코지와 대두의 혼합비율을 달리하여 제조한 된장을 60일간 숙성하면서 품질을 비교 평가하였다. 대두와 현미코지의 비율은 1.5:1 (BR-1), 2:1 (BR-2), 3:1 (BR-3)로 하고, 대조구로써 대두와 백미코지를 2:1 (PR)로 하였다. 60일 숙성 후 수분과 염도는 시료 간에 큰 차이가 없었으나, 숙성 경과에 따라 pH, 산도 및 미생물수는 숙성 20~30일 째에 최대에 이르렀고. 이에 앞서 10~20일째에 환원당 함량과 에칠 알코올

This study was conducted to determine the appropriate mixing ratio of Koji and rice Doenjang. Brown rice Doenjang (BR) was prepared with three different ratios of cooked soybean to brown rice Koji [1.5:1 (BR-1); 2:1 (BR-2); and 3:1 (BR-3)], and polished-rice Doenjang (PR) was prepared with cooked soybean and polished-rice Koji (2:1). The components related to the quality of Doenjang were analyzed during 60-day aging. No significant differences were found in the moisture and salt contents between the brown rice Doenjang and the polished-rice Doenjang. The pH, titratable acidity, and bacteria cells increased at 20-30 days aging time, and decreased thereafter. The reducing-sugar and ethyl alcohol contents, on the other hand, increased at 10-20 days previously. These analytical values of the physicochemical and microbiological characteristics increased with the increase in the percentage of koji in each Doenjang. The amino-nitrogen and free-amino-acid contents showed the highest levels in BR-1: 887.6 and mg%, respectively. The -aminobutyric-acid (GABA) contents slightly increased with increasing aging time. In the color of Doenjang, the lightness and yellowness increased along with the aging time, but the redness decreased as the aging time increased. These results showed that BR-1 processed the fermentation the fastest compared with the others. Moreover, the reducing-sugar, ethanol, and free-amino-acid contents as palatable components increased rapidly until 30 days aging time.

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