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Production and Quality Properties of Capsule Type Meju Prepared with Rhizopus oligosporus  

Choi, Jehun (Korea Fermented Food Research Institute)
Kim, MiHye (Korea Fermented Food Research Institute)
Shon, Mi-Yae (Korea Fermented Food Research Institute)
Park, Seok-Kyu (Korea Fermented Food Research Institute)
Choi, Sang-Do (Department of Food Processing, Jinju National University)
U, Hong (Faculty of Natural Science, Kyungsan University)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 315-320 More about this Journal
Abstract
In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju. Control meju without koji and capsule type meju(CM) coated with soybean mixture containing 0.5%, 1% and 2%(w/w) R. oligosporus koji were dried at room temperature (10∼15$^{\circ}C$) for 3 days. Control meju I was fermented in outdoor for 27 days. Control meju IIand CMs were fermented in Korean yellow clay room at 25$^{\circ}C$ for 7 days under 80% relative humidity as first step, and then fermented in outdoor (average temp. 2.7$^{\circ}C$, December) for 20 days as second step. The moisture content of CMs were higher than that of control meju I to the range of 2.88∼7.55%(w/w). pH and titratable acidity in CMs were similar to control group. Amino type nitrogen content in CMs(800.80, 816.0, 901.60 mg%) were 2.2∼2.6 times higher than that in control meju I (347.2 mg%). Reducing sugar content in CMs(2.78∼3.13%) was similar to control meiu I (2.10%) and control meju H(2.31%). Lightness(L) value of control meju I was higher than that of control meju IIand CMs.
Keywords
capsule type meju; Rhizopus oligosporus; quality property;
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