DOI QR코드

DOI QR Code

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

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.

Acknowledgement

Supported by : National Institute of Agricultural Sciences

References

  1. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA. p 788.
  2. Choi SS. 2008. A study on customer's perception and quality evaluation of Samjang products using Scomberomorus niphonius. Master's thesis, Pukyong National University, Pusan, Korea. pp 8-16.
  3. Dong M, Yi YH. 2011. Physicochemical and organoleptic characteristics of short grain rice, long grain rice and puffed rice powder added Takju during fermentation. Food Eng Prog 15(4):338-345.
  4. Hong JY, Kim EJ, Shin SR, Kim TW, Lee IJ, Yoon KY. 2008. Physicochemical properties of Cheonggukjang containing Korean red ginseng and Rubus coreanum. Korean J Food Preserv 15(6):872-877.
  5. Hwang IG, Shin YG, Lee JS, Jeong HS, Kim HY, Yoo SM. 2012. Quality characteristics of red pepper paste (Capsicum annuum L.) added with garlic during aging. J Korean Soc Food Sci Nutr 41(12):1778-1784. https://doi.org/10.3746/jkfn.2012.41.12.1778
  6. Jeong JH, Kim JS, Lee SD, Choi SH, Oh MJ. 1998. Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. J Korean Soc Food Sci Nutr 27(1):10-15.
  7. Jeong WC, Lee TS, Nam SH. 1986. Changes in free sugars of Kochujangs during aging. J Korean Agric Chem Soc 29(1):16-21.
  8. Kang BR, Im GE, Kim DH. 2013. Effect of anti-microbial materials on storages of Ssamjang. J Appl Biol Chem 56(1):11-17. https://doi.org/10.3839/jabc.2013.003
  9. Kang MJ, Shin JH. 2012. Quality characteristics of Jochung containing various level of steamed garlic powder. Korean J Food Cook Sci 28(6):865-870. https://doi.org/10.9724/kfcs.2012.28.6.865
  10. Kim DH, Ahn HJ, Yook HS, Kim MJ, Son CB, Byun MW. 2000. Quality properties of gamma irradiated Samjang, seasoned soybean paste during storage. Korean J Food Sci Technol 32(2):396-401.
  11. Kim HR, Lee TS, Noh BS, Park JS. 1999. Characteristics of the stored Samjangs with different Doenjangs. Korean J Food Sci Technol 31(1):36-44.
  12. Kim HW. 2014. Jang-ryu market trends and demanding on-site technique. Available from: http://www.seri.org/kz/kzBndbV.html?ucgb=KZBNDB&no=138595&cateno=. Accessed February 24, 2016.
  13. Kim JG. 2004. Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste. J Food Hyg Saf 19(1):31-37.
  14. Kim MJ, Lee HS. 1990. Studies on the changes of taste compounds during soy paste fermentation. Korean J Food Cook Sci 6(4):1-8.
  15. Kim OS, Sung JM, Ryu HS. 2012. Antioxidative activity and quality characteristics of Kochujang amended with different ratios of Deodeok (Condonopsis lanceolata) root powder. J East Asian Soc Dietary Life 22(5):667-676.
  16. Kim YG. 2005. Studies on changes of quality characteristics and the prediction of the shelf-life for Ssamjang during storage. Doctorate dissertation. Chungnam National University, Daejeon, Korea. p 27.
  17. Kim YG, Kim SJ, Jang KS. 2005. Browning characteristics of Ssamjang during storage. J Korean Soc Food Sci Nutr 34(4):529-537. https://doi.org/10.3746/jkfn.2005.34.4.529
  18. Korea Agro-Fisheries and Food Trade Corporation. 2013. Market report on the segmentation of processed food. Available from: http://www.foodbiz.or.kr/kfood_web/?sub_num=28&ord=0&pageNo=1&state=view&idx=84. Accessed February 24, 2016.
  19. Lee SJ, Bang WS, Hong JY, Kwon OJ, Shin SR, Yoon KY. 2013. Antioxidant and antimicrobial activities of black Doraji (Platycodon grandiflorum). Korean J Food Preserv 20(4):510-517. https://doi.org/10.11002/kjfp.2013.20.4.510
  20. Lee TS, Park SO, Kung SS. 1984. Free amino acid and free sugar contents of liquid koji Kochujang. Korean J Food Sci Technol 16(1):7-10.
  21. Lim GE. 2010. Changes in microorganism and physicochemical properties of Ssamjang during storage. Master's thesis. Mokpo National University, Mokpo, Korea. p 11.
  22. Moon TW, Kim ZU. 1988. Some chemical physical characteristics and acceptability of Kochoojang from various starch sources. J Korean Agric Chem Soc 31(2):387-393.
  23. Park JS, Na HS. 2005. Quality characteristics of Jochung containing various level of Letinus edodes powder. Korean J Food Sci Technol 37(5):768-775.
  24. Park WP, Kim ND, Lee SC, Kim SY, Cho SH. 2006. Effects of powder and concentrates of Prnus mume on the quality of Doenjang during fermentation. Korean J Food Preserv 13(5):574-580.
  25. Rural development administration. 2016. Information of food nutrition and functionality. Available from: http://koreanfood.rda.go.kr/kfi/fct/fctFoodComp/list. Accessed April 26, 2016.
  26. Seo HJ. 1999. The antibacterial action of garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr 28(1):94-99.
  27. Seo JS, Lee TS, Shin DB. 2001. The study on the characteristics of commercial Samjangs. J Korean Soc Food Sci Nutr 30(3):382-387.
  28. Yang HJ, Ryu GH. 2010. Preparation and characterization of Jochung, a grain syrup, with apple. J Korean Soc Food Sci Nutr 39(1):132-137. https://doi.org/10.3746/jkfn.2010.39.1.132
  29. Yoo MJ. 2008. A study on the quality characteristics of Chunggyukjang with different condition of bean roasting. Master's thesis. Ewha Woman's University, Seoul, Korea. p 32.
  30. Yoo MY, Jeong KH, Yang JY. 2005. Quality characteristics of traditional Kochujang adding pear juices during fermentation. J Korean Soc Food Sci Nutr 34(8):1226-1231. https://doi.org/10.3746/jkfn.2005.34.8.1226