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

  • 제24권6호
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  • Pages.875-882
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  • 2014
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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천마가 함유된 간장의 발효 중 품질 특성

Quality Characteristics of Soy Sauces containing Gastrodia elata during Fermentation

  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Park, Shin-Young (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Jang, Yeon-Jeong (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun-Ju (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon-Hee (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye-Seon (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
  • 투고 : 2014.10.28
  • 심사 : 2014.12.07
  • 발행 : 2014.12.31
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초록

본 연구에서는 기호성을 향상시킬 수 있는 고부가가치 간장을 개발하고자 천마 첨가량에 따른 숙성기간별 간장의 이화학적 특성 및 관능평가를 실시하였다. 간장 식염 변화에서 실험군 모두 기간별 유의적인 차이는 나타나지 않았지만, 숙성기간이 지남에 따라 약간 감소하는 경향을 보였다. pH 변화는 실험군 모두 숙성기간에 따른 변화는 뚜렷하지 않았으며, 기간이 증가함에 따라 pH가 GK 5%는 감소하는 경향을 보였다. 반면, 당도는 숙성기간이 지남에 따라 서서히 증가하였으며, 5개월 때가 가장 높은 함량을 보였다. 갈색도 변화는 숙성이 진행될수록 증가되는 경향을 보였으며, GK 10% 첨가 시 4개월 이후 갈변현상이 진행되지 않고 일정한 수준을 유지하였다. 조단백질 함량은 GK 5%가 증가되었으며, 4개월 이후 유지하는 경향을 보였다. 총 폴리페놀 및 플라보노이드 함량 측정결과, GK 5%의 5개월 때가 가장 높은 함량을 나타내었다. 관능평가에서 GK 10%의 2~4개월의 기호도가 우수하였으며, 이러한 결과를 미루어 보아 GK 5% 즉, 천마 5% 첨가 간장이 GK 0% 간장에 비해 염도가 낮고, 조단백질 및 항산화 성분 함량 등이 높으며, 기호도는 GK 10%가 좋음을 알 수 있었으며, 기능성 간장으로의 활용 가능성이 있음을 제시하였다.

This study investigated changes in quality characteristics of soy sauce (Kanjang) with Gastrodia elata (GK) in aged for 6 months, and developed new soy sauce products with improved sensory characteristics. The pH level was maintained in all samples. The salinity slowly increased, and then decreased in GK 10% after 5 months. The sugar content (Brix) increased after 2 months, except in GK 10%. Crude protein and amino nitrogen contents increased with time. The optical density showed significant differences after 5 months in GK 5%. The total polyphenol contents were highest in GK 5% aged for 5 months up to 31 mg/mL. The flavonoid contents of GK 5% were highest after 5 months up to 122 mg/mL. Finally, sensory tests of GK 10% showed higher total acceptance after 2 months. The results show that an aging period of 5 months in GK 5% greatly enhanced quality characteristics.

키워드

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피인용 문헌

  1. Effect of Salinity of Fermented Squid Sauce on Physicochemical Properties and Sensory Test vol.22, pp.3, 2014, https://doi.org/10.13050/foodengprog.2018.22.3.228