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원료 배합 및 소금 농도에 따른 대맥장의 품질 특성 KCI 등재

Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

저자
  • 강혜정(충청북도농업기술원) | Hye Jeong Kang
  • 유진아(충청북도농업기술원) | Jin A Yoo
  • 박정미(충청북도농업기술원) | Jung-Mi Park
  • 김상희(충청북도농업기술원) | Sang Hee Kim
  • 송인규(충청북도농업기술원) | In Gyu Song
  • 최혜선(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Hye Sun Choi
  • 윤향식(충청북도농업기술원) | Hyang-Sik Yoon Corresponding author