Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Quality Attributes of Sigumjang with Fermentation

시금장 발효기간에 따른 품질 변화

  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Cha, Won-Seop (Department of Food Engineering, Sangju National University) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) ;
  • Yang, Sung-Ho (Department of Food Science and Technology, Taegu Polytechnic College) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 최응규 (영남대학교 식품가공학과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 차원섭 (상주대학교 식품공학과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 이석일 (대경대학 환경공업과) ;
  • 양성호 (대구산업정보대학 식품가공과) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 2001.02.28
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Abstract

The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was $1,407.9{\sim}3,053.9\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was $34.4{\sim}37.0\;mg%$. The content of mineral was $12,966.7{\sim}13,864.5\;mg%$. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was $76.3{\pm}1.1%$. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.

시금장의 발효기간별 각종 성분 변화를 조사하였다. 세균은 발효시간이 지남에 따라 조금씩 증가하였으며 효모와 곰팡이는 발효 3일째까지는 그 수가 점점 증가하다가 4일째 부터는 큰 변화가 없었다. 젖산균은 발효가 진행됨에 따라 급격히 증가하였다. 유리당은 5종류가 검출되었다. 휘발성 유기산은 acetic acid, propionic acid 및 butyric acid 등 3종이 검출되었다. 비휘발성 유기산은 oxalic acid와 citric acid가 가장 많았다. 총 유리아미노산의 함량은 $1,407.9{\sim}3,053.9\;mg%$였으며, glutamic acid>phenylalanine)arginine>valine순으로 많았다. 총 필수아미노산의 함량은 총 아미노산에 대해 $34.4{\sim}37.0\;mg%$였다. 총 무기질 함량은 $12,966.7{\sim}13,864.5\;mg%$였으며, 첨가된 Na를 제외하면 K>P>Mg>Ca>Fe>Zn>Mn>Cu의 순으로 많았다. Ca과 P의 비는 0.1이었다. 시금장의 주요 구성 지방산은 18:2, 16:0, 18:1이 전체의 약 92.2%를 차지하고 있었으며, 총 불포화 지방산은 $76.3{\pm}1.1%$였다. 관능검사결과 $20^{\circ}C$에서 3일째부터 5일째 사이에 가장 높았다.

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