Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Mealworm Seasoning Paste prepared by Chungukjang Recipe

청국장 제조 방법에 따른 갈색거저리 조미페이스트 개발 및 품질특성

  • Aum, Hey Min (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Kim, Soo-Hee (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Dept. of Culinary Arts, Kyungmin University)
  • 엄혜민 (세종대학교 조리외식경영학과) ;
  • 김수희 (세종대학교 조리외식경영학과) ;
  • 정장호 (경민대학교 호텔외식조리과)
  • Received : 2017.10.10
  • Accepted : 2017.12.05
  • Published : 2017.12.30
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Abstract

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

Keywords

References

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