The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Byeolmijang Prepared with Corn and Starter

옥수수와 종균을 달리 첨가한 별미장의 품질 특성

  • Tae Hoon, Lee (Goesan Agricultural Technology and Extension Center) ;
  • Hye Jin, Park (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hye Jeong, Kang (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • So-Young, Kim (Dept. of Agro-food Resources, NAAS, RDA) ;
  • Ju-Hyoung, Kim (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hyun-Ju, Eom (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2023.01.18
  • Accepted : 2023.02.13
  • Published : 2023.02.28
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Abstract

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구사업(과제번호: PJ01594605)의 지원에 의해 이루어진 것임.

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