한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제45권7호
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  • Pages.1001-1009
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  • 2016
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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개량된장과 전통된장의 품질 특성

Quality Characteristics of Modified Doenjang and Traditional Doenjang

  • 전현진 (한국식품연구원 대사질환연구단) ;
  • 이상훈 (한국식품연구원 대사질환연구단) ;
  • 김상숙 (한국식품연구원 대사질환연구단) ;
  • 김윤숙 (한국식품연구원 대사질환연구단)
  • Jeon, Hyeonjin (Metabolic Disease Research Group, Korea Food Research Institute) ;
  • Lee, Sanghoon (Metabolic Disease Research Group, Korea Food Research Institute) ;
  • Kim, Sangsook (Metabolic Disease Research Group, Korea Food Research Institute) ;
  • Kim, Yoonsook (Metabolic Disease Research Group, Korea Food Research Institute)
  • 투고 : 2016.03.18
  • 심사 : 2016.05.19
  • 발행 : 2016.07.31
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초록

본 연구에서 된장의 맛에 관련된 품질인자를 도출하기 위해 개량된장과 전통된장의 이화학적 및 관능적 특성을 평가하였다. 된장의 이화학적 특성에서는 수분 함량, 무기질 함량, 당류, 식염, pH 및 적정산도와 유리아미노산 함량이 유의적인 차이를 나타내지 않았으며, e-tongue를 비롯한 관능적 특성인 전체기호도 값이 개량된장과 전통된장 사이에서 차이를 나타내었다. 이러한 된장의 맛을 판정할 수 있는 품질 지표를 선정하기 위해 전자혀 분석 값과 관능평가 결과인 전체적 기호도 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 SRS(sourness), STS(saltiness), UMS(umami) 값이 각각 -0.772, -0.642, 0.678로 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛(SRS), 짠맛(STS)의 두 변수가 된장의 맛에 영향을 미친다고 할 수 있었다. 따라서 된장의 풍미에는 된장의 종류(개량된장, 전통된장)와 상관없이 신맛과 짠맛이 관여한다는 것을 알 수 있었다.

This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as $X_1$ (sourness), $X_3$ (saltiness), and $X_4$ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=$45.356-0.008X_1-0.010X_3$ with a coefficient of 0.882.

키워드

참고문헌

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  2. 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
  3. 전북지역 전통 된장의 품질특성 및 항산화 활성 vol.32, pp.6, 2016, https://doi.org/10.9799/ksfan.2019.32.6.598
  4. 충북지역 된장의 발효기간 중 이화학적 품질 및 향기 특성 vol.32, pp.6, 2019, https://doi.org/10.9799/ksfan.2019.32.6.687
  5. Quality Characteristics and Oxidative Stability of Gangwon Traditional Doenjang Fermented for Different Time vol.50, pp.1, 2016, https://doi.org/10.3746/jkfn.2021.50.1.69
  6. Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents vol.28, pp.2, 2021, https://doi.org/10.11002/kjfp.2021.28.2.169
  7. 수수 코지 첨가량에 따른 속성장의 이화학적 품질 및 생리활성 vol.34, pp.2, 2016, https://doi.org/10.9799/ksfan.2021.34.2.207
  8. Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake vol.9, pp.5, 2016, https://doi.org/10.3390/microorganisms9051044
  9. Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities vol.10, pp.6, 2016, https://doi.org/10.3390/foods10061377
  10. Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea vol.9, pp.7, 2021, https://doi.org/10.3390/microorganisms9071348
  11. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang) vol.26, pp.16, 2016, https://doi.org/10.3390/molecules26165067
  12. Physico-Chemical Properties of Korean Soybean (Glycine max L.) and Tempeh by Rhizopus sp. from Soybean Cultivars vol.31, pp.5, 2016, https://doi.org/10.17495/easdl.2021.10.31.5.281
  13. Correlation of miRNAs With Prognosis in Composite Tissue Allotransplantation vol.19, pp.11, 2016, https://doi.org/10.6002/ect.2020.0177