Effects of Deodeok Contents on the Qualities of Quick Fermented Doenjang Type Product
2010
Hong, S.C., Gangneung-Wonju National University, Gangneung, Republic of Korea | Choi, K.S., Gangneung-Wonju National University, Gangneung, Republic of Korea | Lee, H.J., Korea Food Research Institute, Sungnam, Republic of Korea | Kwon, D.J., Gangneung-Wonju National University, Gangneung, Republic of Korea
The qualities of Deodeok Doenjang including physicochemical characteristics and sensory properties were investigated over the following range of Deodeok levels: 5, 10, 15 and 20% (all w/w). The strains used in the manufacturing of Doenjang were Bacillus sp. B-3 and Aspergillus sp. M-9 with the highest enzyme activities like amylase and protease. In case of Deodeok Doenjangs prepared with Bacillus sp. B-3, the amino-type nitrogen of Doenjang containing 10% (w/w) Deodeok was produced more than others during fermentation for 40 days. Amino-type nitrogen produced in Deodeok Doenjang prepared with Aspergillus sp. M-9 was more than one of Deodeok Doenjangs with Bacillus sp. B-3 and a commercial Doenjang. When Deodeok content exceeded 15% (w/w), higher content resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced growth of Bacillus sp. and Aspergillus sp. Sensory evaluation showed that Deodeok Doenjangs containing 10% (w/w) Deodeok and 1% (w/w) Bacillus sp. B-3 and containing 20% (w/w) Deodeok and 1% (w/w) Aspergillus sp. M-9 were superior to the other Doenjangs tested.
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