Table 1. Mixing ratio of raw materials for preparation of ‘Doenjang’
(Unit: %)
‘Doenjang’ with turmeric
1)
Raw material
Soybean
Wheat
koji
Turmeric
Ethanol
NaCl
Water
Control
27.0
17.0
0
2.0
9.5
44.5
T-0.5
27.0
16.5
0.5
2.0
9.5
44.5
T-1
27.0
16.0
1.0
2.0
9.5
44.5
T-2
27.0
15.0
2.0
2.0
9.5
44.5
T-3
27.0
14.0
3.0
2.0
9.5
44.5
Doenjang added with different concentrations of turmeric.