Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation

마늘 첨가 된장의 숙성 중 품질특성 변화

  • Kang, Jae-Ran (Namhae Garlic Research Institute) ;
  • Kim, Gyeong-Min (Namhae Garlic Research Institute) ;
  • Hwang, Cho-Rong (Namhae Garlic Research Institute) ;
  • Cho, Kye-Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hwang, Chung-Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Jeong-Hwan (Department of Food Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Jong-Sang (School of Applied Biosciences and Food Science and Biotechnology, Kyungpook National University) ;
  • Shin, Jung-Hye (Namhae Garlic Research Institute)
  • 강재란 ((재)남해마늘연구소) ;
  • 김경민 ((재)남해마늘연구소) ;
  • 황초롱 ((재)남해마늘연구소) ;
  • 조계만 (경남과학기술대학교 식품과학부) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 김정환 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 김정상 (경북대학교 식품공학부) ;
  • 신정혜 ((재)남해마늘연구소)
  • Received : 2014.05.19
  • Accepted : 2014.07.22
  • Published : 2014.08.31
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Abstract

In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.

마늘을 0, 10, 20 및 30% 첨가하여 된장을 제조한 후 6주간 숙성시키면서 1주 간격으로 된장의 품질 관련인자의 변화를 분석하였다. 명도는 마늘 농도와는 상관없이 모든 시료가 숙성기간이 길어짐에 따라 그 값이 감소하였으며, 마늘 첨가 농도가 높아질수록 더 낮았다. 황색도는 숙성 후기에 그 값이 감소하였는데, 대조군보다 마늘 첨가된장에서 더 낮았다. 제조 직후와 비교하여 숙성 1주차에 pH는 크게 감소하고 산도는 증가하였으나 그 이후로는 불규칙한 증감을 보였으며, 마늘의 첨가 농도에 따른 통계적인 유의차도 없었다. 아미노태 질소는 숙성 5주차까지 지속적으로 증가하는 경향을 나타내었는데, 숙성 5주차와 6주에는 시료군간에 유의적인 차이가 없어 마늘의 첨가가 된장의 아미노태 질소 함량에 큰 영향을 미치지 않음을 확인할 수 있었다. 환원당 역시 숙성기간이 길어짐에 따라 그 함량 역시 증가하였는데, 제조 직후에 비하여 숙성 6주 뒤에는 모든 시료군에서 약 2.5배 증가하였다. 이소플라본 함량은 숙성시간의 경과와 더불어 감소하는 경향을 보였으며 숙성 초기에는 배당체 형태의 함량이 높았으나 후기로 갈수록 그 함량은 감소하고 비배당체 형태는 증가하는 경향이었다. Bacillus는 마늘의 첨가량에 따른 차이가 없었으나 효모수는 마늘의 첨가량이 높을수록 적었다.

Keywords

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