전통식품 품질인증 된장의 품질특성 (The Quality Characteristics of Commercial Deonjang Certified for Traditional Foods)

서지정보

· 발행기관 : 한국지역사회생활과학회
· 수록지 정보 : 한국지역사회생활과학회지 / 24권 / 4호 / 537 ~ 542페이지
· 저자명 : 강지은, 최혜선, 최한석, 박신영, 송진, 최지호, 여수환, 정석태

초록

Deonjang has been developed as a fermented food in Korea. It produces a distinctive flavorsand tastes during the fermentation process. The purpose of this study was to determine the qualitycharacteristics of commercial deonjang certified for traditional foods. We investigated the aminonitrogen, sodium chloride(NaCl), total colony counts, coliforms, Bacillus cereus and isoflavoneof 24 commercial deonjang samples certified for traditioinal foods. Deonjang showed wide rangesin amino nitrogen(105.76~318.93 mg%) and NaCl(12.53~16.51%). Survey distribution ofmicroflora investigation in the total colony counts were detected in all 24 samples(100%), andthe range is low 1.5×106CFU/g, at the highest 2.5×109CFU/g respectively. For the coliform,the following results were 0~5.0×10¹ CFU/g. B.cereus was detected in a total of four sampleswere 2.5×10³~3.3×104 CFU/g in the distribution. Daidzein of isoflavones showed the lowest at86.7 ppm, 681.8 ppm range of the best shows and genistein as low as 0 to 50.0 ppm respectively.
This research provided information for quality characteristics of commercial deonjang certifiedfor traditional foods.

영어초록

Deonjang has been developed as a fermented food in Korea. It produces a distinctive flavorsand tastes during the fermentation process. The purpose of this study was to determine the qualitycharacteristics of commercial deonjang certified for traditional foods. We investigated the aminonitrogen, sodium chloride(NaCl), total colony counts, coliforms, Bacillus cereus and isoflavoneof 24 commercial deonjang samples certified for traditioinal foods. Deonjang showed wide rangesin amino nitrogen(105.76~318.93 mg%) and NaCl(12.53~16.51%). Survey distribution ofmicroflora investigation in the total colony counts were detected in all 24 samples(100%), andthe range is low 1.5×106CFU/g, at the highest 2.5×109CFU/g respectively. For the coliform,the following results were 0~5.0×10¹ CFU/g. B.cereus was detected in a total of four sampleswere 2.5×10³~3.3×104 CFU/g in the distribution. Daidzein of isoflavones showed the lowest at86.7 ppm, 681.8 ppm range of the best shows and genistein as low as 0 to 50.0 ppm respectively.
This research provided information for quality characteristics of commercial deonjang certifiedfor traditional foods.

참고자료

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