한국조리학회지 (Culinary science and hospitality research)

  • 제21권6호
  • /
  • Pages.195-205
  • /
  • 2015
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

고추씨를 첨가한 저염 고추장의 품질 분석

A Quality Analysis of Low-Salted Red Chilli Seed Powder added Gochujang

  • 투고 : 2015.09.26
  • 심사 : 2015.12.01
  • 발행 : 2015.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 고추씨 분말을 부재료로 이용하여 0%, 10%, 20%, 30% 별로 첨가량을 달리한 고추씨 고추장을 제조하여 $28^{\circ}C$에서 100일 동안 숙성시키면서 화학적 특성을 조사하였다. 총 균수는 발효 기간 중 2.7~3.22 log CFU/g 의 수준을 유지하였으며. 처리구간에 차이는 없었고, 산도의 변화는 pH와 반대로 숙성기간 동안 증가하는 경향을 보여 숙성 100일째 고추씨분말 첨가 고추장의 산도는 0.45~0.42 mg% 수준이었다. DPPH 라디칼 소거 활성은 제조 초기보다 고추씨첨가량이 많을수록 숙성 될수록 증가하였다. 기호성 등의 관능검사에서 고추씨가루(20% 첨가)에서 가장 발효에 적합한 조건으로 판단된다.

This study was conducted to investigate the chemical characteristics of different treatments of Gochujang during fermentation at $28^{\circ}C$ C for 100 days, in an effort to improve its taste and organoleptic quality. All treatments of Gochujang saw no effects on total viable bacterial numbers, which kept constant level, during fermentation (2.7~3.22 log CFU/g). Yeast numbers did not change for all treatments in the 100 days of fermentation, but then decreased thereafter, yeast numbers increased during fermentation, showing a level of 0.45~0.42 mg% in the Gochujang with red chilli seed powder on the 100th day of fermentation. DPPH radical scavenging in the early stage of fermentation revealeda tendency to increase in conjunction with an increase in the amount of red chilli seed powder added. Sensory examinations, including taste and preference, of the manufactured Gochujang suggest that the optimal fermentation product results from the condition of 20% added red chilli seed powder.

키워드

참고문헌

  1. Ahn JB, Park JA, Jo H, Woo I, Lee SH, Jang KI (2012). Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korean J Food & Nutr 25(1):142-148. https://doi.org/10.9799/ksfan.2012.25.1.142
  2. Ahn PR (2005). An analysis on the characteristics of purchasing behavior for environment-friendly agri-products on consumers in Gwangju. Korean J Organic Agri 13(3):229-242.
  3. A.O.A.C (1995). Official Methods of Analysis. 16th ed. The Association of Official Analytical Chemists. 125-132, Washington, D.C, USA.
  4. Byun OH, Park JM, Park YS, Bai DH (2014). Analysis of microflora and volatile flavor components in traditional Gochujang with different concentrations of salt during fermentation. Food Eng Prog 18(4):282-292. https://doi.org/10.13050/foodengprog.2014.18.4.282
  5. Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB (2008). Effect of citrus concentrate on the physicochemical properties of Kochujang. Korean J Food Sci Technol 40(6):626-632.
  6. Choi SK, Shin KE, Lee MS, Kim SH, Choi EH (2010). A study on the quality characteristics and utilization of jujube Gochujang. Korean J Culinary Research 16(5):264-276.
  7. Choo JJ, Shin HJ (2000). Sensory evaluation and changes in physicochemical properties and microflora and enzyme activities of pumpkinadded Kochujang. Korean J Food Sci Technol 32:851-859.
  8. Chung JH, Mok CK, Lim SB, Woo GJ, Baek HH, Park YS (2002). Desalination of traditional soy sauce using electrodialysis. Korean J Food Sci Technol 34(5):811-817.
  9. Eun SD, Kim MY, Chun SS (2008). Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J Food Cookery Sci 24(1):23-30.
  10. Han DH, Park JM, Bai DH (2014). Analysis of changes in microflora and flavor of low and high salt content soybean paste(Doenjang). Food Eng Prog 18(4):300-306. https://doi.org/10.13050/foodengprog.2014.18.4.300
  11. Kim DH (2005). Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials. Korean J Food Cook Sci 37(3): 449-455.
  12. Kim HJ, Hong CO, Nam MH, Ha YM, Lee KW (2012). Antioxidant and physiological activities of Capsicum annuum ethanol extracts. J Korean Soc Food Sci Nutr 41(6):727-732. https://doi.org/10.3746/jkfn.2012.41.6.727
  13. Kim JS (2005). Universalizing Korean food. Korean J Food Culture 20(5):499-507.
  14. Kim JS (2005) A comparative study of physicochemical characteristics of soy sauce and oyukjang during storage at different ripening temperatures. MS Thesis. Kyung Hee University, Seoul, Korea. p 37-53.
  15. Kim JY, Hwang SJ, Eun JB (2011). Chemical characteristics of Gochujang with different amount of sweet persimmon powder. Korean J Food Preserv 18(5):706-713. https://doi.org/10.11002/kjfp.2011.18.5.706
  16. Kim MS, Kim IW, Oh JA, Shin DH (1998). Quality changes of traditional Kochujang prepared with different meju and red pepper during fermentation. Korean J Food Sci technol 30(4): 924-933.
  17. Kim SM, Cho YS, Cung SK (2001). The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33 (5):626-632.
  18. Kim YS, Kwon DJ, Oh HI, Kang TS (1994). Composition of physicochemical characteristics of traditional and commercial Kochujang during fermentation. Korean J Food Sci Technol 26(1):12-17.
  19. Kim YS, Song GS (2002). Characteristics of kiwi fruit-added traditional Kochujang. Korean J Food Sci Technol 34(6):1091-1097.
  20. Ko BS, Kang SW (2004). A study on the perception for regional food in Dae-gu area. Korean J Culinary Research 10(4):15-30.
  21. Ku KH, Choi EJ, Park WS (2009). Quality characteristics of Doenjang added with red pepper (Capsicum annuum L.) seed. J Korean Soc Food Sci Nutr 38(11):1587-1594. https://doi.org/10.3746/jkfn.2009.38.11.1587
  22. Ku KH, Choi EJ, Park JB (2008). Chemical componenet analysis of red pepper (Capsicum annuum L.) seeds with various cultivars. J Korean Soc Food Sci Nutr 37(8):1084-1089. https://doi.org/10.3746/jkfn.2008.37.8.1084
  23. Lee SK (1984). Effect of the red pepper seed contents on the chemical composition of Kochujang. Kor J Appl Mocrobiol Bioeng 12(4):293-298.
  24. Lim SI, Song SM (2010). Changes in characteristics of low-salted Kochujang with licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation. J Korean Soc Food Sci Nutr 39(4):560-566. https://doi.org/10.3746/jkfn.2010.39.4.560
  25. Na SE, Seo KS, Choi JH, Song GS, Choi DS (1997). Preparation of low salt and functional Kochujang containing chitosan. J Korean Soc Food Sci Nutr 10(2):193-200.
  26. Park BJ, Jang KS, Kim DH, Yook HS, Byun MW (2002). Changes of microbiological and physicochemical characteristics of Doenjang prepared with low salt content and gamma irradiation. Kor J Food Sci Technol 34(1):79- 84.
  27. Seo MJ, Kang BW, Park JU, Kim MJ, Lee HH, Kim ZS, Yoo MB, Kim HS, Kim SM, Jeong YK (2012). Characterization analysis of functional Gochujang including grain syrup with tomato puree. J Life Science 22(11):1463-1469. https://doi.org/10.5352/JLS.2012.22.11.1463
  28. Shin DH, Ahn EY, Kim YS, Oh JY (2000). Fermentation characteristics of Kochujang containing horseradish or mustard. Korean J Food Sci Technol 32(6):1350-1357.
  29. Shin DH, Kim DH, Choi U, Lom MS, Ahn EY (1997). Changes in microflora and enzymes activity of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29(6):901-906.
  30. Shin KE, Choi SK, Choi IS (2011). Quality characteristics of modified green Gochujang prepared with Chengyang pepper powder and roasted soy powder. Korean J Culinary Research 17(4):307-315.
  31. Sim KH, Han YS (2007). The antimutagenic and antioxidant effects of red pepper and red pepper pericarp (Capsicum annuum L.). J Food Sci Nutr 12(4):273-278.
  32. Tseng TH, Kao ES, Chu CY, Chou FP, Lin Wu HW, Wang CJ (1997). Protective effects of dried flower extracts of Hibiscus sabdariffa L. against oxidative stress in rat primary hepatocytes. Food Chem Toxicol 35(12):1159-1164. https://doi.org/10.1016/S0278-6915(97)85468-3
  33. Yoo JY, Kim HG, Kwon DJ (1998). Improved process for preparation of traditional Kanjang (Korean-style soy sauce). J Korean Soc Food Sci Nutr 27(2):268-274).