두유 제조에서 얻어지는 두유박으로 밀가루 두유박 혼합 고오지를 이용하여 밀된장을 제조한 결과, 된장 숙성중 환원당의 변화는 전 시험구가 숙성 50일경까지 증가하다가 그 이후에는 감소하였고 시험구별로는 두유박의 배합비가 많아질수록 환원당이 감소하였으며, amino 태질소 함량이 높았다. 총산함량은 40일까지는 현저하게 증가하나 그 이후는 둔화되었으며, 각 시험구별로는 그 차이가 적었다. 숙성 80일 되는 각 시험구의 색도는 두유박의 배합비가 많을수록 대체로 명도가 감소하며 적색이 강해지고 황색도 강하게 나타났다. 숙성 90일 되는 된장에 대해 관능검사를 한 결과 콩나물 된장국은 대조구 [두유박 밀가루 혼합고오지 100(두유박 : 밀가루 ; 100 : 0), 대두 100]가 가장좋고 두유박의 배합비가 많을수록 맛은 떨어지나 대조구와 시험구 A[두유박 밀가루 혼합고오지 125(두유박 : 밀가루 ; 100 : 25), 대두 75]사이, 시험구 B[두유박 밀가루 혼합고오지 150(두유박 : 밀가루 ; 100 : 50), 대두 50]와 시험구 C[두유박 밀가루 혼합고오지 175(두유박 : 밀가루 ; 100 : 75), 대두 25] 사이, 그리고 시험구 C와 시험구 D[두유박 밀가루 혼합고오지 200(두유박 : 밀가루 ; 100 : 100), 대두 0] 사이에는 유의차가 없었다.
For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Doenjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF: SR ; 100 : 75), soybean 25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].
