다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화
Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period
2
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and α-amylase activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.
Abstract
This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and α-amylase activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.
참고문헌 (32)
- 김종호, "전통 메주로부터 분리한 Protease 생성 곰팡이로제조된 된장의 품질 특성", Applied Biological Chemistry, 49(1), pp.7~14 (2006), 한국응용생명화학회
- 박건영, "된장 제조방법의 표준화 연구: 1. 문헌에 의한 된장 제조방법의 표준화", 한국식품영양과학회지, 31(2), pp.343~350 (2002), 한국식품영양과학회
- Park KY, "Antimutagenic effect of Doenjang(Korean soy paste)-Inhibitory effect fo Doenjang stew and soup on the mutagenicity induced by aflatoxin B1", Korean J Environ Mutagens Carcinogens, 14, pp.145~152 (1994)
- 이경임, "소금 종류를 달리하여 제조한 된장에서의 항암효과", 한국조리학회지, 17(5), pp.241~252 (2011), 한국조리학회
- 이재형, "전통장류로부터 혈전용해 활성이 우수한 효모균주의 분리", 한국미생물·생명공학회지, 42(2), pp.184~189 (2014), 한국미생물·생명공학회[DOI]
- 이창현, "전통된장의 면역증강 효과", 한국식품영양과학회지, 40(9), pp.1227~1234 (2011), 한국식품영양과학회
- 이종수, "분리국균과 시판국균으로 제조한 된장의 숙성 중 품질과 생리기능성 변화", 한국식품영양과학회지, 35(8), pp.1025~1030 (2006), 한국식품영양과학회
- 김아라, "대두, 청국장 및 된장 분말의 급여가 Streptozotocin 유발 당뇨쥐의 혈당 및 혈청지질 성상에 미치는 영향", 한국식품영양과학회지, 41(5), pp.621~629 (2012), 한국식품영양과학회[DOI]
- 김창순, "청국장과 된장의 항산화 효능 및 아질산염 소거능 비교", 한국식품영양과학회지, 36(12), pp.1503~1510 (2007), 한국식품영양과학회
- Choi MK, "A study on relationships between blood pressure and Na, K, Ca, Mg in cerebral apoplexy patients", J Korean Soc Food Nutr, 25, pp.1~10 (1996)
- 한덕희, "염농도에 따른 된장의 숙성 과정 중 미생물과 향미의 변화에 관한 연구", 산업식품공학, 18(4), pp.300~306 (2014), 한국산업식품공학회[DOI]
- Korea Health Statistics 2014, "Ministry of Health and Welfare", Korea Centers for Disease Control and Prevention, 111~ (2015)
- Korea National Health and Nutrition Examination Survey, "Ministry of Health and Welfare", Ministry of Health and Welfare, 111~, pp.KNHANES VI-2 (2015)
- 이정옥, "Nisin 생성 유산균을 이용한 저염 된장의 제조", 한국식품영양과학회지, 31(1), pp.75~80 (2002), 한국식품영양과학회
- Lee SW, "Effects of the ethanol contents on the preparation of low salt Doenjang", Korean J Food Sci Technol, 17, pp.336~339 (1985)
- 조계만, "저염 마늘된장의 숙성기간에 따른 품질특성", 한국식품저장유통학회지, 21(5), pp.627~635 (2014), 한국식품저장유통학회
- Korean Food and Drug Administration, "Korean Food Standards Codex", ~ (2015)
- 신동화, "저장 유통중 시어진 된장의 화학적 성분 연구", 한국식품위생안전성학회지, 25(4), pp.360~366 (2010), 한국식품위생안전성학회
- AOAC, "Official Methods of Analysis", pp.335~ (1990), Association of Official Analytical Chemists
- 이선영, "메주 형태와 Starter 첨가에 따른 쌀된장의 품질특성 변화", 한국식품영양학회지, 25(3), pp.505~512 (2012), 한국식품영양학회
- Korean Food and Drug Administration, "Korean Functional Food Code", ~ (2008)
- Korean Food and Drug Administration, "Functional Food Code Analytical Methods", ~ (2008)
- 양승욱, "노루궁뎅이버섯 분말을 이용한 크림수프의 품질 특성", 동아시아식생활학회지, 24(5), pp.631~640 (2014), 동아시아식생활학회
- National Agricultural Products Quality Management Service, "Traditional Food Quality Certification System", 88~ (2012)
- Jung WY, "Characterization of microbial succession and metabolite change during fermentation of Doenjang, a traditional Korean fermented soybean paste", MS, pp.2016
- 방병호, "칼슘알긴산비드에 의한 염분의 흡착특성", 한국식품영양학회지, 15(2), pp.89~96 (2002), 한국식품영양학회
- 김문석, "숙성온도가 된장의 품질에 미치는 영향", Korean Journal of Agricultural Science, 35(1), pp.1~9 (2008), 농업과학연구소
- 이주연, "저염 된장 발효 중 이화학적 특성 변화", 산업식품공학, 14(2), pp.153~158 (2010), 한국산업식품공학회
- 장미, "천일염이 된장의 품질특성에 미치는 영향", 한국식품영양과학회지, 39(1), pp.116~124 (2010), 한국식품영양과학회
- 목철균, "저염 된장 숙성 중 미생물과 효소활성의 변화", 산업식품공학, 9(2), pp.112~117 (2005), 한국산업식품공학회
- Kim YK, "Changes in microorganism and physicochemical properties of low salted Doenjang during storage", MS, pp.2009
- 박소희, "고추, 젓갈 및 소금농도가 김치의 맛에 미치는 영향", 한국식품영양과학회지, 32(3), pp.346~349 (2003), 한국식품영양과학회