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한국학술지인용색인(NRF)
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본 연구는 세이지의 다양한 생리적 기능성과 우리 전통된장을 접목하여 허브를 첨가한 된장을 개발하고자 된장의 염도와 세이지분말 첨가량을 달리한 후 반응표면분석법으로 최적조건을 얻고자 관능특성을 조사하였다. 그 결과, 색은 1.20~2.70, 냄새는 1.60~3.20, 맛은 1.40~3.50, 조직감은 1.60~3.50, 전반적인 기호도는 1.60~3.05의 값을 나타내어 실험구의 조건에 따라 차이를 보였다. 이차회귀식에 의하여 형성된 반응표면 분석 결과 색, 냄새, 맛, 조직감 및 전반적인 기호도의 R2가 0.11~0.41로 낮은 편이었으며, 5% 이내에서 유의성이 인정되지 않았다. 관능검사에서 가장 높게 평가된 것은 색은 염도 21.50%, 세이지분말 첨가량 3.10%일 때 2.91, 냄새는 염도 22.52%, 세이지분말 첨가량 3.68%일 때 3.21로, 맛은 염도 8.62%, 세이지분말 첨가량 4.46%일 때 2.87으로, 조직감은 염도 8.00%, 세이지분말 첨가량 6.06%일 때 2.88로, 전반적인 선호도는 염도 20.40%, 세이지분말 첨가량 2.66%를 첨가하였을 때 2.74로 나타났다. 한국인에게 익숙하지 않은 허브이지만, 세이지를 첨가한 된장이 일반된장 보다는 높은 점수로 평가되어 기능성 된장으로의 가능성을 확인할 수 있었다.
We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20?2.70, flavor values 1.60?3.20, taste values 1.40?3.50, texture scores 1.60?3.50, and overall preference values 1.60?3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11?0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.
We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20?2.70, flavor values 1.60?3.20, taste values 1.40?3.50, texture scores 1.60?3.50, and overall preference values 1.60?3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11?0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.
권호기사
참고문헌 (25건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | 최영전. (1997) 허브와 스파이스 가이드북. 도서출판 예가, 서울 p258-264 | 미소장 |
| 2 | Antidiabetic effects of sage ( Salvia officinalis L.) leaves in normal and streptozotocin-induced diabetic rats  |
미소장 |
| 3 | Brandstetter, S., Bertold, C., Isnardy, B., Solar, S. and Elmadfa, I. (2009) Impact of gamma-irradiation on the antioxidative properties of sage, thyme, and oregano. Food Chem. Toxicol., 47, 2230-2235 | 미소장 |
| 4 | Antioxidant activities of polyphenols from sage ( Salvia officinalis) |
미소장 |
| 5 | Vukovic-Gacic, B., Nikcenic, S. Beric-Bjedov, T. Knezevic-vukcevic, J. and Simic, D. (2006) Antimutagenic effect of essential oil of sage(Salvia officinalis L.) and its monoterpenes against UV-induced mutations in Escherichia coli and Saccharomyces cerevisiae. Food Chem. Toxicol., 44, 1730-1738 | 미소장 |
| 6 | Cha, W.S., Ju, I.S., Yun, D.H., Chun, S.S., Kim, J.H. and Cho, Y.J. (2009) Biological activity of extracts from cherry sage(Salvia officinalis L.). Korean J. Life Sci., 19, 390-396 | 미소장 |
| 7 | Cho, Y.J., Ju, I.S, Yun, D.H., Chun, S.S., Chun, S.S., An, B.J., Kim, J.H. and Kim, M.U. (2008) Biological activity of extracts from garden sage(Salvia officinalis L.). J. Korean Soc. Appl. Bioi. Chem., 51, 296-301 | 미소장 |
| 8 | Oh, M.H. and Whang, H.J. (2003) Chemical composition of several herb plants. Korean J. Food Sci. Technol., 35, 1-6 | 미소장 |
| 9 | Antimicrobial Activity against Helicobacter pylori andAntioxidant Activity of Yerusalem sage (Phlomis frutcosa L.) | 소장 |
| 10 | Won, J.S. and Kim, M.K. (2003) Effect of dried powders of chamomile, sage, and green tea on antioxidative capacity in 15-month-old rats. Korean J. Soc. Food Sci Nutr., 36, 699-710 | 미소장 |
| 11 | An, L.H., An, J.E. and Lee, J.H. (2008) Effect of herbs and green tea on consumer sensory and antioxidative qualities of pork- and chicken-yukwonjeon. J. East Asian Soc. Dietary Life, 18, 997-1006 | 미소장 |
| 12 | Lee, J.H. and An, L.H. (2007) Effect of herbs and green tea on the sensory and the antioxidative qualities of beef-yukwonjeon. J. East Asian Soc. Dietary Life, 17, 808-815 | 미소장 |
| 13 | The Consuming Tendency Analysis of Soybean Paste Market in Korea | 소장 |
| 14 | Lee, Y.J. and Han, J.S. (2009) Physicochemical and sensory characteristics of traditional doenjang prepared using a meju containing components of acanthopanax senticosus, angelica gigas and corni fructus. Korean J. Soc. Food Cookery Sci., 25, 90-97 | 미소장 |
| 15 | Son, D.Y. (2008) Characterization of soybean paste doenjang with added ulmi cortex. Korean J. Food Preserv., 15, 518-523 | 미소장 |
| 16 | Min, S.H. (2006) Quality characteristics of doenjang containing astragalus membranaceus water extracts. Korean J. Soc. Food Cookery Sci., 22, 514-520 | 미소장 |
| 17 | Heo, Y.H. (2007) Studies on the quality evaluation and metal content of fermented doenjang added green tea powder in sanitary canned. Korean J. Sanitation, 22, 37-47 | 미소장 |
| 18 | Choi, S.Y., Sung, N.J. and Kim, H.J. (2006) Physicochemical characteristics of traditional doenjang with added Lentinus edodes. Korean J. Soc. Food Cookery Sci., 22, 69-79 | 미소장 |
| 19 | 경상남도 거창군농업기술센터. (2003) 능이버섯울 이용한 저염된장 개발 및 상품화 연구. 농촌진흥청 현장애로기술개발사업 농업인개발과제 결과보고서 GOVP1200611407 | 미소장 |
| 20 | Shin, A.G., Lee, Y.K., Jung, Y.K. and Kim, S.D. (2008) Quality and storage characteristics of low salted onion and five cereals-doenjang. Korean J. Food Preserv., 15, 174-184 | 미소장 |
| 21 | Shin, J.H., Choi, D.J. and Kwen, O.C. (2008) Quality characteristics of doenjang prepared with yuza juice. Korean J. Soc. Food Cookery Sci., 24, 198-205 | 미소장 |
| 22 | Kim, C.R. and Coh, D.H. (2007) Quality evaluations of a citron bio-soybean paste. Korean J. Food Nutr., 20, 34-39 | 미소장 |
| 23 | 박성현, 최병철. (2005) SPSS와 SAS 분석을 통한 실험계획법의 이해. 민영사, 대전 p327-349 | 미소장 |
| 24 | SAS 9.18 or Windows Statistical Analysis System, Iinstitute Inc. (2006) Cary, NC, USA | 미소장 |
| 25 | Park, W.P., Kim, N.D., Lee, S.C., Kim, S.Y. and Cho, S.H. (2006) Effects of powder and concentrares of prnus mume on the quality of doenjang during fermentation. Korean J. Food Preserv., 13, 574-580 | 미소장 |
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