Quality Characteristics of Commercial Rice Soybean Paste

국내외 시판 쌀된장의 품질특성

  • Kim, Yun-Sung (Department of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Ji-Yeun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye-Sun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
  • 김윤성 (국립농업과학원 농식품자원부) ;
  • 김지연 (국립농업과학원 농식품자원부) ;
  • 최혜선 (국립농업과학원 농식품자원부)
  • Received : 2011.06.17
  • Accepted : 2011.11.04
  • Published : 2011.12.30


Soybean-based food items have been developed as common fermented side dish sauces in South Korea, Japan, and China. Each of these countries, however, has its own fermentation method, including a microorganism-based fermentation process, the mixing of ingredients, the fermentation process, and the mixing of starch. The purpose of this study was to determine the quality characteristics of the commercial product. Fourteen kinds of rice soybean paste (Korea, 2 Japan, 12) were prepared, and their physiochemical properties (ammonium nitrogen, amino nitrogen, amylase, protease, and reducing-sugar contents) were analyzed. JRD-1 was found to contain the highest amount of amino-type nitrogen (426.45 mg%) while KRD-2 showed 316.10 mg%. For the protease activities, the following results were obtained: JRD-9, 695.10 unit/g JRD-11, 671.45 unit/g and JRD-5, 665.03 unit/g. As for the amylase activities, the results that were obtained were JRD-7, 53.65 unit/g JRD-8, 50.71 unit/g KRD-1, 46.52 unit/g JRD-1, 46.29 unit/g and JRD-11, 33.61 unit/g. This research provided information for the quality characteristics of commercial rice soybean paste.


Supported by : 농촌진흥청, 국립농업과학원


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