• 한국식품위생안전성학회지
• /
• 제19권1호
• /
• pp.31-37
• /
• 2004

본 연구는 콩, 메주, 그리고 된장을 제조하여 장기간(12개월) 숙성시키는 과정 중에 아미노산성질소, 아미노산, 유리아미노산 및 색도의 변화를 관찰하고자 수행되었다 된장의 제조는 한국식품개발원의 지침에 따라 수행하였으며 제조 직후, 6개월 숙성 및 12개월 숙성 후에 시료를 분석하였다. 된장의 아미노산성질소는 제조 직후에는 콩과 메주에 비하여 높았으나(p〈0.05)숙성기간이 경과함에 따라 감소하는 경향이었다. 된장의 아미노산 총량은 콩보다 매우 낮았으나 유리아미노산 총량은 매우 높았다(p〈0.05). 된장의 아미노산 총량은 숙성 중 뚜렷한 차이를 보이지 않았으나 유리아미노산 총량은 숙성기간이 경과함에 따라 감소하는 경향을 보였다. 아미노산에 대한 유리아미노산의 비율 (유리율)은 총량으로 콩의 경우 0.8%, 메주의 경우 17.3%, 그리고 된장의 경우 숙성 중 20.4∼32.9%이었다. 된장의 숙성중 아미노산이나 유리아미노산의 조성은 변화되었으나 어느 시점에서나 지미 성분인 glutamic acid가 가장 많이 검출되었으며, 그 유리율은 21.1∼41.3%이었다. 된장의 색도(명도, 적색도 및 황색도)는 숙성기간이 경과함에 따라 낮아졌다. 이로부터 된장의 아미노산 함량은 비록 콩에 비하여 매우 낮지만, 아미노산 유리율은 메주의 제조와 발효로부터 증가되고 된장의 숙성과정에서 더욱 증가되는 것을 알 수 있다. 된장의 아미노산성질소, 아미노산 및 색도에 의한 관능적 품질은 숙성 12개월 후에는 떨어지는 것으로 보인다.

• 동아시아식생활학회지
• /
• 제12권2호
• /
• pp.173-186
• /
• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 한국식품영양과학회지
• /
• 제21권4호
• /
• pp.449-453
• /
• 1992

한국 재래식 된장의 맛 성분이 어떠한 함량 조성일때 된장맛이 최적인지를 알기 위하여 맛 성분 분석 결과와 관능 검사 성적으로 주성분 분석과 단계별 중회귀 분석을 실시하고 각 성분의 맛에 대한 기여도를 산출하여 재래식 된장 맛 성분 조성의 최적화를 시도하였다. 재래식 된장의 맛 성분 조성의 최적화는 제곱근으로 처리했을때 고미성분인 leucine 14.7%, isoleucine 12.7%, methionine 5.0%, histidine 4.7%, arginine 1.1%, 지미성분인 cysteine 8.4%, aspartic acid 2.0%, glutamic acid 0.7%, 감미성분인 threonine 6.3%, ser-ine 5.6%, sucrose 4.7%, glycine 1.6%, Iysine 1.2%, fructose 0.6%, alanine 0.4%, glucose 0.3%, 산미성분인 oxalic acid 3.9%, succinic-fumaric-citric acid 3.6% 및 염미성분인 ash 0.3% 둥 19종의 성분으로 된장맛의 좋고 나쁨을 78%수준까지 설명 할 수 있었다. 재래식된장의 맛 성분 조성을 최적화하기 위한 중회귀 기법은 제곱근으로 변수 변환한 경우가 관능검사 성적을 가장 잘 설명 할 수 있었다.

• 동아시아식생활학회지
• /
• 제6권3호
• /
• pp.403-410
• /
• 1996

This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

• 동아시아식생활학회지
• /
• 제21권3호
• /
• pp.375-384
• /
• 2011

혼합콩을 이용하여 제조한 전통된장의 품질 특성을 조사하였다. 혼합콩을 이용하여 제조한 전통된장의 일반 성분 함량은 모두 전통 식품기준규격에 만족하는 값을 나타내었고, 염도는 12.30~13.20%의 범위를 나타냈으며, 혼합콩의 함량이 증가할수록 염도의 함량은 낮아지는 경향을 보였고, pH 값은 유의적인 차이를 나타내었다(p<0.05). 색도는 L값 VSP2 $45.06{\pm}0.41$, a값 VSP3 $6.50{\pm}0.15$, b값 VSP2 $13.89{\pm}0.73$로 가장 높은 값을 나타내었다. 유기산은 malic acid가 가장 많이 함유되어 있으며, oxalic acid, citric acid, tartaric acid, succinic acid, lactic acid, acetic acid 등이 함유되어 있는 것으로 나타났다. 구성아미노산은 aspartic acid>leucin>lysine 순으로 함유되어 있었고, 유리아미노산은 proline>glutamic acid>arginine의 순으로 함유되어 있었다. 무기질은 Na, K, Ca, Mg 순으로 많이 함유되어 있고, Co, Cu, Zn은 미량 함유되어 있는 것으로 나타났다, 페놀화합물, DPPH 전자공여능은 전반적으로 혼합콩으로 만든 된장이 Control에 비해 높은 것으로 나타났다. 관능평가 결과, 전체적인 기호도에서 TDM2(soybean 1 : mixed beans 1)가 3.78로 가장 높은 가장 높은 값을 나타냈다. 현재 혼합콩으로 만든 전통된장에 관한 연구가 미흡하지만 지속적인 연구를 진행한다면 건강한 양질의 삶을 추구하는 현대인의 욕구 충족과 전통장류의 고급화와 기능성 향상에 크게 기여할 수 있을 것으로 생각된다.

• Journal of Nutrition and Health
• /
• 제29권7호
• /
• pp.821-829
• /
• 1996

Gastric cancer was inducedd by N-nethyl-N'-nitro-N-nitrosoguanidine(MNNG) in Fisher 344 male rats. Freeze dried typical Koran feeds, aged kimchi, soybean paste and maejoo, and partially scorched barbecued bulgokee were fed to the rat in the diet, which were composing 10% of the total diet. Experimental desing was as follows ; (1) group C : Control, (2) group M : MNNG with control diet, (3) group MK : MNNG with 10% of kimchi, (4) group MS : MNNG with 10% of soybean paste and maejoo, (5) group MB : MNNG with 10% of barbecued bulagokee, (6) group MKSB ; MNNG with 10% of the mixture of kimchi, soybean paste and maejoo, and barbecued bulgokee. Each group was fed with isocaloric diet for 26 weeks. Comparing to control, the growth rate of the experimental group was decreased after administration of MNNG and experimental diet. The mortality rate of group MB was increased by 17% than the control group along with a significant decrease of body weight. The protein efficiency ratio and the food efficiency ratio of group MB were lower than the control. The incidence of gastric cancer in rats fed kimchi and barbecued bulgokee were 73% and 75%, respectively, while that of group M which fed MNNG remained only 56%. On the contrary, soybean paste and maejoo showed an inhibitory effect on the burden of gastric tumor. However, the combination of kimchi, soybean paste and maejoo, and barbecued bulogokee showed a synergistic effect of increasing tumorigenesis in rats. Pathological observations of the rat stomach represent that squamous cell type tumors occupied in most frequencies.

• 한국축산식품학회지
• /
• 제26권2호
• /
• pp.159-165
• /
• 2006

본 연구는 간장(T1), 고추장(T2) 및 된장(T3) 소스를 제조한 후 $1{\pm}1^{\circ}C$에서 21일간 저장하는 동안 pH, 산도, 단백질 분해효소 활성도 및 미생물의 변화를 관찰하고자 수행하였다. pH는 된장 소스가 간장과 고추장 소스에 비해 현저하게 높았다. 산도는 고추장 소스가 간장과 된장 소스에 비해 저장14일까지 현저하게 높았다. 단백질 분해효소 활성도는 된장소스가 간장과 고추장 소스에 비해 현저하게 높았다. 총 균수는 간장 소스가 고추장과 된장 소스에 비해 현저하게 낮았고, 저장기간이 경과함에 따라 감소하였다. 대장균은 간장 소스가 저장 1일에 검출되었으나 저장 7일부터는 검출되지 않았고, 고추장과 된장 소스는 저장 1일부터 검출되지 않았다. 유산균수는 간장 소스가 고추장과 된장 소스에 비해 현저히 낮았고, 모든 양념에서 저장기간이 경과함에 따라 감소하였다.

• 한국환경보건학회:학술대회논문집
• /
• 한국환경보건학회 2005년도 가을학술대회
• /
• pp.101-103
• /
• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• Conservation and Restoration of Cultural Heritage
• /
• 제1권1호
• /
• pp.23-27
• /
• 2012

Bletilla striata is an important herb that is used as a paste for texture processing, an ingredient in incense and an additive for preserving calligraphic works and paintings. This study evaluated Bletilla striata, which has been used to preserve and manage the textiles and paper. In particular, this study examined the viscosity of a paste made from Bletilla striata, as well as the mechanical characteristics and antibiotic properties of the fabrics treated with the herb. In terms of viscosity, Bletilla striata paste was less sticky than wheat flour paste, meaning that the former can be applied more evenly to sized fabrics. In addition, Bletilla striata paste has high transparence, ensuring little color difference between the fabrics treated and not treated with the paste. Regarding the mechanical characteristics of the fabrics processed using the KES-FB System, the sized fabrics treated with Bletilla striata paste showed a higher flexibility and recovery rate and than those treated with the wheat flour paste, indicating that the former paste can be more effective in making fabrics maintain their original form and shape. Finally, silk fabrics treated with Bletilla striata showed very high antibiosis. This suggests that the paste can be used to develop antibiotic substances that can preserve textiles.

• 한국식품조리과학회지
• /
• 제26권3호
• /
• pp.314-322
• /
• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.