제주용암해수염 첨가 및 고오지 종류에 따른 개량식 된장의 품질 평가

Abstract

The purpose of this study was to discover the effects on the quality of improved Doenjang prepared with Jeju lava seawater salt and different kojies. The Doenjanges were made of Jeju lava seawater salt and refined salt and composed of 10% and 7% of salt in them, respectively. The kinds of starches used in koji were rice, barley, wheat flour and whole wheat. A study of physicochemical, microbiological characteristics and sensory evaluations and also, sensory test of soybean paste stew cooked with experimental Doenjang were investigated. The kinds of salts used in the Doenjanges didn't have measurable effects on water contents, pH, titratable acidity and L(lightness). But the Doenjang with Jeju lava seawater salt had a little lower acidity and higher amino-nitrogen content than the Doenjang with refined salt. According to the salinity, 10% salt-Doenjang appeared higher in lightness and in sensory evaluations than 7% salt-Doenjang. Especially, 10% Jeju lava seawater salt-Doenjang was less sweet, and lower in sourness and bitterness than the others. So 10% salt-Doenjang was considered the best quality and the flavor of soybean paste stew prepared by the Jeju lava seawater salt-Doenjang was also better. As 10% Jeju lava seawater salt-Doenjang was prepared using various kojies, the results didn't show any difference in pH and acidity, but water content was the highest in barley koji-Doenjang. Amino- nitrogen content was the highest in wheat flour koji-Doenjang. However rice koji-Doenjang had the highest in the L(lightness). According to the results of sensory evaluations, rice koji-Doenjang was the sweetest and the lowest in sourness and bitterness, and had the best flavor. In conclusion, the kinds of salts didn't have a significant effect on Doenjang quality, but low salt-Doenjang was the least preference for taste in sensory evaluations. Wheat flour koji-Doenjang was considered good in physicochemical characteristics, but rice koji-Doenjang was determined to be the best in sensory test.