Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period

숙성기간에 따른 황기 간장의 품질 및 관능적 특성

  • Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Lim, Ji-Min (Yeoju-si Agricultural Technology and Extension Center) ;
  • Choi, Yun-Hee (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Choi, Hae-Sun (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Jae-Hyeon (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Ji, Soo-Jeong (Fermentated Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Jang, Yeon-Jeong (Fermentated Food Science Division, National Institute of Agricultural Science, RDA)
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 임지민 (여주시농업기술센터) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 지수정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2015.09.09
  • Accepted : 2015.10.08
  • Published : 2015.10.30
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Abstract

This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.

본 연구에서는 기호성을 향상시킬 수 있는 고부가가치 간장을 개발하고자 황기 첨가량에 따른 간장의 이화학적 특성 및 관능평가를 실시하였다. 식염변화에서는 황기 10% 첨가 간장에서 약간 감소하는 경향을 보였다. pH 변화는 실험군 모두 숙성기간에 따른 변화는 뚜렷하지 않았으며, 가용성 고형분 함량은 황기 10% 첨가 간장를 제외하고 모두 2개월까지 급격히 증가되었으며 그 이후 일정한 양상을 보였다. 그 반면 황기 10% 첨가 간장는 숙성 초기에 증가되었지만 무첨가 및 황기 5% 첨가 간장 보다 낮은 경향을 보였다. 갈색도 변화는 숙성이 진행될수록 증가되는 경향을 보였으며 조단백질 함량은 무첨가 및 황기 5% 첨가 간장은 숙성 기간이 지남에 따라 증가되는 경향을 보였지만 황기 10% 첨가구는 숙성 기간에 따른 차이를 보지 않았다. 유리 아미노산 측정결과 황기 5% 첨가 간장의 6개월 때가 가장 높은 함량을 나타내었다. 관능평가에서는 황기 5% 첨가 간장의 숙성기간이 증가됨에 따라 기호도가 점차 향상되었으며 이러한 결과를 미루어 보아 황기 5% 첨가 간장이 황기 무첨가 간장에 비해 염도가 낮고 아미노태질소가 높으며 기호도는 6개월 때가 가장 우수하였으며, 풍미가 좋은 간장으로의 활용 가능성이 있음을 제시하였다.

Keywords

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