DOI QR코드

DOI QR Code

연근 분말을 첨가한 된장의 품질 특성

Quality of Soybean Paste (Doenjang) Prepared with Lotus Root Powder

  • 박인배 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박정욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김정목 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Park, In-Bae (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Jeong-Wook (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Jeong-Mok (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 발행 : 2005.04.01

초록

메주를 이용하여 간장을 제조한 후 분리한 메주 고형 분에 연근분말의 기능성과 관능적 기호도 향상을 위하여 연근분말을 $5\~15\%(w/w)$ 첨가하여 135일간 숙성시켜 된장을 제조하였다. 수분함량은 전통된장규격기준($55\%$이하)보다 낮은 $50.05\~54.04\%$, 아미노산성질소는 기준$(300\;mg\%)$보다 2배 이상 높은 $635\~648\;mg\%$였다. 조단백질은 $11.55\~12.56\%$로 시료구간 유의적인 차이는 없었으며 연근분말 첨가량의 증가에 따라 감소하는 경향을 보였다. 탄수화물 함량은 대조구 $8.55\%$에 비하여 연근분말 첨가량에 따라 $1.5\~2$배 정도 증가하였으며, 조지 방은 $6.99\~8.55\%$, 회분은 $13.99\~15.17\%$ 정도로 연근첨가량이 증가할수록 낮은 함량을 나타내었다. pH는 모든 시험구에서 숙성 45일째까지 감소하다가 시험구간 유의적인 차이없이 다소 증가하는 경향을 보였으며 산도는 초기 $1.85\~2.18\%$로 약간 낮았으나 숙성이 진행됨에 따라 약간 증가하는 경향을 보였다. $15\%$ 연근분말첨가 된장의 total phenolic compound 함량은 대조구의 $368.6\;mg\%$에 비하여 $461.8\;mg\%$로 증가하였다.

참고문헌

  1. Shin MR, Joo KJ. 1999. Fractionated volatile flavor components of soybean paste by dynamic heads pace method. J Korean Soc Food Sci Nutr 28: 305-311
  2. Choi MK, Sohn KH, Jeon HJ. 1997. Changes in odor characteristics of doenjang with different preparing methods and ripening periods. J Korean Diertary Culture 12: 265-274
  3. Joo HK, Kim DH, Oh KT. 1992. Chemical composition changes in fermented doenjang depend on doenjang koji and its mixture. J Korean Agric Chem Soc 35: 351-360
  4. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermentation of Doenjang prepared with sea salts. J Korean Food Sci Technol 32: 1365-1370
  5. Jeong JH, Kim J, Lee SD, Choi SH, Oh MJ. 1998. Studies on the contents of free amino acids, organic acids and isof1avones in commercial soybean paste. J Korean Soc Food Sci Nutr 27: 10-15
  6. Messina M. 1995. Modem application for an ancient bean, soybeans and the preventation and treatment of chronic disease. J Nutr 125: 567-572
  7. Kim JS, Nam YJ, Kwon JW. 1996. Induction of quinone reductase by soybean isoflavone, genistein. Food Sci Biotechnol 5: 70-78
  8. Kennedy AR. 1995. The evidence for soybean products as preventive agents. J Nutr 125: 733-739
  9. Santiago LA, Hiramatsu H, Mori A. 1992. Japanese soybean paste miso scavengy free radicals and inhibit lipid peroxidation. J Nutr Sci Vitaminol 38: 297-302 https://doi.org/10.3177/jnsv.38.297
  10. Shin ZI, Ahn CW, Nam HS, Lee HJ, Moon TH. 1995. Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J Food Sci Technol 27: 230-234
  11. Cui CB, Lee EY, Lee DS, Ham SS. 2002. Antimutagenic and anticancer effects of ethanol extract from Korean traditional doenjang added sea tangle. J Korean Soc Food Sci Nutr 31: 322-328 https://doi.org/10.3746/jkfn.2002.31.2.322
  12. Jung BM, Roh SB. 2004. Physicochemical quality comparison of commercial doenjang and traditional green tea doenjang, J Korean Soc Food Sci Nutr 33: 132-139 https://doi.org/10.3746/jkfn.2004.33.1.132
  13. Lee DH, Kim JH, Yoon BH, Lee GS, Choi SY, Lee JS. 2003. Changes of physiological functionalities during the fermentation of medicinal herbs doenjang. Korean J Food Preserv 10: 213-218
  14. Kim SJ, Moon JS, Park JW, Park lB, Kim JM, Rhim JW, Jung ST, Kang SG. 2004. Quality of soybean paste (doenjang) prepared with sweet tangle, sea mustard anchovy powder. J Korean Soc Food Sci Nutr 33: 875-879 https://doi.org/10.3746/jkfn.2004.33.5.875
  15. Kim JS, Heu MS. 2004. Effects of cultured oyster powder on food quality of soybean pastes. J Korean Soc Appl Biol Chem 47: 208-215
  16. Borsch T, Barthlott W. 1994. Classification and distribution of the genus Nelumbo adans (Nelumbonaccae), Beitr Biol Pflanzen 68: 421-450
  17. Dahlgren R, Rasmussen FN. 1983. Monocotyledon evolution characters and phylogenetic estimation. J Evol Biol 16: 255-265
  18. Kim YS, Chun SS, Jung ST, Kim RY. 2002. Effect of lotus root powder on the quality of dough. Korean J Soc Food Cookery Sci 18: 573-578
  19. Kim YS, Chun SS, Jung ST, Kim RY. 2002. Effect of lotus root powder on the baking quality of wheat bread. Korean J Soc Food Cookery Sci 18: 413-425
  20. Jung HA, Kim JE, Chung HY, Choi JS. 2003. Antioxidant principles of Nelumbo nucifera stamens. Arch Pham Res 26: 279-285 https://doi.org/10.1007/BF02976956
  21. Chung KS, Choi HS, Hahn YH. 2000. High performance liquid chromatographic analyses of highnamine enantiomers in aconite roots. Natural Product Sciences 6: 20-24
  22. Na MK, An RB, Lee SM, Hong ND, Yoo JK, Lee CB, Kim JP, Bae KH. 2001. Screening of crude drugs for antioxidative activity. Korean J Pharmacogn 32: 108-115
  23. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Washington, DC
  24. Kim HL, Lee TS, Noh BS, Park JS. 1998. Characteristics of samjangs prepared with different doenjangs as a main material. Korean J Food Sci Technol 30: 54-61
  25. Kim YJ, Kim CK, Kwon YJ. 1997. Isolation of antioxidative components of Perillae semen. Korean J Food Sci Technol 29: 38-43
  26. Korea Foods Industry Association. 2003. The rules of hygiene. Moonyoungsa Co., Seoul, Korea. p 389
  27. Yang SH, Choi MR, Kim JK, Chung YG. 1992. Characteristics of taste in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 443-448
  28. Kim DH. 1992. Changes of chemical composition during doenjang fermentation depend on doenjang koji and mixture. MS thesis. Kon-Kuk Univ., Seoul
  29. Kim MJ, Rhee HS. 1990. Studies on the changes of taste compounds during soy paste fermentation. Korean J Soc Food Sci 6: 1-8
  30. Hondo S. 1989. Saccharides of miso during manufacturing (Part 2). J Brew Soc 84: 594-599 https://doi.org/10.6013/jbrewsocjapan1988.84.594
  31. Kim DH, Ahn HJ, Yook HS, Kim MJ, Sohn CB, Byun MW. 2000. Quality properties of gamma irradiated samjang, seasoned soybean paste during storage. Korean J Food Sci Technol 32: 396-401
  32. Kwak EJ, Park WS, Lim SI. 2003. Color and quality properties of deonjang added with citric acid and phytic acid. Korean J Food Sci Technol 35: 455-460
  33. Park JS, Lee MY, Lee TS. 1995. Compositions of sugars fatty acids in soybean paste (Doenjang) prepared with different microbial sources. J Korean Soc Food Nutr 24: 917-924
  34. Halliwell B. 1994. Free radicals and antioxidants- A personal view. Nutr Rev 52: 253-265 https://doi.org/10.1111/j.1753-4887.1994.tb01453.x
  35. Park SK, Seo KI, Choi SH, Moon JS, Lee YH. 2000. Quality assessment to commercial doenjang prepared by traditional method. J Korean Soc Food Sci Nutr 29: 211-217
  36. Park SK, Seo KI, Shon MY, Moon JS, Lee YH. 2000. Quality characteristics of home-made doenjang, a traditional Korean soybean paste. Korean J Soc Food Cookery Sci 16: 121-127

피인용 문헌

  1. Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.435
  2. Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage vol.21, pp.12, 2011, https://doi.org/10.5352/JLS.2011.21.12.1732
  3. Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders vol.40, pp.9, 2011, https://doi.org/10.3746/jkfn.2011.40.9.1285
  4. Rheological Properties of Bread Containing Lotus Leaf Powder vol.26, pp.1, 2015, https://doi.org/10.7856/kjcls.2015.26.1.135
  5. Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.597
  6. Quality Characteristics and Antioxidant Activity of Soymilk Added with Nelumbo Nucifera Root Powder vol.25, pp.2, 2016, https://doi.org/10.5934/kjhe.2016.25.2.239
  7. Effect of Lotus Root (Nelumbo nucifera) on the Quality of Beef Hamburger Patties vol.27, pp.4, 2016, https://doi.org/10.7856/kjcls.2016.27.4.817
  8. Effect of Pretreatments on the Physicochemical Properties of Lotus Root Powder vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.074
  9. Antioxidaive Activity of Lotus Root(Nelumbo nucifera G.) Extracts. vol.17, pp.9, 2007, https://doi.org/10.5352/JLS.2007.17.9.1237
  10. Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9 vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.843
  11. Quality Characteristics of Domestic Wheat White Bread Added with Lotus Leaf and Loot Powder vol.48, pp.6, 2014, https://doi.org/10.14397/jals.2014.48.6.365