Quality characteristics of gochujang meju prepared with different fermentation tools and inoculation time of Aspergillus oryzae
To standardize a preparation method for traditional gochujang, 4 types of meju were prepared using different fermentation tools and inoculation time of Aspergillus oryzae with Bacillus subtilis. The acidic protease activities of the S 1 and S 2 were higher and significantly different than those of S 3 and S 4 on 8 day fermentation at 30degC. The free amino acid contents of the meju were high, in the order of S 2 (275.9 mg% w/w) S 1 (238.3 mg% S 3 (215.0 mg% S 4 (189.9 mg% The amino type nitrogen contents of the S 1 (355.6+ 12.3 unit/mL) and S 2 (327.0+ 5.8 unit/mL) were higher and significantly different than those of S 3 and S 4 on 4 day fermentation. However, no consistent differences were observed between S 1 and S 2 during the fermentation period. Therefore, we conclude that meju fermentation was largely affected by the inoculation time of A. oryzae rather than the fermentation tool (tray or net)