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1 Korean J Food Cook Sci Vol. 33, No. 2, pp. 137~147 (2017) pissn eissn 전통고추장과개량고추장의품질특성 박선영 김슬기 홍상필 임상동 한국식품연구원 Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang) Sun-Young Park Seulki Kim Sang-pil Hong Sang-Dong Lim Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea Abstract Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary. Key words: red pepper paste, traditional Gochujang, commercial Gochujang, quality characteristics Ⅰ. 서론 고추장은고춧가루, 찹쌀, 밀, 메주, 소금등을섞어발효시킨우리나라고유의전통발효식품으로간장, 된장과더불어우리의식생활에서빼놓을수없는주요한조미식품중하나이다. 단백질로부터유래되는정미성분, 고추의매운맛과당류에서오는단맛, 고추장제조에사용된곡물류의단백질이효소작용에의하여분해되면서생성된아미노산과핵산에서오는구수한맛, 식염에의한짠맛그리고미생물의대사및발효작용으로생성되는유기산에의한신맛이잘조화를이루어고추장고유의풍미를지니고있다 (Kim YS 등 1993, Kim YS 등 1994a, Kim MS 등 1998, Kim DH & Kwon YM 2001). 이뿐만아니라고추장은된장, 청국장등의기능성연구보고와함께비만억제및항암효과, 항변이원성, 항산화성등과같은다양한생리적기능성을지닌것으로알려지고있다 (Choo JJ 2000, Park KY 등 2001, Yoon SJ 2003). 고추장의품질은원료의종류와배합비율, 고추장용메주제조방법, 담금방법과시기, 지역의기후및풍토에따라각기다른특징을나타내며, 특히전통고추장은국균에의해제조되는개량식과는달리메주를띄우는과정에서부터많은종류의곰팡이와세균류가증식하며, 숙성과정에서이들이분비하는효소작용에의해전분질과단백질이저분자물질로분해되고내염성효모와젖산균 Corresponding author: Sang-Dong Lim, Korea Food Reserch Institute, 62, Anyangpangyo-ro 1201 beon-gil, Bundang-gu, Seongnam-si, Gyeonggi 13539, Korea ORCID: Tel: , Fax: , limsd@kfri.re.kr Korean Society of Food and Cookery Science This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

2 138 박선영 김슬기 홍상필 임상동 Korean J Food Cook Sci 등이발효작용을하여고추장고유의풍미를낸다 (Cho HO 등 1981, Shin DH 1995b). 그러나이같은제조특성상, 제조장소와제조시기및제조자에따라고추장의맛과향기, 색등성분의차이가심하여품질의표준화가어렵다는문제점이지적되고있다 (Shin DH 등 1997). Lee S 등 (2014) 이강원도, 경기도, 경상도, 전라도, 충청도지역의농가에서생산한재래식쌀고추장 80 종을수집하여지역별고추장을분석한결과, 이화학적특성은지역뿐아니라고추장제품사이에서도차이가크게나타났으며특히강원도와경기도지역의농가생산고추장이타지역고추장에비해수분함량, 산도, 조단백질함량, 아미노태질소함량, 염도가높았다고보고하였다. 본연구는전통고추장을한국고유의전통발효식품에서국제적인식품으로발전시키기위해전통고추장과시판개량고추장의안전성과품질특성을비교하여문제점을제시하고전통고추장의세계화를위한기초자료로이용하고자하였다. 따라서시료의대표성확보를위해전국각지역별로수집한전통고추장과시판개량고추장의일반성분및아미노산성질소, 염도, 색도, 미생물, 무기성분을분석하였다. Ⅱ. 재료및방법 1. 실험재료본실험에사용한고추장은전국각지역에서전통적인방법으로생산되는전통고추장과공장에서생산되는개량고추장의차이를명확하게분석하고자강원도, 충청도, 경상도, 경기도, 전라도, 제주도 6개도에서전통식품인증업체유무, 장류제조방식, 매출액, 규모등을고려하여 19개업체를선발하여, 19개업체에서비슷한시기에생산된전통고추장 19종을수집하였고, 개량고추장의경우시중에판매되고있는개량고추장중가장많이판매되는 3개업체의고추장 3종을수집하여임의로 G1-G22로명명하였다 (Table 1). 수집한고추장은분석전까지 4 C의냉장고 (RT62K7045SL, Samsung Electronics Co., Ltd., Gyeonggi, Korea) 에서냉장보관하였다. 2. 일반성분및아미노산성질소분석고추장의기본특성을분석하기위해고추장의수분, 지질, 회분, 단백질, 탄수화물등의일반성분과아미노산성질소를분석하였다. 일반성분함량은식품공전 (Ministry of Food and Drug Safety 2013) 에따라수분함량은 105 C 상압건조법으로분석하였고, 회분은 550 C 회화로 (Isotemp Muffle Furance, Model No , Fisher Scientific, Atlanta, GA, USA) 에서직접회화하여중량법으로분석하였다. 조단백질은 Kjeldahl법 ( 질소계수 6.25) 으로분석하였고, 지방은 choloroform-methanol 추출법, 탄수화물은 차감탄수화물식에따라, 열량은열량계산식에따라계산하였다. 아미노산성질소는전통식품표준규격 (National Agricultural Products Quality Management Service 2013) 에따라균질한시료 2 g 을비커에취하고증류수 100 ml 를가하여 1 시간동안교반하여충분히용해한다음 0.1 N 수산화나트륨용액 (Samchun Chamical Co., Gyeonggi, Korea) 을적정하여 ph 8.4 로하였다. 여기에 20 ml 의중성포르말린 (formalin) 액 (Junsei Chemical Co., Tokyo, Japan) 을가하고다시 0.1 N 수산화나트륨용액으로 ph 8.4 가되도록중화적정한후, 별도로증류수에대한바탕시험을실시하여다음식에따라계산하였다. 아미노산성질소 (mg%) = (A-B) 1.4 f 100 S A : 본시험에소비된 0.1 N 수산화나트륨용액의 ml 수 B : 바탕시험에소비된 0.1 N 수산화나트륨용액의 ml 수 f : 0.1 N 수산화나트륨용액의용도계수 S : 시료채취량 (g) 3. 염도및색도측정고추장의염도는 10 g에증류수 90 ml를가해잘교반한다음 Mohr법 (Chae SK 등 2000) 을이용하여측정하였으며, 색도는고추장시료를투명한유리용기에가득담아평평하게한후색차계 (CR-300, Minolta, Osaka, Japan) 를이용하여 Hunter value로 L값 ( 명도 ), a값 ( 적색도 (+)/ 녹색도 (-)), b값 ( 황색도 (+)/ 청색도 (-)) 을 3회반복측정하여평균값으로나타냈다. 고추장의색도측정에사용된표준백판 (white calibration plate) 의 L값은 97.14, a값은 0.19, b값은 1.90이었다. 4. 미생물분석고추장의미생물학적품질평가를위해일반세균수와주요식중독미생물인 Bacillus cereus, Staphylococcus aureus 및곰팡이를식품공전 (Ministry of Food and Drug Safety 2013) 에따라분석하였다. 미생물검사를위해고추장시료 1 g을멸균생리식염수를이용하여 10진희석법에따라희석액을제조하였으며, 총균수는 plate count agar (PCA) 를사용하고, S. aureus는 Baird-Parker agar(bpa) 를사용하여 37 C에서 24시간배양하였으며, B. cereus는 mannitol-egg yolk polymyxin agar(myp) 를사용하여 30 C에서 48시간배양하고, 곰팡이는 potato dextrose agar(pda) + chloramphenicol를사용하여 25 C에서 3-5일배양한후, 생성된집락수를계산하고그평균집락수에희석배수를곱하여균수를산출하였다. B. cereus와 S. aureus는 VITEK MS(VITEK, Biomérieu Inc., Hazelwood, MO, USA) 를이용하여확인시험을실시하였다. 2017; 33(2):

3 Korean J Food Cook Sci 전통고추장과개량고추장의품질특성 139 Table 1. Ingredients and contents of traditional and commercial red pepper pastes (Gochujang ) Sample Production area Ingredient and content G1 Red pepper powder 17% (Korea), glutinous rice 22% (Korea), Meju powder 7% (Korea), malt, salt G2 Gangwon Red pepper powder 36%, glutinous rice 10%, Meju powder 50% (small black soybean (Korea) 100%), solar salt 4% G3 - Red pepper powder 18%, glutinous rice 25%, Meju powder 6% (Korea), malt 8%, salt 6.5%, alcohol 3%, G4 grain syrup 3.5%, honey 1%, purified water 23% Gyeonggi G5 Red pepper powder 54%, glutinous rice 15%, Meju powder 5%, malt 10%, solar salt 11%, barley corn 5% G6 Red pepper powder 27%, glutinous rice 45%, Meju powder 14% (Korea), malt powder 5%, refined salt 8% G7 Red pepper powder 14.6%, glutinous rice 34.4%, Meju powder 14% (Korea), malt 13%, solar salt 9%, Chungcheong starch syrup 15% G8 Red pepper powder 14%, glutinous rice 35.7%, Meju powder 10%, malt 36.3%, solar salt 3.6% G9 Red pepper powder 37%, malt 24%, salt, yellow plum extract 17% G10 Gyeongsang Red pepper powder 20%, glutinous rice 3.2%, Meju powder 2.4%, malt, refined salt, alcohol, rice grain syrup 33%, nonglutinous rice, wheat G11 Red pepper powder 25%, glutinous rice 20%, Meju powder, solar salt, grain syrup G12 Red pepper powder 22%, glutinous rice 27%, Meju powder 20%, salt 2%, grain syrup 11%, Siberian gooseberry sap G13 Red pepper powder 19%, glutinous rice 46%, Meju powder 8%, malt 10%, solar salt 10%, honey 2%, gastrodia powder 5% G14 Jeolla Red pepper powder 27%, glutinous rice 25%, Meju powder 9%, malt 7%, solar salt 11%, starch syrup 3%, purified water 18% G15 Red pepper powder 25%, glutinous rice 20%, Meju powder 10%, malt 10%, solar salt 10%, starch syrup 8%, sugar 7%, rice 40%, purified water 10% G16 Red pepper powder 40%, glutinous rice, Meju powder 18%, malt, solar salt 7%, grain syrup, barley flour G17 Red pepper powder 20%, solar salt, rice, soybean, purified water G18 Jeju Red pepper powder 35%, glutinous rice flour 8%, solar salt 10%, grain syrup 7%, purified water, Cheonggukjang powder G19 Red pepper powder 25%, glutinous rice flour 20%, Meju powder 13%, malt 12%, salt, citrus enzyme 17% Red pepper powder 3%, glutinous rice and brown rice flour, soybean Meju, solar salt, starch syrup, alcohol, G20 purified water, brown rice 20.4%, yeast powder, seed malt, isomaltooligosaccharide, chili sauce (red pepper powder 8.3%, solar salt, onion, garlic) Red pepper powder 3%, glutinous rice 1%, Meju powder, rice 19.7%, solar salt, refined salt, starch syrup, Commercial G21 alcohol, yeast powder, seed malt, alpha defatted soy flour, chili sauce (red pepper powder 8.5%, refined salt, onion, garlic) G22 Red pepper powder 2%, Meju powder, rice 23.2%, solar salt, starch syrup, purified water, seasoning yeast powder, seed malt, fortifying nutrient, chili sauce (red pepper powder 9.3%, refined salt, onion, garlic) 5. 무기성분분석전처리및분석과정에이용된증류수는 18.2 MΩ 이상의초순수를사용하였으며, 질산 (HNO 3) 은반도체급 (Dongwoo Fine-Chem., Pyeongtaek, Korea) 을사용하였다. 천일염의무기성분은 ICP-MS(inductively coupled plasma mass spectrometer, Agilent 7700 Series, Agilent Technologies, Santa Clara, CA, USA) 로분석하였다. 분석용시료조제를위해고추장 5 g을탈이온수 50 g에용해시킨후 1,500 rpm으로 15 분간원심분리 (Avanti JE Centrifuge, Beckman Coulter, Fullerton, CA, USA) 하여상등액을사용하였다. 천일염은천일염스톡에 1% HNO 3 를첨가해 500 배와 1,000,000 배로희석하여분석하였고, 각무기물의표준용액은 Na, Mg, K 의경우 0, 1, 5, 10, 50, 100, 500, 1,000 μg/l 의농도로제조하여사용하였고나머지무기물의경우 0, 1, 5, 25, 50, 100, 200 μg/l 의농도로제조하여사용하였다. 시료분석전에각각의표준용액으로정량한농도를기준으로무기물의양을정량하였다 ; 33(2):

4 140 박선영 김슬기 홍상필 임상동 Korean J Food Cook Sci 6. 통계처리 본실험에서얻어진결과는 SAS program(ver. 9.0, SAS Institute Inc., Cary, NC, USA) 을이용하여분산분석을실시하였다. 평균간유의성검정은 Duncan 의다중검정방법으로 5% 수준에서실시하였다. Ⅲ. 결과및고찰 1. 일반성분및아미노산성질소분석고추장의일반성분을분석한결과는 Table 2와같다. 전통고추장의일반성분을분석한결과, 고추장 100 g 당수분 은 g, 지방은 g, 단백질은 g, 회분은 g, 탄수화물은 g 으로시료간의일반성분함량차이가큰것으로나타났다. 전통식품표준규격 (National Agricultural Products Quality Management Service 2013) 에따르면전통고추장의수분은 50% 이하여야하는데, 수집한고추장중 1, 2, 3, 5, 13, 17 번된장을제외한모든된장이품질규격을충족하는것으로나타났다. Lee SM 등 (2003) 은고추장의수분함량은숙성과정에서찹쌀가루비율이높은시료들이메주가루비율이높은시료들에비해수분함량이급격이증가한다고보고하였다. 수분, 지방, 단백질함유량은전통고추장이 Table 2. Analysis of proximate compositions and amino acid nitrogen content in traditional and commercial red pepper pastes (Gochujang) Sample Calorie (kcal/100 g) Moisture (g/100 g) Fat (g/100 g) Protein (g/100 g) Ash (g/100 g) Carbohydrate (g/100 g) Amino acid nitrogen (%, w/v) G ±0.3 c 3.1±0.0 b 6.0±0.0 h 18.8±0.0 h ±2.1 e G ±0.3 b 2.8±0.0 d 5.2±0.0 j 13.2±0.0 a ±1.2 g G ±0.1 d 4.3±0.0 a 9.3±0.0 a 11.1±0.0 c ±1.6 b G ±0.0 gh 2.7±0.0 f 6.6±0.1 e 18.9±0.0 g ±2.0 l G ±0.2 c 2.3±0.0 h 5.3±0.1 j 10.3±0.0 d ±0.1 j G ±0.1 lm 2.1±0.0 i 6.8±0.1 d 21.1±0.0 b ±1.0 p G ±0.4 i 2.4±0.0 g 6.9±0.1 c 19.3±0.0 e ±1.0 h G ±0.1 f 1.5±0.0 l 4.9±0.0 k 10.3±0.0 d ±0.3 m G ±0.4 jk 0.7±0.0 q 6.1±0.1 gh 18.6±0.0 i ±0.5 c G ±0.3 jk 1.5±0.0 m 4.9±0.0 k 15.1±0.0 r ±1.2 k G ±0.4 kl 1.5±0.0 o 4.8±0.0 k 16.8±0.0 n ±0.0 m G ±0.3 n 1.6±0.0 k 4.9±0.0 k 17.8±0.0 j ±0.9 n G ±0.9 a 2.8±0.0 e 5.9±0.0 i 17.6±0.0 k ±0.6 f G ±0.8 dn 1.4±0.0 n 6.0±0.0 h 18.7±0.0 h ±1.0 n G ±0.1 p 0.6±0.0 r 3.4±0.1 n 15.2±0.0 q ±0.0 q G ±0.2 i 1.9±0.0 j 6.3±0.1 f 11.1±0.0 c ±1.2 j G ±0.2 e 1.9±0.0 j 6.3±0.0 f 19.0±0.1 f ±0.6 h G ±0.3 fg 2.9±0.0 c 8.3±0.0 b 17.5±0.0 l ±2.3 a G ±0.0 h 0.8±0.0 p 5.3±0.1 j 16.1±0.0 p ±0.2 d G ±0.3 j 0.5±0.0 s 3.7±0.0 m 17.7±0.0 k ±0.1 o G ±0.6 m 0.7±0.0 q 6.2±0.1 fg 17.1±0.0 m ±0.7 i G ±0.8 o 0.3±0.0 r 4.2±0.1 l 16.5±0.0 o ±0.0 j Traditional 4) 187.2±29.7 NS 46.9±6.9 * 2.0±0.9 * 6.0±1.3 * 18.8±2.2 NS 36.3±9.6 NS 165.3±79.6 NS Commercial 5) 213.5±15.0 NS 40.1± ± ± ± ±4.2 NS 130.3±22.8 Mean±SD. * p< ) Average of traditional Gochujang (G1-G19). 2) Average of Commercial Gochujang (G20-G22). NS Not significant. a-r Means with different superscripts within a column are significantly different at p<0.05 by Duncan s multiple range test. 2017; 33(2):

5 Korean J Food Cook Sci 전통고추장과개량고추장의품질특성 141 개량고추장에비해유의적으로높았으나, 탄수화물함량은전통고추장에비해개량고추장이유의적으로높았다 (p<0.05). 전체적인열량도개량식에서높게측정되었는데, 이는개량고추장의높은탄수화물함량과관계있는것으로사료된다. 조단백질함량은 4.0% 이상이되어야하는데전통고추장 1 종 (G15) 과개량고추장 1 종 (G20) 을제외하고는모두적합한것으로나타났다 (National Agricultural Products Quality Management Service 2013). 고추장에는유리당과유리아미노산이존재하는데이는고추장의맛을결정하는주요인자이다. 고추장의주요당은 glucose 와 maltose 이며, 유기산은 succinic acid 와 citric acid, lactic acid 등이, 유리아미노산은 proline, glutamic acid, aspartic acid 등이주요성분으로존재하는것으로보고되었다 (Shin DH 등 1996a, Son SH 등 2013). 고추장의원료인콩은발효과정에서단백질분해효소의작용으로각종펩타이드나아미노산으로분해된다 (Oh JY 등 2002). 이같은과정을통해고추장이숙성되면서아미노산성질소의함량이증가하게되는데 (Shin DH 등 2000), 이는발효식품의숙성도를판정하는주요성분으로고추장의감칠맛과고추장의품질을평가하는지표로사용되고있다 (Kim YS 등 1994b). 식품공전상고추장의아미노산성질소에관한기준은없으나, 전통식품표준규격 (National Agricultural Products Quality Management Service 2013) 에따르면 160 mg% 이상 ( 찹쌀또는쌀함유량이 15% 이상일경우는 100 mg% 이상 ) 으로명시되어있다. 수집한고추장은 mg% 수준의아미노산성질소함유량을보였는데, 3 개제품 (G6, G10, G15) 을제외하고는모두전통식품표준규격을충족시키는것으로확인되었다. 재래식고추장의평균아미노산성질소는 mg%, 개량고추장은 mg% 로재래식고추장의아미노산성질소함량이높았으며, 이로미루어보아개량고추장에비해재래식고추장에서관능적특성이우수할것으로예측된다. Oh JY 등 (2002) 은아미노산성질소함량이염의첨가수준이낮을수록아미노산성질소의함량이높아지는경향이있다고보고하였는데, 원재료함량에서염의첨가량이 11% 로가장높은 G14 의경우 mg% 로전통식품규격은충족시켰지만평균인 mg% 보다훨씬낮은함량을나타내었다. 지역별로일반성분및아미노산함량을비교한결과, 강원도지역고추장이수분 55.2%, 지방 3.4%, 단백질 6.8%, 회분 11% 로다른지역고추장에비해함량이가장높았으며경기도지역고추장도수분 48.0%, 지방 2.4%, 단백질 6.2%, 회분 10.4% 로비교적높은함량을지니고있었고제주도지역고추장은수분과단백질이각각 49.0%, 6.6% 로높게나타났다. 이는 Shin DH 등 (1995a) 이강원도, 경기도지역전통고추장의수분과조단백질함량이충청도, 경상도, 전라도및타지역보다높게나타났다고 보고한결과와일치하였다. 2. 염도및색도측정고추장의염도와색도를조사한결과는 Table 3과같다. 고추장에서염도는젖산발효에의한고추장의품질열화방지및고추장표면의곰팡이생육억제를위해많은양을사용하고있다 (Lee S 등 2014). 본연구에서수집한전통고추장의평균염도는 7.57±2.06%, 개량고추장의염도는 7.18±0.61% 로나타났다. Lee S 등 (2014) 의보고에의하면전국 80종의농가생산고추장의평균염도가 7.18±1.56% 로나타나본연구의고추장염도와유사하게나타났다. 지역별로염도를비교한결과, 경기도지역의고추장이 9.09% 로염도가가장높았고, 제주지역고추장이 8.34%, 강원도지역고추장이 8.15% 로높은수치를나타내었다. 반면경상도지역의고추장이 4.93% 로염도가가장낮았다. 염도와 Table 1에서의식염의첨가량을비교하여본결과, 본연구에서식염의첨가량은염도와비례하지않았는데, 이러한염도의차이는소금이외에도수분함량, 숙성온도등의영향과숙성된고추장의늘리기과정에서첨가되는물엿이나설탕등의첨가량이다르기때문이다 (Jeong DY 등 2001). 고추장의색도는기호도와큰상관관계가있다고보고되어있으며 (Kim YS 등 1994a), 고추장품질평가의기준으로사용할수있다 (Jeong DY 등 2001). 개량고추장의경우 L값이 , a값이 , b값이 의범위로비교적비슷한수치를보였고, 전통고추장의경우 L값이 , a값이 , b값이 의범위로나타났다. 이는 Shin DH 등 (1996b) 이지역별로수집한가정용고추장의 L값은 16.03±2.89, a값은 20.42±4.37, b값은 9.71±1.92였다고보고한결과에비해 L값에서높은수치를보였다. 전통고추장의경우샘플마다색도값의차이가컸는데, 이는고추품종, 고춧가루첨가량, 고추의건조방법, 발효기간등의차이에서기인한것으로사료된다. 고추장제조시코오지 (koji) 와물엿을사용하는개량고추장에비해전통고추장은햇빛과공기에의한갈변으로인해 a값 ( 적색도 ) 이낮은경향을나타내었다. 3. 미생물분석고추장시료에서검출된미생물분석결과는 Table 4와같다. 고추장시료에서검출된일반세균은 CFU/g의분포를나타내었으며전통고추장은평균 CFU/g, 개량고추장에서는평균 CFU/g으로일반세균이전통고추장에서더많이검출되었다 (p<0.05). Park WP 등 (2007) 이고추장을제조하여담금직후총균수를조사한결과 CFU/g이었으며숙성 ; 33(2):

6 142 박선영 김슬기 홍상필 임상동 Korean J Food Cook Sci Table 3. Salt contents and color of traditional and commercial red pepper paste (Gochujang) Sample Salt content (%) Color 1) L (lightness) a (redness) b (yellowness) G ±0.18 d 37.88±0.14 a 18.55±0.06 h 2.74±0.06 k G ±0.12 ab 33.67±0.05 h 18.61±0.73 a 7.37±0.56 b G ±0.06 h 31.43±0.27 j 14.20±0.07 cd 3.93±0.08 h G ±0.00 e 29.84±0.37 k 16.71±0.21 j 0.26±0.08 p G ±0.12 b 32.43±0.23 i 15.32±0.26 b 5.25±0.06 e G ±0.12 c 36.05±0.06 d 14.08±0.54 d 6.65±0.27 c G ±0.12 g 35.31±0.24 f 14.68±0.25 c 6.63±0.09 c G ±0.12 cd 34.71±0.15 g 14.20±0.25 cd 5.97±0.07 d G ±0.06 h 32.30±0.45 i 17.48±0.28 i 1.01±0.06 o G ±0.00 i 32.52±0.26 i 11.84±0.50 f 3.52±0.21 i G ±0.00 h 36.24±0.11 cd 18.35±0.23 a 8.00±0.01 a G ±0.12 h 34.66±0.38 g 16.45±0.31 j 1.42±0.03 n G ±0.12 fg 35.70±0.07 e 19.45±0.12 g 3.91±0.05 h G ±0.06 ef 34.64±0.13 i 17.44±0.10 i 0.99±0.03 o G ±0.06 g 36.58±0.05 g 18.47±0.24 h 1.14±0.06 o G ±0.12 a 36.74±0.08 bc 19.65±0.06 g 3.23±0.01 j G ±0.82 b 36.15±0.12 b 19.75±0.05 g 3.35±0.01 ij G ±0.20 c 36.85±0.17 d 18.86±0.29 h 2.11±0.00 m G ±0.06 h 37.87±0.27 b 18.35±0.07 h 2.38±0.07 l G ±0.12 g 37.87±0.27 a 14.10±0.13 d 4.84±0.13 f G ±0.00 e 37.70±0.08 a 13.2±0.31 e 4.56±0.12 g G ±0.12 ef 37.91±0.02 a 14.31±0.15 cd 4.88±0.07 f Traditional 2) 17.57±2.06 NS 34.54±2.15 NS 11.18±3.80 NS 3.68±2.33 NS Commercial 3) 17.18± ± ± ±0.18 Mean±SD. 1) L: black (0)~White (100); a: red (+70)~green (-80); b: yellow (+70)~blue (-80). 2) Average of traditional Gochujang (G1-G19). 3) Average of Commercial Gochujang (G20-G22). NS Not significant. a-p Means with different superscripts within a column are significantly different at p<0.05 by Duncan s multiple range test. 기간이경과함에따라수가증가하여숙성 4주에최대값을나타낸다음감소하였으며대체적으로 10 7 CFU/g 부근의총균수를유지하였다고보고하였으며, Chang MI 등 (2011) 역시고추장표준배합비에준하여고추장을제조하여숙성중총균수를측정한결과 10 7 CFU/g 수준을유지하였다고보고하였다. 이는본연구결과의총균수와유사하였다. 식중독균인 B. cereus와 S. aureus 분석결과, B. cereus는전통고추장 19종중 4종을제외한모든 고추장시료에서검출되었으며 CFU/g의분포를보였고, S. aureus의경우모든시료에서검출되지않았다. B. cereus는다양한환경에서포자를형성하는균으로포자자체에는독성이없지만생육하기좋은환경이되면영양세포로발아하여식중독을유발하므로식품안전측면에서부정적인영향을끼친다 (Kim DH 등 2001, Cho YS 등 2008). 때문에현행식품공전에서는장류에대한 B. cereus의기준을 10,000 CFU/g 이하로규정하고 2017; 33(2):

7 Korean J Food Cook Sci 전통고추장과개량고추장의품질특성 143 Table 4. Analysis of viable bacteria in traditional and commercial red pepper pastes (Gochujang) (CFU/g) Sample Total bacteria B. cereus S. aureus Fungi G1 3.0± ± ND 1) ND G2 8.3± ± ND ND G3 2.0± ± ND ND G4 3.5± ± ND ND G5 1.6± ND ND ND G6 1.8± ± ND ND G7 1.4± ± ND ND G8 1.9± ± ND ND G9 7.6± ± ND ND G10 7.2± ± ND ND G11 1.6± ND ND ND G12 7.3± ± ND ND G13 1.4± ND ND ND G14 6.0± ± ND ND G15 2.6± ± ND ND G16 1.3± ± ND ND G17 3.3± ± ND ND G18 9.7± ± ND ND G19 2.3± ND ND ND G20 2.0± ± ND ND G21 1.5± ± ND ND G22 2.2± ± ND ND Traditional 2) 8.4± * 1.5± NS ND ND Commercial 3) 1.9± ± ND ND Mean±SD. * p< ) Not detected. 2) Average of traditional Gochujang (G1-G19). 3) Average of Commercial Gochujang (G20-G22). NS Not significant. 있으며 (Ministry of Food and Drug Safety 2013), 본실험결과모든시료에서 10,000 CFU/g 이하로안전한범위의품질을가진것으로나타났으며이는 90일숙성된고추장에서 B. cereus가 CFU/g 수준으로검출되었다고보고한 Chang MI 등 (2011) 의연구결과와유사하였다. 곰팡이는 22종의고추장모두에서불검출되었는데, Kim DH(2001) 는고추장의곰팡이수를조사한결과, 담금직후 CFU/g이었으나숙성중기이후에 CFU/g을유지하였다는보고와는다른결과를보였다. 그러나 Kim MS 등 (1998) 은고추장을제조하여곰팡이수를조사한결과, 발효초기 CFU/g이던곰팡이수가발효가진행됨에따라급격히감소하여일정수준으로검출되거나검출되지않았다고보고하였으 며, Lee KY 등 (1997) 역시발효가진행됨에따라곰팡이가검출되지않았다고보고하였다. 이같은결과는본연구의결과와유사하였으며, 이는절대호기성균인곰팡이가혐기성상태인고추장에서증식할수없기때문인것으로사료된다. 4. 무기성분분석고추장의무기성분을분석한결과는 Table 5 및 Fig. 1 과같다. 고추장은높은농도의염을포함하고있으며, 전통고추장의염은대부분천일염에서유래한다. 천일염은태양열과바람등의자연을이용하여해수를저류지로유입해바닷물을농축시켜염의결정으로석출시킨것으로 Ca, K, Mg 및 S와같은해수및갯벌에서유입된다양한미네랄을함유하고있다 (Hwang SH 1998, Kong CS 등 2005). 따라서천일염을이용하여제조하는전통고추장에는나트륨외에다양한종류의무기원소가존재할것으로기대할수있어, 천일염에포함되어있는 32종의무기원소를분석하였으며, 그중 51 V[He], 9 Be[No gas], 45 Sc[He], 71 Ga[He], 72 Ge[He], 75 As[He], 89 Y[No gas], 90 Zr[He], 93 Nb[He], 107 Ag[No gas], 111 Cd[No gas], 118 Sn[No gas], 121 Sb[He], 205 Tl[He], 238 U[He] 의 15종은검출되지않았다. 전체적인평균값으로보았을때, 고추장에존재하는무기원소는나트륨 (Na), 칼륨 (K), 마그네슘 (Mg), 칼슘 (Ca) 순이었다. 전통고추장의나트륨함량은 % 로나타났으며개량고추장의나트륨함량은 % 로전통식의경우만드는방식이나재료에따라서고추장에들어가는천일염이양이다를것으로생각되며, 몇몇전통고추장은정제염을사용하여성분의차이가있었다. 개량식의경우에는어느정도표준화가이루어졌을것으로사료된다. 나트륨다음으로많이존재하는무기원소는칼륨으로, 전통고추장에 % 가함유된반면개량식고추장에는 % 함유되었다. 마그네슘의경우에는전통고추장에는 %, 개량고추장에는 0.08% 함유되었고, 칼슘은전통고추장에 %, 개량고추장에 % 함유되었다. 전통식과개량식으로만든고추장의경우나트륨, 마그네슘, 칼륨, 칼슘등의주유무기원소에서는평균적으로전통식이더높은함량을나타냈으나전통식고추장의시료간편차가커개량고추장과의유의적인차이는보이지않았다 (p<0.05). 지역별무기성분함량의차이를분석한결과강원도와경기도지역의나트륨함량의다른지역보다유의적으로높았으며마그네슘함량은강원도지역의고추장이다른지역보다유의적으로높았다. 반면염도의함량이가장낮은경상도고추장의경우나트륨과마그네슘의함량이다른지역보다유의적으로낮았다 (data not shown). Ham SS 등 (2008) 이천일염을사용하여제조한고추장의무기원소를조사한결과나트륨 ; 33(2):

8 144 박선영 김슬기 홍상필 임상동 Korean J Food Cook Sci Table 5. Analysis of inorganic substance contents in traditional and commercial red pepper pastes (Gochujang) Sample 23 Na [He] 24 Mg [He] 39 K [H 2] 40 Ca [H 2] 7 Li [No Gas] 11 B [H 2] 27 Al [No Gas] 47 Ti [He] 52 Cr [He] G G G G G G G G G G G G G G G G G G G G G G ) Traditional ± NS ±772.3 NS ±842.8 NS ±155.4 NS 0.1±0.1* 6.3±2.2 NS 4.6±1.8 * 0.3±0.1 * 0.8±2.0 NS 2) Commercial ± ±20.5 ±443.5 ± ±0.1 * 4.1±1.3 NS 9.4±2.9 * 0.7±0.3 * 0.3±0.1 NS Sample 55 Mn [He] 56 Fe [H 2] 59 Co [He] 60 Ni [He] 63 Cu [He] 66 Zn [He] 88 Sr [No Gas] 95 Mo [He] 138 Ba [He] G G G G G G G G G G G G G G G G G G G G G G Traditional 7.0±1.4 NS 22.6±6.9 NS 0.1±0.0 NS 0.4±0.2 NS 2.2±0.5 NS 6.7±1.5 NS 5.4±3.2 NS 0.5±0.3 NS 0.8±0.2 NS Commercial 6.7±2.8 NS 18.4±6.3 NS 0.0±0.0 NS 0.3±0.2 NS 1.7±0.3 NS 4.9±1.6 NS 4.2±0.5 NS 0.2±0.0 NS 0.6±0.2 NS Mean±SD. *p<0.05. NS Not significant. 1) Average of inorganic substance content in traditional Gochujang (G1-G19). 2) Average of inorganic substance content in Commercial Gochujang (G20-G22). (ppm) 2017; 33(2):

9 Korean J Food Cook Sci 전통고추장과개량고추장의품질특성 145 Fig. 1. Analysis of inorganic substance contents in traditional and commercial red pepper pastes (Gochujang). 함량, 칼륨, 칼슘함량이각각 5.4%, 1.2%, 0.2% 로나트륨과칼륨함량이본연구보다높았다. 미량원소의경우큰차이를보이지않았지만리튬 (Li), 알루미늄 (Al), 티타늄 (Ti) 이전통고추장보다개량고추장에서유의적으로높게검출되었다 (p<0.05). Ⅳ. 요약및결론 본연구는전통고추장을한국고유의전통발효식품에서국제적인식품으로발전시키기위해지역별로수집한전통고추장과개량고추장의일반성분및아미노산성질소와염도및색도, 미생물성상, 무기성분과같은품질특성을분석을통해안전성과우수성을확인하고고추장의실태를조사하여전통고추장의세계화를위한기초자료로이용하고자하였다. 전통고추장의일반성분을분석한결과고추장의수분은 g/100 g 으로 6 종의고추장이품질규격을충족하지못하였으며, 지방은 g/100 g, 단백질은 g/100 g, 회분은 g/100 g, 탄수화물은 g/100 g 으로시료간의일반성분함량차이가큰것으로나타났다. 수분, 지방, 단백질함유량은전통고추장 이개량고추장에비해유의적으로높았으나, 탄수화물은전통고추장에비해개량고추장에서유의적으로높은함유량을보였다 (p<0.05). 전체적인열량도개량식에서높게측정되었으며조단백질함량의경우전통고추장 1 종과개량고추장 1 종을제외하고는모두적합한것으로나타났다. 아미노산성질소의경우 mg% 수준의함유량을보였는데, 3 개의전통고추장을제외하고는모두전통식품표준규격을충족시키는것으로확인되었다. 고추장의염도와색도를측정한결과, 전통고추장의평균염도는 7.57±2.06%, 개량고추장의염도는 7.18±0.61% 로나타났다. 색도는개량고추장의경우 L 값이 , a 값이 , b 값이 의범위로비교적비슷한수치를보였고, 전통고추장의경우 L 값이 , a 값이 , b 값이 의범위로나타났다. 고추장시료에서검출된일반세균은 CFU/g 의분포를나타내었으며전통고추장은평균 CFU/g, 개량고추장에서는평균 CFU/g 으로일반세균이전통고추장에서더많이검출되었다 (p<0.05). 식중독균은 B. cereus 와 S. aureus 분석결과, B. cereus 는전통고추장 19 종중 4 종을제외한모든고추장시료에서검출되었으며 CFU/g 의분포를보여허 ; 33(2):

10 146 박선영 김슬기 홍상필 임상동 Korean J Food Cook Sci 용기준치를초과하지않았으며, S. aureus 의경우모든시료에서검출되지않았다. 곰팡이의경우에도모든시료에서불검출되었다. 고추장에서총 32 종의무기원소를분석한결과, 그중 15 종은불검출되었으며전체적인평균값으로보았을때, 고추장에존재하는무기원소는나트륨 (Na), 칼륨 (K), 마그네슘 (Mg), 칼슘 (Ca) 순이었다. 전통고추장의나트륨함량은 % 로나타났으며개량고추장의나트륨함량은 % 였고, 칼륨의경우전통고추장에 %, 개량식고추장에는 % 함유되었다. 마그네슘의경우에는전통고추장에는 %, 개량고추장에는 0.08% 함유되었고, 칼슘은전통고추장에 %, 개량고추장에 % 함유되었다. 전통식과개량식으로만든고추장의경우나트륨, 마그네슘, 칼륨, 칼슘등의주유무기원소에서는평균적으로전통식이더높은함량을나타냈으나전통식고추장의시료간편차가커개량고추장과의유의적인차이는보이지않았다 (p<0.05). 미량원소의경우큰차이를보이지않았지만리튬 (Li), 알루미늄 (Al), 티타늄 (Ti) 이전통고추장보다개량고추장에서유의적으로높게검출되었다 (p<0.05). 전통고추장의품질면에서개량고추장과차이가크지않았지만일부전통고추장이전통식품품질규격을충족시키지못하였으며, 시료간의편차가크다는문제점이발견되었다. 따라서전통고추장의발전을위해서는품질의표준화가필요할것으로사료된다. Conflict of Interest No potential conflict of interest relevant to this article was reported. Acknowledgments This work was supported by Korea Food Research Institute (Project No.: E ). References Chae SK, Kang GS, Ma SJ, Bang KY, Oh MH, Oh SH Pyojun sikpumbunseokak [Standard food analytics]. Jigu Publishing Co., Seoul, Korea. pp Chang MI, Kim JY, Kim SJ, Baek SH Effect of sword bean Chunggukjang addition on quality of Kochujang. J Korean Soc Food Sci Nutr 40(9): Cho HO, Park SA, Kim JG Effect of traditional and improved Kochujang koji on the quality improvement of traditional Kochujang. Korean J Food Sci Technol 13(4): Cho YS, Jung EY, Lee MK, Yang CY, Shin DB Survival, isolation and characterization of Bacillus cereus from Sunshik. J Food Hyg Saf 23(4): Choo JJ Anti-obesity effects of Kochujang in rats fed on a high-fat diet. Korean J Nutr 33(33): Ham SS, Kim SH, Yoo SJ, Oh HT, Cho HJ, Chung MJ Quality characteristics of Kochujang added deep sea water salt and sea tangle. Korean J Food Preserv 15(2): Hwang SH A study on the heavy metal contents of common salts in Korea. Korean J Environ Health Sci 14(1): Jeong DY, Song MR, Shin DH Studies on the physicochemical characteristics of Sunchang traditional Kochujang. Korean J Food Cult 16(3): Kim DH, Kwon YM Effect of storage conditions on the microbiological and physicochemical characteristics of traditional Kochujang. Korean J Food Sci Technol 33(5): Kim DH, Yoon HS, Youn KC, Sohn CB, Byun MW Changed of microbiological and general quality characteristics of gamma irradiated Kochujang (fermented hot pepper paste). Korean J Food Sci Technol 33(1): Kim DH Effect of condiments on the microflora, enzyme activities and taste components of traditional Kochujang during fermentation. Korean J Food Sci Technol 33(2): Kim MS, Kim IW, Oh JA, Shin DH Quality changes of traditional Kochujang prepared with different Meju and red pepper during fermentation. Korean J Food Sci Technol 30(4): Kim YS, Cha J, Jung SW, Park EJ, Kim JO. 1994a. Changes of physicochemical characteristics and development of new quality indices for industry-produced koji Kochujang. Korean J Food Sci Technol 26(4): Kim YS, Kwon DJ, Koo MS, Oh HI, Kang TS Changes in microflora and enzyme activities of traditional Kochujang during fermentation. Korean J Food Sci Technol 25(5): Kim YS, Shin DB, Koo MS, Oh HI. 1994b. Changes in nitrogen compounds of traditional Kochujang during fermentation. Korean J Food Sci Technol 26(4): Kong CS, Bak SS, Jung KO, Kil JH, Lim SY, Park KY Antimutagenic and anticancer effects of salted mackerel with various kinds of salts. J Korean Fish Soc 38(5): Lee KY, Kim HS, Lee HG, Han O, Chang UJ Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26(4): Lee S, Yoo SM, Park BR, Han HM, Kim HY Analysis of quality state for Gochujang produced by regional rural families. J Korean Soc Food Sci Nutr 43(7): Lee SM, Lim IJ, Yoo BS Effect of mixing ratio on rheological properties of Kochujang. Korean J Food Sci Technol 35(1): ; 33(2):

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