Quality characteristics of tangerine peel Soksungjang prepared from different koji strains

균주를 달리하여 제조한 귤피 속성장의 특성

  • Youn, Young (Fermented Food Science Division, Department of Agro Food Resource, NAAS, RDA) ;
  • Jeon, Sung-Hee (Department of Rice and Winter Cereal Crop, National Institute of Crop Science, RDA) ;
  • Yoo, Jeong-Hee (Department of Food and Nutrition, Kunsan National University) ;
  • Jeong, Do-Yeon (Microbial Institute for Fermentation Industry) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • 윤영 (국립농업과학원 농식품자원부) ;
  • 전성희 (국립식량과학원) ;
  • 유정희 (군산대학교 식품영양학과) ;
  • 정도연 ((재)발효미생물산업진흥원) ;
  • 김영수 (전북대학교 식품공학과)
  • Received : 2015.12.01
  • Accepted : 2015.12.29
  • Published : 2016.02.28


This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and ${\alpha}$-amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.


Grant : 과채류를 첨가한 소스 전용 된장 제조

Supported by : (재)발효미생물산업진흥원


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