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Quality Characteristic of the Korean Wheat meju according to Milling Degree of Wheat and Fermenting Strains

밀의 도정 및 발효 균주에 따른 우리밀 메주의 품질특성

  • Lee, Gyeong-Ran (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ko, Yu-Jin (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Jung (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Seol, Hui-Gyeong (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Ja (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Il-Hun (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shim, Ki-Hwan (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Young-Gi (Hapchueon-Gun Agricultural Development & Technology Center) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 이경란 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 고유진 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은정 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 설희경 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은자 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김일훈 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 심기환 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김영기 (경상남도 합천농업기술센터) ;
  • 류충호 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원)
  • Received : 2012.07.24
  • Accepted : 2012.10.12
  • Published : 2012.12.30

Abstract

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

Acknowledgement

Supported by : 농촌진흥청

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