Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality of Soybean Paste (Doenjang) Prepared with Sweet Tangle, Sea Mustard and Anchovy Powder

다시마, 미역 및 멸치분말이 첨가된 된장의 품질 특성

  • 김선재 (목포대학교 생명공학부 및 식품산업기술연구센터) ;
  • 문지숙 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 박정욱 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 박인배 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 김정목 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 임종환 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 정순택 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 강성국 (목포대학교 생명공학부 및 식품산업기술연구센터)
  • Published : 2004.06.01
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Abstract

To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doeniang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

생된장에 다시마, 미역 및 멸치를 건조분말상태로 1% 첨가하여 90일간 숙성시킨 후 제품의 품질특성 및 관능특성에 대하여 조사하였다. 일반성분은 수분은 전반적으로 48.7∼50.8%로 큰 차이가 없었고, 숙성 후 저장중에는 해조분말 첨가된장의 수분 유지력이 우수한 것으로 나타났다. 조단백질은 멸치 첨가시 상대적으로 높은 함량을 보였으며, 해조류첨가 시 또는 다시 마와 멸치분말 혼합 첨가시에 탄수화물 함량이 증가됨을 알 수 있었다. 각 된장의 지방 함량은 멸치분말 첨가 된장이 상대적으로 높게 나타났고, 회분은 15% 정도로 거의 차이가 없었다. 각 된장의 pH, 총산도는 미미한 차이를 보였으며 환원당은 다시 마와 멸치분말 혼합 첨가 된장에서 데조구 6.0%에 비하여 9.4%로 매우 높게 나타났다. 아미노산성 질소는 멸치 첨가 된장이 618.7 mg%로 대조구의 531.1 mg%보다 높게 나타났다. 색도와 관능 평가의 경우 밝기 즉 L값으로 인해 기호성이 다르게 나타났는데, 관능적으로 더 밝은 색을 띠는 다시마와 멸치분말 첨가 된장이 대조구나 미역분말 첨가 된장보다 관능적으로 높은 점수를 얻었으며, 전체적인 기호도는 다시마와 멸치분말 첨가 된장의 기호도가 상대적으로 높은 것으로 평가되었다.

Keywords

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