Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Investigation of quality characteristics and alcohol content in commercial Korean fermented sources

시판 장류의 알코올 함유량 및 품질특성 조사

  • Gil, Na-Young (Fermented Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Kim, So-Young (Fermented Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Choi, Hye-Sun (Fermented Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Park, Shin-Young (Fermented Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA) ;
  • Kim, Jae-Hyun (Fermented Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA)
  • 길나영 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김재현 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2016.04.12
  • Accepted : 2016.05.26
  • Published : 2016.06.30
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Abstract

The purpose of this study was to investigate alcohol content of commercial Korean fermented sources and to analyze the quality parameters such as titratable acidity, pH, salinity, reducing sugar, alcohol and yeast cell count. Eighty-seven samples of Doenjang, 68 samples of Kanjang and 57 samples of Kochujang were collected and divided into conventional and improved products depending on manufacturing method. As a result, the titratable acidities of conventional Doenjang, Kanjang and Kochujang were 1.72, 1.23 and 1.25%, and those of the improved products were 1.87, 1.80, and 1.00%, respectively. The pH values of conventional Doenjang and Kochujang were lower than those of the corresponding improved products and the pH of conventional Kanjang was higher than improved products. The salinities of the conventional products were higher than the improved products, and an the reducing sugar and alcohol content of the conventional products were lower than the improved products. The detection rate of alcohol (above 1%) in conventional Doenjang, Kanjang, and Kochujang were 6, 10 and 39%, respectively while the corresponding improved products showed much higher rates of 100, 76 and 100%, respectively. There was no significant difference in the yeast cell count between the alcohol-containing products and the alcohol-free products. Accordingly, further study is necessary to develop a manufacturing method using non-degradable sugar and salt control to reduce the production of alcohol in Korean source.

본 연구는 시판 장류의 알코올 함유량 및 관련 품질특성을 파악하고자 산도, pH, 염도, 환원당, 알코올 함량 및 효모수를 조사하였다. 산도는 재래식 된장과 간장이 개량식보다 낮게 나타났고, 재래식 고추장이 개량식보다 높게 나타났으며, pH는 재래식 된장과 고추장이 개량식보다 낮게 나타났고, 재래식 간장이 개량식보다 높게 나타났다. 염도는 재래식 장이 개량식 장보다 모두 높게 나타났고, 환원당과 알코올은 재래식 장이 개량식 장보다 모두 낮게 나타났다. 또한 주정 무첨가된 시료 중 알코올이 검출된 장류 중에 효모수를 측정한 결과 검출 유무가 알코올 함량과 연관성이 없어 효모의 존재만으로 알코올을 생성하였다고 판단할 수 없었다. 지금까지 결과를 종합해보면 개량식 된장에 비해 낮은 환원당을 나타낸 재래식 된장의 경우 알코올 발효의 기질로 사용될 당이 부족하기 때문에 낮은 알코올 값을 보인 것으로 사료되고, 개량식 간장의 경우 재래식 간장보다 낮은 염도를 나타내기 때문에 균의 활동이 비교적 활발하여 산도와 알코올 함량이 높은 것으로 사료된다. 할랄식품 시장 진출을 위한 알코올을 함유하지 않은 장을 만들기 위해서는 난분해성 당을 사용하고 염도를 높여 균 활동을 억제하는 추가적인 연구가 필요할 것으로 보인다.

Keywords

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