Quality characteristics of Doenjang manufactured with soybean Koji

Abstract

This study investigated the quality characteristics and sensory evaluation of Doenjang samples made of soybean koji and prepared with Bacillus subtillus 3-B-1 and/or Aspergillus oryzae 6-M-1 isolated from traditional Meju, to replace the koji with wheat flour. Among the quality characteristics of doenjang during its fermentation at 30˚C for 40 days, its moisture decreased by degrees, but its amino-type nitrogen and reducing sugar increased by degrees. The color of the doenjang made of koji and prepared with Aspergillus oryzae 6-M-1 changed more significantly than that of the doenjang with Bacillus subtilis 3-B-1. The viable cell and mold counts increased by degrees during the fermentation. The results of the sensory evaluation of the doenjang made with koji and prepared with Aspergillus oryzae 6-M-1 did not significantly differ from those of the doenjang with Bacillus subtilis 3-B-1 and of the commercial doenjang. These results showed the possibility of preparing doenjang with soybean koji instead of wheat flour koji.

Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

“…Physiochemical quality parameters are easily collectable data during regular quality check‐ups, and provided an objective scientific data for reporting purposes. Therefore, many are previously well‐published in Doenjang ‐related studies, that included, physiochemical and sensory characteristics of traditionally made Doenjang (Byun, Nam, Chun, & Lee, ), quality characterization of Doenjang manufactured in different methods (Ahn et al, ; Chang, Kim, & Chang, ; Kim & Kwon, ; Ku et al, ). Identifying physiochemical quality parameters that are important to consumer preferences of Doenjang , allows: (a) easy data collection during Doenjang production in food manufacturing plant and (b) simple prediction of sensory quality that influences consumer preferences.…”

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

“…For a long time, Bacillus spp. and Aspergillus oryzae were considered to be predominant microorganisms in the fermentation process, because they were frequently isolated and exhibited high amyase and protease activities (Kim & Kwon, ; Kim, Park, Jang, Hong, & Kown, ; Kim, Yoo, Lee, Kim, & Lee, ). In the past, many studies have suggested that Bacillus spp.…”

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

“…Physicochemical quality characteristics were analyzed following the standard methods of analysis in the Korean Food Standard Codex and a previous study [ 10 , 14 ], with minor modifications. All chemical compounds were purchased from the chemicals company Sigma-Aldrich (St. Louis, MO, USA).…”

“…Similarly, changes of enzymatic activities bythe growth of Aspergillus oryzae S. during soybean-based koji fermentation was investigated previously, and their study reported that increase of pH caused by enzymatic activities such as protease and amylase activities of 84.4 and 200 U/g, during fermentation [ 5 ]. The changes in quality characteristics of doenjang prepared with soybean koji during fermentation were investigated and reported that Doenjang made with soybean koji in which prepared with Bacillus subtillus 3-B-1 and Aspergillus oryzae 6-M-1 can provide sensory characteristics similar to that of traditionally prepared doenjang [ 10 ]. Earlier than their study, changes of biochemical properties and enzymatic activities of soy sauce prepared with mixture of soybean and wheat flour koji were reported [ 11 ].…”