Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Choi-cha on Fermentation Characteristics and Sensory Quality of Chungkookjang (Korean Fermented Soybean)

초의차 첨가가 청국장의 발효특성과 관능적 품질에 미치는 영향

  • Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Kim, Sun-Im (Department of Human Life Science, Sejong University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 이현주 (국립한경대학교 영양조리과학과) ;
  • 김선임 (세종대학교 생활과학과) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 박재남 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 한인준 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀)
  • Published : 2008.02.28
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Abstract

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

본 연구는 청국장의 관능적 품질개선을 위해 초의차(불발효차)의 첨가량을 달리하여 청국장의 발효기간 중 이화학적, 관능적 품질특성 및 미생물균수 측정을 실시하였다. 초의차 첨가량이 증가할수록 발효미생물 생육이 지연되었고 pH 및 휘발성염기태 질소 함량은 초의차 첨가량 증가에 따라 감소하였다. 초의차 첨가 청국장의 색도측정에서 명도(L) 및 적색도(a)가 유의적으로 감소하였고, 그 결과 초의 차가 첨가된 모든 실험구들의 외관에 대한 선호도는 무첨가 대조구에 비해 낮았다. 또한 3%까지 초의차를 첨가할수록 이취개선 효과로 인해 향, 맛, 종합적 기호도가 증가하였으며, 3% 초의차 첨가 청국장의 항산화활성은 대조구에 비해 유의적으로 높게 나타났다. 이상의 결과를 통해 청국장의 관능적 품질이 3%의 초의차 첨가에 의해 개선된 것으로 판단되었다.

Keywords

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