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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Antioxidative Activity and Quality Characteristics of Kochujang Amended with Different Ratios of Deodeok (Condonopsis lanceolata) Root Powder

더덕분말을 첨가한 고추장의 품질 특성 및 항산화 활성

  • Received : 2012.08.29
  • Accepted : 2012.10.30
  • Published : 2012.10.31
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Abstract

This study was conducted to investigate the quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at $30^{\circ}C$. during which time the general ingredients, water content, acidity, salinity, reducing sugar content, amino-nitrogen content and DPPH were analyzed at intervals of about two weeks. The water crude protein, crude fat and ash content were 3.61%, 8.44%, 4.62% and 8.85%, respectively. The initial acidity was 3.23~3.97%, and this increased to 4.39~44.86%. highlight please clarify this, I cannot infer your intended meaning; however, this can likely be deleted. The salinity was 7.42~7.73%, and 5% with deodeok powder producing the lowest content and showing a tendency to decrease during the storage period. The early amino-nitrogen content was 274.0~333.1%, with higher nitrogen contents being associated with large amounts of deodeok powder. The amino-nitrogen content during the storage period increased to the 4th week, then decreased. Additionally, the a value decreased sharply during the 4-week storage period. Addition of large amount of deodeok powder significantly improved the free radical scavenging activity. The free radical scavenging activity of 1%, 3% and 5% deodeok powder was higher than that of Kochujang throughout the maturation period. Overall, the results of this study indicate that there is the potential to develop functional foods by the addition of deodeok.

본 연구는 고추장의 맛과 향미를 향상시키고, 기능성을 추가한 건강 지향적 고추장을 제조하고자 더덕가루를 첨가하고 품질 특성과 항산화 활성을 살펴보았다. 더덕가루를 고추장에 1%, 3%, 5%로 첨가하고 $30^{\circ}C$에서 보관하면서 2주 간격으로 재료의 일반성분, 수분함량, 산도, 염도, 환원당, 아미노태 질소, DPPH 유리래디칼 소거능을 측정하였다. 더덕가루의 수분함량은 3.61%였으며, 조단백질, 조지방 및 회분은 각각 8.44%, 4.62% 및 8.85%였다. 초기 산도는 3.23~3.97%이며, 숙성 기간 동안 증가하여 대조군을 제외하고 저장 6주째 4.39~4.86%로 최고 수준에 이르렀다. 담금 초기 염도는 7.12~7.73%로 5% 첨가구가 7.12%로 가장 낮았으며, 숙성 기간동안 대조군에 비해 더덕분말 첨가구에서 염도 감소 효과가 큰 것으로 나타났다. 초기 아미노태 질소는 274.0~333.1% 수준이었으며, 더덕가루첨가량이 많을수록함량이높았는데, 그 이유는 더덕가루의 조단백 함량이 높기 때문으로 사료된다. 숙성기간 동안 아미노태 질소 함량은 대조군을 제외한 1%, 3%, 5% 더덕분말 첨가구에서 6주째까지는 증가하였다가 그 이후 감소하는 경향을 나타냈다. 유리래디칼 소거작용의 경우 담금 초기 더덕분말 첨가량이 증가할수록 유리래디칼 소거작용이 유의적으로 높아졌으며(p<0.05), 숙성 전 기간에 걸쳐 대조군에 비해 1%, 3%, 5% 더덕분말 첨가구의 유리래디칼 소거작용이 높은 것으로 나타나 기능성 식품 개발 가능성을 확인할 수 있었다.

Keywords

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