Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Fermentation and Quality Characteristics of Cheonggukjang prepared with Sea Mustard

미역을 첨가한 청국장의 발효 및 품질 특성

  • Kang, Hye-Min (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Park, La-Young (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 강혜민 (대구가톨릭대학교 식품가공학과) ;
  • 이신호 (대구가톨릭대학교 식품가공학과) ;
  • 박나영 (대구가톨릭대학교 식품가공학과)
  • Received : 2013.11.26
  • Accepted : 2013.12.30
  • Published : 2013.12.31
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Abstract

Cheonggukjang that was prepared with different concentrations of sea mustard [0% (control), 5% (SM5), 10% (SM10) and 15% (SM15)] were investigated. The pH of cheonggukjangs prepared with sea mustard was higher than that of control during fermentation for 72 hrs at $37^{\circ}C$. The total aerobes of the cheonggukjang variants reached 9.40 (control), 9.45 (SM5), 9.59 (SM10) and 9.59 (SM15) log CFU/g after fermentation for 72 hrs at $37^{\circ}C$. The amino nitrogen and viscocus substance contents of the cheonggukjang variants increased with fermentation time, SM5 showed the highest amino nitrogen content ($397.13{\mu}g/mL$) and viscocus substance content (6.53%) among various cheonggukjang after 72 hrs fermentation. The total polyphenol contents of various cheonggukjangs were increased with the sea mustard increased. The DPPH radical scavenging ability of the cheonggukjang variants were 68.09% (control), 77.91% (SM5), 80.72% (SM10) and 79.40% (SM15) and their ABTS radical scavenging ability were 86.66% (control), 89.01% (SM5), 91.32% (SM10) and 92.27% (SM15) after fermentation for 72 hrs. The sensory characteristics of the cheonggukjangs prepared with sea mustard showed higher than control in taste, flavor and overall acceptability but did not significantly differ.

청국장의 품질 향상과 기능성을 강화하기 위한 연구의 일환으로 다양한 생리활성을 가진 미역을 첨가하여 제조한 청국장의 발효 및 품질 특성을 조사하였다. 미역 첨가 청국장은 발효 전 기간 동안 대조구와 유사한 미생물수를 나타내었고, 청국장의 pH 발효가 진행됨에 따라 높아졌으며, 발효 72시간에는 대조구에 비해 미역 첨가 청국장의 pH가 높았다. 청국장의 아미노태 질소는 발효 초기에는 대조구가 가장 높았으나, 발효가 진행됨에 따라 대조구보다는 미역첨가 청국장이 더욱 높았으며, 발효 72시간에는 SM5에는 $397.13{\mu}g/mL$로 가장 높았다. 발효 종료 후 청국장의 점질물의 양은 SM5가 6.53%로 가장 높았다. 발효 48시간째 SM5, SM10, SM15의 DPPH 라디칼 소거능은 각각 77.91, 80.72, 79.40%를 나타내어 대조구(68.09%)에 비해 높았다. 발효 종료 후 대조구의 총 폴리페놀의 함량은 $266.46{\mu}g/mL$인데 반해, 미역첨가 청국장은 $352.87{\sim}396.07{\mu}g/mL$를 나타내었고, ABTS radical 소거능은 SM5, SM10, SM15 각각 89.01, 91.32, 92.27%로 대조구(86.66%)보다 높았다. 미역 청국장의 관능검사 결과, 맛은 SM5가 3.40으로 가장 높았으며, 대조구가 2.88로 가장 낮았다. 풍미와 종합적 기호도도 SM-5가 가장 높았고, 대조구에 비해 미역 첨가 청국장이 높았으나 유의적인 차이는 나타나지 않았다.

Keywords

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