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Quality Characteristics of Commercial Rice Soybean Paste

국내외 시판 쌀된장의 품질특성

  • Received : 2011.06.17
  • Accepted : 2011.11.04
  • Published : 2011.12.30

Abstract

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.

Keywords

rice soybean paste;physiochemical properties;quality characteristics

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  3. Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1843
  4. Antioxidant Activity and Quality Characteristics of Stew Sauce Mixed with Smilax china L. Extract During Storage vol.26, pp.3, 2015, https://doi.org/10.7856/kjcls.2015.26.3.489
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Acknowledgement

Supported by : 농촌진흥청, 국립농업과학원