한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제33권5호
  • /
  • Pages.524-531
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  • 2020
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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복합균주를 접종하여 제조한 메주의 발효 중 품질 특성 변화

Change of Quality Characteristics of Meju during Fermentation with Multiple Starters

  • 신동선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부)
  • Shin, Dong Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Hye-young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sim, Eun-yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hong-Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 투고 : 2020.09.17
  • 심사 : 2020.09.29
  • 발행 : 2020.10.31
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초록

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

키워드

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