Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Changes in Physicochemical Properties of Low Salt Soybean Paste (Doenjang) during Fermentation

저염 된장 발효 중 이화학적 특성 변화

  • Lee, Ju-Yeon (Department of Food Science and Biotechnology, College of Engineering, Kyungwon University) ;
  • Mok, Chulkyoon (Department of Food Science and Biotechnology, College of Engineering, Kyungwon University)
  • 이주연 (경원대학교 공과대학 식품생물공학과) ;
  • 목철균 (경원대학교 공과대학 식품생물공학과)
  • Received : 2010.02.11
  • Accepted : 2010.05.20
  • Published : 2010.05.30
⟨ Previous Next ⟩

Abstract

Changes in physicochemical properties of soybean pastes (Doenjang) of various salt contents (8-14%) during fermentation were investigated to explore the possibility of manufacturing a low salt soybean paste. Titratable acidity (TA) increased and consequently pH decreased with the fermentation time. The rates of TA and pH changes increased as the salt levels decreased. Protein contents remained unchanged and there were no differences among different salt levels. The amino nitrogen contents and the volatile basic nitrogen contents increased with fermentation time and showed higher values at lower salt levels. The reducing sugar contents increased from 6th to 11th week of fermentation, and decreased afterward. No remarkable differences in the reducing sugar contents were observed with respect to salt levels. Shorter fermentation periods were required at reduced salt levels. Appropriate fermentation periods of the 8, 10, 12 and 14% salt containing Doenjang were 2 to 11 weeks, 3 to 12 weeks, 6 to 14 weeks, and 9 to 15 weeks, respectively. Doenjang fermented for shorter period of time at lower salt content showed better sensory quality than that for longer period at higher salt content.

저염 된장 제조를 위하여 염농도 8-14%로 달리하여 제조한 된장을 20$^{\circ}C$에서 16주 동안 발효하여 이화학적 특성의 변화를 조사하였다. 된장의 pH는 발효기간에 따라 전반적으로 감소하였고, 발효 4주 후부터 염농도 8%와 10%의 저염 된장이 염농도 12%와 14%인 고염 된장에 비하여 낮은 pH를 보였다. 적정산도는 제조 직후 1주간 급격히 높아진 후 발효기간이 경과함에 따라 완만히 증가하는 경향을 보였으며, 염함량이 높은 된장일수록 낮은 값을 보였다. 단백질 함량은 염농도에 관계없이 발효기간에 따른 변화없이 일정한 수준을 유지하였다. 아미노태 질소 함량은 발효기간에 따라 지속적으로 증가하는 경향을 보였으며, 저염 된장에서 높은 값을 보였다. 휘발성 염기질소는 발효 중반까지 일정한 수준으로 유지되다가 발효 후기에 급격히 증가하였으며, 염농도가 낮을수록 높은 경향을 보였다. 환원당은 발효 중기에 증가하다가 발효 후기에는 감소하였다. 염 함량을 달리하여 제조한 된장의 적정 발효기간은 염농도 8%에서 2-11주, 10%에서 3-12주, 12%에서 6-14주, 14%에서 9-15주로 염 함량에 따라 길어졌다. 된장의 관능적 품질은 낮은 염농도에서 단기간 발효한 된장이 높은 염농도로 장기간 발효한 된장에 비하여 우수하였다.

Keywords

Acknowledgement

Supported by : 경원대학교

References

  1. AACC. 1983. Approved Methods of the AACC. 8th ed. Method 46-08. American Association of Cereal Chemists, Inc., St. Paul, MN, USA.
  2. Choi SY, Cheigh MJ, Lee JJ, Kim HJ, Hong SS, Chung KS, Lee BK. 1999. Growth suppression effect of traditional fermented soybean paste (Doenjang) on the various tumor cells. J. Kor. Soc. Food Nutr. 28: 458-463.
  3. KFDA. 2000. Food Codes. Korea Food and Drug Administration, Seoul, p. 372.
  4. KFDA. 2005. Food Codes. Korea Food and Drug Administration, Seoul, p. 404.
  5. Kim HJ, Sohn KH, Chae SH, Kwak TK, Yim SK. 2002. Brown color characteristics and antioxidizing activity of Doenjang extracts. Kor. J. Soc. Food Cookery Sci. 18: 644-654.
  6. Kim JD, Choe M, Ju JS. 1995. A study on correlation between blood pressure and dietary Na, K intakes pattern in the family members of normal and cerebrovascular disease patients. J. Kor. Soc. Food Nutr. 24: 24-29.
  7. Kim JS, Choi SH, Lee SD, Lee GH, Oh MJ. 1999a. Quality changes of sterilized soybean paste during its storage. J. Kor. Soc. Food Nutr. 28: 1069-1075.
  8. Kim MJ, Lee HS. 1993a. Studies on the changes of taste compounds during soy paste fermentation (II). Kor. J. Soc. Food Sci. 9: 257-260.
  9. Kim MJ, Lee HS. 1993b. Studies on the changes of taste compounds during soy paste fermentation (III). Kor. J. Soc. Food Sci. 9: 261-265.
  10. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermentation of Doenjang prepared with sea salts. Kor. J. Food Sci. Technol. 32: 1365-1370.
  11. Kim SH, Lee YJ, Kwon DY. 1999b. Isolation of angiotensin converting enzyme inhibitor from Doenjang. Kor. J. Food Sci. Technol. 31: 848-854.
  12. Kim YS, Rhee CH, Park HD. 2001. Isolation and characterization of a bacterium from Korean soy paste Doenjang producing inhibition of angiotensin converting enzyme. Kor. J. Food Sci. Technol. 33: 84-88.
  13. Lee BK, Jang YS, Yi SY, Chung KS, Choi SY. 1997. Immunomodulators extracted from Korean-style fermented soybean paste and their function. 1. Isolation of B cell mitogen from Koreanstyle fermented soybean paste. Kor. J. Immunol. 19: 559-569.
  14. Lee IK, Kim JK. 2002. Effects of dietary supplementation of Korean soybean paste (Doenjang) on the lipid metabolism in rats fed a high fat and/or a high cholesterol diet. J. Kor. Public Health Assoc. 28: 282-305.
  15. Lee JO, Ryu CH. 2002. Preparation of low salt Doenjang using by nisin-producing lactic acid bacteria. J. Kor. Soc. Food Nutr. 31: 75-80. https://doi.org/10.3746/jkfn.2002.31.1.075
  16. Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J. Kor. Soc. Food Nutr. 26: 588-594.
  17. Lee SK, Heo S, Ju HK, Song KB. 1999. The study on isolation of fibrinolytic bacteria from soybean paste. J. Kor. Soc. Agric. Chem. Biotechnol. 42: 6-11.
  18. Lee SW, Shin SY, Yu TJ. 1985. Effects of the ethanol contents on the preparation of low salt Doenzang. Kor. J. Food Sci. Technol. 17: 336-339.
  19. Lim SY, Park KY, Rhee SH. 1999. Anticancer effect of Doenjang in in vitro sulforhodamine B (SRB) assay. J. Kor. Soc. Food Nutr. 28: 240-245.
  20. Lim SY, Rhee SH, Park KY, Yun HS, Lee WH. 2004a. Inhibitory effect of methanol extracts and solvent fractions from Doenjang on mutagenicity using in vitro SOS chromotest and in vivo Drosophila mutagenic system. J. Kor. Soc. Food Nutr. 33: 1432- 1438. https://doi.org/10.3746/jkfn.2004.33.9.1432
  21. Lim SY, Rhee SH, Park KY. 2004b. Inhibitory effect of methanol extract of Doenjang on growth and DNA synthesis of human cancer cells. J. Kor. Soc. Food Nutr. 33: 936-940. https://doi.org/10.3746/jkfn.2004.33.6.936
  22. Miller, G.L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-431. https://doi.org/10.1021/ac60147a030
  23. Mok C, Song K, Lee JY, Park YS, Lim S. 2005. Changes in microorganisms and enzyme activity of soybean paste (Doenjang) during fermentation. Food Eng. Progress 9: 112-117.
  24. Mok CK, Lee JY, Song KT, Kim SY, Lim SB, Woo GJ. 2000. Changes in physicochemical properties of salted and fermented shrimp at different salt levels. Kor. J. Food Sci. Technol. 32: 187-191.
  25. Noh BS, Yang YM, Lee TS, Hong HK, Kwon CH, Sung YK. 1998. Prediction of fermentation time of Korean style soybean paste by using the portable electronic nose. Kor. J. Food Sci. Technol. 30: 356-362.
  26. Park BJ, Jang KS, Kim DH, Yook HS, Byun MW. 2002. Changes of microbiological and physicochemical characteristics of Doenjang prepared with low salt content and gamma irradiation. Kor. J. Food Sci. Technol. 34: 79-84.
  27. Park JS, Lee MY, Kim KS, Lee TS. 1994. Volatile flavor components of soybean paste (Doenjang) prepared from different types of strains. Kor. J. Food Sci. Technol. 26: 255-260.
  28. Persson J. 1995. Handbook for Kjeldahl Digestion. Tecator AB, Hgans, Sweden.
  29. SAS Institute Inc. 1995. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA.
  30. Shin ZI, Ahn CW, Nam HS, Lee HJ, Lee HJ, Moon TH. 1995. Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Kor. J. Food Sci. Technol. 27(2): 230-234.
  31. Yoo SK, Cho WH Kang SM, Lee SH. 1999. Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce. Kor J. Appl. Microbiol. Biotechnol. 27: 113-117.
  32. Yoon IS, Kim HO, Youn SE, Lee KS. 1977. Studies on the changes of N-compounds during the fermentation process of the Korean Daenjang. Kor. J. Food Sci. Technol. 9: 131-137.