한국식품저장유통학회지 (Food Science and Preservation)

  • 제20권2호
  • /
  • Pages.191-198
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  • 2013
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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메주의 배합비를 달리한 밀된장의 품질특성

Quality Characteristic of Wheat Doenjang according to Mixing Ratio of Meju

  • 이경란 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 고유진 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김은자 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김일훈 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 심기환 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 김영기 (경상남도 합천농업기술센터) ;
  • 류충호 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원)
  • Lee, Gyeong-Ran (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ko, Yu-Jin (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Eun-Ja (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Il-Hun (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shim, Ki-Hwan (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Young-Gi (Hapcheon-Gun Agricultural Development and Technology Center) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2013.02.12
  • 심사 : 2013.04.17
  • 발행 : 2013.04.30
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초록

본 연구는 우리밀을 이용한 밀메주와 콩알메주를 이용하여 밀된장을 제조하였으며, 우리밀 메주의 배합 비율에 따른 된장의 품질특성을 조사하였다. $25^{\circ}C$에서 70일간 발효 숙성된 밀된장의 수분, pH, 염도와 같은 이화학적 특성은 모든 처리구에서 발효기간에 따라 유사한 경향으로 감소하였으며, 큰 차이는 볼 수 없었다. 시료의 pH는 숙성 과정을 거치면서 전반적으로 낮아져서 4.95~5.11 수준으로 나타났고, 수분 함량은 54.5~57.5%의 범위로 나타났으며, 숙성기간에 큰 변화 없이 비슷한 수준을 유지하였다. 염도의 변화는 시료간의 큰 차이를 나타내지 않았다. 아미노태 질소 함량은 발효 70일째 376.27~600.91 mg%으로 초기 아미노태 질소 함량보다 3배 가량 크게 증가하였다. 환원당 함량은 시료간의 큰 차이를 보였으며 숙성 과정에서는 비슷한 양상으로 증감을 반복한 것으로 나타났다. 또한 콩알메주의 함량이 많은 밀된장 시료 A구가 가장 높은 항산화능을 가지는 것을 확인하였다. 시료의 관능적 특성은 밀된장 시료 A구가 색, 맛, 향, 전체적인 기호도가 가장 높은 점수를 나타내었다. 따라서 밀메주와 콩알메주의 혼합비율이 1:1로 밀된장을 제조하는 것이 가장 품질이 우수한 것으로 생각된다. 우리밀을 활용한 밀메주 및 된장에 관한 연구를 진행한다면 우리밀의 소비촉진뿐만 아니라 장류의 고급화와 기능성 향상에 크게 기여할 수 있을 것으로 사료된다.

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju, and its quality were investigated according to mixing ratio of meju. The general characteristics such as moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at $25^{\circ}C$ for 70 days, were slightly decreased time dependently as similar pattern. The pH of wheat doenjang ranged from 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5%, and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27~600.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in the sensory evaluation of the colour, taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:1 of mixing ratio will lead to desirable quality of wheat doenjang.

키워드

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피인용 문헌

  1. Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.545
  2. Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.163
  3. Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.697
  4. Analysis of the Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance Test in Commercial Doenjang Products of Large Corporations and Small Businesses vol.34, pp.6, 2018, https://doi.org/10.9724/kfcs.2018.34.6.576
  5. Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production vol.9, pp.8, 2020, https://doi.org/10.3390/foods9080975