|
KMID : 1134820110400020259
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.259 ~ p.266
|
|
|
Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job"s Tears
|
|
Park Ju-Hun
Han Chan-Kyu
Choi Sook-Hyun
Lee Bog-Hieu
Lee Hye-Jeong
Kim Sung-Soo
|
|
|
Abstract
|
|
|
|
This study was performed to develop an odor-reduced Korean traditional Cheonggukjang (fermented soybean paste) by adding Job"s tears to Cheonggukjang made with soybean (control) only. The study included the determinationof best addition percentage of Job"s tears versus soybean, sensory evaluation, and aroma patterns and its components as well as proximate composition analyses of Cheonggukjang. Job"s tears Cheonggukjang (CAJT) was prepared by inoculating Bacillus subtilis and fermented at 40℃ for 48 hours. Ratios of soybean : Job"s tears for Job"s tears Cheonggukjang were 1:1, 2:1, 3:1, and 4:1, respectively. In comparison of proximal composition, Job"s tears Cheonggukjang was high in moisture and carbohydrates, but low in calorie, fat, protein, ash and amino nitrogen. The pH of CAJT was lower than those of control and conventional Cheonggukjang (CC) sold in the market, and the acidity was the lowest in CC. The color of Job"s tears Cheonggukjang appeared the whiter and more yellowish, but less reddish in proportion to contents of Job"s tears. The contents of viscous substances were higher in CAJT compared with those of control and CC. The contents of glutamic acid, the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructosehigher in CAJT. The scores of sensory evaluation were the highest in Job"s tears Cheonggukjang mixed with soybean : Job"s tears＝4:1. The aroma pattern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang, were found to be lower in CAJT by SPME-GC/MS assay. Additionally, the acetic acid, butanoic acid, and naphthalene causing off-flavor were identified in CC, but not in Job"s tears Cheonggukjang. The strength of odor through sensory evaluation was by far the lowest in CAJT among the groups. From the findings, it had shown that Job"s tears Cheonggukjang would be produced successfully when the ratio of 4:1 (soybean : Job"s tears) is employed. Also, it was proved that appropriate ratio of Job"s tears addition makes Cheonggukjang odor-reduced and well accepted by people.
|
|
|
KEYWORD
|
|
|
Job"s tears, Cheonggukjang, odor-reducing, sensory evaluation, electronic nose, volatile compounds
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|