Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Taste Components and Palatability of Black Bean Chungkugjang Added with Kiwi and Radish

키위와 무를 첨가한 검정콩 청국장의 맛성분 및 기호도

  • 손미예 (한국전통발효식품연구소) ;
  • 김미혜 (한국전통발효식품연구소) ;
  • 박석규 (순천대학교 식품영양학과, 한국전통발효식품연구소) ;
  • 박정로 (순천대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과)
  • Published : 2002.02.01
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Abstract

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

검정콩 청국장의 품질개선과 이취생성 억제를 목적으로 키위와 무를 첨가하여 42$^{\circ}C$에서 3일간 발효시킨 검정콩 청국장의 몇 가지 맛성분 및 기호도를 조사하였다. 검정콩 청국장은 대두 청국장보다 유리아미노산의 함량이 적었지만, 키위와 무를 첨가하여 발효시키면 유리아미노산의 함량이 증가되어 콩단백질 분해에 효과적이었다. 유기산은 모든 청국장에서 citric acid가 가장 많았으며, 다음으로 acetic acid, lactic acid순으로 많았고, 지방산은 linoleic acid(9.93~15.51%) 순으로 많았다. 청국장의 종류별로 유기산과 지방산 비율은 유의적인 차이가 없었다 청국장의 주요 휘발성 성분으로 2.5-dimethyl pyrazine 및trimethyl pyrazine이었으며, 청국장의 독특한 향미 성분인 pyrazine류 함량은 대두 청국장에 비하여 키위와 무를 넣은 검정콩 청국장에서 훨씬 감소되었다. 주요 핵산관련물질은 uracil과 UMP였으며, 다른 핵산관련물질은 유사하였다. 청국장의 관능검사에서 키위와 무를 첨가하면 냄새생성 억제 효과가 있었고, 검정콩 청국장의 찌개가 대두 청국장에 비해 단맛이 있어서 기호도가 높게 나타났다.

Keywords

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