Quality Characteristics of Gochujang Meju Prepared with Different Fermentation Tools and Inoculation Time of Aspergillus oryzae
2010
Kim, H.E., Chonbuk National University, Jeonju, Republic of Korea | Han, S.Y., Chonbuk National University, Jeonju, Republic of Korea | Kim, Y.S., Chonbuk National University, Jeonju, Republic of Korea
To standardize a preparation method for traditional gochujang, 4 types of meju were prepared using different fermentation tools and inoculation time of Aspergillus oryzae with Bacillus subtilis. The acidic protease activities of the S-1 and S-2 were higher and significantly different than those of S-3 and S-4 on 8-day fermentation at 30℃. The free amino acid contents of the meju were high, in the order of S-2 (275.9 mg%, w/w) greater than S-1 (238.3 mg%) greater than S-3 (215.0 mg%) greater than S-4 (189.9 mg%). The amino-type nitrogen contents of the S-1 (355.6±12.3 unit/mL) and S-2 (327.0±5.8 unit/mL) were higher and significantly different than those of S-3 and S-4 on 4-day fermentation. However, no consistent differences were observed between S-1 and S-2 during the fermentation period. Therefore, we conclude that meju fermentation was largely affected by the inoculation time of A. oryzae rather than the fermentation tool (tray or net).
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