된장, 간장용 고일(一)지 원료(原料)의 배합비율(配合比率)을 달리하여 만든 고일(一)지의 효소역가(酵素力價)와 이에서 만든 된장의 숙성과정(熟成過程)을 조사(調査)한 결과(結果)는 다음과 같다. 1). 콩이나 보리를 단용(單用)한 고일(一)지보다 대두(大豆):정맥(精麥):소맥(小麥)의 비율(比率)을 $40{sim}60:$60{sim}40::20으로 배합(배합)한 고일(一)지가 호정화력(糊精火力), 당화력(糖化力), 단백질분해력(蛋白質分解力)에서 훨씬 우수(優秀)하였다. 2). 보리고일(一)지로 담근 된장보다 효소력(酵素力)이 강(强)한 배합고일(一)지로 담근 된장이단백질분해력(蛋白質分解力)와 환원당생성(還元糖生成)이 더 빠르며 많았다. 3) 국균(麴菌)의 당화력(糖化力). ${alpha}-Amylase$력(力), Protease활성(活性)의 식염(食鹽)에 의(依)한 영향을 시험한 결과 3자(三子)가 각각 다른 정도오 억제(抑制)되는것을 알았다.
The enzymic activities of Kojis which were prepared by the various combination of raw-materials, soybean and barley, were measured and the ripening process of soybean paste made from the kojis was pursued. 1). The koji made by the admixture of soybean, barley and wheat at the ratio of 40-60 : 60-40:20 was superior to the Kojis made from soybean or barley alone, in the aspect of dextrinizing, saccharifying and proteolytic activities. 2). The soybean paste mashed with the admixed koji with higher enzymic activities caused the more and rapid formation of reducing sugars and proteolysis than the soybean pate from barley-koji. 3). The effect of salt on the activities of ${alpha}-amylase$, saccharification and proteases was examined and it was noticed that the three was inhibited to the different extent respectively.
