The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Evaluations of a Citron Bio-Soybean Paste

유자 바이오 된장의 품질평가

  • Koh, Dae-Hee (Dept. of Food and Nutrition Science, SeoKang College) ;
  • Kim, Chang-Ryoul (Dept. of Food and Nutrition Science, SeoKang College)
  • 고대희 (서강정보대학 식품영양과) ;
  • 김창렬 (서강정보대학 식품영양과)
  • Published : 2007.03.31
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Abstract

Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.0${\sim}$7.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.

본 연구의 결과 각 유자 유산균(Bifidobacterium animalis DY 64) 바이오 된장은 실온에서 저장 30일 동안 Salmonella spp., Staphylococcus aureus 및 Escherichia coli 균에 대해 음성반응을 나타내었다. 표준평판배지에 배양동안 호기성 미생물의 집락은 균일한 모양을 형성하였으며, 잡균의 오염이 없고 콩 메주 속의 Bacillus spp.에 의해 숙성이 진행된 것으로 사료되었다. 유자 바이오 된장은 7.0% 첨가 그리고 10% 비피더스균 고정화 bead를 첨가하여 제조한 결과 30일 상온 저장 동안 외관, 풍미 및 냄새에 대한 관능 평가가 높게 등급되었다. 유자 바이오 된장의 관능 평가 결과는 저장 기간이 경과하므로서 향 생성은 감소하였으나 특유의 상큼한 풍미 생성으로 좋았다고 기록하였다. 본 연구의 결과 유자 바이오 된장은 대조군과 비교하여 냄새, 외관 및 풍미에 대한 기호성 향상을 가능하게 하였다. 이전 연구에서 본 유자 바이오 된장은 항산화 효과 및 고혈압 억제 효과 등의 기능성이 있음을 규명하였으며, 고품질 유자 바이오 된장의 미생물학적 저장 안전성과 기호성 향상에 의해 부가가치 창출을 가능하게 할 수 있을 것으로 검토되었다.

Keywords

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