Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Quality of Traditional Kochujang Supplemented with Mushrooms (Pleurotus ostreatus and Lentinus edodes)

버섯을 첨가한 전통고추장의 품질특성

  • Ahn, Mi-Ran (Division of Biotechnology, Chonbuk National University) ;
  • Jeong, Do-Youn (Division of Biotechnology, Chonbuk National University) ;
  • Hong, Sun-Pyo (Division of Biotechnology, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Engineering, Iksan National College) ;
  • Kim, Young-Soo (Division of Biotechnology, Chonbuk National University)
  • 안미란 (전북대학교 응용생물공학부,생물산업연구소) ;
  • 정도연 (전북대학교 응용생물공학부,생물산업연구소) ;
  • 홍선표 (전북대학교 응용생물공학부,생물산업연구소) ;
  • 송근섭 (익산대학 식품공업과) ;
  • 김영수 (전북대학교 응용생물공학부,생물산업연구소)
  • Published : 2003.08.30
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Abstract

The traditional kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes) was prepared, and changes in quality characteristics during fermentation at ambient temperature were investigated. The moisture content of kochujang increased by addition of mushroom. The titratable acidity of mushroom-added kochujang was gradually increased during fermentation. Ethanol contents of mushroom-added kochujang decreased with the addition of oyster mushroom, but increased with the addition of oak mushroom. The amino-nitrogen contents increased gradually during fermentation, resulting in significantly higher contents of 9% mushroom-added kochujang than others. The a value of kochujang decreased greatly during fermentation, but L, a and b values showed significantly higher than the control. The growth of bacteria in kochujang was delayed by the addition of mushrooms. Bacterial and yeast counts at the end of fermentation were not influenced by the addition of mushrooms. Sensory evaluation test revealed that color and flavour of kochujang were improved by the addition of mushrooms, and higher score was obtained from the addition of oyster mushroom compared to oak mushroom.

느타리버섯과 표고버섯을 전통고추장 제조 원료로 첨가하여 고추장 발효과정 중의 품질특성 변화를 조사하였다. 수분 함량은 버섯 첨가량이 많을수록 유의적으로 높았으며, 적정산도는 발효기간이 경과함에 따라 점진적으로 증가하는 양상을 보였으며 표고버섯 9% 첨가 고추장에서 가장 높았다. 알콜 함량은 느타리버섯 9% 첨가 고추장이 다른 고추장에 비해 유의적으로 높았으며, 느타리버섯 첨가 고추장의 경우 버섯 첨가량이 많을수록 알콜 함량이 낮았으나 표고버섯 첨가 고추장에서는 반대 양상을 나타냈다. 아미노산성질소 함량은 발효가 진행됨에 따라 점진적으로 증가하였으며, 버섯 9% 첨가 고추장에서 유의적으로 높았다. 고추장 색도에서는 버섯 첨가에 관계없이 발효기간동안 a같의 감소폭이 가장 컸으며, 버섯첨가량이 많을수록 L, a 및 b값 모두 대조구에 비해 유의적으로 높았다. 버섯 첨가 고추장에서는 세균 증식이 약간 지연되었고 버섯 종류에 따라 효모 증식 양상에서 차이가 있었으나 발효 말기의 세균수와 효모수에서는 차이가 없었다. 버섯 첨가 고추장의 관능평가에서 색과 향에 대한 평점이 높았으며, 대체로 표고버섯보다 느타리버섯 첨가 고추장에서 높은 점수를 얻었다.

Keywords

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