Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm

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

  • 방혜열 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2003.12.01
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Abstract

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

Keywords

References

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