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KMID : 1011620160320040400
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 4 p.400 ~ p.412
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Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during Storage
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Kim Seok-Young
Kim Ha-Yun
Cho Mi-Sook
Yoo Seon-Mi
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Abstract
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Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses.
Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at 4°C for 16 weeks. Quality characteristics and consumer acceptability were measured.
Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable.
Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at 4°C and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.
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KEYWORD
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ssamjang, cheonggukjang, jocheong, storage, quality characteristics
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