DOI QR코드

DOI QR Code

Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder

단감 분말의 첨가비율을 달리한 고추장의 물리적 특성 및 기능성 성분 변화

  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Kim, Jeong-Yeon (Dept. of Food Science and Technology and Functional Food Research Center Chonnam National University) ;
  • Eun, Jong-Bang (Dept. of Food Science and Technology and Functional Food Research Center Chonnam National University)
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 김정연 (전남대학교 식품공학과, 기능성식품연구센터) ;
  • 은종방 (전남대학교 식품공학과, 기능성식품연구센터)
  • Received : 2011.07.04
  • Accepted : 2011.12.07
  • Published : 2011.12.31

Abstract

We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

단감 분말을 달리 첨가하여 고추장을 제조하여 $20^{\circ}C$에서 90일 동안 숙성시키면서 단감고추장의 물리적 특성 및 기능성 성분 변화를 조사하였다. 고추장의 점도는 숙성기간이 증가함에 따라 약간 감소하는 경향을 보였다. 숙성 전 기간 동안 모든 처리구에서 유의적 차이는 없었다. 색도는 $L^*$값, $a^*$값, $b^*$값 모두 숙성기간이 길어짐에 따라 점차 감소하는 경향을 보였고, 단감 분말 첨가구는 고추장 숙성 전 과정에 걸쳐 대조구에 비해 낮은 값을 보였다. 단감 분말을 첨가한 고추장의 총 페놀성 화합물 함량은 숙성 초기 13.72~16.13 mg% 범위로 나타났으며 단감 분말 첨가량이 많아질수록 유의적으로 더 높은 값을 보였다. 또한 숙성 마지막 단계인 90일 째에는 13.72~16.09 mg% 범위로 나타났으며, 숙성 초기의 함량과 비교하여 유의적 차이가 없었다. 총 카로티노이드 함량은 단감 분말 첨가량이 많아질수록 유의적으로 더 높은 값을 보였다. 결론적으로 단감 분말의 첨가로 단감고추장의 기능성 성분인 총 페놀성 화합물 함량과 총 카로티노이드 함량이 대조구에 비하여 증가하여 단감 분말의 첨가는 고추장의 기능성을 높이는데 바람직한 영향을 미치는 것으로 조사되었다. 그러나 단감 분말의 첨가가 고추장의 색에는 긍정적인 영향을 미치지 않아 추후 고추장의 색감 증진에 대한 연구가 필요할 것으로 생각된다.

Keywords

References

  1. Kim EO, Lee YJ, Leem HH, Seo IH, Yu MH, Kang DH, Choi SW. 2010. Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars. J Korean Soc Food Sci Nutr 39: 1467-1475. https://doi.org/10.3746/jkfn.2010.39.10.1467
  2. Cui CB, Oh SW, Lee DS, Ham SS. 2002. Effects of the biological activities of ethanol extract from Korean traditional Kochujang added with sea tangle (Laminaria longissima). Korean J Food Preserv 9: 1-7.
  3. Yu R, Kim JM, Han JS, Kim BS, Lee SH, Kim MH, Cho SH. 1996. Effects of hot taste preference on food intake pattern, serum lipid and antioxidative vitamin levels in Korean college students. J Korean Soc Food Sci Nutr 25: 338-345.
  4. Lee SM, Lim IJ, Yoo BS. 2003. Effect of mixing ratio on rheological properties of Kochujang. Korean J Food Sci Technol 35: 44-51.
  5. Shin HJ, Shin DH, Kwak YS, Choo JJ, Ryu CH. 1999. Sensory evaluation and changes in microflora and enzyme activities of red ginseng Kochujang. J Korean Soc Food Sci Nutr 28: 766-772.
  6. Na SE, Seo KS, Choi JH, Song GS, Choi DS. 1997. Preparation of low salt and functional Kochujang containing chitosan. Korean J Food Nutr 10: 193-200.
  7. Bang HY, Park MH, Kim HG. 2004. Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36: 44-49.
  8. Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J Food Sci Technol 35: 461-469.
  9. Lee MJ, Lee JH. 2006. Quality characteristics of Kochujang prepared with Maesil (Prunus mume) extract during aging. J Korean Soc Food Sci Nutr 35: 622-628. https://doi.org/10.3746/jkfn.2006.35.5.622
  10. Lee HH, Koh BK. 2002. Sensory characteristics of Maejak- gwa with persimmon powder. Korean J Soc Food Cookery Sci 18: 216-224.
  11. Lee SJ, Ryu JH, Kim RJ, Lee HJ, Sung NJ. 2010. Effect of removed peel from sweet persimmon on nutritional ingredients and antioxidant activities. J Korean Soc Food Sci Nutr 39: 1495-1502. https://doi.org/10.3746/jkfn.2010.39.10.1495
  12. Bea SM, Park KJ, Kim JM, Shin DJ, Hang YI, Lee JC. 2000. Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol 45: 66-70.
  13. Jeong YJ, Seo KI, Lee GD, Youn KS, Kang MJ, Kim KS. 1998. Monitoring for the fermentation conditions of sweet persimmon vinegar using response surface methodology. J ournal of the East Asian of Dietary Life 8: 57-65.
  14. Jeoug DY, Kim YS, Jung ST, Shin DH. 2006. Changes in physicochemical characteristics during soaking of persimmon pickles treated with organic acids and sugars. J Korean Soc Food Sci Nutr 38: 392-399.
  15. Bea SM, Park KJ, Kim JM, Shin DJ, Hang YI, Lee JC. 2002. Effect of $\gamma$-irradiation on the antioxidant activity of rice hull, rice bran and barley bran. J Korean Soc Food Sci Nutr 31: 246-250. https://doi.org/10.3746/jkfn.2002.31.2.246
  16. Ching JY, Kim KH, Shin DJ, Son GM. 2002. Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr 31: 738-742. https://doi.org/10.3746/jkfn.2002.31.5.738
  17. Cho YS, Cha JY, Kwon OC, Ok M, Shin SR. 2003. Preparation of yoghurt supplemented with persimmon powder and quality characteristics. J Korean Soc Food Sci Nutr 10: 175-181.
  18. Kim DH, Choi HJ. 2003. Physicochemical properties of kochujang prepared by Bacillus sp. koji. Korean J Food Sci Technol 35: 1174-1181.
  19. AOAC. 1985. Official method of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. Method 914-915.
  20. Kwon YD, Ko EY, Hong SJ, Park SW. 2008. Comparison of sulforaphane and antioxidant contents according to different parts and maturity broccoli. J Kor Soc Hort Sci 26: 344-349.
  21. Kim DH. 2005. Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials. Korean J Food Sci Technol 37: 449-455.
  22. Moon TW, Kim ZU. 1988 Some chemical physical characteristics and acceptability of Kochoojang from various starch sources. J Korean Agric Chem Soc 31: 387-393.
  23. Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 907-912.
  24. Kim DH, Lee JS. 2001. Effect of condiments on the physicochemical characteristics of traditional Kochujang during fermentation. Korean J Food Sci Technol 33: 353-360.
  25. Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analysis during storage. J Korean Soc Food Sci Nutr 26: 588-594.
  26. Bang HY, Park MH, Kim GH. 2004. Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36: 44-49.
  27. An ML, Jeong DY, Hong SP, Song GS, Kim YS. 2003. Quality of traditional Kochujang supplemented with mushrooms. J Korean Soc Agric Chem Biotechnol 46: 229-234.
  28. Lee TB. 1979. I llustrated flora of Korea. Hangmoon Publishing Co., Seoul, Korea. p 511.
  29. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1198-1200.
  30. Seo JH, Jeong YJ, Kim KS. 2002. Physiology characteristics of tannins isolated form astringent persimmon fruits. Korean J Food Sci Technol 32: 212-217.
  31. Choi JH, Lee EY, Kim GJ, Park IH, Kim JS, Choi GB, Jung SG, Ham YS. 2006. Physicochemical properties and physio-logical activities of Ulsan sweet persimmon peel, flesh according to cultivars. J Korea Soc Appl Biol Chem 49: 309-314.
  32. Kim SK, Lim JH, Kim YC, Kim MY, Lee BW, Chung SK. 2005. Chemical composition and quality of persimmon peels according to cultivars. J Korea Soc Appl Biol Chem 48: 70-76.
  33. Hong JH, Kim HJ, Choi YH, Lee IS. 2008. Physiological activities of dried persimmon, fresh persimmon and persimmon leaves. J Korean Soc Food Sci Nutr 37: 957-964. https://doi.org/10.3746/jkfn.2008.37.8.957
  34. Yang HS, Lee YC. 2000. Changes in physico-chemical properties of soft persimmon and puree during frozen storage. Korean J Food Sci Technol 32: 335-340.
  35. Yang YJ. 1996. Characteristics and distribution of carotenoid pigments in peel of 'Fuyu' sweet persimmon fruit during cold and CA storage. J Kor Soc Hort Sci 37: 787-790.
  36. Lee HD, Lee CH. 1992. Studies on the quality evaluation of Korean red pepper by color measurement. Korean J Dietary Culture 7: 102-112.

Cited by

  1. Effects of Die Temperature and CO2Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.912
  2. Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1364
  3. Physicochemical and Functional Properties of Kochujang with Broccoli Leaf Powder vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.675
  4. Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) vol.26, pp.2, 2017, https://doi.org/10.1007/s10068-017-0056-8
  5. Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1212
  6. Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products vol.27, pp.3, 2018, https://doi.org/10.5934/kjhe.2018.27.3.223
  7. 복숭아 품종별 페이스트를 이용한 고추장의 품질 특성 vol.25, pp.1, 2018, https://doi.org/10.11002/kjfp.2018.25.1.19
  8. 유산균 발효 다시마(Saccharina japonica) 분말 첨가에 의한 고추장의 식품학적 품질 특성 변화 vol.51, pp.3, 2011, https://doi.org/10.5657/kfas.2018.0213