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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang

녹차첨가가 청국장의 관능적 품질 개선에 미치는 영향

  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Sun-Im (Dept. of Human Life Science, Sejong University) ;
  • Kim, Jong-Gun (Dept. of Human Life Science, Sejong University) ;
  • Im, Deuk-Kyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Park, Jin-Gyu (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김재훈 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 김선임 (세종대학교 생활과학과) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 임득균 (충남대학교 식품공학과) ;
  • 박진규 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 이주운 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발)
  • Published : 2006.04.01
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Abstract

This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.

본 연구는 청국장의 관능적 품질개선을 위한 연구의 일환으로 녹차를 첨가하여 청국장을 발효시킨 후 품질특성을 비교 평가하고 최종적으로 녹차가 청국장의 풍미 증진을 위한 첨가제로서 활용될 수 있는지에 대한 가능성을 평가하고자 실시하였다. 그 결과 완전발효차와 반발효차 첨가시 청국장 발효가 정상적으로 이루어지지 않아 청국장 제조를 위한 원료로서 부적합한 것으로 나타났다. 한편, 관능평가 결과는 녹차종류에 관계없이 녹차첨가에 의해 시각적 품질이 감소하였으나, 불발효차 및 증제차의 경우 이취개선 효과로 인해 향, 맛, 종합적 기호도가 증가하였으며, 녹차첨가로 인해 항산화활성이 증가하는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 녹차 특히, 불발효차 및 증제차 첨가는 청국장의 이취를 감소시켜 청국장의 관능적 품질을 증진시킬 수 있는 효과적인 방법으로 활용될 수 있을 것으로 평가되었다.

Keywords

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