Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Chemical Characteristics of Gochujang with Different Amount of Sweet Persimmon Powder

단감 분말의 첨가비율을 달리하여 제조한 고추장의 화학적 특성

  • Kim, Jeong-Yeon (Department of Food Science and Technology, Chonnam National University) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Hanny University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 김정연 (전남대학교 농업생명과학대학 응용생물공학부 식품공학) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 은종방 (전남대학교 농업생명과학대학 응용생물공학부 식품공학)
  • Received : 2011.04.13
  • Accepted : 2011.09.16
  • Published : 2011.10.30
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Abstract

This study was conducted to investigate the chemical characteristics of Gochujang with different amounts of sweet persimmon powder added during fermentation at $20^{\circ}C$ for 90 days, in an effort to improve its taste and organoleptic quality. The moisture content was shown to be inclined to increase in all the treatments throughout the fermentation. There was no significant difference between the paste with sweet persimmon powder and the control. The pH showed a tendency to decrease with increased fermentation time in all the samples during fermentation, keeping a pH range of 4.64-4.67 after 60 days of fermentation. On the contrary, the titratable acidity increased during fermentation, showing a level of 0.147-0.156 mg% in the paste with sweet persimmon powder on the 90th day of fermentation. The sugar content was shown to be $33.67-39.67^{\circ}Brix$ in the early stage of fermentation, revealing a tendency to in crease with an increase in the amount of sweet persimmon powder added. The amino-type nitrogen content was at the 241.27-245.47 mg% level in the early stage of fermentation, and appeared to be significantly high (p<0.05) in the treatments with 3 and 4% sweet persimmon powder added, respectively, after 60 days of fermentation. The content was within the range of 357.47-371.53 mg% on the 90 th day of fermentation in the final stage, showing an increase trend throughout the fermentation. The alcohol content gradually increased with an increase in fermentation time, showing a range of 0.94-0.10% on the 90th day of the final stage of fermentation. Moreover, the content was highest (0.96-0.108%) on the 70th day of fermentation, demonstrating a trend to slightly decline in all the treatments thereafter.

본 연구는 단감분말을 부재료로 이용하여 0%, 3%, 4%, 5% 별로 첨가량을 달리한 단감 고추장을 제조하여 $20^{\circ}C$에서 90일 동안 숙성 시키면서 화학적 특성을 조사하였다. 수분함량은 모든 처리구에서 숙성 기간 내내 증가하는 경향을 보였으며, 단감 분말 첨가 고추장과 대조구 사이에 유의적 차이는 없었다. pH는 숙성 기간 중 모든 시료에서 숙성기간이 증가함에 따라 서서히 감소하는 경향을 보였으며, 숙성 60일부터 4.64-4.67 수준을 유지하였다. 적정산도의 변화는 pH와 반대로 숙성기간 동안 증가하는 경향을 보여숙성 90일 째 단감 분말 첨가 고추장의 적정 산도는 0.147-0.156 mg%수준이었다. 당도는 숙성 초기 $33.67-39.67^{\circ}brix$로 나타났으며 단감 분말 첨가량이 증가할수록 당도는 높아지는 경향을 보였다. 아미노태 질소는 숙성 초기에는 241.27-245.47 mg%수준이었고, 숙성 60일 이후에는 단감 분말 3%, 4% 첨가구에서 아미노태 질소 함량이 유의적으로 높게 나타났다(p<0.05). 숙성 최종 단계인 90일차에 아미노태 질소 함량은 357.47-371.53 mg% 수준이었다.숙성 기간 내내 증가하는 경향을 보였다. 알코올 함량은 숙성기간이 증가함에 따라 점차 증가하는 경향을 보여 숙성 70일 째알코올 함량은 0.96-0.108%로 가장 높았고, 이후 모든 처리구에서 약간 감소하는 경향을 보였다.

Keywords

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