Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus

황기 첨가량에 따른 전통식 간장의 품질특성

  • Jang, Yeon-Jeong (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun-Ju (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon-Hee (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye-Seon (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
  • 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2014.10.20
  • Accepted : 2014.11.25
  • Published : 2014.12.30
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Abstract

This study investigated the physiochemical properties of Kanjang (soy sauce) contaning Astragalus memyranaceus to improve the acceptability and functionalities of Kanjang during its six-month ripening period. Kanjang was fermented in the traditional manner, and then 5 and 10% Astragalus memyranaceus (AM) were added to two samples of it, respectively. The pH, salinity, sugar content, crude protein, amino nitrogen, optical density, total polyphenol content, total flavonoid content, and sensory test results of Kanjang contaning Astragalus memyranaceus (AK) were then investigated. The pH remained the same in the two samples. The salinity was slowly increased, and the sugar content ($^{\circ}Brix$) was highest after 3 months. The crude protein and amino nitrogen contents increased with time. The optical density showed significant differences according to the rate of addition of AM. The total polyphenol contents were highest in the AK 5% sample aged for six months (up to 25.01 mg/mL). The flavonoid contents of the AK 5% sample was higher at five months (up to 200.15 mg/mL). Finally, the sensory test results of the AK 5% sample was higher than that of the other sample. These results suggest that Kanjang containing 5% Astragalus memyranaceus can be used as a functional Kanjang.

본 연구에서는 기호성 및 기능성을 향상시킬 수 있는 고부가가치 간장을 개발하고자 황기 첨가량에 따른 숙성기간별 간장의 이화학실험 및 관능평가를 실시하였다. 황기첨가 간장(AK)의 식염변화에서 실험군 모두 기간별 유의적인 차이는 나타나지 않았지만 숙성기간이 지남에 따라 약간 증가하는 경향을 보였다. pH 변화는 실험군 모두 숙성기간에 따른 변화는 뚜렷하지 않았으며, 기간이 증가함에 따라 pH가 전반적으로 감소하는 경향을 보였다. 반면 당도는 숙성기간이 지남에 따라 서서히 증가하였다. 갈색도 변화는 AK 5%는 숙성기간 4~5개월까지 갈변현상이 일어난 반면 AK 10%의 경우 2개월 이후 갈변현상이 진행되지 않고 일정한 수준을 유지하였다. 조단백질 함량은 모든 실험구가 서서히 증가하였으나 그중 AK 5%가 2개월 이후 10.12%로 크게 증가하였다. 아미노태 질소변화 역시 모든 실험구에서 서서히 증가하는 것을 볼 수 있었으며, 그 중 AK 5%가 3개월 때 크게 증가한 뒤 일정한 수준을 유지하였다. 총 폴리페놀 및 플라보노이드 함량 측정결과 AK 5%가 총 폴리페놀 함량이 6개월 때 25.01 mg/mL, 총 플라보노이드 함량은 5개월 때 200.15 mg/mL로 다른 실험구에 비해 가장 높은 함량을 나타내었다. 관능평가에서 AK 5%가 향, 짠맛, 구수한맛, 단맛, 쓴맛 및 전체기호도 모두 높은 점수를 나타냈다. 이러한 결과를 미루어 보아 AK 5% 즉, 황기 5% 첨가 간장이 일반 전통 간장에 비해 항산화 활성 및 기호도가 좋음을 알 수 있었으며, 기능성 간장으로의 활용 가능성이 있음을 제시하였다.

Keywords

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