곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
In this study, pigmented rice flour ‘Nuruk’ was prepared using various fungal strains to improve the quality of Korean traditional ‘Kochujang’, and the quality characteristics during the aging of ‘Kochujang’ made with the ‘Nuruk’ were confirmed. The pH of ‘Nuruk’ was highest using Aspergillus oryzae pigmented rice flour ‘Nuruk’ (N2) at 5.83, and the highest acidity was Aspergillus niger pigmented rice flour ‘Nuruk’ (N3) at 2.69. The crude ash content was 1.10-1.14% from the ‘Nuruk’ made with pigmented rice flour, which was higher than the 0.42% from ‘Nuruk’ made with white rice flour. The pH of ‘Kochujang’ decreased gradually from 0 to 90 days as aging progressed. The titratable acidity was 2.76-3.71%, which increased with increasing aging period. During the aging of ‘Kochujang’, the water content increased by 2-3%. The reducing sugar content decreased from 0.33 to 3.25% after 60 days of aging and increased to 3.85 to 4.94% at the end of aging. Regarding the color values, the ‘Kochujang’ made with white rice flour ‘Nuruk’ showed higher overall L, a, and b values than the ‘Kochujang’ made with pigmented rice flour ‘Nuruk’. A sensory evaluation of six kinds of ‘Kochujang’ revealed the ‘Kochujang’ made with N2 ‘Nuruk’ to have the highest preference in all evaluation items.
Abstract
In this study, pigmented rice flour ‘Nuruk’ was prepared using various fungal strains to improve the quality of Korean traditional ‘Kochujang’, and the quality characteristics during the aging of ‘Kochujang’ made with the ‘Nuruk’ were confirmed. The pH of ‘Nuruk’ was highest using Aspergillus oryzae pigmented rice flour ‘Nuruk’ (N2) at 5.83, and the highest acidity was Aspergillus niger pigmented rice flour ‘Nuruk’ (N3) at 2.69. The crude ash content was 1.10-1.14% from the ‘Nuruk’ made with pigmented rice flour, which was higher than the 0.42% from ‘Nuruk’ made with white rice flour. The pH of ‘Kochujang’ decreased gradually from 0 to 90 days as aging progressed. The titratable acidity was 2.76-3.71%, which increased with increasing aging period. During the aging of ‘Kochujang’, the water content increased by 2-3%. The reducing sugar content decreased from 0.33 to 3.25% after 60 days of aging and increased to 3.85 to 4.94% at the end of aging. Regarding the color values, the ‘Kochujang’ made with white rice flour ‘Nuruk’ showed higher overall L, a, and b values than the ‘Kochujang’ made with pigmented rice flour ‘Nuruk’. A sensory evaluation of six kinds of ‘Kochujang’ revealed the ‘Kochujang’ made with N2 ‘Nuruk’ to have the highest preference in all evaluation items.
참고문헌 (23)
- AOAC, "Official Methods of Analysis. 15th ed", Association of Official Analytical Chemists, 5~ (1990)
- Cha EJ, "Study on the preparation of the saccharification Kochujang with retrogradated starch food and changes in physiochemical properties during the aging", J Korean Diet Assos, tetic Association, 3, pp.23~29 (1997)
- 차미나, "발아보리를 이용한 고추장 당화물의 품질특성", 한국식품과학회지, 43(3), pp.315~320 (2011), 한국식품과학회
- Choi JY, "Quality characteristic of the Kochujang prepared with mixture of Meju and Koji during fermentation", Korean J Food Sci Technol, 32, pp.125~131 (2000)
- Han EH, "Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation", Korean J Food Sci Technol, 29, pp.555~562 (1997)
- Hatanaka C, "Determination of glucose by a modification of Somogyi-Nelson method", Agric Biol Chem, 44, pp.2943~2949 (1980)
- 허창기, "원료 비율이 밤술(Chestnut Wine)의 발효 및 품질 특성에 미치는 영향", 석사, 식품공학, pp.2006
- 진효상, "순창 전통 고추장의 주요 미생물 조성 및 맛과의 상관성", 한국식품영양학회지, 20(4), pp.363~368 (2007), 한국식품영양학회
- 김옥선, "더덕분말을 첨가한 고추장의 품질 특성 및 항산화 활성", 동아시아식생활학회지, 22(5), pp.667~676 (2012), 동아시아식생활학회
- Kim YS, "Changes in quality characteristics of traditional Kochujang during fermentation", Korean J Food Sci Technol, 25, pp.724~729 (1993)
- Kim YJ, "Why home meal replacement has been developed?", Food Industry and Nutrition, 22, pp.8~12 (2017)
- 김유진, "쌀누룩의 혼합비율을 달리한 고추장의 품질특성", 한국지역사회생활과학회지, 23(3), pp.339~346 (2012), 한국지역사회생활과학회
- 권영희, "쌀 품종을 달리한 입국의 제조 및 막걸리의 품질 특성", 한국식품과학회지, 45(1), pp.70~76 (2013), 한국식품과학회[DOI]
- 이철교, "곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성", Food Science and Preservation, 26(5), pp.496~504 (2019), 한국식품저장유통학회
- 이효형, "전통 누룩 발효과정 중 품질 및 항원성 변화", 한국식품영양과학회지, 38(1), pp.76~82 (2009), 한국식품영양과학회
- 이민지, "매실추출액 첨가 고추장의 숙성 중 품질특성 연구", 한국식품영양과학회지, 35(6), pp.622~628 (2006), 한국식품영양과학회
- 이슬, "지역별 농가 생산 고추장의 품질 현황 분석", 한국식품영양과학회지, 43(7), pp.1088~1094 (2014), 한국식품영양과학회
- 오지영, "천연보존제를 첨가한 저염 고추장의 숙송 중 이화학적 성분변화", 한국식품과학회지, 34(5), pp.835~841 (2002), 한국식품과학회
- 오유성, "브로콜리잎 분말 첨가 재래식 고추장의 이화학적 및 기능적 특성", 한국식품영양과학회지, 42(5), pp.675~681 (2013), 한국식품영양과학회
- 박복희, "유색미 첨가가 연잎쌈밥용 밥의 품질 특성에 미치는 영향", Food Science and Preservation, 19(2), pp.185~192 (2012), 한국식품저장유통학회[DOI]
- 박의성, "고추장 재료와 종균 첨가에 따른 고추장의 품질 변화", 한국식품영양과학회지, 45(6), pp.880~888 (2016), 한국식품영양과학회
- 박지영, "남부 평야지에서 생산된 유색미 품종별 항산화 성분 및 활성 비교", 한국식품영양과학회지, 45(8), pp.1214~1220 (2016), 한국식품영양과학회
- 박민경, "유색미, 현미 및 일반미 절편의 품질 특성 비교", 한국식품조리과학회지, 18(5), pp.471~475 (2002), 한국식품조리과학회