Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Sensory Characteristics of Doenjang Supplemented with Sage Powder as Assessed by Response Surface Methodology

반응표면분석법을 이용한 세이지분말 첨가 된장의 관능적 특성

  • Kim, Mi-Lim (Department of Faculty of Herbal Cuisine & Nutrition, Daegu Hanny University) ;
  • Jeong, Ji-Suk (Department of Food Science & Nutrition, Catholic University of Daegu)
  • 김미림 (대구한의대학교 한방식품조리영양학부) ;
  • 정지숙 (대구가톨릭대학교 식품영양학과)
  • Received : 2009.11.26
  • Accepted : 2010.03.12
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.

본 연구는 세이지의 다양한 생리적 기능성과 우리 전통된장을 접목하여 허브를 첨가한 된장을 개발하고자 된장의 염도와 세이지분말 첨가량을 달리한 후 반응표면분석법으로 최적조건을 얻고자 관능특성을 조사하였다. 그 결과, 색은 1.20~2.70, 냄새는 1.60~3.20, 맛은 1.40~3.50, 조직감은 1.60~3.50, 전반적인 기호도는 1.60~3.05의 값을 나타내어 실험구의 조건에 따라 차이를 보였다. 이차회귀식에 의하여 형성된 반응표면 분석 결과 색, 냄새, 맛, 조직감 및 전반적인 기호도의 $R^{2}$가 0.11~0.41로 낮은 편이었으며, 5% 이내에서 유의성이 인정되지 않았다. 관능검사에서 가장 높게 평가된 것은 색은 염도 21.50%, 세이지분말 첨가량 3.10%일 때 2.91, 냄새는 염도 22.52%, 세이지분말 첨가량 3.68%일 때 3.21로, 맛은 염도 8.62%, 세이지분말 첨가량 4.46%일 때 2.87으로, 조직감은 염도 8.00%, 세이지분말 첨가량 6.06%일 때 2.88로, 전반적인 선호도는 염도 20.40%, 세이지분말 첨가량 2.66%를 첨가하였을 때 2.74로 나타났다. 한국인에게 익숙하지 않은 허브이지만, 세이지를 첨가한 된장이 일반된장 보다는 높은 점수로 평가되어 기능성 된장으로의 가능성을 확인할 수 있었다.

Keywords

References

  1. 최영전. (1997) 허브와 스파이스 가이드북. 도서출판 예가, 서울 p258-264
  2. Akram, E. and Maryam, E. (2009) Antidiabetic effects of sage(Salvia officinalis L.) leaves in normal and streptocin-induced diabetic rats. Diabetes & Metabolic syndrome: Clinical Res. Rev., 3, 40-44 https://doi.org/10.1016/j.dsx.2008.10.007
  3. Brandstetter, S., Bertold, C., Isnardy, B., Solar, S. and Elmadfa, I. (2009) Impact of gamma-irradiation on the antioxidative properties of sage, thyme, and oregano . Food Chem. Toxicol., 47, 2230-2235 https://doi.org/10.1016/j.fct.2009.06.009
  4. Yinrong, L. and L. Yeap Foo. (2001) Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chem., 75, 197-202 https://doi.org/10.1016/S0308-8146(01)00198-4
  5. Vukovic-Gacic, B., Nikcenic, S. Beric-Bjedov, T. Knezevic-vukcevic, J. and Simic, D. (2006) Antimutagenic effect of essential oil of sage(Salvia officinalis L.) and its monoterpenes against UV-induced mutations in Escherichia coli and Saccharomyces cerevisiae. Food Chem. Toxicol., 44, 1730-1738 https://doi.org/10.1016/j.fct.2006.05.011
  6. Cha, W.S., Ju, I.S., Yun, D.H., Chun, S.S., Kim, J.H. and Cho, Y.J. (2009) Biological activity of extracts from cherry sage(Salvia officinalis L.). Korean J. Life Sci., 19, 390-396 https://doi.org/10.5352/JLS.2009.19.3.390
  7. Cho, Y.J., Ju, I.S, Yun, D.H., Chun, S.S., Chun, S.S., An, B.J., Kim, J.H. and Kim, M.U. (2008) Biological activity of extracts from garden sage(Salvia officinalis L.). J. Korean Soc. Appl. Biol. Chem., 51, 296-301 https://doi.org/10.3839/jabc.2008.046
  8. Oh, M.H. and Whang, H.J. (2003) Chemical composition of several herb plants. Korean J. Food Sci. Technol., 35, 1-6
  9. Cho, J.H., Yoon, S.J. and Cho Y.J. (2005) Antimicrobial activity against Helicobacter pylori and antioxidant activity of yerusalem sage(Phlomis frutcosa L.). J. Korean Soc. Appl. BioI. Chem., 48, 178-182
  10. Won, J.S. and Kim, M.K. (2003) Effect of dried powders of chamomile, sage, and green tea on antioxidative capacity in 15-month-old rats. Korean J. Soc. Food Sci Nutr., 36, 699-710
  11. An, L.H., An, J.E. and Lee, J.H. (2008) Effect of herbs and green tea on consumer sensory and antioxidative qualities of pork- and chicken-yukwonjeon. J. East Asian Soc. Dietary Life, 18, 997-1006
  12. Lee, J.H. and An, L.H. (2007) Effect of herbs and green tea on the sensory and the antioxidative qualities of beef-yukwonjeon. J. East Asian Soc. Dietary Life, 17, 808-815
  13. Sun, J.K. and Baek, J.H. (2008) The consuming tencency analysis of soybean paste market in korea. Korean Food Marketing Association, 25, 25-52
  14. Lee, Y.J. and Han, J.S. (2009) Physicochemical and sensory characteristics of traditional doenjang prepared using a meju containing components of acanthopanax senticosus, angelica gigas and corni fructus. Korean J. Soc. Food Cookery Sci., 25, 90-97
  15. Son, D.Y. (2008) Characterization of soybean paste doenjang with added ulmi cortex. Korean J. Food Preserv., 15, 518-523
  16. Min, S.H. (2006) Quality characteristics of doenjang containing astragalus membranaceus water extracts. Korean J. Soc. Food Cookery Sci., 22, 514-520
  17. Heo, Y.H. (2007) Studies on the quality evaluation and metal content of fermented doenjang added green tea powder in sanitary canned. Korean J. Sanitation, 22, 37-47
  18. Choi, S.Y., Sung, N.J. and Kim, H.J. (2006) Physicochemical characteristics of traditional doenjang with added Lentinus edodes. Korean J. Soc. Food Cookery Sci., 22, 69-79
  19. 경상남도 거창군농업기술센터. (2003) 능이버섯을 이용한 저염된장 개발 및 상품화 연구. 농촌진흥청 현장애로기술개발사업 농업인개발과제 결과 보고서 GOVP120061147
  20. Shin, A.G., Lee, Y.K., Jung, Y.K. and Kim, S.D. (2008) Quality and storage characteristics of low salted onion and five cereals-doenjang. Korean J. Food Preserv., 15, 174-184
  21. Shin, J.H., Choi, D.J. and Kwen, O.C. (2008) Quality characteristics of doenjang prepared with yuza juice. Korean J. Soc. Food Cookery Sci., 24, 198-205
  22. Kim, C.R. and Coh, D.H. (2007) Quality evaluations of a citron bio-soybean paste. Korean J. Food Nutr., 20, 34-39
  23. 박성현, 최병철. (2005) SPSS와 SAS 분석을 통한 실험 계획법의 이해. 민영사. 대전 p327-349
  24. SAS 9.18 or Windows Statistical Analysis System, Iinstitute Inc. (2006) Cary, NC, USA
  25. Park, W.P., Kim, N.D., Lee, S.C., Kim, S.Y. and Cho, S.H. (2006) Effects of powder and concentrares of prnus mume on the quality of doenjang during fermentation. Korean J. Food Preserv., 13, 574-580