$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

고추장 재료와 종균 첨가에 따른 고추장의 품질 변화

Changes in Quality Characteristics of Gochujang Prepared with Different Ingredients and Meju Starters

초록

고추장 재료(잡곡, 죽염)와 종균을 이용하여 제조된 고추장은 일반적인 고추장에 비해 수분 함량, pH, 산도, 색도는 특별한 차이를 보이지 않았다. 모든 고추장 시료는 발효기간이 지남에 따라 수분 함량은 증가하고 pH는 감소하였으며, 산도, 아미노태 질소는 증가하였다. 잡곡과 죽염, 유산균이 들어간 혼합균주 스타터 고추장(MG-BS-ABL)은 6주간 발효되었을 때 아미노태 질소, 유리아미노산의 양이 다른 고추장에 비해 유의적으로 많은 것으로 나타났다(P<0.05). 또한, 관능평가에서 외관, 향기, 맛, 전반적인 기호도가 모두 다른 고추장에 비해 높은 점수를 나타내었다. 이상의 결과로 MG-BS-ABL군은 일반적인 고추장과 유사한 고추장의 품질 특성을 나타내었으며, 아미노태 질소, 유리아미노산의 함량이 높아 관능평가에서도 높은 점수를 얻은 것으로 생각된다. 이 결과는 아마도 기장에 함유된 높은 단백질의 함유량과 죽염의 미네랄 조성, Aspergillus oryzae, Bacillus subtilis와 Lactobacillus plantarum의 혼합균주 메주의 발효에 의한 것으로 생각한다.

Abstract

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

참고문헌 (40)

  1. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on the physicochemical characteristics of traditional kochujang. Korean J Food Sci Technol 28: 157-161. 
  2. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on taste components of traditional kochujang. Korean J Food Sci Technol 28: 152-156. 
  3. Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 907-912. 
  4. Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS. 1981. Brewing method and composition of traditional Kochuzang (red pepper paste) in Junrabook-do area. J Korean Agric Chem Soc 24: 21-28. 
  5. Park CH, Lee SK, Shin BK. 1986. Effects of wheat flour and glutinous rice on quality of Kochujang. J Korean Agric Chem Soc 29: 375-380. 
  6. Kwon DJ, Jung JW, Kim JH, Park JH, Yoo JY, Koo YJ, Chung KS. 1996. Studies on establishment of optimal aging time of Korean traditional Kochujang. Agric Chem Biotechnol 39: 127-133. 
  7. Lee KS, Kim DH. 1991. Effect of sake cake on the quality of low salted kochuzang. Korean J Food Sci Technol 23: 109-115. 
  8. Lee HY, Park KH, Min BY, Kim JP, Chung DH. 1978. Studies on the change of composition of sweet potato Kochujang during fermentation. Korean J Food Sci Technol 10: 331-336. 
  9. Choi JY, Lee TS, Noh BS. 2000. Quality characteristics of the kochujang prepared with mixture of meju and koji during fermentation. Korean J Food Sci Technol 32: 125-131. 
  10. Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, Jung ST. 2000. Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32: 1442-1445. 
  11. Kim DH, Yang SE, Rhim JW. 2003. Fermentation characteristics of kochujang prepared with various salts. Korean J Food Sci Technol 35: 671-679. 
  12. Kim YS, Hwang SJ. 2005. Quality characteristics of traditional Kochujang added with concentrations of Korean various grain. Korean J Food Cook Sci 21: 677-684. 
  13. Jo SH, Cho CY, Ha KS, Choi EJ, Kang YR, Kwon YI. 2013. The antioxidant and antimicrobial activities of extracts of selected barley and wheat inhabited in Korean peninsula. J Korean Soc Food Sci Nutr 42: 1003-1007. 
  14. Woo KS, Lee JS, Kang JR, Ko JY, Song SB, Oh BG, Seo MC, Kwak DY, Nam MH. 2011. Effects of cultivated area on antioxidant compounds and antioxidant activities of sorghum (Sorghum bicolor L. Moench). J Korean Soc Food Sci Nutr 40: 1512-1517. 
  15. Ha YD, Lee SP. 2001. Characteristics of proteins in Italian millet, sorghum and common meillet. Korean J Postharvest Sci Technol 8: 187-192. 
  16. Woo KS, Lee JS, Ko JY, Song SB, Seo HI, Seo MG, Oh BG, Kwak DY, Nam MH, Oh IS, Jeong HS. 2012. Antioxidant compounds and antioxidant activities of different varieties of foxtail millet and proso millet according to cultivation time. J Korean Soc Food Sci Nutr 41: 302-309. 
  17. Zhao X. 2011. Anticancer and antiinflammatory effects of bamboo salt and Rubus coreanus Miquel bamboo salt. PhD Dissertation. Pusan National University, Busan, Korea. p 101-113. 
  18. Zhao X, Kim SH, Qi Y, Kim SY, Park KY. 2012. Effects of different kinds of salt in the comutagenicity and growth of cancer cells. J Korean Soc Food Sci Nutr 41: 26-32. 
  19. Cho DH, Lee WJ. 1970. Microbiological studies of Korean native soy-sauce fermentation: a study on the microflora of fermented Korean maeju loaves. J Korean Agric Chem Soc 13: 35-42. 
  20. Hur SH, Ha DM. 1991. Occurrence of acid producing bacteria in Meju loaves. J Korean Agric Chem Soc 34: 130-133. 
  21. Jeong JK. 2012. Improvement of quality and probiotic effect of meju and doenjang prepared with mixed starter cultures. PhD Dissertation. Pusan National University, Busan, Korea. p 141-151. 
  22. Jeong JK, Chang HK, Park KY. 2012. Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice. J Carcinog 11: 13. 
  23. Li S, Zhao Y, Zhang L, Zhang X, Huang L, Li D, Niu C, Yang Z, Wang Q. 2012. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chem 135: 1914-1919. 
  24. Wang K, Li W, Rui X, Chen X, Jiang M, Dong M. 2014. Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810. Int J Biol Macromol 63: 133-139. 
  25. Bong YJ. 2014. Probiotic effects of kimchi lactic acid bacteria (LAB) and increased health functionality of baechu kimchi by LAB starters. MS Thesis. Pusan National University, Busan, Korea. p 141-151. 
  26. Son SH, Hong YJ, Han GJ, Yu SM, Yoo SS. 2013. Analysis of free sugar and free amino acid from Gochujang produced from Korean small farms. Korean J Food Cook Sci 29: 543-552. 
  27. Lee J. 2013. Globalization of Korean foods and sensory evaluation. Food Science and Industry 46(3): 29-39. 
  28. Lee MJ, Lee JH. 2006. Quality characteristics of Kochujang prepared with Maesil (Prunus mume) extract during aging. J Korean Soc Food Sci Nutr 35: 622-628. 
  29. Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB. 2008. Effect of citrus concentrate on the physicochemical properties of kochujang. Korean J Food Sci Technol 40: 626-632. 
  30. Kim JO, Lee KH. 1994. Effect of temperature on color and color-preference of industry-produced kochujang during storage. J Korean Soc Food Nutr 23: 641-646. 
  31. Park WP, Cho SH, Lee SC, Kim SY. 2007. Changes of characteristics in kochujang fermented with maesil (Prunus mume) powder or concentrate. Korean J Food Preserv 14: 378-384. 
  32. Kim HS, Lee KY, Lee HG, Han O, Chang UJ. 1997. Studies on the extension of the shelf-life of Kochujang during storage. J Korean Soc Food Sci Nutr 26: 595-600. 
  33. Yang M. 2013. Fermentation characteristics of soybean yogurt by mixed culture of Bacillus subtilis and Lactobacillus plantarum. MS Thesis. Dong-A University, Busan, Korea. p 28-29. 
  34. Kim YS, Shin DB, Koo MS, Oh HI. 1994. Changes in nitrogen compounds of traditional kochujang during fermentation. Korean J Food Sci Technol 26: 389-392. 
  35. Park SW, Park YJ. 1979. Studies on the chemical compositions and quality of red pepper paste brewed with different raw materials. J Agric Sci 6: 205-212. 
  36. Kim YS, Kwon DJ, Oh HI, Kang TS. 1994. Comparison of physicochemical characteristics of traditional and commercial kochujang during fermentation. Korean J Food Sci Technol 26: 12-17. 
  37. Bae TJ, Choi OS. 2001. Changes of free amino acid compositions and sensory properties in kochujang added sea tangle powder during fermentation. Korean J Food Nutr 14: 245-254. 
  38. Nelson G, Chandrashekar J, Hoon MA, Feng L, Zhao G, Ryba NJ, Zuker CS. 2002. An amino-acid taste receptor. Nature 416: 199-202. 
  39. Lee KH. 2015. Antioxidant component and sensory evaluation of mixed cereals. Korean J Food Nutr 28: 196-201. 
  40. Lee JS. 2014. Antioxidant activity and preventive effect on colon cancer in mice of sanghwang mushroom and curry added cooked mixed grain rice. MS Thesis. Pusan National University, Busan, Korea. p 18-55. 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일