감태 분말 첨가 된장의 품질 특성

Abstract

Doenjang (Korean soybean paste) was prepared by adding of Ecklonia cava powder (w/w 0.3.6,9%) to Meju fermented for 30℃ for 40 days. The pH level of all samples did not show any significant decrease or increase by days 20 and 30, but the pH level increased near the end of the fermentation process by day 40 compared to the early days of fermentation, with the highest pH for the control group with no added powder and the lowest for the 9% group. The titratable acidity in the 9% group was measured to be the highest, as all the samples increased from the initial fermentation on the 40th day of fermentation. At the start of fermentation, the control group showed the lowest levels of total nitrogen and amino acid content and the 9% group showed the highest. However, by day 40 of fermentation, the control group showed the highest levels and the 9% group showed the lowest levels. The nitrogen degradation rate (NDR) was increased as the fermentation process continued, the control group showed the highest levels by day 40, but the 9% group showed the lowest levels of NDR, showing a decreasing trend as more powder is added. As the fermentation process continued, the levels of reducing sugar decreased, with the control group showing the lowest level and the 9% group with the highest level. The total number of bacteria was significantly reduced from 7.12 to 8.28 log CFU/g at the beginning of fermentation to 6.00 to 6.15 log CFU/g by day 40 of fermentation. The total polyphenol content and % DPPH radical scavenging activity increased significantly with the addition of Ecklonia cava powder in both the early fermentation and the last day of fermentation, showing a higher polyphenol content on the last day of fermentation compared to the first day. In a survey of consumer preferences was showed that the control group with no addition of Ecklonia cava powder showed the highest values in appearance and aroma. However, although there were no significant differences in taste-related assessments (salty taste, umami, after taste) and overall acceptability, the preference for the group with 6% Ecklonia cava powder was the highest. Based on these findings, it was confirmed that soybean paste with 6% of Ecklonia cava powder had the best effect on the preference and functionality of soybean paste, and the possibility of manufacturing soybean paste using Ecklonia cava powder has potential in food development.