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Establishment of optimal soybean Koji manufacturing conditions

콩 코오지의 최적 제조조건 설정

  • Kim, Do-Yoon (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) ;
  • Park, Geuk-Yeol (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) ;
  • Jang, Sang-Won (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) ;
  • Hong, Seong-Cheol (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) ;
  • Kwon, Dong-Jin (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University)
  • 김도윤 (강릉원주대학교 생명과학대학 식품가공유통학과) ;
  • 박극렬 (강릉원주대학교 생명과학대학 식품가공유통학과) ;
  • 장상원 (강릉원주대학교 생명과학대학 식품가공유통학과) ;
  • 홍성철 (강릉원주대학교 생명과학대학 식품가공유통학과) ;
  • 권동진 (강릉원주대학교 생명과학대학 식품가공유통학과)
  • Received : 2013.03.04
  • Accepted : 2013.06.02
  • Published : 2013.06.30

Abstract

To establish the optimal manufacturing conditions of soybean koji, soybean Koji prepared with Aspergillus oryzae 6-M-1 and Bacillus subtilis 3-B-1 isolated from traditional Korean meju. During 7 days of making Koji, the amount of amino-type nitrogen was getting more increase. The amount of amino-type nitrogen of Koji prepared with A. oryzae 6-M-1 was 686.16 mg% (w/w), that of Koji with B. subtilis 3-B-1 was 643.46 mg% (w/w) at seventh day of making Koji. The ${\alpha}$-amylase activity of Koji prepared with A. oryzae 6-M-1 was 1472.54 unit/g, that of Koji with B. subtilis 3-B-1 was 791.00 units/g on the seventh day of the making. The acidic protease activity of Koji prepared with A. oryzae 6-M-1 was 309.00 unit/g, that of Koji with B. subtilis 3-B-1 was 135.88 unit/g at 7th day of making. The amount of amino-type nitrogen and enzyme activities of soybean Koji prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 were produced more than those of wheat flour Koji made in factory. Sensory evaluation on a commercial doenjang and doenjangs prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 was not significantly different at p<0.05.

Acknowledgement

Supported by : 중소기업청

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