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Changes in Temperature and Quality during Fermentation Period of Traditional Doenjang in Gyeonggi Province
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경기지역 전통 된장의 발효 기간 중 온도와 품질 변화

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Type
Academic journal
Author
Yong-Seon Lee (경기도농업기술원) Chang-Hui Cho (경기도농업기술원) Jae-Soon Seo (경기도 농업기술원) Daehyoung Lee (경기도농업기술원) Heui-Yun Kang (국립농업과학원)
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제33권 제6호 KCI Accredited Journals
Published
2020.1
Pages
631 - 638 (8page)

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Changes in Temperature and Quality during Fermentation Period of Traditional Doenjang in Gyeonggi Province
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Abstract· Keywords

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This study was conducted to investigate the temperatures inside and outside the pot as well as the quality characteristics of traditional Doenjang made by seven different farmers, in the Gyeonggi province during fermentation. The outside temperature of each region in the province was 5 to 10℃ higher in one place, in which fermentation took place inside the glass greenhouse, compared to other regions, while six other places showed similar changes in temperature. The moisture contents of the samples decreased according to the progress of the fermentation period from 53.6~62.3% to 51.0~58.5%. The salinity generally increased from 9.7~14.2% to 10.6~16.3% except for samples B and D, which declined from 17.0~17.2% to 16.6~16.9%. The amino-type nitrogen contents increased from 180.3~557.8 mg% to 437.3~840.7 mg%. The ammonia-type nitrogen contents decreased from 116.3~561.9 mg% to 70.7~149.2 mg%. Overall, the color of Doenjang was similar, but sample E had higher a and b values than the other regions, and the total bacterial count in the entire region was similar. Key words: Doenjang, temperature, quality, Gyeonggi
#Doenjang #temperature #quality #Gyeonggi

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안선정 / 2007 / 재래식 된장과 시판된장의 관능적 특성 및 소비실태 / 한국식생활문화학회지 22(5):633~644 dbpia AOAC / 2005 / Official Methods of Analysis of AOAC International. 18th ed / Association of Official Analytical Chemists google schola 방병호 / 2002 / 칼슘알긴산비드에 의한 염분의 흡착특성 / 한국식품영양학회지 15(2):89~96 google schola 변명우 / 2014 / 전통적인 방법으로 제조된 된장 제품의 이화학적 및 관능적 특성에 대한 연구 / 한국식품영양과학회지 43(10):1543~1548 dbpia 장미 / 2010 / 천일염이 된장의 품질특성에 미치는 영향 / 한국식품영양과학회지 39(1):116~124 dbpia

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