논문 상세보기
pp.174-184
저염양파오곡된장(DFO)의 품질과 저장특성을 조사하였다. DFO는 양파분말(3%)과 소금(8%)을 혼합한 대두코지분말에 쌀, 보리, 차기장 및 차조분말을 등량으로 혼합, 증자하여 범위로 섞어 숙성시켰다. 저장은 polypropylene 튜브에 250 g씩 진공 포장한 후 에서 30분간 살균하였다. 발효와 저장은 에서 각각 60일간 행하였으며, 대조구 된장(GD)은 염도 16%의 대두된장으로 살균하지 않고 plastic 용기에 담아 저장하였다.
The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji (), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet (), and water (). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at . The fermentation and storage was conducted for 60 days at at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and -amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color value of DFO during fermentation and storage maintained higher values than GD, but value revealed lower pattern. Total free amino acids of DFO was ranged which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.
