13 JNH 김선효(K16-38).fm

Size: px

Start display at page:

Download "13 JNH 김선효(K16-38).fm"

태겨 표
6 years ago
Views:

1 Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 395 ~ pissn / eissn Data 공주밤을이용한고추장의영양특성및활용가능성 * 김선효 공주대학교기술가정교육과 Study on nutritional property and use potential of Gochujang using Gongju chestnuts* Kim, Sun-Hyo Department of Technology and Home Economics Education, Kongju National University, Gongju 32588, Korea ABSTRACT Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study. KEY WORDS: Gochujang, chestnuts, sensory evaluation, nutrition, use potential 서 고추장은오래된우리나라의전통발효식품으로복합조미료에속한다. 고추장은쌀, 메줏가루, 고춧가루, 엿기름, 소금등을섞은후발효 숙성시켜만들며, 들어가는재료에따라찹쌀고추장, 보리고추장, 멥쌀고추장등이있다. 고추장은고추에함유된매운맛을내는캡사이신성분으로인해식욕을돋우고신진대사작용을활발히해소화를돕는다고알려져있다. 1,2 고추장에는영양성분으로무게기준탄수화물 40~50%, 단백질 5~6%, 무기질 8% 가함유되어있으며비타민함량은 1% 미만으로낮다. 3 고추장의맛은전분질이가수분해되어생성된당분에의한단맛, 소금에의한짠맛, 고추의 론 캡사이신에의한매운맛, 발효작용으로생성된유기산에의한새콤한맛, 콩단백질이분해된아미노산에의한구수한맛이합쳐져서감칠맛이난다. 4 한편, 공주는전국밤생산량중 14.1% 를차지해전국최고수준의밤생산지이다. 뿐만아니라공주밤은지리적표시제를받은밤으로품질이우수하여전국적으로인정받고있다. 그러나공주밤은현재생밤, 군밤, 찐밤, 황률 ( 건조밤 ), 밤전분등의자연상태로또는가공식품제조시원료로이용되고있는정도이어서, 고부가가치화를위한가공식품개발이절실히요구되고있다. 고추장은요근래소비자의매운맛선호도가높아져수요가많으며, 또한소비자는고추장재료및맛등의고급화를원하고있어소비자의요구를반영하고이끄는신제 Received: August 12, 2016 / Revised: September 11, 2016 / Accepted: October 11, 2016 *This work was supported by grant from agricultural corporation Bamtori maeul ( KJ). To whom correspondence should be addressed. tel: , shkim@kongju.ac.kr 2016 The Korean Nutrition Society This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

396 / 공주밤고추장의영양특성 품개발이요구되고있다. 이런흐름속에선행보고에서지역특산물을이용하거나건강기능성을가진고추장을개발하는연구가이루어졌다. 5,6 또한공주밤을이용한고추장도일부농가에서개발되었으나관능적으로밤식품으로서의고유한향미를느끼기어려운점이있으며아직판매가부진하여밤고추장의품질을높이기위한다양한시도가이루어질필요가있는실정이다.

2 396 / 공주밤고추장의영양특성 품개발이요구되고있다. 이런흐름속에선행보고에서지역특산물을이용하거나건강기능성을가진고추장을개발하는연구가이루어졌다. 5,6 또한공주밤을이용한고추장도일부농가에서개발되었으나관능적으로밤식품으로서의고유한향미를느끼기어려운점이있으며아직판매가부진하여밤고추장의품질을높이기위한다양한시도가이루어질필요가있는실정이다. 밤의경우항산화작용, 항암작용등건강기능성을가지고있으며, 7 공주밤은맛과육질이좋아서공주밤을이용해고추장을개발하면식재료의건강기능및관능적측면에서소비자의식품에대한고급화요구를충족시킬수있지않을까여겨진다. 따라서본연구는공주밤을이용해관능적으로우수한고추 장을개발하고개발된제품중관능검사결과가우수한제품에대해영양성분표를제작함으로써상품화기반마련을통해공주밤식품의고부가가치화를지원하는데목적을두고실시되었다. 연구방법 공주밤고추장의개발본연구에서고추장은일반고추장 ( 대조군 ), 황률가루고추장, 밤조청고추장을전통방식으로직접만들었다. 1,2 이들 3종류고추장의재료배합비율과만드는방법은 Table 1 및 Fig. 1과같다. 고추장제조에사용한밤이외의재료는공주 Table 1. Ingredient formulation of general-, dried chestnut powder- and chestnut syrup-gochujang Ingredient General gochujang Dried chestnut powder gochujang Chestnut syrup gochujang Malt 1 kg 1 kg 1 kg Glutinous rice flour 3 kg 3 kg 3 kg Meju powder 500 g 500 g 500 g Dried red pepper powder 1 kg 1 kg 1 kg Salt 400 g 400 g 400 g Dried chestnut powder g - Chestnut syrup g Ratio of dried chestnut powder (w/w) - 10% - Ratio of chestnut syrup (w/w) % Fig. 1. Preparation methods of general-, dried chestnut powder- and chestnut syrup-gochujang

3 Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 395 ~ 399 / 397 농협매장에서구입한것을, 밤및황률가루는공주밤을판매하는전문매장에서구입한것을사용하였다. 일반고추장개발일반고추장은물 6L에엿기름 1kg을담가추출한엿기름물에찹쌀가루 3kg을넣어 12시간정도삭힌후가열하여 4.5 L가될때까지졸여주었다. 졸인액체를 30 o C로식힌후메주가루 500 g, 고춧가루 1 kg, 소금 400 g을순서대로넣어혼합하여만들었다. 완성된일반고추장은항아리에담아상온 (20 o C) 에서햇빛을정기적으로쬐어주면서 2 개월간발효 숙성시켰다 황률가루고추장개발황률가루고추장은물 6L에엿기름 1kg을담가추출한엿기름물에찹쌀가루 3kg과황률가루 600 g을넣어 12시간동안삭힌다음가열하여 4.5 L가될때까지졸여주었다. 졸인액체를 30 o C로식힌후메주가루 500 g, 고춧가루 1kg, 소금 400 g을순서대로넣어혼합하여만들었다. 완성된황률가루고추장은항아리에담아상온 (20 o C) 에서햇빛을정기적으로쬐어주면서 2개월간발효 숙성시켰다. 밤조청고추장개발밤조청고추장은일반고추장과동일한재료와배합비율로만든다음밤조청을재료총무게당 10% 수준으로첨가해서만들었다. 완성된밤조청고추장은항아리에담아상온 (20 o C) 에서햇빛을정기적으로씌워주면서 2개월간발효 숙성시켰다. 공주밤을이용한밤조청개발밤조청고추장에사용한밤조청은 Table 2와같은재료배합비율로만들었다. 엿기름을물에 30분쯤담가엿기름물을만들고 1시간쯤물에불린찹쌀로밥을지었다. 으깬찐밤과찹쌀밥을엿기름물에넣어 8시간정도삭힌후면주머니로걸러주었다. 거른물을약한불에서조청이될때까지서서히졸여조청을완성하였다. 공주밤고추장의관능검사일반고추장, 황률가루고추장, 밤조청고추장의 3종에대해외관, 색, 냄새, 맛 ( 단맛, 쓴맛, 매운맛 ), 입안에서의깔깔 Table 2. Ingredient formulation of chestnut syrup Ingredient Amount Inside the steamed chestnuts 3 kg Glutinous rice 3 kg Malt 1 kg 한느낌, 전체기호도, 상품성등에대해각각 7 단계척도 (1. 대단히싫음 ~ 7. 대단히좋음 ) 로관능검사를실시하였다. 관능검사자는총 45 명으로구성하였으며, 성별은남자 8 명 (17.8%) 과여자 37명 (82.2%) 이었다. 관능검사자의연령분포는 20대 15명 (33.3%), 30대 5명 (11.1%), 40대 14명 (31.1%), 50대 7명 (15.6%), 60대 4명 (8.9%) 이었다. 관능검사자는전통고추장의맛을잘알고있는일반인과이분야를전공하는대학생으로구성해서관능검사결과에대한신뢰도를높이고자하였으며, 관능검사는 에실시하였다. 밤조청고추장의영양성분분석및영양성분표제작관능검사결과가장우수한고추장으로선정된밤조청고추장에대해영양성분을분석하고이를적용해영양성분표를제작하였다. 영양성분분석은이분야의공인기관으로지정된한국식품연구원에의뢰해식품공전 8 방식으로실시하였다. 영양성분표는식품등의표시기준 9 에준해제작하였다. 결과및고찰 공주밤을이용한고추장의관능검사일반고추장, 황률가루고추장, 밤조청고추장의관능검사결과는 Table 3과같다. 외관, 냄새, 쓴맛, 매운맛은 3가지시료간에차이가없었다. 색은밤조청고추장이일반고추장과황률가루고추장보다유의적으로좋았다 (p < 0.05). 단맛은밤조청고추장이일반고추장보다유의적으로좋았으나 (p < 0.05), 밤조청고추장과황률가루고추장간에는차이가없었다. 입안에서의깔깔한느낌은밤조청고추장이일반고추장보다유의적으로좋았으나 (p < 0.05), 밤조청고추장과황률가루고추장간에는차이가없었다. 전체기호도는밤조청고추장이일반고추장과황률가루고추장보다유의적으로좋았다 (p < 0.05). 상품성은밤조청고추장이일반고추장과황률가루고추장보다유의적으로좋았다 (p < 0.05). 전체항목에대한합계는밤조청고추장이일반고추장과황률가루고추장보다유의적으로좋았다 (p < 0.05). 위결과를종합해볼때색, 전체기호도, 상품성, 전체항목에대한합계는밤조청고추장이일반고추장과황률가루고추장보다유의적으로좋았으며 (p < 0.05), 단맛, 입안에서의깔깔한느낌은밤조청고추장이일반고추장보다유의적으로좋았으나 (p < 0.05) 밤조청고추장과황률가루고추장간에는차이가없었다. 따라서전반적으로볼때밤조청고추장의관능검사결과가가장우수하였다.

4 398 / 공주밤고추장의영양특성 Table 3. Results of sensory evaluation of gochujang Properties General gochujang Dried chestnut powder gochujang Chestnut syrup gochujang F-test Appearance 4.8 ± 0.9 1) 4.9 ± ± 1.3 NS Color 4.8 ± 1.0 b2) 4.6 ± 1.1 b 5.3 ± 1.3 a p < 0.01 Flavor 4.2 ± ± ± 1.2 NS Sweet taste 4.1 ± 1.2 b 4.5 ± 1.3 ab 5.0 ± 1.3 a p < 0.01 Bitter taste 4.1 ± ± ± 1.3 NS Hot taste 4.7 ± ± ± 1.3 NS Sandy feeling in mouth 4.0 ± 1.3 b 4.3 ± 1.4 ab 4.9 ± 1.2 a p < 0.05 Overall preference 4.3 ± 1.0 b 4.4 ± 1.3 b 5.2 ± 1.1 a p < 0.01 Commercial property 4.2 ± 1.2 b 4.5 ± 1.3 b 5.2 ± 1.2 a p < 0.01 Total 39.4 ± 7.6 b 40.9 ± 8.5 b 45.2 ± 8.7 a p < ) M ± SD 1. very dislike ~ 7. very like 2) Means with different alphabet are significantly different in the same row by the LSD-test at α = NS: not significant Table 4. Nutrient content of chestnut syrup gochujang (per 100 g) Nutrient Chestnut syrup gochujang Traditional gochujang 1) Calories (kcal) Total carbohydrate (%) Sugars (g) 20.5 Not analyzed Protein (%) Total fat (%) Saturated fat (g) 0.4 Not analyzed Trans fat (g) 0.0 Not analyzed Cholesterol (mg) Not detected 0.0 Sodium (mg) 2, , ) Korean Nutrition Society, Food values, Seoul; 2009 밤조청고추장의영양성분분석및영양성분표제작관능검사결과 3 종류의고추장중전반적으로밤조청고추 장이일반고추장과황률가루고추장보다유의적으로우수하였으므로, 밤조청고추장을대상으로영양성분분석을실시하였다. 영양성분은의무표시대상영양소인열량, 탄수화물, 당질, 단백질, 지질, 포화지방, 트랜스지방, 콜레스테롤, 나트륨의 9종을분석하였다. 영양성분분석밤조청고추장의영양성분분석결과는 Table 4와같다. 밤조청고추장과식품성분표 3 에보고된전통고추장 100 g당영양성분을비교하면열량은밤조청고추장이식품성분표의전통고추장보다약간높았다. 탄수화물함량비율은밤조청고추장과식품성분표의전통고추장간에별다른차이가없었으나, 단백질함량비율은밤조청고추장이식품성분표의전통고추장보다높은수준이었고, 나트륨함량은밤조청고추장이식품성분표의전통고추장보다낮은수준이었다. 밤조청고추장에서단백질함량이높은점은밤조청에밤의단백질이함유되어있기때문으로생각되며, 장류로섭취하는단백질이적기는하 Fig. 2. Nutrition facts of chestnut syrup gochujang 지만고추장섭취량이많고섭취빈도가높은사람의경우단백질섭취에도움이될수있을것으로보였다. 그리고밤조청고추장에서나트륨함량이낮은점은한국인의장류섭취에따른문제점인나트륨섭취를낮추는데에도움이될수있을것으로보였다. 영양성분표제작밤조청고추장의영양성분분석결과를가지고 Fig. 2와같이영양성분표를제작하였다. 9 본연구에서일반고추장, 공주밤을이용한황률가루고추장, 밤조청고추장의 3 종의레시피를개발하였다. 3종의고추장에대한관능검사를실시한결과전반적으로밤조청고추장이가장우수하였으며, 이에따라밤조청고추장에대한영양성분을분석하여영양성분표를제작하였다.

5 Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 395 ~ 399 / 399 이상에서밤조청고추장은색, 전체기호도, 상품성등의관능적특성과식품성분표의전통고추장에비해단백질함량이높고나트륨함량이낮은등영양특성에서우수하여활용가능성이있다고여겨진다. 여기에선행연구에서밝혀진밤이가지고있는건강기능성을감안하면밤조청고추장은다양한장점을가지고있다고할수있다. 밤조청고추장의상품화를위해서는밤조청고추장의품질및저장성을향상시키는방안이연구될필요가있다고생각한다. References 1. Yoo JH. Fermentation technology. Seoul: Hyoilmunhwasa; Jeong DH. Great dictionary of traditional fermented soybean sauce. Seoul: Hongikjae; Korean Nutrition Society. Food values. Seoul: Korean Nutrition Society; Son KH. Cookery science of Korean foods. Seoul: Gyomoonsa; Kim HY, Park ML, Kim DS, Choi SK. Quality characteristics of modified Kochujang made with tofu powder instead of meju powder. Korean J Culinary Res 2012; 18(5): Koh JY, Kim KB, Choi SK. Quality characteristics of gochujang containing various amounts of persimmon syrup. Korean J Culinary Res 2013; 19(1): Lee HS, Kim EJ, Kim SH. Chestnut extract induces apoptosis in AGS human gastric cancer cells. Nutr Res Pract 2011; 5(3): Korea Food Industry Association. Food fair. Seoul: Moonyoungsa; Ministry of Food and Drug Safety (KR). Standard criteria on foods and others: [Internet]. Seoul: Ministry of Food and Drug Safety; 2013 Apr 5 [cited 2013 Nov 20]. Available from: &langtype=ko&chrclscd=010202&jono=0002&jobrno=00 &doccls=jo&jochgyn=n&urlmode=admrulscjorltinfor.

서론 34 2

서론 34 2 34 2 Journal of the Korean Society of Health Information and Health Statistics Volume 34, Number 2, 2009, pp. 165 176 165 진은희 A Study on Health related Action Rates of Dietary Guidelines and Pattern of