Journal of Applied Biological Chemistry

  • 제54권4호
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  • Pages.303-308
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  • 2011
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  • 1976-0442(pISSN)
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  • 2234-7941(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
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단감 분말을 첨가하여 제조한 고추장의 미생물학적 특성 및 관능적 특성

Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder

  • 김정연 (전남대학교 농업생명과학대학 응용생물공학부 식품공학전공, 기능성식품연구센터) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 은종방 (전남대학교 농업생명과학대학 응용생물공학부 식품공학전공, 기능성식품연구센터)
  • Kim, Jeong-Yeon (Department of Food Science and Technology, Chonnam National University, Functional Food Research Center) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University, Functional Food Research Center)
  • 투고 : 2011.06.30
  • 심사 : 2011.09.22
  • 발행 : 2011.12.31
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초록

전통고추장의 품질을 개선하고 기호성을 높이기 위하여 단감을 분말화 하여 고추장에 0, 3, 4, 5% 첨가하여 단감 분말을 첨가한 고추장을 제조하고 $20^{\circ}C$에서 90일 동안 숙성시키면서 미생물학적 특성 및 관능적 특성을 조사하였다. 고추장의 숙성 중 총균수는 숙성 초기부터 숙성 마지막 단계까지 서서히 증가하여 $10^8$ CFU/g 수준을 유지하였고 모든 숙성 과정에서 대조구와 단감 분말 첨가한 것 사이에 유의적 차이는 없었다(p <0.05). 효모 및 곰팡이 수는 숙성기간 동안 $10^4-10^5$ CFU/g을 유지하였다. 고추장의 관능검사를 숙성 30, 60, 90일 째 실시한 결과, 관능적 특성에 있어서 단감 분말의 첨가는 고추장의 색에 긍정적인 영향을 미치지 않았으나, 단맛의 경우에 단감 분말 첨가량에 비례적으로 높아지는 경향을 보였고, 감칠맛의 경우에도 비슷한 경향을 보였다. 전체적 기호도 측면에서 보았을 때 숙성 30일 경에는 유의적 차이가 없었으나(p <0.05), 숙성이 진행됨에 따라 4% 단감분말 첨가구가 관능적으로 높은 값을 나타냈으며 숙성 최종 단계에서 단맛과 감칠맛 그리고 전체적 기호도에서 높은 선호도를 보여 단감 분말을 첨가한 고추장을 제조 시 단감 분말을 4% 첨가하는 것이 적절할 것으로 생각된다.

To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of $10^8$ CFU/g with increasing fermentation time. There was no significant difference (p <0.05) between the control and the treatment during fermentation. The number of yeast and mold was $10^4-10^5$ CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p <0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.

키워드

참고문헌

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피인용 문헌

  1. Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.489
  2. 소규모 농가 생산 전통고추장과 시판 고추장의 맛성분에 관한 연구 - 유리당과 유리아미노산을 중심으로 - vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.543