Abstract
Effect of molding temperature on the quality changes of extruded meju was studied. Meju was molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$, and then stored at $25^{\circ}C$ with 50% of relative humidity for 30 days. The texture of the cooked soybean grain showed that the firmness and cohesiveness were increased, and consistency was decreased by decrease of molding temperature. The density of the meju molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$ were 1.072g/mL, 1.079g/mL and 1.203g/mL, respectively. The meju molded at 4$0^{\circ}C$ had significantly higher density than those molded at 8$0^{\circ}C$ or 6$0^{\circ}C$. Also, delay of water evaporation, acidification, and rapid growth of fungal mycellium were observed on the sample with molding temperature at 4$0^{\circ}C$ during fermentation. Activity of amylase and protease, contents of total reducing sugar and amino nitrogen of 4$0^{\circ}C$-molded meju were represented lower level than those of 6$0^{\circ}C$ or 8$0^{\circ}C$-molded sample. Therefore, it was considered that the molding temperature was an important factor for meju fermentation and molding temperature of 6$0^{\circ}C$ or over would be acceptable.
