탈염, 건조한 다시마 분말을 삶은 콩에 대하여 첨가하여 발효시킨 전통청국장의 품질특성을 조사하였다. pH는 대조구와 첨가구간의 유의차가 없었다. L*값과 a*값은 다시마의 첨가량이 증가할수록 낮아졌으며, b*값은 첨가구가 대조구보다 낮았으나 첨가구간의 차이는 보이지 않았다. 총균수는 다시마 분말을 까지 첨가하였을 때는 대조구와 유의적인 차이를 보이지 않았으나 첨가구에서는 대조구보다 낮았다. 다시마의 첨가량이 증가함에 따라 단백질함량은 감소하였

Quality characteristics of Cheongbukjangs with desalted and dried sea tangle powder were investigated after fermentation for 48 hr at . Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to sea tangle. However, addition of sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at sea tangle and by 2.6 times at sea tangle compared with that of control. Results for sensory evaluation revealed that addition of sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.

• 정유경
• 이예경
• 노홍균
• 김순동