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Effect of Solar Salt on the Quality Characteristics of Doenjang

천일염이 된장의 품질특성에 미치는 영향

  • 장미 (조선대학교 식품영양학과) ;
  • 김인철 (목포대학교 식품공학과) ;
  • 장해춘 (조선대학교 식품영양학과)
  • Published : 2010.01.30

Abstract

Bacterial-koji was prepared by using B. subtilis DJI and Doenjang was prepared by using the bacterial-koji and purified salt or solar salt at 12% (w/v) concentration. Characteristics of the Doenjangs were examined after 2 months of aging. Moisture contents of the purified salt-Doenjang was decreased from 51.55% to 45.38% whereas that of the solar salt-Doenjang was decreased from 51.88% to 47.90%. Acidities of the Doenjangs were gradually increased. Hunter's L (lightness) color values of the Doenjangs were decreased. Browning reaction rate of purified salt-Doenjang was faster than solar salt-Doenjang. The content of free amino acids in solar salt-Doenjang was higher than those in purified salt-Doenjang. The major free amino acids of the Doenjang were glutamic acid (252.34 mg%~284.07 mg%), phenylalanine (184.72 mg%~224.71 mg%), leucine, tyrosine and valine.

B. subtilis DJI 특유의 생육특징을 이용하여 제조된 세균형 코지에 첨가소금을 달리하여 두 가지 종류의 된장(정제염 된장, 천일염 된장)을 제조하였다. 된장 제조 시 사용된 소금의 무기질 함량을 분석한 결과 정제염은 Na와 Cl이 99.92%를 차지하였으며, 천일염은 Na와 Cl이 94.14%로 가장 많은 함량을 차지하였고 이외에도 $SO_4$, Mg, K, Br, Ca 등이 5.85%로 검출되어, NaCl 이외에도 다양한 무기질이 존재함을 알 수 있었다. 제조된 된장은 $10^{\circ}C$, $20^{\circ}C$, $30^{\circ}C$에서 60일간 숙성시키면서 그 품질특성을 살펴보았다. 된장은 숙성기간이 경과함에 따라 수분함량이 감소하는 경향을 나타내었고 숙성온도가 높을수록 더욱 많이 감소하였으나, 동일 조건에서 천일염 된장(51.88%$\rightarrow$47.90%)이 정제염 된장(51.55%$\rightarrow$45.38%)에 비해 수분함량이 적게 감소함을 알 수 있었다. 제조된장의 pH와 산도 변화에 있어서 소금에 따른 큰 차이는 없는 것으로 보이며 두 된장 모두 숙성기간이 지남에 따라 pH는 저하되고 산도는 증가하는 경향을 나타내었다. 또한 본 연구에서 제조된 된장은 숙성기간이 길수록, 숙성온도가 높을수록 갈변이 촉진되었고, 천일염 된장이 정제염 된장에 비해 갈변진행 속도가 현저히 느림을 확인할 수 있었다. 제조된장의 숙성 중 유리 아미노산 함량은 정제염 된장과 천일염 된장 모두 증가하였으며, 각각의 숙성조건에서 천일염 된장(2242.98 mg%)이 정제염 된장(1937.13 mg%)에 비해 유리아미노산 함량이 높게 검출되었다.

Keywords

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