A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm

누에 동충하초(Paecilomyces japonica)를 첨가하여 제조한 된장의 품질특성 변화에 관한 연구

  • 방혜열 (덕성여자대학교 식품영양학과) ;
  • 홍은영 (D덕성여자대학교 식품영양학과) ;
  • 김수정 (덕성여자대학교 식품영양학과) ;
  • 김연경 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2003.10.01

Abstract

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

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