Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Lycium chinense Fruit on the Physicochemical Properties of Kochujang

구기자를 첨가한 고추장의 숙성 중 이화학적 특성

  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Ahn, Byung-Yong (Department of Life Science, Iksan National College) ;
  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
  • Published : 2003.06.01
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Abstract

Effects of fruit of Lycium chinense (Chinese matrimony vine) on enzyme activities, and microbial and physicochemical properties of kochjuang were investigated during 12 weeks of fermentation. Enzyme activities were higher during middle of fermentation, and protease activities increased as the ratio of L. chinense increased. Facultative anaerobic bacteria counts decreased in L. chinense-added kochujang, whereas viable cell count of yeasts was higher in 1% L. chinense-added kochujang. Consistency of kochujang decreased by addition of L. chinense. Hunter L- and a-values of L. chinense added kochujang were high, causing slight change in total color difference (E) as the ratio of L chinense increased. Moisture contents of kochujang increased during fermentation, whereas water activities decreased. As the ratio of L. chinense increased, water activities increased. Titrable acidities and oxidation-reduction potential increased by addition of L. chinense. Total sugar contents of kochujang decreased rapidly during fermentation, whereas reducing sugar contents increased up to $2{\sim}4$ weeks of fermentation. As the ratio of L. chinense increased, reducing sugar contents decreased. Ethanol contents of kochujang increased during fermentation, with higher values in 3% L. chinense-added kochujang. Amino and ammonia nitrogen contents of kochujang increased L. chinense content increased. After 12 weeks of fermentation, sensory results showed 3% L. chinense-added kochujang showed highest taste and overall acceptability, and color acceptability increased as L. chinense content increased.

고추장의 품질향상을 위하여 구기자의 농도를 달리하여 첨가하고 $20^{\circ}C$에서 12주간 숙성시키면서 효소활성도와 미생물상, 이화학적 특성을 비교하였다. 고추장의 효소활성도는 숙성 중기 이후에 높은 활성을 보였으며, 구기자의 첨가로 protease의 활성은 증가하였다. 고추장 숙성중의 통성 혐기성 세균은 구기자의 첨가로 감소하였나, 효모수는 구기자 1%첨가 고추장에서 많았다. 고추장의 점조성은 구기자의 첨가로 감소하였고, 색도는 구기자의 첨가량이 증가할수록 숙성 중 L값과 a값의 저하가 적어 ${\Delta}E$값의 변화가 적었다. 고추장의 수분은 숙성 중에 서서히 증가하였으나 수분활성도는 감소하였고, 구기자 첨가량이 많은 구에서 높았다. 고추장의 산도와 산화환원전위는 구기자 첨가로 증가하였고, 총당의 감소는 구기자 첨가량이 증가할수록 심하였다. 환원당은 숙성 $2{\sim}4$주에 급격히 증가하였으나, 구기자 첨가량이 증가할수록 적었다. 알코올은 숙성이 진행되면서 증가하여 3% 구기자 첨가 고추장에서 높았다. 고추장의 아미노태 질소와 암모니아태 질소는 구기자 첨가시 증가하였다. 12주 숙성시킨 고추장의 맛과 종합적인 기호도는 3% 구기자 첨가구가 우수하였고 색은 구기자 첨가량이 증가할수록 양호하여, 고추장 제조시 구기자를 $1{\sim}3%$ 첨가하면 고추장의 품질이 향상되었다.

Keywords

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