Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in Quality Characteristics of Cheongkukjang added with Deodeok

더덕이 첨가된 청국장의 품질특성 변화

  • Hong, Seong-Cheol (Department of Food Processing and Distribution, College of Life Science, Gangneung-Wonju National University) ;
  • Kwan, Dong-Jin (Department of Food Processing and Distribution, College of Life Science, Gangneung-Wonju National University)
  • 홍성철 (강릉원주대학교 생명과학대학 식품가공유통학과) ;
  • 권동진 (강릉원주대학교 생명과학대학 식품가공유통학과)
  • Received : 2010.11.03
  • Accepted : 2011.03.11
  • Published : 2011.04.30
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Abstract

In order to demonstrate the usefulness of Deodeok. the functions of Deodeok and the qualities of Cheongkukjang were investigated. DPPH (1.1-diphenyl-2-picryl-hydrazyl) radical scavenging activity of Deodeok extracted with 70% ethanol was higher than that of water extract. The direct antimutagenic effect of ethanol extract of Deodeok was examined by Ames test using Salmonella typimurium TA 98. The inhibition rates on ethanol extract at concentrations of 200, 1.000, 2.000, 3.000 and 4.000 ${\mu}g$/plate were 5.75, 31.38, 34.75, 53.50 and 83.75%, respectively. The inhibition rates of ethanol extract was higher over 2 times than that of water extract. The qualities including physicochemical and sensory properties of Deodeok Cheongkukjang were investigated over the following range of Deodeok levels; 5, 10, 15 and 20% (w/w). The strain used in Cheongkukjang manufacture was Bacillus sp. B-3 with the highest enzyme activities such as amylase and protease. During fermentation at $40^{\circ}C$ for 6 days. amino-type nitrogen content of Cheongkukjang containing 10% (w/w) Deodeok was more than others. When Deodeok content exceeded 15% (w/w), higher contents resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced the growth of Bacillus sp. B-3. The L-value of Deodeok Cheongkukjang was decreased according to increasing the Deodeok contents. Sensory evaluation showed that Deodeok Cheongkukjang containing 10% (w/w) Deodeok was superior to other tested.

더덕의 유용성을 입증하기 위하여 더덕의 기능성과 더덕이 첨가된 청국장의 품질을 조사하였다. 70% 에탄올에서 추출한 더덕 추출물의 DPPH radical 제거능이 물 추출물보다 높았다. Salmonella typhimurium TA 98을 이용하여 직접 변이원에 대한 항변이원성 시험을 하였다. 200, 1,000, 2000, 3,000, 4,000 ug/plate의 에탄올 더덕 추출물에 대한 항돌연변이원율이 5.75, 31.38, 34.75, 53.50과 83.75%였으며 물 추출물보다 2배 이상 높았다. 청국장 제조에 더덕 함량을 5, 10, 15 및 20% (w/w)로 달리하여 첨가 제조한 청국장에 대하여 이화학적 및 관능적 검사 등의 품질에 미치는 영향을 조사하였다. 청국장 제조에 사용한 균주는 재래식 메주에서 ${\alpha}$-amyalse, ${\beta}$-amylase 및 산성 protease 활성이 우수한 것으로 선정된 Bacillus sp. B-3이다. 숙성 중 아미노태질소 함량을 조사한 결과 10% (w/w) 더덕 함유 청국장이 다른 처리구에 비해 가장 많이 생성되고 있었다. 한편, 더덕 함량이 15% (w/w) 이상 함유된 더덕 청국장에서는 아미노태질소 함량이 감소하는 경향을 보여 더덕 함량이 된장 중의 Bacillus sp. B-3의 생육에 영향을 미치는 것으로 나타났다. 색도에서는 더덕 함량이 높을수록 L-값이 감소하는 것으로 나타났다. 더덕 10% (w/w)가 첨가된 청국장이 기호도 측면에서 다른 처리구에 비해 우수한 것으로 나타났다.

Keywords

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