Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Traditional Soybean Paste (Doenjang) Manufactured with Mixed Beans

혼합콩으로 제조한 전통된장의 품질 특성

  • Yoon, Won-Jung (Dept. of Food Science & Nutrition, Kyungpook National University) ;
  • Lee, Soo-Won (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Jae-Nam (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Kim, Bong-Gyu (Natural Sun Meridian Institute) ;
  • Kim, Boon-Ju (Natural Sun Meridian Institute) ;
  • Kim, Gwi-Young (Dept. of Food Science & Nutrition, Kyungpook National University)
  • 윤원중 (경북대학교 이공대학 식품영양과학과) ;
  • 이수원 (경북대학교 지역혁신센터) ;
  • 문혜경 (경북대학교 지역혁신센터) ;
  • 문재남 (경북대학교 식품공학과) ;
  • 김봉규 (태양운기자연물 연구소) ;
  • 김분주 (태양운기자연물 연구소) ;
  • 김귀영 (경북대학교 이공대학 식품영양과학과)
  • Received : 2011.04.26
  • Accepted : 2011.06.22
  • Published : 2011.06.30
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Abstract

The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.

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.

Keywords

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