Effects of deodeok contents on the qualities of quick fermented doenjang type product.

摘要

The physicochemical and sensory properties of deodeok doenjang with deodeok at 5, 10, 15 and 20% (all w/w) were investigated. The strains used in the fermentation of the doenjang were Bacillus sp. B-3 and Aspergillus sp. M-9 with high enzyme activities (amylase and proteinase). Most amino nitrogen was produced in doenjang containing 10% deodeok during fermentation for 40 days by Bacillus sp. B-3. More amino nitrogen was produced in deodeok doenjang fermented with Aspergillus sp. M-9 than with Bacillus sp. B-3 and a commercial doenjang. When deodeok content exceeded 15% (w/w) less amino nitrogen was produced. The results showed that deodeok influenced the growth of Bacillus sp. and Aspergillus sp. Sensory evaluation showed that deodeok doenjangs containing 10% (w/w) deodeok and 1% (w/w) Bacillus sp. B-3 and containing 20% (w/w) deodeok and 1% (w/w) Aspergillus sp. M-9 were superior to the other doenjangs tested.