Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea
- Authors
- Ryu, S.Y.; Lee, S.Y.; Woo, S.Y.; Kang, S.Y.; Song, J.; Jeong, A-Y; Chun, H.S.
- Issue Date
- Aug-2020
- Publisher
- 한국식생활문화학회
- Keywords
- Doenjang; meju; method; questionnaire; survey; household
- Citation
- 한국식생활문화학회지, v.35, no.4, pp 342 - 350
- Pages
- 9
- Journal Title
- 한국식생활문화학회지
- Volume
- 35
- Number
- 4
- Start Page
- 342
- End Page
- 350
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/48950
- DOI
- 10.7318/KJFC/2020.35.4.342
- ISSN
- 1225-7060
2288-7148
- Abstract
- This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred fortythreeresponses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilisticsnowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%)and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%),which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higherlatitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, andthe fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), whichhave higher average temperatures. There were no significant regional differences in the season when doenjang was made,with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang usinghomemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturallyinoculated. These results could be used as a basis for future research on topics such as starter development, standardizedproduction, and safety of household doenjang.
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