This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

• 강혜정(충청북도농업기술원) | Hye Jeong Kang
• 유진아(충청북도농업기술원) | Jin A Yoo
• 박정미(충청북도농업기술원) | Jung-Mi Park
• 김상희(충청북도농업기술원) | Sang Hee Kim
• 송인규(충청북도농업기술원) | In Gyu Song
• 최혜선(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Hye Sun Choi
• 윤향식(충청북도농업기술원) | Hyang-Sik Yoon Corresponding author