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홍삼첨가 방법에 따른 홍삼청국장의 품질특성

Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng

  • 정용진 (계명대학교 식품가공학과 & (주)계명푸덱스) ;
  • 우승미 (계명대학교 식품가공학과 & (주)계명푸덱스) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 최명숙 (경북대학교 식품영양학과) ;
  • 성종환 (부산대학교 식품공학과) ;
  • 이종원 (KT&G 중앙연구원)
  • Jeong, Yong-Jin (Dept. of food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) ;
  • Woo, Seung-Mi (Dept. of food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Choi, Myung-Sook (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Seong, Jong-Hwan (Dept. of Food Science and Technology, Pusan National University) ;
  • Lee, Jong-Won (KT&G Central Research Center Institute)
  • 발행 : 2007.07.30

초록

본 연구에서는 홍삼과 청국장을 융합하여 기호도 및 기능적 특성이 강화된 홍삼청국장 개발을 위하여 홍삼엑기스와 홍삼분말 첨가량 및 첨가 방법에 따른 품질특성을 조사하였다. 홍삼엑기스를 첨가하여 청국장을 제조한 결과, 설정된 조건에서는 엑기스의 첨가량이 많을수록 점질물을 생성이 많아지고 환원당 함량과 혈전용해능도 높게 나타났다. 홍삼 제품 규격 사포닌 함량은 홍삼엑기스 4%에서 적합하게 나타났다. 또한 홍삼분말 첨가 청국장은 점질물 생성, 환원당 함량 및 혈전용해능이 엑기스 첨가 청국장과 비슷한 경향으로 나타났고 아미노태질소와 암모니아태질소 함량은 분말 첨가량이 높을수록 점점 감소하는 경향으로 나타났으며 조사포닌 함량은 분말 14% 첨가구가 홍삼성분함유 제품 제조 기준에 적합한 것으로 나타났다. 홍삼첨가 시기를 달리하여 청국장을 제조한 결과, 점질물, 아미노태질소, 암모니아태질소, 환원당 함량 및 혈전용해능은 첨가시기에 따른 차이가 크지 않았으며, 조사포닌 함량은 발효전에 첨가한 구간이 발효후에 첨가한 것보다 더 높은 함량을 나타내었다. 진세노사이드 함량은 첨가시기에 따른 차이는 크지 않았으며 $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd 및 $Rg_{3}$가 확인되었다. 이상의 결과로 홍삼엑기스 4%를 발효전에 첨가하는 방법이 홍삼융합청국장의 품질특성이 우수하여 최적 조건으로 설정할 수 있었다.

This study investigated the quality characteristics of red ginseng cheonggukjang development by a various of concentration of red ginseng extract and powder to enhance its acceptability and functional properties. In the cheonggukjang added with red ginseng extract, viscous substances, reducing sugars, and fibrinolytic activity showed higher values by the addition of red ginseng extract. The standard crude saponin content of products containing red ginseng was evaluated, and found to be suitable in cheonggukjang added with 4% red ginseng extract. In the cheonggukjang added with red ginseng powder, viscous substances, reducing sugars, and fibrinolytic activity showed a similar tendency to the cheonggukjang added with red ginseng extract. Amino type nitrogen and ammonia type nitrogen decreased by increasing the addition of red ginseng powder, and the crude saponin content of cheonggukjang with the addition of 14% red ginseng powder was suitable, in terms of manufacturing standards for products containing red ginseng. Dependent on the addition time of red ginseng in cheonggukjang, viscous substances, reducing sugars, fibrinolytic activity, amino type nitrogen, and ammonia type nitrogen showed no differences based on the addition time; however, for crude saponin content, the cheonggukjang with red ginseng added before fermentation showed a higher saponin content than the cheonggukjang with red ginseng added after fermentation. The ginsenosides $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd and $Rg_{3}$ were detected, but ginsenoside content did not show significant difference according to addition time. In conclusion, the addition amount of red ginseng in cheonggukjang for optimum fermentation was concentration of 4% (w/w), which showed the best results in quality characteristics.

키워드

참고문헌

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피인용 문헌

  1. Supplementation ofCheonggukjangand Red GinsengCheonggukjangCan Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose vol.14, pp.1-2, 2011, https://doi.org/10.1089/jmf.2009.1366
  2. Antioxidative Activity of Cheonggukjang Prepared with Purple Sweet Potato vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.224
  3. Optimization of the Addition of Garlic in Cheonggukjang using Response Surface Methodology vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.661
  4. Quality Characteristics of White pan bread with Led Ginseng powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.220
  5. Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng vol.37, pp.3, 2008, https://doi.org/10.3746/jkfn.2008.37.3.261
  6. Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions vol.36, pp.8, 2007, https://doi.org/10.3746/jkfn.2007.36.8.1031