Characteristics of Commercial Sigumjang meju

시판 전통 시금장 메주의 품질특성조사

  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Ji, Won-Dae (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Young-Joo (Department of Food Science and Technology, Yeungnam University)
  • 정영건 (영남대학교 식품가공학과) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 지원대 (영남대학교 식품가공학과) ;
  • 최웅규 (영남대학교 식품가공학과) ;
  • 김영주 (영남대학교 식품가공학과)
  • Published : 1999.02.28

Abstract

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.

Keywords

sigumjang;meju;smoking;fermentation