Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Characterization Analysis of Functional Gochujang including Grain Syrup with Tomato Puree

토마토 퓨레 조청을 함유한 기능성 고추장의 특성 분석

  • Seo, Min Jeong (Medi-Farm Industrialization Research Center, Dong-A University) ;
  • Kang, Byoung Won (Medi-Farm Industrialization Research Center, Dong-A University) ;
  • Park, Jeong Uck (Medi-Farm Industrialization Research Center, Dong-A University) ;
  • Kim, Min Jeong (Department of Biotechnology, Dong-A University) ;
  • Lee, Hye Hyeon (Department of Biotechnology, Dong-A University) ;
  • Kim, Zae Suk (Agricultural Technology Center of Busan Metropolitan City) ;
  • Yoo, Mi Bok (Agricultural Technology Center of Busan Metropolitan City) ;
  • Kim, Hyun Suk (Agricultural Technology Center of Busan Metropolitan City) ;
  • Kim, Su Mi (Agricultural Technology Center of Busan Metropolitan City) ;
  • Jeong, Yong Kee (Medi-Farm Industrialization Research Center, Dong-A University)
  • 서민정 (동아대학교 Medi-Farm 산업화 연구사업단) ;
  • 강병원 (동아대학교 Medi-Farm 산업화 연구사업단) ;
  • 박정욱 (동아대학교 Medi-Farm 산업화 연구사업단) ;
  • 김민정 (동아대학교 생명공학과) ;
  • 이혜현 (동아대학교 생명공학과) ;
  • 김재숙 (부산광역시 농업기술센터) ;
  • 유미복 (부산광역시 농업기술센터) ;
  • 김현숙 (부산광역시 농업기술센터) ;
  • 김수미 (부산광역시 농업기술센터) ;
  • 정영기 (동아대학교 Medi-Farm 산업화 연구사업단)
  • Received : 2012.07.23
  • Accepted : 2012.11.14
  • Published : 2012.11.30
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Abstract

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

전통발효식품인 고추장의 기능성을 부가하고 맛과 기호성을 개선하기 위하여 토마토 퓨레조청을 첨가한 고추장을 최적발효조건을 설정하기 위해 소금의 농도를 달리하여 GCJ 14, 16, 18, 20의 조건으로 제조한 후 발효하여 고추장의 이화학적 성분의 변화로 발효의 최적조건을 설정하였으며, 기능성 성분인 라이코펜의 함량을 분석하였다. 그 결과 토마토 퓨레 조청 함유 고추장의 pH의 변화는 발효기간동안 감소하였으며, 당도는 감소하였다 증가를 반복하였으며, 수분과 염도, 색도는 유의적인 변화를 나타내지 않았다. 미생물의 변화는 발효가 진행됨에 따라 총균수와 유산균수는 증대되었으며, 총균수 대비 유산균의 생성비율은 GCJ 18와 GCJ 20조건에서 높은 비율을 확인하였다. 토마토 기능성 성분인 라이코펜의 함량의 변화는 발효과정 동안 유의적 변화를 나타내지 않았다. 그리고 제조된 고추장의 조단백질, 조지방, 조회분, 탄수화물의 일반성분함량의 변화와 맛, 기호성 등의 관능검사에서 GCJ 20에서 가장 발효에 적합한 조건으로 판단된다. 따라서 토마토 퓨레조청 함유 고추장으로 현대인의 기호에 맞으면서 기능성이 부과된 고추장의 개발의 가능하다고 사료된다.

Keywords

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