Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Kochujang Added Medicinal Herbs

한약재를 첨가한 고추장의 품질특성

  • Park Chan-Sung (Faculty of Herbal Cuisine & Nutrition, Daegu Haany University) ;
  • Park Chu-Ja (Faculty of Herbal Cuisine & Nutrition, Daegu Haany University) ;
  • Jeon Gwi-Hyang (Faculty of Herbal Cuisine & Nutrition, Daegu Haany University)
  • 박찬성 (대구한의대학교 한방식품조리영양학부) ;
  • 박추자 (대구한의대학교 한방식품조리영양학부) ;
  • 전귀향 (대구한의대학교 한방식품조리영양학부)
  • Published : 2005.12.01
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Abstract

This study was to develope health promoting and better quality of Kochujang. Three kinds of medicinal plants, Angelica acutiloba (AA), Akebia quinate decaisne (AQ), Caragana chamlagu (CC) were extracted with water. Hanbang Kochujang was prepared by adding water extracts of medicinal hem to the ingredients of Kochujang. Quality characteristics of Hanbang Kochujang were evaluated by its water content, color and sensory evaluation during storage at $5^{\circ}C$: and $20^{\circ}C$ for 90 days. Moisture contents of Hanbang Kochujang before storage were $33\~38\%$ and increased to $48\~51\%$ at the end of storage. Color values(L, a and b) of Hanbang Kochujang were decreased as the progress of storage period at $5^{\circ}C$ and $20^{\circ}C$. Redness (a) values of Hannbang Kochujang with Akebia quinate decaisne (KAQ) and Caragana chamlagu (KCC) were lower than that of control Kochujang (KC) during storage at $20^{\circ}C$(p<0.05). Yellowness(b) values of Hannbang Kochujang with Caragana chamlagu (KCC) was lower than that of control Kochujang (KC) during storage at $5^{\circ}C$(p<0.05). From sensory evaluation, preference was higher in Hanbang Kochujang (KAA, KAQ and KCC) stored at $20^{\circ}C$ than that stored at $5^{\circ}C$ during 60 and 90 days of storage. Sensory evaluation scores of color, sweet taste and overall preference were the highest in Hanbang Kochujang added Caragana chamlagu (KCC) during storage at $5^{\circ}C$ and $20^{\circ}C$ for 90 days (p<0.05).

본 연구는 품질특성과 기능성이 우수한 고추장을 제조하기 위해서, 고춧가루, 찹쌀, 메주, 엿기름, 소금, 물과 3종류의 한약재(당귀,목통,골담초)의 물추출물을 첨가하여 재래식 방법으로 한방고추장을 제조한 후, $5^{\circ}C$와 $20^{\circ}C$에서 90일간 저장하면서 고추장의 품질특성을 수분함량, 색도, 관능검사로서 조사하였다. 고추장의 수분함량은 저장 초기에 $33\~38\%$였으며 저장기간이 길어질수록 증가하여 저장 90일후에는 $48\~51\%$까지 증가하였다. 고추장의 색도는 명도(L), 적색도(a), 황색도(a) 모두 저장기간의 경과에 따라 감소하는 경향을 나타내었으며 $20^{\circ}C$에 저장한 경우가 $5^{\circ}C$에 저장한 경우보다 감소의 폭이 컸다. 고추장의 명도는 $5^{\circ}C$와 $20^{\circ}C$ 모두 대조군과 한약재 첨가군 간에 유의적인 차이를 나타내지 않았으나, 적색도는 $20^{\circ}C$에 저장했을때 목통과 골담초 첨가 고추장이 유의적으로 낮았으며 황색도는 $5^{\circ}C$에 저장한 골담초 첨가 고추장이 대조군보다 유의적으로 낮았다(p<0.05). 한방고추장의 관능검사 결과, $5^{\circ}C$와 $20^{\circ}C$ 모두 90일간 저장한 고추장이 60일간 저장한 경우보다 기호도가 높았으며 한약재 첨가군이 대조군보다 기호도가 높은 편이었고 특히 목통을 첨가한 고추장이 색상, 단맛, 종합평가에서 유의적으로 높은 기호도를 나타내었다(p<0.05).

Keywords

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