두유 제조에서 얻어지는 두유박으로 밀가루 고오지를 이용하여 밀된장을 만든 결과 된장 숙성 중 환원당은 모든 시험구가 숙성 50일경까지 증가하다가 그 이후에는 감소하였고 두유박의 배합비가 많을수록 환원당의 함량이 감소하였으며 amino태 질소함량은 각 시험구 다같이 50일까지는 급격히 증가하나 그 이후에는 증가가 둔화되며 시험구별로는 숙성 초기에는 두유박의 배합비가 많을수록 amino태 질소 함량이 높았으나 숙성후기에는 두유박의 배합비가 많을수록 amino태 질소 함량이 낮았다. 총산 함량은 40일까지는 현저하게 증가하나 그 이후에는 둔화되었으며 각 시험구별로는 그 차이가 극히 적었다. 80일 숙성 된장의 색도는 두유박의 배합비가 많을수록 명도가 높으며 적색도가 약해지는 반면 황색도가 높게 나타났다. 숙성 90일 되는 된장의 관능 검사결과 콩나물 된장국은 대조구가 가장 좋고 두유박의 배합비가 많을수록 맛은 약간 떨어지나 대조구와 시험구 D 사이에만 유의차가 있을 뿐, 대조구와 시험구 A,B,C 사이에는 유의차가 없었다. 된장 그대로의 관능 검사 결과 대조구가 가장 좋은 점수를 얻었고, 대조구 A,B,C,D 순으로 낮은 점수를 얻어 두유박의 배합비가 많을수록 맛이 떨어지는 것으로 나타났으나 대조구와 시험구 A 사이, 시험구 B와 C 사이에는 유의차가 없었다.
Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar was increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue was increased, the content of reducing sugar was decreased and amino nitrogen content was increased prominently till 50 days in all testing samples but thereafter the increasing ratio was slowdowned. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids was increased prominently till 40 days but thereafter the increasing ratio was slowdowned, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue was increased, the lightness was increased, and the redness was decreased but the yellowness was increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue was increased, the taste was dropped slightly but no significant differences was obtained among the testing sample A,B and C but between control and testing sample D there was significant difference. In the original taste of Doenjang, the control was the best and as the combination ratio of soymilk residue increased, the point was dropped but there were no significant differences between control and testing sample A and testing sample B and C.
