나트륨 저감화에 따른 된장의 품질 특성
Comparison of quality characteristics of Doenjang reduced of sodium content
2
조회
0
다운로드
10
인용
0
참고문헌
키워드
초록
Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.
Abstract
Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.
참고문헌 (24)
- Diet, nutrition and the prevention of chronic diseases, "World Health Organization", World Health Organization Press, 916~ (2003)
- Kim HJ, "Sodium intake status in Korea and plan for improvement of sodium intake estimation in the Korea national health and nutrition examination survey", Public health weekly report, KCDC, 7, pp.425~430 (2014)
- Brown IJ, "Salt intakes around the world: implications for public health", Int J Epidemiol, 38, pp.791~813 (2009)
- He J, "Dietary sodium intake and subsequent risk of cardiovascular disease in overweight adults", JAMA, 282(21), pp.2007~2034 (1999)
- Chobanian AV, "National Heart, Lung, and Blood Institute Workshop on Sodium and Blood Pressure: a critical review of current scientific evidence", Hypertension, 35(4), pp.853~863 (2000)
- Kim SH, "Domestic and international trends in sodium reduction and practices", Food Science and Industry, 49, pp.25~33 (2016)
- Current status and implications of domestic and overseas sodium reduction policy, Issues and Issues, "Jang YJ", National assembly research service, ~ (2013)
- Shin YH, "Development trend of foreign natrium reduced food", KHIDI Brief, 45, pp.1~8 (2012)
- Choi SY, "Growth suppression effect of traditional fermented soybean paste(Doenjang) on the various tumor cells", J Korea Soc Food Sci. Nutr, 28, pp.458~463 (1999)
- Kim JD, "A study on correlation between blood pressure and dietary Na, K intakes pattern in the family members of normal and cerebrovascular disease patients", J Korean Soc Food Nutr, 24, pp.24~29 (1995)
- 목철균, "저염 된장 숙성 중 미생물과 효소활성의 변화", 산업식품공학, 9(2), pp.112~117 (2005), 한국산업식품공학회
- Lee PB, "Chemical properties of low-salt commercial Doenjang and anti-oxidation of traditional Doenjang", MS, pp.2014
- 박병준, "감마선 조사와 저염함량으로 제조한 된장의 미생물 및 품질특성 변화", 한국식품과학회지, 34(1), pp.79~84 (2002), 한국식품과학회
- Sodium reduction report for the food industy (Doenjang), "MFDS", Ministry of Food and Drus Safety, 16~18 (2016)
- Hugli TE, "Determination of the tryptophan content of proteins by ion exchange chromatography of alkaline hydrolysates", J Biol Chem, 247, pp.2828~2834 (1972)
- 정복미, "전통식 녹차된장과 일부 시판된장의 이화학적 특성", 한국식품영양과학회지, 33(1), pp.132~139 (2004), 한국식품영양과학회
- Kim JG, "Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste amino nitrogen, amino acids, and color", J Fd Hyg, Safety, 19, pp.31~37 (2004)
- 박주영, "효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화", 한국식품저장유통학회지, 23(3), pp.413~421 (2016), 한국식품저장유통학회
- Kim JW, "Physicochemical characteristics of traditional fermented soybean prod-ucts manufactured in folk villages of Sunchang region", J Food Hyg Saf, 21, pp.223~230 (2006)
- Sodium reduction manual for the food industy (Doenjang), "MFDS", Ministry of Food and Drugs Safety, 166~168 (2016)
- Park HJ, "Sodium reduction in traditional fermented foods", Food Science and Industry, 49, pp.34~44 (2016)
- Park SK, "Quality assessment of commercial Doenjang prepared by traditional method", J Korean Soc Food Sci Nutr, 29, pp.211~217 (2000)
- 구경형, "전통 된장의 숙성 기간에 따른 감각･화학적 품질특성", 한국식품영양과학회지, 43(5), pp.720~728 (2014), 한국식품영양과학회
- 윤기홍, "청국장에서 분리된 Bacillus licheniformis의 Protease 생산을 위한 배지 최적화", 한국미생물·생명공학회지, 38(4), pp.385~390 (2010), 한국미생물·생명공학회