A laboratory study was made to prepare a soybean paste utilizing Alaska pollack processing wastes and defatted soybean cake as raw material. A defatted soybean cake koji(meju) of a highly proteolytic species of $\underline{Asperqillus}$ $\underline{oryzae}$ was used as an additive enzyme source. The autolytic enzymes present in the fish flesh and viscera were also utilized in order to bring about a rapid hydrolysis of the fish and soybean material.
As an attempt to shorten fermentation period, the admixture consisting of 80% fish flesh (W/W) with 10% or without fish viscera (W/W) and 20% koji (W/W) was subjected to enzymatic digestion with no added salt for a 5 hour period at 50℃. This was followed by ripening at 30℃ for up to 11 week after adding 20% sodeum chloride (W/W) and toasted wheat flour necessary to bring the water content of final product to 50% levels.
At intervals, a duplicate sample was withdrawn for estimation of total viable counts, trichloracetic acid (TCA) soluble-N, amino-N, reducing sugar, total volatile bases(TVB) and trimethylamine (TMA) contents.
During the 5-hour digestion period, the TCA soluble-N and amino-N content increased from 830 to 1960mg/100g fish koji and from 150 to 850mg/100g fish koji, respectively. The final TCA soluble-N content in the group containing 10% of fish viscera was equivalent to 70.0% of the total nitrogen content of the admixture and that in the group with no viscera amounted to as much as 66.5% of the total nitrogen content. During subsequent ripening, however, the overall increase in the contents was less than 3.5% of the initial value(at zero time of ripening). Thus, it was possible to accelerate hydrolysis of fish and soybean material during the 5-hour digestion period with no added salt and the subsequent ripening period was to bring about the development of flavor and taste characteristic of soybean paste.
The initial total viable counts were $10^7$ cells per 100g flesh and koji admixture, but they remained virtually unchanged during the 5-hour digestion period. During the subsequent ripening, the level started to decrease to $10^6$ cells/100g paste at the 9th week, indicating that the hydrolysis and ripening process involved no microbial spoillage. The anaerobic counts, however became signipicant after the 2nd week of ripening and they approached the levels of total viable counts during ensuing period of ripening.
Sensory analysis indicate that the paste product was quite palatable after the 3rd week of ripening and the palatability in term of taste, color and texture continued to improve with ripening. Even after the 11th week of fermentation, however, a slight fish flavor could be detected, especially the paste prepared with 10% fish viscera added. A further studies are required to either completely mask or eliminate the fish odor in the paste product. Neverthless the paste made from fish flesh was determined to better or equal to the soybean pastes available in local markets.
한국 수산물의 중요한 산업어종 중에 하나인 명태를 보다 효율적으로 잘 이용하기 위하여 명태육질 및 내장으로 한국식 된장을 만드는 시도를 하였으며, 된장의 제조에 사용하는 메주는 재래식 메주를 피하고 값싸고 손쉬운 메주를 만들기 위해 탈지 대두박을 메주 원료로 사용하여 여기에 잘 자라는 국균을 선택하여 배양함으로써 개량 메주인 koji를 생산하여서 명태육의 분해 액화에 가장 알맞는 koji 를 선정하였다.
명태육의 분해에 명태의 자기 소화 효소를 최대한으로 이용하기위하여 명태의 자기 소화 효소의 최적 작용 온도 및 PH 조건을 규명하고, 이 조건에서 명태육에 koji 를 첨가하여 명태육을 식염 첨가 없이 단시간 동안 분해 액화 시킨 후에 된장을 담그고 숙성중에 일어 나는 변화를 관찰하여 콩 된장의 변화에 대한 보고와 비교하였으며, 시판용 콩 된장과 같이 관능 검사를 실시하여 acceptability를 알아 보았다.
