초록
메주를 만들 때 저온숙성의 경우 상온숙성보다 발효 특성과 관련이 있는 pH, 아미노산성 질소 등의 양이 낮았으며 동일한 아미노태 질소 함량에 도달하기까지 숙성기간이 약 2~3배정도 필요한 것으로 나타났고, 된장의 색상이 약 2배정도 밝은 것으로 나타났다. 그리고 숙성초기 낮은 온도로 인해 산성생균의 활동성이 낮아지고 이로 인한 유기산 생성량이 낮아져 상온숙성 된장에 비해 pH가 높고, acidity I이 낮으며, 저온숙성된장은 가수분해 효소에 의한 분해속도의 저하로 낮은 아미노산성 질소 함량을 보였다.
There were four types of Doenjang fermentation as following conditions for investigation ; 1) low temperature fermentation at $13^{\circ}C$ for 180 days, 2) low temperature at $13^{\circ}C$ for 7 days to room temperature at $30^{\circ}C$ for 10 days, to low temperature at $13^{\circ}C$ for 163 days, and for 173 days, 3) low temperature at $13^{\circ}C$ 7 days to room temperature at $30^{\circ}C$, 4) room temperature at $30^{\circ}C$ for 180 days. There were no changes of moisture, NaCl and total nitrogen content during fermentation period of four types conditions, but pH and amino type nitrogen decreased in room temperature at $30^{\circ}C$ for 180 days. It required 3 times more fermentation period until same quantity of the amino type nitrogen. The low temperature fermentation sample was lower than room temperature fermentation sample in pH and amino type nitrogen. The yeast decreased in low temperature fermentation sample taken 15 to 30 days longer than room temperature sample. The yeast is increased up to 30 days, and decreased little by little. After 60 days, it remained a few without effectiveness on the Doenjang quality. The low temperature fermentation sample showed brighter than room temperature fermentation sample. Different fermentation condition affected Doenjnag quality, especially, low temperature fermentation sample showed bright color in Doenjnag. So low temperature fermentation must be expected as good method for getting high quality Doenjnag.