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고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

김지현|남동건
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.04|Food Science and Preservation|제28권 제2호|pp. 169-180

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키워드

antioxidant activityquality characteristicancient documentDoenjangPDCAAS
주제분류식품과학

초록

The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, ‘C’ Co., Ltd.; CDT, ‘D’ Co., Ltd.; and CKT, ‘K’ Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa-chungjang) ‘Doenjang’ samples, and to compare the correlation between the manufacturing methods and quality characteristics. Variations in pH, titratable acidity, salinity, and reducing sugar (RS) content were observed among the samples. The total essential amino acid (TEAA) contents were 254.93–1,777.79 mg/100 g, while glutamic acid was most abundant in the CKT sample as 2,423.41 mg/100 g. The protein-digestibility- corrected amino acid score was 0.49 for CSJ. Some commercial and traditional ‘Doenjang’ samples showed high total polyphenol content (GCJ, 2.59%), 2,2-dipenyl-1-picrylhydrazyl radical scavenging capacity (CDT, 19.84 mg AA eq/g; GCJ, 19.63 mg AA eq/g), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacity (NCJ, 64.55 mg AA eq/g). The manufacturing method of ‘Doenjang’, pH, acidity, and salinity were positively correlated (p<0.05; p<0.01), whereas the manufacturing method of ‘Doenjang’, RS, and TEAA were negatively correlated (p<0.01). These results provide information regarding the quality characteristics for the selection of suitable traditional methods to produce high-quality ‘Doenjang’.

Abstract

The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, ‘C’ Co., Ltd.; CDT, ‘D’ Co., Ltd.; and CKT, ‘K’ Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa-chungjang) ‘Doenjang’ samples, and to compare the correlation between the manufacturing methods and quality characteristics. Variations in pH, titratable acidity, salinity, and reducing sugar (RS) content were observed among the samples. The total essential amino acid (TEAA) contents were 254.93–1,777.79 mg/100 g, while glutamic acid was most abundant in the CKT sample as 2,423.41 mg/100 g. The protein-digestibility- corrected amino acid score was 0.49 for CSJ. Some commercial and traditional ‘Doenjang’ samples showed high total polyphenol content (GCJ, 2.59%), 2,2-dipenyl-1-picrylhydrazyl radical scavenging capacity (CDT, 19.84 mg AA eq/g; GCJ, 19.63 mg AA eq/g), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacity (NCJ, 64.55 mg AA eq/g). The manufacturing method of ‘Doenjang’, pH, acidity, and salinity were positively correlated (p<0.05; p<0.01), whereas the manufacturing method of ‘Doenjang’, RS, and TEAA were negatively correlated (p<0.01). These results provide information regarding the quality characteristics for the selection of suitable traditional methods to produce high-quality ‘Doenjang’.

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