고구마를 이용한 된장의 품질 특성
Quality characteristics of Doenjang prepared with sweet potato
2
조회
0
다운로드
12
인용
0
참고문헌
키워드
초록
The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.
Abstract
The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.
참고문헌 (28)
- Lee KI, "The quality assessment of Doenjang added with Japanese apricot, garlic and ginger, and Samjang", Korean J Soc Food Cook Sci, 17, pp.472~477 (2001)
- Rhee CH, "Changes of microorganism, enzyme activity and physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation", J Korean Soc Agri Chem Biotechnol, 43, pp.277~284 (2000)
- 정복미, "전통식 녹차된장과 일부 시판된장의 이화학적 특성", 한국식품영양과학회지, 33(1), pp.132~139 (2004), 한국식품영양과학회
- 구경형, "고추씨 첨가 된장의 품질 특성", 한국식품영양과학회지, 38(11), pp.1587~1594 (2009), 한국식품영양과학회
- Kim ZU, "Utilization of soymilk residue for barley Doenjang", J Korean Agric Chem Soc, 32, pp.91~97 (1989)
- Park SO, "Effect of raw materials and volume of Koji on the quality of soy bean paste", J Seoul Woman’s University, 14, pp.437~454 (1985)
- Joo HK, "Effects of mixture of improved Meju, Korean traditional Meju and Natto on soybean paste fermentation", J Korean Agric Chem Soc, 35, pp.286~293 (1992)
- Joo HK, "Chemical composition changes in fermented Doenjang depend on Doenjang Koji and its mixture", J Korean Agric Chem Soc, 35, pp.351~360 (1992)
- Kim EY, "The chemical properties of Doenjang prepared by Monascus koji", Korean J Food Sci Technol, 32, pp.1114~1121 (2000)
- 이슬, "저식염 된장의 숙성 중 이화학적 특성 변화", 한국식품과학회지, 44(5), pp.592~599 (2012), 한국식품과학회[DOI]
- 정민우, "죽염 된장의 발효 특성 및 기능성 증진 효과", 한국식품영양과학회지, 42(12), pp.1915~1923 (2013), 한국식품영양과학회
- Park JS, "Compositions of nitrogen compound and amino acid in soybean paste(Doenjang)prepared with different microbial sources", Korean J Food Sci Technol, 26, pp.609~615 (1994)
- 김종호, "전통 메주로부터 분리한 Protease 생성 곰팡이로제조된 된장의 품질 특성", Applied Biological Chemistry, 49(1), pp.7~14 (2006), 한국응용생명화학회
- 음병욱, "Bacillus subtilis koji와 Rhizopus oryzae koji를 이용한 된장 및 간장의 키토올리고당 함량 증대", 한국식품과학회지, 35(2), pp.291~296 (2003), 한국식품과학회
- Kwon DJ, "Changes of color in Doenjang by different browning factors", Korean J Food Sci Technol, 30, pp.1000~1005 (1998)
- Kim ND, "Study on the browning and it′s inhibition in soybean paste(Doenjang)", Ph D, pp.1996
- 곽은정, "갈변억제제 첨가시기가 된장의 갈변 및 발효특성에 미치는 영향", 한국식품영양과학회지, 32(4), pp.495~500 (2003), 한국식품영양과학회
- Kim JS, "Quality changes of sterilized soybean paste during its storage", J Korean Soc Food Sci Nutr, 28, pp.1069~1075 (1999)
- 한진숙, "고구마 가수분해물을 기본으로 한 아침 식사용 혼합음료 제조 및 품질 특성", 한국식품조리과학회지, 20(3), pp.271~278 (2004), 한국식품조리과학회
- Jeong BC, "Current status and prospect of quality evaluation in sweet potato", Korean J Crop Sci, 47, pp.124~134 (2002)
- 오현의, "생고구마를 첨가한 설기떡의 품질특성", 한국식품조리과학회지, 24(4), pp.501~510 (2008), 한국식품조리과학회
- 배재오, "유색고구마를 이용한 고구마 된장의 제조", 한국식품영양학회지, 25(3), pp.529~537 (2012), 한국식품영양학회
- 박선주, "저식염 고추장 양조시 항균물질 혼합첨가의 영향", Applied Biological Chemistry, 50(4), pp.287~294 (2007), 한국응용생명화학회
- Fuwa H, "A new method for microdetermination of amylase activity by the use of amylose as the substrate", J Biochem, 41, pp.583~603 (1954)
- Anson ML, "The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin", J Gen Physiol, 22, pp.79~89 (1938)
- "Official Methods of Miso Analysis", Institute of Miso Technologists, 1~34 (1968)
- Kim DH, "Effect of condiments on the physicochemical characteristics of traditional Kochujang during fermentation", Korean J Food Sci Technol, 33, pp.353~360 (2001)
- James MJ, "Modern Food Microbiology", pp.45~47 (2000), APAC