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KMID : 1011620140300060663
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.663 ~ p.669
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The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Storage
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최덕주:Choi Duck-Joo
이윤정:Lee Yun-Jung/김윤경:Kim Youn-Kyeong/김문호:Kim Mun-Ho/최소례:Choi So-Rye/차환수:Cha Hwan-Soo/윤예리:Youn Aye-Ree
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Abstract
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We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at 7°C and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at 37°C; that is, this product is expected to have a refrigerator shelf life of 3 months.
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KEYWORD
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Deodeok (Codonopsis lanceolata), Doenjang, 20% dextrin, pre-treated, storage
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