Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during Storage

청국장과 조청을 이용하여 제조한 쌈장의 저장 중 품질특성

  • Kim, Seok-Young (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yoon (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Cho, Mi-Sook (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Yoo, Seon-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 김석영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.04.22
  • Accepted : 2016.06.10
  • Published : 2016.08.31
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Abstract

Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at $4^{\circ}C$ for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at $4^{\circ}C$ and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.

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