논문 상세보기
pp.687-695
The purpose of this study was to investigate the quality characteristics of Doenjang made by seven different traditional soybean paste manufacturers, in Chungbuk province during fermentation. The moisture content of Doenjang declined in the process of fermentation, from 58.07~68.86% to 52.32~63.79%. The salinity increased from 7.47~14.38% to 10.42~17.73%. Sample B was the lowest, and G was the highest. The pH showed a tendency to decline from 5.36~6.22 to 4.30~5.66 except for sample F, which increased 6.33~7.10. In contrast, the total acidity showed a tendency to increase from 0.56~1.77% to 1.11-1.83% except for sample F, which declined 0.71%~0.54%. The lightness declined from 44.33~55.90 to 26.68~49.66. However, the redness and the yellowness generally increased. The content of amino type nitrogen generally increased with the progress of fermentation from 93.33~408.80 mg/kg to 314.07~1,258.13 mg/kg and sample D, with Aspergillus oryzae added, was the highest. The volatile flavor compounds of Doenjang had 10~20 types. Sample D had the fewest number of volatile flavor compounds (10 types of compounds), and sample C had the largest number of it (20 types of compounds). Four types of compounds, ethanol, 3-methyl butanal, ethyl acetate, and 3-methyl butanoic acid, were detected from all samples.
서 론
재료 및 방법
1. 시료
2. 추출방법
3. 수분함량, pH, 총산, 염도, 환원당 측정
4. 색도 분석
5. 아미노태 질소 측정
6. 향기성분 분석
7. 통계
결과 및 고찰
1. 된장의 수분함량 및 염도, pH 및 총산, 환원당 변화
2. 색도 변화
3. 아미노태 질소 함량
4. 향기성분 분석
요약 및 결론
References
