Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Optimization of the Preparation Conditions and Quality Characteristics of Sweet Pumpkin-Doenjang Sauce

단호박된장소스 제조조건의 최적화 및 품질 특성

  • Chang, Kyung-Ho (Department of Hotel & Food Service Industry, Joongbu University) ;
  • Cho, Kyung-Hoon (Department of Hotel & Food Service Industry, Joongbu University) ;
  • Kang, Min-Kyung (Department of Hotel & Food Service Industry, Joongbu University)
  • 장경호 (중부대학교 호텔외식산업학과) ;
  • 조경훈 (중부대학교 호텔외식산업학과) ;
  • 강민경 (중부대학교 호텔외식산업학과)
  • Received : 2012.06.07
  • Accepted : 2012.07.20
  • Published : 2012.08.30
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Abstract

This study was conducted to develop a sauce prepared with sweet pumpkin and Korea Doenjang. The optimum conditions for manufacturing sweet pumpkin-doenjang sauce were investigated using the response surface methodology, based on the central composition design. The amount of stock added, the thickening agent, and doenjang were used as the independent variables, and the sensory characteristics (taste, flavor, color, and overall acceptability) were used as the dependent variables to evaluate the optimum conditions for the preparation of the sauce. The optimum conditions for the maximized-responses variables in the preparation of the sauce were 448.5 g of sweet pumpkin stock, 331.5 g of the thickening agent, and 20.0 g of doenjang. The quality characteristics of sweet pumpkin-doenjang sauce that was manufactured at optimum conditions were as follow: 89.55% moisture content, 0.70% crude protein, 0.10% crude lipids, and 0.71% crude ash. The pH of the sauce was 5.96; total acidity, 0.08%; and soluble solids, 6.80$^{\circ}Brix$. The total polyphenol content of the sauce was 5.70 mg/L. The electron-donating ability and reducing power of the sauce were, 14.24% and 1.64 OD, respectively.

항산화능 등의 기능성이 우수한 단호박과 우리나라의 전통적인 조미료인 된장을 이용하여 생선요리나 야채샐러드에 활용할 수 있는 소스를 개발하는 연구의 일환으로, 소스 제조의 가장 기본적인 구성요소인 스톡, 농후제 및 된장의 첨가량을 독립변수로 하고 소스의 향미, 맛, 색상 및 종합적기호도의 관능적 특성을 종속변수로 하여 중심합성계획에 의한 실험설계 및 반응표면분석에 의한 통계적 분석을 실시함으로써 단호박된장소스 제조의 최적 제조조건을 구명하고, 최적조건에서 제조한 단호박된장소스의 품질 특성을 조사하였다. 그 결과 단호박된장소스의 최적 제조조건은 단호박스톡의 첨가량 448.5 g, 농후제의 첨가량 331.5 g 및 전통된장의 첨가량 20.0 g이었다. 최적 제조조건에서 제조한 단호박된장소스의 일반성분 함량은 수분 89.55%, 조단백질 0.70%, 조지방 0.10%, 조회분 0.71%이었다. 단호박된장소스의 pH는 5.96, 산도는 0.08%, 당도는 6.80 $^{\circ}Brix$이었으며, 색도 특성은 $L^*$값 50.02, $a^*$값 2.58 및 $b^*$값 29.74이었다. 또한 항산화능을 조사한 결과, 단호박된장소스의 총 폴리페놀 함량은 5.70 mg/L, 전자공여능은 14.24%, 환원력은 1.64이었다.

Keywords

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