Abstract

Soybean paste (Doenjang) was prepared by adding Lotus root powder (LRP) at $5\~15\%$ (w/w) to improve quality of the Doenjang and to give some functional properties. Moisture content was ranged about $50.05\~54.04\%$ and amino nitrogen content was $635\~648\;mg\%$ following the LRP contents. Crude protein amounts were $11.55\~12.56\%$ that was no difference between test samples. Carbohydrates contents increased $1.5\~2$ times in the test samples than the control depending on the LRP contents. However, contents of crude lipid $(6.99\~8.55\%)$ and ash $(13.99\~15.17\%)$ were decreased as increased the amounts of LRP. The pH of the product was decreased until 45 days during aging period and then slightly increased without significantly differences among test samples. The values of acidity were $1.85\~2.18\%$ at the early stage of aging but slightly increased with further aging. The total phenolic content in the Doenjang adding $15\%$ LRP was $461.8\;mg\%$ which is higher than $368.6\;mg\%$ in the control. Doenjang prepared with LRP showed an anti-browning effect of the product itself.

메주를 이용하여 간장을 제조한 후 분리한 메주 고형 분에 연근분말의 기능성과 관능적 기호도 향상을 위하여 연근분말을 $5\~15\%(w/w)$ 첨가하여 135일간 숙성시켜 된장을 제조하였다. 수분함량은 전통된장규격기준($55\%$이하)보다 낮은 $50.05\~54.04\%$, 아미노산성질소는 기준$(300\;mg\%)$보다 2배 이상 높은 $635\~648\;mg\%$였다. 조단백질은 $11.55\~12.56\%$로 시료구간 유의적인 차이는 없었으며 연근분말 첨가량의 증가에 따라 감소하는 경향을 보였다. 탄수화물 함량은 대조구 $8.55\%$에 비하여 연근분말 첨가량에 따라 $1.5\~2$배 정도 증가하였으며, 조지 방은 $6.99\~8.55\%$, 회분은 $13.99\~15.17\%$ 정도로 연근첨가량이 증가할수록 낮은 함량을 나타내었다. pH는 모든 시험구에서 숙성 45일째까지 감소하다가 시험구간 유의적인 차이없이 다소 증가하는 경향을 보였으며 산도는 초기 $1.85\~2.18\%$로 약간 낮았으나 숙성이 진행됨에 따라 약간 증가하는 경향을 보였다. $15\%$ 연근분말첨가 된장의 total phenolic compound 함량은 대조구의 $368.6\;mg\%$에 비하여 $461.8\;mg\%$로 증가하였다.

Keywords

• soybean paste;
• lotus root powder;
• phenolic compound