Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of tangerine peel Soksungjang prepared from different koji strains

균주를 달리하여 제조한 귤피 속성장의 특성

  • Youn, Young (Fermented Food Science Division, Department of Agro Food Resource, NAAS, RDA) ;
  • Jeon, Sung-Hee (Department of Rice and Winter Cereal Crop, National Institute of Crop Science, RDA) ;
  • Yoo, Jeong-Hee (Department of Food and Nutrition, Kunsan National University) ;
  • Jeong, Do-Yeon (Microbial Institute for Fermentation Industry) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • 윤영 (국립농업과학원 농식품자원부) ;
  • 전성희 (국립식량과학원) ;
  • 유정희 (군산대학교 식품영양학과) ;
  • 정도연 ((재)발효미생물산업진흥원) ;
  • 김영수 (전북대학교 식품공학과)
  • Received : 2015.12.01
  • Accepted : 2015.12.29
  • Published : 2016.02.28
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Abstract

This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and ${\alpha}$-amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.

균주를 달리하여 제조한 귤피 속성장의 수분함량은 발효기간 동안 큰 차이를 보이지 않았으며, 조단백 함량은 발효가 진행됨에 따라 감소하였고, pH는 RS 및 RTS는 발효기간 동안 변화가 없었던 반면, AS 및 ATS는 발효 10일째 크게 감소하였다. 이와 관련하여, 적정산도는 모든 속성장에서 발효기간 동안 증가하였다. 균주를 달리하여 제조한 귤피속성장의 주요 유리당 및 유기산은 각각 glucose와 acetic acid로 확인되었다. 아미노태 질소 함량은 AS 및 ATS가 RS 및 RTS보다 높은 반면, 환원당은 RS 및 RTS가 AS 및 ATS보다 높았다. 미생물 수는 RS 및 RTS에서 꾸준히 증가하다 감소한 반면, AS 및 ATS는 10일 이후 감소하였다. 효소활성의 경우, RS 및 RTS는 ${\alpha}$-amylase 활성이, AS 및 ATS는 protease 활성이 각각 높았다. 주요 유리아미노산으로는 glutamic acid, lysine, leucine 및 arginine 등이 동정되었다. 향기성분 분석결과 총 60여개의 성분이 확인되었는데, 1-octen-3-ol 등을 포함한 alcohol류가 21개, hydrocarbon류가 14개, ester류 5개, 그 외 acids류, ketone류, aldehyde 등이 확인되었고, 3-methyl-1-butanol 등을 포함한 된장의 냄새물질이 귤피의 첨가로 감소된 것을 확인하였다. 이상의 결과를 통해 R. oligosporus는 당류 분해능에, A. oryzae는 단백질 분해능에 적합함을 확인하였고, 귤피의 첨가는 된장의 향미나 식미 등의 관능적 요인에 도움이 될 것으로 생각된다.

Keywords

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