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강황이 된장의 발효에 미치는 영향

Effect of turmeric on the physicochemical characteristics of ‘Doenjang’during fermentation

김숙|김동한
한국식품저장유통학회 (The Korean Society of Food Preservation)|2020.02|Food Science and Preservation|제27권 제1호|pp. 7-16

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fermentationturmericphysicochemical properties‘Doenjang’
주제분류식품과학

초록

In order to improve the quality of ‘Doenjang’, the effects of turmeric on its enzyme activity, microbial and physicochemical properties were investigated over a 12 week fermentation period. As the ratio of turmeric was increased, the numbers of yeast and anaerobic bacteria in the ‘Doenjang’ during fermentation decreased; its α-amylase and acidic protease activity also decreased in the later stage of fermentation. The addition of turmeric gradually decreased the Hunter L-value, while it increased the b-value (p<0.05); however, the total color difference was low. The pH of the ‘Doenjang’ decreased slightly during fermentation, and increasing the turmeric concentration resulted in lower titratable acidity. The acid values (p<0.05) and oxidation-reduction potential of ‘Doenjang’ gradually decreased with the addition of turmeric during fermentation. The Aw value was high in the group with high concentrations of added turmeric. The reducing sugar content increased until 4–6 weeks of fermentation, and was lowered with the addition of turmeric. The alcohol content was high in groups with high concentrations of added turmeric. As the ratio of turmeric was increased, the amount of amino-type nitrogen in the ‘Doenjang’ became high in the later stage of fermentation, while the amount of ammonia-type nitrogen was low.

Abstract

In order to improve the quality of ‘Doenjang’, the effects of turmeric on its enzyme activity, microbial and physicochemical properties were investigated over a 12 week fermentation period. As the ratio of turmeric was increased, the numbers of yeast and anaerobic bacteria in the ‘Doenjang’ during fermentation decreased; its α-amylase and acidic protease activity also decreased in the later stage of fermentation. The addition of turmeric gradually decreased the Hunter L-value, while it increased the b-value (p<0.05); however, the total color difference was low. The pH of the ‘Doenjang’ decreased slightly during fermentation, and increasing the turmeric concentration resulted in lower titratable acidity. The acid values (p<0.05) and oxidation-reduction potential of ‘Doenjang’ gradually decreased with the addition of turmeric during fermentation. The Aw value was high in the group with high concentrations of added turmeric. The reducing sugar content increased until 4–6 weeks of fermentation, and was lowered with the addition of turmeric. The alcohol content was high in groups with high concentrations of added turmeric. As the ratio of turmeric was increased, the amount of amino-type nitrogen in the ‘Doenjang’ became high in the later stage of fermentation, while the amount of ammonia-type nitrogen was low.

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