저염 양파 오곡된장의 품질 및 저장 특성 (Quality and Storage Characteristics of Low Salted Onion and Five Cereals-Doenjang)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 15권 / 2호 / 174 ~ 184페이지
· 저자명 : 신아가, 이예경, 정유경, 김순동

초록

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji (57-62%), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet (10~30%), and water (7-12%). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at 121℃. The fermentation and storage was conducted for 60 days at 25℃ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained stability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged 400~470 mg% by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and β-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color L* value of DFO during fermentation and storage maintained higher values than GD, but a* value revealed lower pattern. Total free amino acids of DFO was ranged 1,918~2,290 mg% which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with 20~30% of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

영어초록

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji (57-62%), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet (10~30%), and water (7-12%). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at 121℃. The fermentation and storage was conducted for 60 days at 25℃ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained stability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged 400~470 mg% by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and β-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color L* value of DFO during fermentation and storage maintained higher values than GD, but a* value revealed lower pattern. Total free amino acids of DFO was ranged 1,918~2,290 mg% which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with 20~30% of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

참고자료

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