Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Physicochemical Properties of Cheonggukjang Containing Korean Red Ginseng and Rubus coreanum

홍삼 및 복분자를 첨가한 청국장의 이화학적 특성

  • Hong, Ju-Yeon (Faculty of Cuisine and Nutrition, Deagu Hanny University) ;
  • Kim, Eun-Jung (Department of Food and Nutrition, Yeungnam University) ;
  • Shin, Seung-Ryeul (Faculty of Cuisine and Nutrition, Deagu Hanny University) ;
  • Kim, Tae-Wan (Institute of Agricultural Science and Technology, Kyungbook National University & School of Bioresource Science, Andong National University) ;
  • Lee, In-Jung (Division of Plant Biosciences, Kyungpook National University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 김은정 (영남대학교 식품영양학과) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부) ;
  • 김태완 (경북대학교 농업과학기술연구소 및 안동대학교 생명자원과학부) ;
  • 이인중 (경북대학교 식물생명과학부) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

This study was carried out to provide basic information related to improvement of flavor and consumption of cheonggukjang. Red ginseng cheonggukjang (RGC) and Rubus coreanum cheonggukjang (RCC) extracts were prepared, and their physicochemical characteristics were compared with either general cheonggukjang (GC) or non-fermented boiled soybean (BS). The moisture and crude fat contents were not significantly different among samples. RGC had the highest reducing sugar content and BS had the lowest. The free sugar content of RGC was higher than that of either GC or RCC, and the major free sugars present were glucose, fructose and sucrose. Seventeen free amino acids were detected in BS and cheonggukjang, and the content of free amino acids ranged from 1,233.8 to 2,599.6 mg/100 g. The greatest content of free amino acids was found in RGC. Color L, a and b values were highest in BS and lowest in RCC. The hardness and strength of RGC and RCC were lower than for GC.

본 실험은 청국장의 풍미와 품질 향상을 위한 기초자료를 제공하기 위하여 홍삼 및 복분자 추출액을 첨가하여 청국장을 제조하고 이들의 이화학적 특성을 조사하였다. 수분 및 조지방의 함량은 증자콩, 일반청국장, 홍삼청국장 및 복분자청국장에서 유의적인 차이가 없었다. 환원당 함량은 홍삼청국장이 1,992.6 mg/100 g으로 가장 높았으며, 증자콩은 138.7 mg/100 g으로 청국장에 비해 그 함량이 매우 낮았다. 유리당 함량을 살펴보면, 증자콩에서는 maltose(805 mg/100 g)의 함량이 높았고, 청국장에서는 fructose와 glucose가 주된 유리당이었으며, 특히 홍삼청국장은 일반청국장에 비해 sucrose의 함량이 높았다. 증자콩 및 청국장에서 총 17종의 유리아미노산이 검출되었으며, 홍삼청국장의 유리아미노산 함량이 증자콩이나 일반청국장에 비해 높게 나타났다. L, a 및 b값은 증자콩에서 가장 높게 나타났으며, 복분자청국장의 값이 가장 낮게 나타났고, 청국장이 증자콩에 비해 경도 및 강도가 높게 측정되었다. 이러한 결과는 홍삼을 첨가한 청국장은 일반 청국장에 비해 단맛과 감칠맛 그리고 부드러운 질감을 가질 것으로 생각되며, 청국장 제조 시 홍삼을 첨가함으로써 맛과 풍미를 향상시킬 수 있을 것으로 판단된다.

Keywords

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