medric medric
[닫기]
잠시만 기다려 주세요. 로딩중입니다.

헤이즐넛 첨가에 따른 청국장의 맛성분 변화

Changes in the Taste Compounds of Cheonggukjang Prepared with Hazelnut

한국식품영양학회지 2019년 32권 4호 p.342 ~ 348
이난희 ( Lee Nan-Hee ) - 대구한의대학교 메디푸드 HMR 산업학과

장혁순 ( Jang Hyeock-Soon ) - 한국교통대학교 식품공학과
김종덕 ( Kim Jong-Duk ) - 서울과학기술대학교 식품공학과
김대현 ( Kim Dae-Hyun ) - 경상북도 축산기술연구소
최웅규 ( Choi Ung-Kyu ) - 한국교통대학교 식품공학과

Abstract


The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut.
Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen.
The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

키워드

cheonggukjang; hazelnut; amino acid; amino nitrogen
원문 및 링크아웃 정보
등재저널 정보