한국 재래식 된장 맛의 특징

양성호(Sung-Ho Yang),최명락(Myeong-Rak Choi),김종규(Jong-Kyu Kim),정영건(Yung-Gun Chung) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4

재래식 된장의 여러성분 중 어떤 성분들의 된장의 풍미에 기여하며, 어떤 성분조성이 재래식 된장의 맛을 내는데 최적인지를 알기위하여 본 연구를 수행하였다. 재래식 된장(40표본)의 맛 성분을 분석하고 그 분석 결과와 관능검사 성적으로 주성분 분석과 아울러 중회귀분석을 실시하였다. 감미, 지미, 염미, 고미, 산미들이 재래식 된장의 독특한 맛을 내는 구성성분들이었으며 맛에 대한 기여율은 각각 25.97%, 17.84%, 8.58%, 7.79및 3.12%이었다. We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sensory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%,17.84%, 8.58%,7.79% and 3.12%, respectively.

Bacillus brevis로 제조한 된장의 품질

양성호(Sung-Ho Yang),최명락(Myeong-Rak Choi),지원대(Won-Dae Ji),정영건(Yung-Gun Chung),김종규(Jong-Kyu Kim) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.6

Bacillus brevis로 발효한 된장은 약염기성, 황토색이었다. Amylase 액화력은 발효 5일 부터 25일 까지 약 98 D.P. unit정도 이었으며 이후 다소 감소하였고, 당화력은 5, 15, 25 및 35일에 각각 6.1, 7.2, 6.8, 6.4 S.P. unit로 나타났으며, protease 역가는 발효기간 15일 이후 급격히 증가하여 15, 25 및 35일에 각각 250, 275, 299unit로 비교적 높은 역가를 나타내었다. Bacillus brevis로 발효한 된장의 맛 성분 중 가장 많이 함유된 유리아미노산은 glutamic acid (561.8㎎%)이었으며, 유리당은 fructose가 25일째 10.25㎎%로 최고 함유량을 보였고, 비휘발성 유기산으로는 oxalic acid가 발효 15일째 12.20㎎%로 최고 함유량을 각각 나타내었다. 한편, 성분에 따라 다소 차이는 있으나 대부분 발효 25일째 최고 함유율을 보였고 이들의 함량은 재래식 된장과 비슷하였다. Bacillus brevis로 발효한 된장의 향은 25일째 이후 좋은 된장향을 나타내었으나 맛의 관능 검사치는 10일째 이후 오히려 낮아져 Bacillus brevis에 의한 된장발효는 개선이 필요하였다. We investigated the quality of soybean paste (Doenjang) fermented by Bacillus brevis. The results obtained were as follows : soybean paste fermented by Bacillus brevis had alkaline pH and yellow ochre color. Dextrinizing activity was about 98 D.P. unit from 5th to 25th day of fermentation at 30℃ and after that day somewhat decreased. Saccharifying activity was respectively 6.1, 7.2, 6.8, 6.4 S.P. unit on 5, 15, 25 and 35th day of fermentation. Protease activity suddenly increased after 15th day of fermentation and was 250, 275, 299 unit on 15, 25, 35th day of fermentation, respectively. The most abundant free amino acid was found to be glutamic acid (561.8㎎%) in soybean paste fermented by Bacillus brevis. In case of free sugar and non-volatile organic acid, fructose and oxalic acid showed highest content of 10.25㎎% on 25th day and 12.20㎎% on 15th day. The contents of free amino acids, free sugars, organic acids in soybean paste fermented by B. brevis were most abundant after 25days of fermentation and this results were similar to that of traditional soybean paste. The odor of soybean paste fermented by Bacillus brevis was improved to be a nice soybean paste odor on 25th day of fermentation. However, sensory evaluation value of the taste of it decreased after 10th day of fermentation.

한국 재래식 된장의 맛성분 조성의 최적화

양성호(Sung-Ho Yang),최명락(Myeong-Rak Choi),김종규(Jong-Kyu Kim),정영건(Yung-Gun Chung) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4

한국 재래식 된장의 맛 성분이 어떠한 함량 조성일 때 된장맛이 최적인지를 알기 위하여 맛 성분 분석 결과와 관능 검사 성적으로 주성분 분석과 단계별 중회귀 분석을 실시하고 각 성분의 맛에 대한 기여도를 산출하여 재래식 된장 맛 성분 조성의 최적화를 시도하였다. 재래식 된장의 맛 성분 조성의 최적화는 제곱근으로 처리했을때 고미성분인 leucine 14.7%, isoleucine 12.7%, methionine 5.0%, histidine 4.7%, arginine 1.1%, 지미성분인 cysteine 8.4%, aspartic acid 2.0%, glutamic acid 0.7%, 감미성분인 threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2%, fructose 0.6%, alanine 0.4%, glucose 0.3%, 산미성분인 oxalic acid 3.9%, succinic-fumaric-citric acid 3.6% 및 염미성분인 ash 0.3% 등 19종의 성분으로 된장맛의 좋고 나쁨을 78% 수준까지 설명할 수 있었다. 재래식 된장의 맛성분 조성을 최적화 하기 위한 중회귀 기법은 제곱근으로 변수 변환한 경우가 관능검사 성적을 가장 잘 설명할 수 있었다. We investigated main effective taste components and optimization of taste component composition in traditional Korean soybean paste. In optimization of taste components the original data with 19 kinds of taste components which is consisted of bitter taste transformed with square root could explain the taste up to 78% (contributing proportion of leucine was 14.7%, isoleucine 12.7%, methionine 5.0%, histidine 4.7% and arginine 1.1%), palatable taste (cysteine 8.4%, aspartic acid 2.0% and glutamic acid 0.7%), sweet taste (threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2%, fructose 0.6%, alanine 0.4% and glucose 0.3%), sour taste (oxalic acid 3.9% and succinic-fumaric-citric acid 3.6%) and saline taste (ash 0.3%). In order to optimize the taste of traditional soybean paste, the constitution of taste components was analysed by multiple regression between the original data transformed with square root sensory scores of the soybean paste. This way explained the sensory evaluation best score.

한국재래식 간장의 맛에 영향을 미치는 성분

김종규,정영건,양성호 ( Jong Kyu Kim,Yung Gun Chung,Sung Ho Yang ) 한국미생물생명공학회 1985 한국미생물·생명공학회지 Vol.13 No.3

염지경과에 따른 Loin Ham의 세균학적 특성에 관한 연구

정영건(Yung-Gun Chung),현인환(In-Hwan Hyun),양성호(Sung-Ho Yang),김종규(Jong-Kyu Kim) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.1

Loin햄의 염지기간중의 육과 염지액으로부터 관련 세균을 분리 동정하고 염지 경과에 따른 대장균군, 저온균 및 내염균의 변화를 조사한 결과는 다음과 같다.<br/> 1. 분리된 세균은 총96주로 Gram양성균이 88주이었고, Gram음성균이 8주이었으며, staphylococcus속이 24주로 가장 많았으며 Bacillus속(21) streptococcus 속(16), Micrococcus 속 (13), Lactobacillus 속(10)의 순서로 검출 되었고, Coryneform 속과 Microbacterium 속이 각 2주로 분리되었다.<br/> 2. Micrococcus 속은 M. νarians가 10주 M. luteus가 3주로 분리되었고, streptococcus 속은 S. faecium이 14주 S. lactis가 2주이었고, Lactobacillus속은 L. plantarum이 4주, L. brevis와 L. viridesence가 각2주, L. casei가 1주로 분리되었다.<br/> 3. 염지 경과중 염지육에서의 세균수 변화는 대장균군과 저온균수는 감소하는 경향을 나타내었으며 내염균은 10일까지 증가한 다음 감소하였다.<br/> 4. 염지액에서의 세균수 변화는 대장균군은 염지경과 10일째가 가장 검출율이 높았으며, 저온 균수는 4일까지 증가한후 감소하는 경향이었고 내염균은 20일까지 서서히 증가하는 경향이었다. In order to examine related bacteria on the maturation of cured loin ham, bacteria isolated during curing periods from ham, which counted coliform group. psychrotrophic and halo-tolerant bacteria.<br/> The results are as follows;<br/> The isolated bacteria from ham during the curing period were Staphylococcus spp. 24 strains, Bacillus spp. 21 strains, Lactobacillus spp. 10 strains, Coryneform 2 strains. Microbacterium spp. 2 strains and Gram negative rods 8 strains.<br/> Micrococcus spp. were identified M. varians 12 strains and M. luteus 3 strains, and Streptococcus spp. identified S. faecium 14 strains, S. lactis 2 strains.<br/> Lactobacillus spp. were isolated L. Plantarum 4 strains, L. brevis and L. casei 1 strains.<br/> In the case of cured ham, the number of coliform group and psychrotrophic bacteria were decreased but halo-tolerant bacteria were increased for 10 days of curing period.<br/> On the brine solution. the number of coliform group, psychrotrophic and halo-tolerant bacteria were increased for 10 days. 4 days and 20 days, respectively.

韓國在來式 간장의 맛에 영향에 미치는 因子分析

梁成鎬,金鍾奎 대구산업정보대학 1989 논문집 Vol.3 No.-

Ordinary Korean soy sauce has a characteristic teste on account of the harmony between the various taste of the taste components. In order to investigate the principal tastes of ordinary Korean soy sauce, the relationship between taste component contents and the sensory score of ordinary Korean soy sauce were analyzed by principal component analysis, and multiple regression analysis. The principal components of the characteristic taste of ordinary Korean soy sauce are saline, sour, sweet, bitter and palatable taste.

한국재래식 간장의 맛에 영향을 미치는 성분

정영건,김종규,양성호 한국콩연구회 1985 韓國콩硏究會誌 Vol.2 No.2

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCI, Lactic acid, Alanine, Phenylalanine. Tartaric acid, Sugar(?), Proline, Malic acid, Glycine. Tryptophan, Arginine, Glutaric acid. Maltose, Histidine. Glucose. Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sauce taste is affected by sixteen kinds (Lactic acid, NaCI, Fumaric·Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple regression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric ·Succinic acid, Lactic acid, Phenylalanine, NaCI, Tyrosine, Sugar(?), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.