장 담금법에 따른 된장의 품질 특성 변화
Change of quality properties of Doenjang according to soaking method in brine
1
조회
0
다운로드
9
인용
0
참고문헌
키워드
초록
This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. α-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.
Abstract
This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. α-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.
참고문헌 (31)
- Chae HJ, "An analytical study on Doenjang recorded in the literature", Korean Life Sci Res, 8, pp.29~69 (1990)
- Manufacturing technology of fermented food and application of agricultural industry, "National Institute of Agricultural Science", NIAS, 32~33 (2015)
- 박건영, "된장 제조방법의 표준화 연구: 1. 문헌에 의한 된장 제조방법의 표준화", 한국식품영양과학회지, 31(2), pp.343~350 (2002), 한국식품영양과학회
- 김도윤, "콩 코오지를 이용한 된장의 품질 특성", 한국식품저장유통학회지, 21(3), pp.434~441 (2014), 한국식품저장유통학회
- 박정우, "발효 대두 식품의 폴리페놀, 플라보노이드 함량과 다양한 측정 방법에 따른 항산화 활성 비교", 한국식생활문화학회지, 22(3), pp.353~358 (2007), 한국식생활문화학회
- Jung KO, "Longer aging time increases the anticancer and antimetastatic properties of Doenjang", Nutrition, 22, pp.539~545 (2006)
- Lee NR, "Improved production of poly-ɤ-glutamic acid by Bacillus subtilis D7 isolated from Doenjang, a Korean traditional fermented food, and its antioxidant activity", Appl Biochem Biotechnol, 173, pp.918~932 (2014)
- Yang BK, "Hypolipidemic effect of extracts of soybean paste containing mycelia of mushrooms in hyperlipidemic rats", Korean J Micro Biotech, 28, pp.228~232 (2000)
- 차연수, "Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste", Nutrition Research and Practice, 6(6), pp.520~526 (2012), 한국영양학회[DOI]
- 장인환, "전통된장의 제조방법 조사 및 혈액응고 저해활성이 높은 된장의 스크리닝", Applied Biological Chemistry, 47(1), pp.149~153 (2004), 한국응용생명화학회
- 곽충실, "Doenjang, a Fermented Soybean Paste, Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans", Journal of Medicinal Food, 15(1), pp.1~9 (2012), 한국식품영양과학회
- Kim, JH, "Hypolipidemic and antiinflammation activities of fermented soybean fibers from Meju in C57BL", 6J mice, 2014, pp.28, 1335~1341
- 임성일, "감초, 겨자 및 키토산을 첨가한 저염 된장의 발효 특성", 한국식품과학회지, 42(3), pp.323~328 (2010), 한국식품과학회
- Jung BM, "Physicochemical characteristics of freeze dried soybean paste block with sea mustard", Korean J Soc Food Cook Sci, 19, pp.318~323 (2003)
- Kim EM, "Quality characteristics of DIY Kochujang with different ratios of rice-nuruk", Korean J Community Living Sci, pp.147~147 (2012)
- AOAC, "Official Methods of Analysis", Association of official analytical chemists, 335~ (1990)
- 조계만, "저염 마늘된장의 숙성기간에 따른 품질특성", 한국식품저장유통학회지, 21(5), pp.627~635 (2014), 한국식품저장유통학회
- 김지영, "팽화미분 첨가에 따른 밀가루 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화", 산업식품공학, 12(2), pp.71~77 (2008), 한국산업식품공학회
- 김종욱, "Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성", 한국식품저장유통학회지, 18(3), pp.397~406 (2011), 한국식품저장유통학회
- Kim HJ, "Amylase, protease, peroxidase and ascorbic acid oxidase activity of Kimchi ingredients", Korean J Food Sci Technol, 30, pp.1333~1338 (1998)
- 김종호, "전통 메주로부터 분리한 Protease 생성 곰팡이로제조된 된장의 품질 특성", Applied Biological Chemistry, 49(1), pp.7~14 (2006), 한국응용생명화학회
- National Agricultural Products Quality Management Service, "Traditional food quality certification system", 88~ (2012)
- 변명우, "전통적인 방법으로 제조된 된장 제품의 이화학적 및 관능적 특성에 대한 연구", 한국식품영양과학회지, 43(10), pp.1543~1548 (2014), 한국식품영양과학회
- 장미, "천일염이 된장의 품질특성에 미치는 영향", 한국식품영양과학회지, 39(1), pp.116~124 (2010), 한국식품영양과학회
- 이주연, "저염 된장 발효 중 이화학적 특성 변화", 산업식품공학, 14(2), pp.153~158 (2010), 한국산업식품공학회
- 목철균, "저염 된장 숙성 중 미생물과 효소활성의 변화", 산업식품공학, 9(2), pp.112~117 (2005), 한국산업식품공학회
- 이선영, "메주 형태와 Starter 첨가에 따른 쌀된장의 품질특성 변화", 한국식품영양학회지, 25(3), pp.505~512 (2012), 한국식품영양학회
- Kim JG, "Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste-amino nitrogen, amino acids, and color", J Food Hyg Saf, 19, pp.31~37 (2004)
- Brewing Society of Japan, "Component of the alcoholic beverages", pp.50~79 (1999), Shin Nippon Printing Co Ltd
- Mody I, "Bridging the cleft at GABA synapses in the brain", Trends Neurosci, 17, pp.517~525 (1994)
- Tiedje KE, "β-alanine as a small molecule neurotransmitter", Neurochem Int, 57, pp.177~188 (2010)