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KMID : 1134820070360070889
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.889 ~ p.895
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Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng
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Jeong Yong-Jin
Woo Seung-Mi
Kwon Joong-Ho
Choi Myoung-Sook
Seong Jong-Hwan
Lee Jong-Won
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Abstract
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This study investigated the quality characteristics of red ginseng cheonggukjang development by a various of concentration of red ginseng extract and powder to enhance its acceptability and functional properties. In the cheonggukjang added with red ginseng extract, viscous substances, reducing sugars, and fibrinolytic activity showed higher values by the addition of red ginseng extract. The standard crude saponin content of products containing red ginseng was evaluated, and found to be suitable in cheonggukjang added with 4% red ginseng extract. In the cheonggukjang added with red ginseng powder, viscous substances, reducing sugars, and fibrinolytic activity showed a similar tendency to the cheonggukjang added with red ginseng extract. Amino type nitrogen and ammonia type nitrogen decreased by increasing the addition of red ginseng powder, and the crude saponin content of cheonggukjang with the addition of 14% red ginseng powder was suitable, in terms of manufacturing standards for products containing red ginseng. Dependent on the addition time of red ginseng in cheonggukjang, viscous substances, reducing sugars, fibrinolytic activity, amino type nitrogen, and ammonia type nitrogen showed no differences based on the addition time; however, for crude saponin content, the cheonggukjang with red ginseng added before fermentation showed a higher saponin content than the cheonggukjang with red ginseng added after fermentation. The ginsenosides Rg₁, Re, Rf, Rh₁, Rg₂, Rb₁, Rc, Rb₂, Rd and Rg₃ were detected, but ginsenoside content did not show significant difference according to addition time. In conclusion, the addition amount of red ginseng in cheonggukjang for optimum fermentation was concentration of 4% (w/w), which showed the best results in quality characteristics.
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KEYWORD
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cheonggukjang, fermentation, crude saponin, ginsenoside
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