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Development of Traditional Doenjang Improved in Color  

Lee, Si-Kyung (Department of Biology and Chemistry, Kon-Kuk University)
Kim, Nam-Dae (Soy Sauce and Paste Techno-Research Laboratory, Mong-go Foods Co., Ltd.)
Kim, Hyoun-Jin (Soy Sauce and Paste Techno-Research Laboratory, Mong-go Foods Co., Ltd.)
Park, Jong-Sung (Department of Cancer Administration, Ministry of Health and Welfare)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 400-406 More about this Journal
Abstract
In case of doenjang, solution of browning problem might be an important remedy in order to dissolve consumers' dissatisfaction, therefore this study was performed to develop traditional doenjang which has improved in color aspect for consumers' needs. Physicochemical compositions and color values of commercialized traditional doenjang which was processed by history references of our country, were analyzed. doenjang used as samples were processed with traditional meju, which were made with soybean and mixed with various rates after following process such as soaking, steaming, cooling, chopping and grinding. The doenjang processed were storaged at $30^{\circ}C$ for 27 days, and their amino-N, pH, color values and sensory evaluation were analyzed with fermentation period. Furthermore, nitrogen results analyzed were compared with that of commercialized traditional doenjang. In the comparison with control, treated with only traditional meju, and doenjang treatments processed with different mixing rates of traditional meju and steamed soybean, the content of amino-N in control were higher than the others, and the contents of amino-N decreased with increasing contents of steamed soybean. Their pH were changed weak alkalic region into weak acidic region with fermentation period. In the aspect of color, traditional doenjang having the rate of traditional meju and steamed soybean (1:4) was most improved and also, in comparison of result of sensory evaluation with commercial traditional doenjang, its color, taste and falvor were evaluated predominent, therefore it might be thought to have competition on the market.
Keywords
doenjang; soybean paste; traditional doenjang; color; color improvement;
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