Effects of the Ethanol Contents on the Preparation of Low Salt Doenzang

저염된장 제조시 에탄올 첨가효과

  • Published : 1985.10.30

Abstract

Preservation effects of the addition of ethanol (0-2% w/w) in low salt (4, 8% w/w) Doenzangs were investigated. Salt and ethanol suppressed remarkably the content of titrable acidity and ammoniacal nitrogen during the fermentation for 30 days at $30^{\circ}C$. In storage test after aging, 1% ethanol and 4% salt showed almost similar antiseptic effect and in the sensory evaluation, 4% salt-1% ethanol added sample had the most overall acceptability.

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