Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Mixed Soybeans Materials on Qulity Characteristics of Traditional Soybean Paste(Doenjang) during Aging

혼합콩이 전통된장의 숙성 중 품질에 미치는 영향

  • Kim, Gwi-Young (Department of Food & Nutrition, Kyungpook National University) ;
  • Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) ;
  • Lee, Su-Won (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Jae-Nam (Department of Food Science & Technology, Kyungpook National University) ;
  • Yoon, Won-Jung (Department of Food & Nutrition, Kyungpook National University)
  • Received : 2010.05.13
  • Accepted : 2010.06.03
  • Published : 2010.06.30
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Abstract

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

Keywords

References

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