한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권2호
  • /
  • Pages.180-187
  • /
  • 2010
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

식물 정유를 첨가한 고추장의 관능특성

Sensory Characteristics of Traditional Kochujang Containing Essential Oils

  • 서지은 (덕성여자대학교 식물자원연구소) ;
  • 한혜경 (덕성여자대학교 식물자원연구소) ;
  • 정미숙 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Seo, Ji-Eun (Plant Resources Research Institute, Duksung Women's University) ;
  • Han, Hye-Kyoung (Plant Resources Research Institute, Duksung Women's University) ;
  • Chung, Mi-Sook (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • 투고 : 2010.03.12
  • 심사 : 2010.04.05
  • 발행 : 2010.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

키워드

참고문헌

  1. 김행란. 2009. 장류(고추장/된장/간장)의 산업화, 과학화, 글로벌화. 동아시아식생활학회. 2009년도 춘계학술대회. pp 149-150
  2. 신동화, 정도연. 2009. 장류(고추장/된장/간장)의 산업화, 과학화, 글로벌화. 동아시아식생활학회. 2009년도 춘계학술대회. pp 55-73
  3. Ayala-Zavala JF, González-Aguilar GA, Del-Toro-Sánchez L. 2009. Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils. J Food Sci 74(7):84-91 https://doi.org/10.1111/j.1750-3841.2009.01294.x
  4. Bang HY, Park MH, Kim GH. 2004. Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36(1):44-49
  5. 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(6):626- 632
  6. Cho EJ, Yokozawa T, Rhyu DY, Kim SC, Shibahara N, Park JC. 2003. Study on the inhibitory effects of Korean medicinal plants and their main compounds on the 1,1-diphenyl-2- picrylhydrazyl radical. Phytomedicine 10:544-551 https://doi.org/10.1078/094471103322331520
  7. Chung MS. 2005. Volatile compounds of Zanthoxylum piperitum A.P. DC.. Food Sci Biotechnol 14(4):529-532
  8. Chung MS. 2006. Compositional changes in essential oil of Zanthoxylum piperitum A.P. DC. during storage. Korean J Food Culture 21(4):433-438
  9. Delaquis PJ, Ward SM, Holley RA, Cliff MC, Mazza G. 1999. Microbiological, chemical and sensory properties of precooked roast beef preserved with horseradish essential oil. J Food Sci 64(2):519-524
  10. Draughon FA. 2004. Use of botanicals as biopreservatives in foods. Food Tech 58:20-28
  11. Du W-X, Olsen CW, Avena-Bustillos RJ, Mchugh TH, Levin CE, Friedman M. 2009. Effects of allspice, cinnamon, and clove bud essential oils in edible apple films on physical properties and antimicrobial activities. J Food Sci 74(7):372-378
  12. Giatrkou V, Kykkidou S, Papavergou A, Kontominas MG, Savvaidis IN. 2008. Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: A comparative study with ice storage. J Food Sci 73(4):167-173 https://doi.org/10.1111/j.1750-3841.2008.00729.x
  13. Jeong DY, Song MR, Shin DH. 2001. Prevention of swelling and quality improvement of sunchang traditional Kochujang by natural additives. J Korean Soc Food Sci Nutr 30(4):605- 610
  14. Jung YC, Choi WJ, Oh NS, Han MS. 1996. Distribution and physiological characteristics of yeasts in traditional and commercial Kochujang Korean J Food Sci Technol 29:253-259
  15. Kim DH. 2001. Effect of Condiments on the microflora, enzyme activities and taste components of traditional Kochujang during fermentation. Korean J Food Sci Technol 33(2):264- 270
  16. Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J Food Sci Technol 35(3):461-469
  17. Kim DH, Kwon YM. 2001. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional Kochujang. Korean J Food Sci Technol 33(5):589-595
  18. Kim DH, Lee JS. 2001. Effect of condiments on the physicochemical characteristics of traditional Kochujang during fermentation. Korean J Food Sci Technol 33(3):353-360
  19. Kim DH, Lee JS, Lee SB. 2002. Effect of storage conditions on the chemical characteristics of traditional Kochujang. Korean J Food Sci Technol 34(3):466-471
  20. Kim DH, Yang SE. 2004. Fermentation characteristics of low salted Kochujang prepared with sub-materials. Korean J Food Sci Technol 36(1):97-104
  21. Kim YS, Song GS. 2002. Characteristics of kiwifruit-added traditional Kochujang. Korean J Food Sci Technol 34(6):1091- 1097
  22. Kwon DH. 2004. Quality improvement of Kochujang using Cordyceps sp.. Korean J Food Sci Technol 36(1):81-85
  23. Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci Tech 15:201-208 https://doi.org/10.1016/j.tifs.2003.10.004
  24. Lee EY, Park GS. 2009. Quality characteristics of Kochujang with addition of apple juices. Korean J Food Cookery Sci 25(6):747-757
  25. Lee JS. 2005. Inhibition of pathogenic bacteria by acidic polysaccharide and essential oil from Camellia sinensis. Masters degree thesis. Duksung Women's University. pp 37-39
  26. Lim SI, Choi SY, Cho GH. 2006. Effects of functional ingredients addition on quality characteristics of Kochujang. Korean J Food Sci Technol 38(6):779-784
  27. Oh JY, Kim YS, Shin DH. 2002. Changes in physicochemical characteristics of low-salted Kochujang with natural preservatives during fermentation. Korean J Food Sci Technol 34(5):835-841
  28. Oh JY, Kim YS, Shin DH. 2005. Changes in microorganisms and enzyme activities of low-salted Kochujang added with horseradish powder during fermentation. Korean J Food Sci Technol 37(3):463-467
  29. Shin DH, Ahn EY, Kim YS, Oh JY. 2000. Fermentation characteristics of Kochujang containing horseradish or mustard. Korean J Food Sci Technol 32(6):1350-1357
  30. Yoo MY, Jung 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
  31. Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different panfiring times. Korean J Food Sci Technol 40(3):297-302