Characteristics of Commercial Sigumjang meju

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were days. Aerobic bacteria were , and anaerobic bacteria, yeasts, molds count , respectively. Analysis showed: moisture content, ; fat content, ; protein content, ; ash content, ; pH, ; L-value, ; a-value, ; and b-value, . K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was . Proline was the most abundant component among the amino acids. The ratio of essential amino acid was . The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were , respectively. The PUFA/SFA was which higher than 1.