Quality characteristics of home-made doenjang, a traditional Korean soybean paste

가정에서 제조된 전통된장의 품질특성

To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

가정에서 제조된 전통된장의 품질을 비교하기 위하여 일반성분, 유기산, 아미노산 및 지방산 조성을 조사하였다. 1. 된장의 수분, 조단백, 조지방, 적정산도(0.1N NaOH 소비 ml수)및 염도는 각각 평균 57.3%, 11.6%, 8.3%, 11.8 및 13.9%였으며, 특기 적정산도.조단백질과 염도는 시료간에 차이가 많이 나타났다. 아미노산성 질소의 함량은 평균 308.4 mg%로서 202.3∼416.3mg%의 범위로 시료간에 1.3∼2.1배 이상 차이를 나타내는 경우도 있었다. Hunter색차계의 L(명도), a(적색도), b(황색도)값은 각각 평균 37.7, +19.6, +7.5이었으며, 수용성 및 지용성 갈변물질은 각각 평균 흡광도 2.23, 0.39로서 유리 아미노산 함량이 총 아미노산 함량보다 5.7배이상 높았다. 2. 유리 및 구성아미노산의 총 함량은 각각 평균 2908.9, 9,019.3 mg%이었으며, 시료간에 1.8∼6.2배와 1.2∼2.0배의 차이가 나타났다. 가장 많은 아미노산은 glutamic acid로서 각각 576, 1,126mg%였다. 3. 유기산은 lactic acid(평균 326.8 mg%)가 가장 많았는데 시료간에 59.4∼613.4mg%의 범위로 큰 차이를 나타내었다. 총 지방산 중에 linoleic acid의 비율(평균49.24%)이 가장 높았으며, 불포화 지방산은 평균 81.97%였고, 다가불포지방산은 시료간에 51.79∼62.97%의 범위로 차이를 많이 나타내었다.