Deonjang has been developed as a fermented food in Korea. It produces a distinctive flavors and tastes during the fermentation process. The purpose of this study was to determine the quality characteristics of commercial deonjang certified for traditional foods. We investigated the amino nitrogen, sodium chloride(NaCl), total colony counts, coliforms, Bacillus cereus and isoflavone of 24 commercial deonjang samples certified for traditioinal foods. Deonjang showed wide ranges in amino nitrogen(105.76~318.93 mg%) and NaCl(12.53~16.51%). Survey distribution of microflora investigation in the total colony counts were detected in all 24 samples(100%), and the range is low 1.5×10⁶ CFU/g, at the highest 2.5×10⁹ CFU/g respectively. For the coliform, the following results were 0~5.0×10¹ CFU/g. B.cereus was detected in a total of four samples were 2.5×10³~3.3×10⁴ CFU/g in the distribution. Daidzein of isoflavones showed the lowest at 86.7 ppm, 681.8 ppm range of the best shows and genistein as low as 0 to 50.0 ppm respectively. This research provided information for quality characteristics of commercial deonjang certified for traditional foods.
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Kang et al. (2013) studied this question.
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