Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Quality Changes of Garlic Added Seasoning Gochujang During Storage

마늘을 첨가한 양념고추장의 저장 중 품질특성

  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Yang, Seong-Mi (Dept. of Hotel Culinary Arts ＆ Bakery, Gyeongnam Provinical Namhae College) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Sung, Nak-Ju (Namhae Garlic Research Institute)
  • 신정혜 ((재)남해마늘연구소) ;
  • 양승미 (경남도립남해대학 호텔조리제빵과) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 성낙주 ((재)남해마늘연구소)
  • Received : 2011.02.09
  • Accepted : 2011.04.22
  • Published : 2011.04.30
⟨ Previous Next ⟩

Abstract

Seasoning gochujang sauces were prepared with 0, 10, 20 and 30% concentrated heating chopped garlic (garlic base) and analyzed. These seasoning gochujang storage for 40 days at $37{\pm}1^{\circ}C$ and examined for changes in their physicochemical properties. Hunter color L and b-value of seasoning gochujang were decreased slowly till 20 days of storage then increased afterward. The highest pH of the seasoning gochujang was pH 5.22 in the 30% garlic base added group. The titratable acidity increase significantly till 40 days of storage. As the adding ratio of garlic base increased, reducing sugar content was decreased. The amino-nitrogen content was continually decreased during aging up to 40 days. ABTs radical scavenging activity was increased as garlic base addition level was increased. The activity was decreased with passing by storage period, and below 50% at 40 days storage.

다져서 가열한 마늘 베이스를 고추장에 0, 10, 20 및 30% 첨가하여 양념고추장을 제조하고 $37{\pm}1^{\circ}C$에서 저장하면서 0, 20 및 40일에 그 품질특성의 변화를 실험함으로서 양념 고추장 소스의 개발 가능성을 평가하고자 하였다. 양념고추장의 L값과 b값은 저장 20일에 감소하였다가 40일에는 다시 증가하였으며, a값은 저장 20일에 유의적으로 증가하였다가 40일에는 다시 감소하였다. pH는 마늘 베이스의 첨가량이 많을수록 높아져 양념고추장 제조 직후 30% 첨가구에서 5.22로 유의적으로 높았고, 산도는 저장이 경과함에 따라 지속적으로 증가 하였다. 환원당의 함량은 저장 기간의 경과와 더불어 감소하는 경향이었으며 마늘 베이스의 첨가량이 높을수록 더 낮았다. 아미노태 질소는 저장기간의 경과와 더불어 유의적으로 감소하였으나 마늘 베이스의 첨가량에 따른 유의차는 없었다. 양념 고추장 5배 희석 여액을 25, 50 및 $100{\mu}L$씩 첨가하여 ABTs 라디칼 소거능을 비교한 결과 저장 직후에는 $100{\mu}L$ 첨가시 94.36-96.72%의 범위로 높은 활성을 나타내었으며, 마늘 베이스의 첨가량이 많을수록 활성이 더 높았다. 저장 기간의 경과와 더불어 라디칼 소거 활성은 저하하여 저장 40일에는 50% 미만이었다.

Keywords

References

  1. Cho, H. O., J. G. Kim, H. J. Lee, J. H. Kang, and T. S. Lee. 1981. Brewing method and composition of traditional kochujang(red pepper paste) in Junrabook-do area. J. Korean Agric. Chem. Soc. 24: 21-28.
  2. Choi Y. H. 2008. Water extract of Allium sativum L. induces apoptosis in human leukemia U937 cells through reactive oxygen species generation. Food Preservation Processing Industry. 7: 9-18.
  3. Choo, J. J. and H. J. Shin. 2000. Sensory evaluation and change in physicochemical properties, and microflora and enzyme activities of pumpkin-added Kochujang. Korean J. Food Sci. Technol. 32: 851-859.
  4. Cui, C. B., S. H. Oh, D. S. Lee, and S. S. Ham. 2002. Effects of the biological activities of ethanol extract from Korean traditional kochujang added with sea tangle (Laminaria longissima). Korean J. Food Preserv. 9: 1-7.
  5. Hwang I. G. K. S. Woo, D. J. Kim, J. T. Hong, B. Y. Hwang, and Y. R. Lee. 2007. Isolation and identification of an antioxidant substance from heated garlic. Food Sci Biotechnol 16: 963-966.
  6. Hong, S. P., D. B. Shin, and G. H. Cho. 2008. Development of new sauce products using traditional gochujang. Food Science and Industry 41: 96-101.
  7. Ji, W. D., M. S, Jeong, D. H. Choi, and Y. G. Chung. 1998. Growth inhibition of garlic(Allium sativum L.) juice on the microorganisms. Agric. Chem and Biotechnol. 41: 1-5.
  8. Jung, S. W., Y. H. Kim, M. S. Koo, D. B. Shin, K. S. Chung, and Y. S. Kim. 1994. Change in physicochemical properties of industry-type Kochujang during storage. Kor. J. Food Sci. Technol. 26: 403-410.
  9. Kim, D. H. 2001a. Effect of condoments on the microflora, enzyme activities and taste components of traditional Kochujang during fermentation. Korean J. Food Sci. Technol. 33: 264-270.
  10. Kim, D. H. and J. S. Lee. 2001b. Effect of condiments on physicochemical characteristic of traditional Kochujang during fermentation. Kor. J Food Sci. Techol. 33: 353-360.
  11. Kim, H. J. and J. H. Lee. 2009. Quality changes of Gochujang incorporated with strawberry puree during aging. Food Engineering progress 13: 110-116.
  12. Kim, H. S., K. Y. Lee, H. G. Lee, P. Han, and U. I. Chang. 1997. Studies on the extension of the self-life of Kochujang during storage. J. Korean Soc. Food Sci. Nutr. 26: 595-600.
  13. Kim, J. O. and K. H. Lee. 1994. Effect of temperature on color and color-preference of industry-produced Kochujang during storage. J. Korean Soc. Food Nutr. 23: 641-646.
  14. Kim, J. Y., K. W. Park, H. S. Yang, Y. S. Cho, C. H. Jeong, K. H. Shim, S. T. Yee, and K. I. Seo. 2005. Anticancer and immuno-activity of methanol extract from onion Kochujang. Korean J. Food Preserv. 12: 173-178.
  15. Kim, G. H., Kim Y. H. and Y. B. Cho, 2008. The effects of pickled garlic's attributes on consumer satisfaction and intention of repurchase. Korean J. Culinary Res. 14: 58-68.
  16. Kim, M. S., I. W. Kim, J. A. Oh, and D. H. Shin. 1998. Quality changes of traditional Kochjang prepared with different meju and red pepper during fermentation. Korean J. Food Sci. Technol. 30: 924-933.
  17. Kim, M. S., I. W. Kim, J. A. Oh, and D. H. Shin. 1999. Effect of different koji and irradiation on the quality of traditional Kochujang. Korean J Food Sci. Technol. 31: 196-205.
  18. Kim, Y. S and S. J. Hwang. 2005. Quality characteristics of traditional Kochujang added with concentration of korean various grain. Korean J. Food Cookery Sci. 21: 677-684.
  19. Kim, Y. S. and G. S. Song. 2002. Characteristic kiwi fruit-added traditional Kochujang. Korean J. Food Sci. Technol. 34: 1091-1097.
  20. Kwon, Y. M. and D. H. Kim. 2002. Effects of sea tangle and chitosan on the physicochemical properties of traditional Kochujang. J. Korean Soc. Food Sci. 31: 977-985. https://doi.org/10.3746/jkfn.2002.31.6.977
  21. Lee, S. J., J. H. Shin, D. J. Choi and O. C. Kwon. 2007. Chracteristics of cookies prepared with fresh and steamed garlic powders. J. Kor. Soc. Food Sci. Nutr. 36: 1048-1054. https://doi.org/10.3746/jkfn.2007.36.8.1048
  22. Lee, K. Y. H. S. Kim, H. G. Lee, O. Han, and U. J. Chang. 1997. Studies on the predication of the self-life of Kochujang through the physicochemical and sensory analyses during storage. J. Kor. Soc. Food Sci. Nutr. 26: 588-594.
  23. Lee, K. S., C. O. Moon, S. H. Baek, and D. H. Kim. 1986. Effect of garlic on quality of barley Kochuzang brewed with whole red pepper. Kor. J. Appl. Microbiol. Bioeng. 14: 225-232.
  24. Lee, S. K, T. S. Lee, and S. H. Nam. 1978. Studies on the effect of garlic on the enzyme productuin and growth of Aspergillus oryzae. Kor. J. Food Sci. Technol., 33: 353-360.
  25. Lemar, K. M., M. P. Turner, and D. Lloyd. 2002. Garlic(Allium sativum) as an anti-candida agent : a comparison of the efficacy of fresh garlic freezedried extracts. J. Appl Microbiol. 93: 398-405. https://doi.org/10.1046/j.1365-2672.2002.01707.x
  26. Li, H., Y. M. Choi, J. S. Lee, J. S. Park, K. S. Yeon, and C. D. Han. 2007. During and antioxidant characteristics of the shiitake(Lentinus edodes) mushroom in a conveyer-type far-ingrared dryer. J. Kor. Soc. Food Sci. Nutr. 36: 250-254. https://doi.org/10.3746/jkfn.2007.36.2.250
  27. Lim, S. I., S. Y. Choi, and G. H. Cho. 2006. Effects functional ingredients additional on quality characteristics of Kochujang. Korean J. Food Sci. Technol. 38: 779-784.
  28. Lim, S., B. O. Kim, S. H. Kim, C. Mok, and Y. S. Park. 2001. Quality change during storage of Kochujang treated with heat and high hydrostatic pressure. J. Kor. Food Sci. Nutr. 30: 611-616.
  29. Miller G. L. 1959. Use of dinitrosalicylic acid regent for determination of reducing sugar. Anal. Chem. 31: 426-428. https://doi.org/10.1021/ac60147a030
  30. Oh, H. I. and J. M. Park. 1997. Changes in microflora and enzyme activities of traditional Kochujang prepared with a meju of different fermentation period during aging. Korean J. Food Sci. Technol. 29: 1158-1165.
  31. Oh, H. I., S. H. Shon, and J. M. Kim. 2000. Change in microflora and enzyme activities of Kochujang prepares with Aspergillus oryzae. Bacillus licheniformis and Saccaromycess rouxii during fermentations. Korean J. Food Sci. Technol. 32: 410-416.
  32. Oh, J. Y., Y. S. Kim, and D. H. Shin. 2002. Change in physicochemical characteristic of low-salted Kochujang with natural preservatives during fermentation. Korean J. Food Sci. Technol. 34: 835-841.
  33. Park, J. Y. and J. G. Kim. 2009. Inhibitory Effect of garlic on the growth of Aspergillus parasiticus. J. Env. Hlt. Sci. 35: 95-99.
  34. Perez-Galvez A, and I. M. Minguez-Mosquera. 2001. Structure activity relation ship in the oxidation of carotenoid pigments of the pepper(Capsicum annuum L.). J. Agric. Food Chem. 49: 4864-4869. https://doi.org/10.1021/jf010547c
  35. Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. and Medic. 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  36. Rice-Evans C. and N. J. Miller. 1997. Factors affecting the antioxidant activity determined by the ABTS radical cation assay. Free Radic. Res. 195: 26-27.
  37. Sheo, H. J. 1999. The antibacterial action of garlic, onion, ginger and pepper juice. Kor. J. Soc. Food Sci. Nutr. 28: 94-99.
  38. Shin, D. H., D. H. Kim, U. Choi, D. K. Lim, and M. S. Lim. 1996. Studies on taste components of traditional Kochujang. Korean J. Food Sci. Technol 28: 152-156.
  39. Shin, D. H., D. H. Kim, U. Choi, M. S. Lim, and E. Y. An. 1997. Effect of red pepper varieties on the physicochemical characteristics of traditional Kochujang during fermentation. J. Kor. Soc. Food Sci. Nutr. 26: 1044-1049.
  40. Sung K. C. 2007. Pharmaceutical characteristics and analysis of garlic extract. J. Korean Oil Chemists Soc. 24: 301-308.
  41. 황혜성, 한복려, 한복진. 2003. 한국의 전통음식. 교문사, 서울, p. 63.