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Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean Soybean Paste -Amino Nitrogen, Amino Acids, and Color-
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한국 전통 된장의 숙성중 관능적 품질에 미치는 성분의 변화 -아미노산성질소, 아미노산 및 색도를 중심으로-

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Type
Academic journal
Author
김종규 (계명대학교 공중보건학과)
Journal
한국식품위생안전성학회 한국식품위생안전성학회지 한국식품위생안전성학회지 제19권 제1호 KCI Accredited Journals
Published
2004.1
Pages
31 - 37 (7page)

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Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean Soybean Paste -Amino Nitrogen, Amino Acids, and Color-
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This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and cole. of traditional Korean soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soybean paste followed the recommendations of the Korea Food Research Institute. The components of soybean paste were analyzed at 0, 6, and 12 months. The content of amino nitrogen of soybean paste was significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p〈0.05), and decreased during the storage. The composition of total and free amino acids and their ratios of soybean paste were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soybean paste were 0.8%, 17.3%, and 20.4∼32.9%, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soybean paste during the storage. The ratios of free to total amino acids of glutamic acid were 21.1∼41.5% in soybean paste. Lightness, redness and yellowness of Hunter color of soybean paste decreased over time (p〈0.05). The results of this study indicate that the ratios of fee to total amino acids of soybean paste were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. The results also indicate that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic quality of soybean paste derived from these three components might be inferior over 1 year of storage time.
#traditional Korean soybean paste #amino nitrogen #total amino acids #free amino acids #color

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