나타났다. 그리고 숙성초기 낮은 온도로 인해 산성생균의 활동성이 낮아지고 이로 인한 유기산 생성량이 낮아져 상온숙성 된장에 비해 pH가 높고, acidity I 이 낮으며, 저온숙성된장은 가수분해 효소에 의한 분해속도의 저하로 낮은 아미노산성 질소 함량을 보였다.

참고문헌 (Reference)

1 양성호, "한국 재래식 된장 맛의 특징" 21 (21): 443-448, 1992

2 김수호, "치즈 및 된장에서의 쓴맛 펩타이드 특성" 17 (17): 1985

3 김재욱, "두유박을 이용한 쌀된장 제조" 32 : 98-, 1989

4 정동효, "대두발효식품" 지성의 샘 559-, 1994

5 박석규, "가정에서 제조된 전통된장의 품질 특성" 16 (16): 2000

6 Kim, M.J, "Studies on the changes of taste compounds during soy paste fermentation" 6 : 1-8, 1990

7 Lee, B.K, "Immunomodulation materials of fermented soybean products. Lecture 3, 2nd Symposium for Soybean Fermentation Foods, The Reserch Institute of Soybean Fermentation Foods" Yeungnam Univ. 1999

8 Choi, S.Y, "Growth suppression effect of traditional fermented soybean paste(Doenjang) on the various tumor cells" 28 : 458-463, 1999

9 Korea Food Industry Association, "Food Codex" Hanil printing 968-969, 1999

10 Korea Food Industry Association, "Food Codex" Hanil printing 705-706, 1999

11 Korea Food Industry Association, "Food Codex" Hanil printing 715-717, 1999

12 Kim, Seung-Ho, "Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste)" 83 : 339-342, 2003

13 Park, J.S, "Compositions of nitogen compound and amino acid in soybean paste(Doenjang) prepared with different microbial sources" 26 : 609-615, 1994