Fermentation of Doenjang Prepared with Sea Salts

천일염으로 제조한 된장의 발효특성

  • Kim, Sul-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Seon-Jae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Bo-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 김설희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김보희 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2000.12.30

Abstract

Deonjang prepared with sea salts(Shinan-docho product, Thai-land product, refined product and Austrailia salt product) were analyzed for pH, acidity, reducing sugar, amino type nitrogen and free amino acids. Amino type nitrogen as major element was highest in fermenting for 30 days as 315.3 mg% in deonjang prepared with Shinan-docho salts, but deonjang prepared with imported salts were $265.1{\sim}263.3\;mg%$. Sum of free amion acids for 30 days were 4,527 mg% in deonjang prepared with Shinan-docho salts, but lower in deonjang prepared with imported salts. Each amino acid content of deonjang prepared with Shinan-docho salts, which were glutamic acid and aspartic acid had much higher level than others.

Keywords

sea salts;doenjang;fermentation