KR101318295B1 - Method of Increasing Storage Stability of Traditional Soybean Paste - Google Patents

Abstract

The present invention relates to a method of increasing the storage stability of the traditional Jangsu, and more particularly, by processing the essential oil of the plant on the inner surface of the lid of the container for storing the traditional Jangsu, or by mixing the essential oil of the plant directly to the traditional Jangjang The present invention relates to a method of increasing the storage stability of the. Treatment of essential oils on the inner surface of the container lid or by mixing and storing essential oils directly in soy sauce can not only suppress the growth of common bacteria but also have a positive effect on the suppression of browning of traditional soy sauce. It can be usefully used as a method for increasing the storage stability of traditional berries.

Description

Method of Increasing Storage Stability of Traditional Soybean Paste}

The present invention relates to a method for increasing the storage stability of traditional berries, and more particularly, to treating essential oils of plants on the inner surface of the lid of the container for storing traditional berries, or to applying the essential oils of plants to traditional berries The present invention relates to a method of increasing the storage stability of traditional enteric foods by directly mixing to prevent the growth or discoloration of microorganisms.

Gochujang, one of the traditional fermented foods in Korea, ranks 20th in the nation's food consumption ranking, and the Ministry of Food, Agriculture, Forestry and Fisheries registered Gochujang as CODEX standard in 2009, and laid the foundation for expanding the global market. To keep pace with the globalization of Korean food, the intensity of the spicy taste of red pepper paste is mild hot, less hot, medium hot, very hot, and very hot. It is contributing to the globalization of Korean food by systematically organizing it as 'Graduation'.

In general, delicious gochujang means spicy, sweet, sweet and salty, as well as gochujang with alcohol and organic acid produced by the action of lactic acid bacteria and yeast grown during the aging process to have a unique and unique taste. The spicy taste of kochujang is due to capsaicin ( trans -8-methyl- N -vanillyl-6-nonenamide), which is sweetened by starch during fermentation, and tastes delicious by amino acids produced by proteolysis. It is a seasoning food with excellent palatability, salty by salt added during manufacture.

In addition, doenjang, one of the soybean fermented foods, is a traditional fermented food having a unique taste and a delicious taste by various peptides, amino acids, free sugars, etc., produced during fermentation and ripening process using soybean as a main ingredient. As anti-cancer, antioxidant, and anti-cholesterol activities of doenjang have been reported, studies have been made to change doenjang according to the tastes of modern people and to increase the preservation by adding natural products.

Traditional jangjang, such as red pepper paste and soybean paste, are seasoned foods used during storage, and research for improving shelf life and quality has been made. In the case of red pepper paste, mustard and wasabi, garlic and onion, alcohol, garlic, K-sorbate, chitosan and mustard, kiwi, wolfberry, silkworm cordyceps, pear juice and horseradish were added to improve shelf life. It has been reported. In addition, research on the improvement of miso quality by adding lotus root powder, krill, red pepper seeds, sunil, citrus fruits, green tea, and cactus powder is performed.

Conventionally, traditional fermented soybean paste, red pepper paste, or other traditional soybean paste have been added to the fermentation to prevent the formation of mold by adding salt and charcoal to the inside of the venom. There was a problem that can be produced is difficult to long-term storage or distribution. To solve this problem, artificial synthetic preservatives such as sorbic acid and benzoic acid are added to distribute the soy sauce.However, safety problems such as residual toxicity and mutagenicity of these synthetic preservatives have been raised, leading consumers to avoid using them. have. In addition, traditional soybean paste or red pepper paste is distributed at room temperature without any treatment for a certain period of time. At this time, there is a problem in distribution and difficulty in commodity value due to the gas produced as some fermentation proceeds.

Meanwhile, essential oils, which are fragrance components of plants, are mainly composed of terpene compounds based on isoprene, and are known as natural preservatives of foods because they have the property of inhibiting microbial growth by destroying the cell membranes of microorganisms. Chrysanthemum indicum ) is a perennial herbaceous plant of the Commonaceae . It has a unique scent and has been used as a tea since ancient times. Further, Rutaceae (Rutaceae) of Chopi (Zanthoxylum piperitum) is a perennial plant belonging to the Japanese pepper (Zanthoxylum schnifolium ) grows in the south of central Korea and has a unique fragrance that is used as a spice. The unique scents of Chopi essential oil are β-myrcene, octanal, limonene, linalool, citronellal, geraniol and geranyl acetate ( geranyl acetate) has a similar flavor to citrus fruits, and women in their 20s are known to have a 'normal' preference. Chopi essential oils have a noticeable decrease in citrus-like fragrance as storage time increases. In addition, Chopi essential oil has DPPH radical scavenging ability and Helicobacter pylori ), Porphyromonas gingivalis and Actinobacillus actinomycetemcomitans are known to have antimicrobial activity.

As such, studies have been conducted to use essential oils as natural antimicrobial agents and natural preservatives in foods, but the scent of plants is used to improve the quality characteristics and extend the shelf life of traditional Korean soybean paste, such as red pepper paste and miso, which are traditional Korean foods. There have been no reports of using essential oils as ingredients. Therefore, the present inventors have tried to improve the storage stability of the traditional Jangjang, such as miso and gochujang, as a result of treating the essential oil on the container containing the said Jangjang can suppress the growth of microorganisms, and also prevent the browning of the The present invention was completed by revealing.

It is an object of the present invention to provide a method for increasing the storage stability of traditional enteric foods using plant essential oils.

In order to achieve the above object, the present invention provides a method of increasing the storage stability of the traditional Jangjang by treating the essential oil of the plant on the inner surface of the lid of the container for storing the traditionaljang, or by directly mixing the essential oil of the plant with the traditionaljang. .

In the present invention, "traditional soy sauce" refers to solid soybeans such as miso, red pepper paste, and cheongukjang, and is used in the sense of including unlimited mixed soybeans mixed by combining two or more of them.

In treating the essential oil of the plant on the upper surface of the traditional entertain, it is also possible to treat the essential oil of the plant directly on the surface of the intestine, but it is more preferable that the essential oil of the plant is adsorbed onto the nonwoven fabric after the surface of the enteric liquor is covered. . In one embodiment of the present invention, the traditional jangjang in a sterilized container in a sterile phase, and covered the top of the container with a nonwoven fabric, and then sealed the essential oil of the plant on the nonwoven fabric, respectively.

In the present invention, the plant which can be used for the preparation of essential oils is not particularly limited, and preferably, Asteraceae, Uncenseaceae, Camphoraceae, Cypressaceae, Pineaceae, Cedaraceae, Elmaceae, Green tea, Camellia, Epiphyllaceae, Rosaceae Plants belonging to the family Pomegranate or Herb may be used for the preparation of essential oils. In one embodiment of the present invention, the essential oil of the plant was prepared from Chopi or Sancho which is a perennial plant belonging to Persimmon and Unhyang.

According to one embodiment of the present invention, in order to determine whether or not plant essential oils can be used to improve the quality of traditional soybean paste, Kochujang and soybean paste are treated with ginseng, sancho, chopi and mixed essential oils and stored at a constant temperature while treating them with normal bacteria. As a result of the analysis, the number of common bacteria was significantly decreased in the case of kochujang and the addition of chopi and gamguk + sancho mixed essential oils compared to the control group (see Table 1 and Table 2). The addition of chopi mixed essential oil significantly reduced the number of common bacteria compared to the control group (see Table 3 and Table 4). From the above results, it can be seen that the treatment stability of the traditional soybean paste, such as red pepper paste or miso paste, can be increased when the essential oils such as gamguk, chopi and sancho are treated.

According to another embodiment of the present invention, by analyzing the chromaticity of red pepper paste and soybean paste in the gukguk, sancho, chopi and a combination of these essential oils stored at a certain temperature, when the addition of essential oils to inhibit the browning of traditional It was confirmed that it can have a positive effect (see Tables 5 to 16).

Treatment of plant essential oils on the inner surface of the container lid of traditional jang stored in the container, or by storing the essential oil of plant directly in the jang, can not only suppress the growth of common bacteria but also positively suppress the browning of traditional jang Since it can affect, the method of the present invention can be usefully used as a method for increasing the storage stability of traditional berries.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example  1. Extraction of Plant Essential Oils

Chopi and Sancho were purchased in Sancheong-gun, Gyeongsangnam-do in October 2009. It was used in October 2009 from Inje-gun, Gangwon-do. Kochujang used in the experiment was purchased without adding a preservative (Good Village, Yujeongri, Beonam-myeon, Jangsu-gun, Jeollabuk-do).

In order to extract the essential oil which is the fragrance component of the plant, the flowers of Gamguk were used by drying naturally under the condition of well ventilated with calyx attached. Sancho was used for fruit extraction, Chopi was used for extracting essential oil after pulverizing in a grinder (HMC-400T, Hanil Electronics, Seoul, Korea) for 30 seconds. For essential oil extraction by steam distillation, each sample was distilled for 2 hours using a Clavenger-type apparatus (Hanil Labtech Ltd, Incheon, Korea). The extraction rates of essential oils were 0.16% (w / w) of persimmon, 0.42% (w / w) of Chopi and 0.04% (w / w) of Sancho. The extracted essential oil was filtered through a 0.45 μm syringe filter (Millex, Millipore Corp. Bedford, MA 01730 USA) to remove bacteria and used for the experiment.

Example  2. Investigation of Storage Stability of Enteric Vegetable Additives

The container (6 ㎝ × 7 ㎝, glass) used in the storage stability test was sterilized for 15 minutes at 121 ° C and 15 atm. A total of 6 kinds of essential oils were mixed with the mixture of the + sancho and + chopi. 25 g each of red pepper paste and doenjang were placed in a sterilized container in a sterile container, and the top of the container was covered with a nonwoven fabric, and then 0.5% and 2.0% of essential oils were adsorbed onto the nonwoven fabric, respectively, and sealed, and a 30 and 35 ° C thermostat (JISICO, J-IBO3, Seoul, Korea) storage stability was tested for 12 weeks each. The results obtained in the examples of the present invention were obtained by the mean and standard deviation using the SPSS (version 18) statistical program, and evaluated the statistical significance of the mean value between the experimental groups by Duncan's multiple range test.

<2-1> Microbial Analysis

In order to analyze the microorganisms of red pepper paste and doenjang according to the storage period, 19.8 ml of sterilized 0.85% saline solution was added to 0.2 g of sample and mixed homogeneously for 1 minute by vortex, and the first diluted sample solution was 0.85% saline solution. Diluted step by step at a rate. The diluted sample solution was inoculated 1 ml each in dry film medium. Normal bacterial counts were measured using Petrifilm Aerobic count plates (3M Health Care, USA). The inoculated medium counted colonies formed after 48 hours of incubation at 35 ± 1 ° C., and the number of microorganisms was expressed as colony forming units (CFU) per gram of sample, and the experiment was repeated three times.

As a result, when the kochujang sample was stored for 12 weeks in a 30 ℃ thermostat, the number of Bacterium -0.5%, Gamuk -1.0% + Acetic acid -1.0% added groups significantly decreased at 12 weeks of storage compared to the control group. (p <0.05), storage at 35 ° C increased significantly at 12 weeks in all groups except Chopi-0.5% and Chopi-2%. The general bacterial count was significantly reduced (p <0.05) (Table 1 and Table 2).

Total number of bacteria in kochujang containing essential oils at 30 ° C storage (log CFU / g) process Storage period (week) 0 4 6 8 12 Control group 4.78 ± 0.25 9.44 ± 0.36 9.37 ± 0.06 7.68 ± 0.33 8.67 ± 0.03 CI-0.5% 4.30 ± 0.36 9.41 ± 0.37 9.01 ± 0.28 6.83 ± 0.98 8.64 ± 0.02 CI-2.0% 4.32 ± 0.10 8.52 ± 0.75 9.43 ± 0.41 7.71 ± 0.15 8.73 ± 0.02 ZP-0.5% 4.56 ± 0.32 10.38 ± 0.09 8.57 ± 0.75 7.09 ± 0.36 8.60 ± 0.02 ZP-2.0% 4.52 ± 0.15 9.00 ± 0.30 9.25 ± 0.13 7.38 ± 0.17 8.65 ± 0.02 ZS-0.5% 4.68 ± 0.26 8.77 ± 0.92 9.98 ± 0.10 7.10 ± 0.17 8.75 ± 0.05 ZS-2.0% 5.12 ± 0.05 9.06 ± 0.10 9.47 ± 0.73 7.26 ± 0.24 8.65 ± 0.01 CI-0.25% + ZP-0.25% 4.50 ± 0.11 9.44 ± 0.13 9.72 ± 0.16 7.51 ± 0.20 8.71 ± 0.05 CI-0.25% + ZS-0.25% 4.46 ± 0.07 9.35 ± 0.16 8.52 ± 0.75 7.50 ± 0.08 8.73 ± 0.02 ZP-0.25% + ZS-0.25% 3.34 ± 0.75 9.06 ± 0.32 9.06 ± 0.32 6.67 ± 0.85 8.71 ± 0.05 CI-1.0% + ZP-1.0% 4.83 ± 0.17 8.68 ± 0.85 8.70 ± 0.00 7.19 ± 0.20 8.60 ± 0.02 CI-1.0% + ZS-1.0% 4.00 ± 0.17 9.43 ± 0.23 9.48 ± 0.15 7.22 ± 0.38 8.58 ± 0.04 ZP-1.0% + ZS-1.0% 4.94 ± 0.23 9.68 ± 0.05 8.63 ± 0.81 7.69 ± 0.13 8.66 ± 0.04

In the above, CI is essential oil of Gamguk, ZP is essential oil of Chopi, and ZS is essential oil of Sancho.

Total number of bacteria in kochujang containing essential oils at 35 ° C storage (log CFU / g) process Storage period (week) 0 4 6 8 12 Control group 4.34 ± 0.23 9.64 ± 0.12 9.44 ± 0.13 7.36 ± 0.10 8.46 ± 0.06 CI-0.5% 4.36 0.41 9.70 ± 0.20 9.22 ± 0.07 7.54 ± 0.32 8.62 ± 0.02 CI-2.0% 4.79 ± 0.16 9.64 ± 0.30 8.90 ± 0.35 6.76 ± 0.92 8.55 ± 0.05 ZP-0.5% 4.82 ± 0.33 9.48 ± 0.44 8.90 ± 0.35 7.29 ± 0.11 8.44 ± 0.07 ZP-2.0% 4.66 ± 0.25 9.97 ± 0.06 9.00 ± 0.30 7.57 ± 0.11 8.52 ± 0.01 ZS-0.5% 4.93 ± 0.02 9.69 ± 0.09 9.22 ± 0.07 7.81 ± 0.03 8.61 ± 0.03 ZS-2.0% 4.77 ± 0.15 9.36 ± 0.10 9.34 ± 0.19 7.32 ± 0.15 8.71 ± 0.03 CI-0.25% + ZP-0.25% 4.49 ± 0.27 9.58 ± 0.17 9.58 ± 0.17 7.72 ± 0.22 8.65 ± 0.03 CI-0.25% + ZS-0.25% 4.24 ± 0.35 9.20 ± 0.17 9.02 ± 0.28 7.99 ± 0.15 8.59 ± 0.02 ZP-0.25% + ZS-0.25% 4.22 ± 0.28 9.97 ± 0.12 8.77 ± 0.92 7.44 ± 0.13 8.62 ± 0.18 CI-1.0% + ZP-1.0% 4.56 ± 0.32 9.91 ± 0.24 8.73 ± 0.89 7.52 ± 0.04 8.58 ± 0.07 CI-1.0% + ZS-1.0% 4.40 ± 0.20 9.78 ± 0.16 8.90 ± 0.17 7.48 ± 0.16 8.58 ± 0.02 ZP-1.0% + ZS-1.0% 4.30 ± 0.35 9.67 ± 0.19 9.22 ± 0.07 7.62 ± 0.13 8.56 ± 0.01

As described above, unlike the experimental results of the present invention in which the number of ordinary bacteria is reduced by the addition of essential oils, the yeast number of late kochujang ripening is significantly reduced by the addition of mustard when it is aged by mixing alcohol, mustard and chitosan in kochujang. Anaerobic bacteria were also reduced, but did not affect the aerobic bacterial count (Kim 2005), and when kiwi was added to kochujang, the bacterial count was not significantly different from the control group (Kim et al. 2002). . The reason why the general bacterial count is reduced by the addition of essential oils can be explained by the strong antibacterial action of the terpene compounds contained in the essential oils extracted from plants (Draughon 2004). That is, the addition of Chopi-0.5%, Gamuk-0.25% + Sancho-0.25%, and Gam-2-2% significantly reduced the number of common bacteria in Kochujang. This is a very meaningful result.

In the case of doenjang, when added for 12 weeks at 30 ° C, Gamook-2.0%, Chopi-0.5%, Gamuk-0.25% + Chopi-0.25% added group, when stored at 35 ° C, The number of common bacteria was significantly decreased in the group added with Gam-2.0% compared to the control group (p <0.05) (Table 3 and Table 4). Therefore, even in the case of miso, it was confirmed that the essential oils of Gamuk, Sancho and Chopi improve storage stability.

Total number of bacteria in soybean paste containing essential oils at 30 ° C storage (log CFU / g) process Storage period (week) 0 4 6 8 12 Control group 9.24 ± 1.33 9.97 ± 0.09 9.55 ± 0.14 9.85 ± 0.07 9.06 ± 0.01 CI-0.5% 9.64 ± 0.03 9.58 ± 0.35 8.98 ± 1.11 9.09 ± 1.21 8.97 ± 0.01 CI-2.0% 9.33 ± 0.35 10.46 ± 0.12 9.92 ± 0.07 10.03 ± 0.12 8.86 ± 0.05 ZP-0.5% 9.98 ± 0.04 9.73 ± 0.17 10.18 ± 0.08 10.22 ± 0.09 8.86 ± 0.02 ZP-2.0% 10.20 ± 0.13 9.71 ± 0.15 9.52 ± 0.04 9.82 ± 0.08 9.19 ± 0.16 ZS-0.5% 9.84 ± 0.12 9.70 ± 0.13 9.61 ± 0.19 10.03 ± 0.18 9.03 ± 0.01 ZS-2.0% 9.52 ± 0.04 9.51 ± 0.20 9.23 ± 0.40 9.42 ± 0.05 9.08 ± 0.04 CI-0.25% + ZP-0.25% 9.56 ± 0.03 9.82 ± 0.02 9.54 ± 0.00 10.01 ± 0.05 8.86 ± 0.03 CI-0.25% + ZS-0.25% 9.71 ± 0.05 9.67 ± 0.12 9.87 ± 0.02 10.30 ± 0.04 9.06 ± 0.01 ZP-0.25% + ZS-0.25% 10.03 ± 0.05 9.92 ± 0.20 9.00 ± 0.00 9.30 ± 0.30 9.08 ± 0.02 CI-1.0% + ZP-1.0% 9.63 ± 0.08 9.69 ± 0.08 9.40 ± 0.20 9.62 ± 0.21 9.08 ± 0.02 CI-1.0% + ZS-1.0% 10.37 ± 0.04 9.32 ± 0.25 9.63 ± 0.06 9.62 ± 0.08 9.31 ± 0.17 ZP-1.0% + ZS-1.0% 10.26 ± 0.03 9.75 ± 0.02 9.53 ± 0.26 10.17 ± 0.07 8.97 ± 0.03

Total number of bacteria in soybean paste containing essential oils at 35 ° C storage (log CFU / g) process Storage period (week) 0 4 6 8 12 Control group 10.56 ± 0.18 9.90 ± 0.03 9.16 ± 0.41 7.79 ± 0.08 8.97 ± 0.04 CI-0.5% 9.88 ± 0.19 10.19 ± 0.25 10.43 ± 0.02 7.76 ± 0.20 8.65 ± 0.00 CI-2.0% 9.64 ± 0.03 9.90 ± 0.03 9.38 ± 0.14 8.11 ± 0.08 8.67 ± 0.06 ZP-0.5% 9.70 ± 0.07 9.86 ± 0.06 8.77 ± 0.92 8.35 ± 0.04 9.11 ± 0.05 ZP-2.0% 9.83 ± 0.08 10.27 ± 0.15 9.65 ± 0.05 8.14 ± 0.15 8.81 ± 0.01 ZS-0.5% 9.79 ± 0.02 9.89 ± 0.03 9.23 ± 0.47 8.34 ± 0.08 8.90 ± 0.01 ZS-2.0% 10.30 ± 0.02 10.19 ± 0.08 9.57 ± 0.15 8.29 ± 0.02 9.03 ± 0.03 CI-0.25% + ZP-0.25% 10.17 ± 0.07 10.14 ± 0.07 9.50 ± 0.18 7.97 ± 0.06 8.90 ± 0.01 CI-0.25% + ZS-0.25% 9.99 ± 0.17 10.17 ± 0.10 9.19 ± 0.20 8.08 ± 0.05 8.69 ± 0.02 ZP-0.25% + ZS-0.25% 9.77 ± 0.19 10.12 ± 0.05 9.73 ± 0.17 8.20 ± 0.05 9.11 ± 0.05 CI-1.0% + ZP-1.0% 9.94 ± 0.16 9.80 ± 0.08 9.45 ± 0.30 7.23 ± 0.21 9.02 ± 0.05 CI-1.0% + ZS-1.0% 9.79 ± 0.14 10.37 ± 0.08 9.63 ± 0.13 8.22 ± 0.01 8.97 ± 0.03 ZP-1.0% + ZS-1.0% 9.61 ± 0.27 9.60 ± 0.16 9.54 ± 0.10 8.28 ± 0.06 8.97 ± 0.03

<2-2> chromaticity measurement

The chromaticity measurement of red pepper paste and doenjang was measured using a colorimeter (CR-400, Minolta, Japan) to measure Hunter L value (brightness), a value (redness), and b value (yellowness). The experimental results are expressed as the average value of the values measured repeatedly three times.

As a result, in case of Kochujang sample, L value (brightness) was significantly increased compared to the control group when stored for 12 weeks in a 30 ℃ thermostat, but Gamuk-0.5%, Gamuk-2%, Chopi- 2%, Sancho -0.5%, Gamuk-0.25% + Chopi-0.25% added group significantly decreased (p <0.05). The a value (redness) was higher in the Chopi-2%, Sancho-0.5%, and Sancho-2% added groups than the control group (p <0.05). The b-value (yellowness) was significantly higher in Chopi-2%, Sancho-2%, Gamguk-0.25% + Chopi-0.25%, and Gamguk-1.0% + Sancho-1.0% than the control group (p <0.05). Tables 5-7.

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(week) Control group CI-0.5% CI-2.0% ZP-0.5% ZP-2.0% L 0 27.76 ± 0.33 27.95 ± 2.25 27.53 ± 1.12 28.28 ± 0.13 27.63 ± 0.97 4 30.62 ± 1.27 28.16 ± 0.44 24.48 ± 0.48 27.49 ± 1.16 28.58 ± 0.54 8 29.03 ± 0.61 27.26 ± 0.85 24.43 ± 1.20 27.59 ± 2.19 27.83 ± 1.11 12 28.53 ± 2.32 24.76 ± 2.53 23.35 ± 2.15 29.23 ± 2.74 25.00 ± 2.07 a 0 -15.31 ± 0.15 -15.59 ± 1.58 -14.97 ± 0.27 -15.40 ± 0.93 -15.88 ± 0.97 4 -15.88 ± 0.54 -15.27 ± 0.13 -14.19 ± 0.29 -14.63 ± 1.36 -15.49 ± 0.43 8 -17.10 ± 0.58 -16.24 ± 0.76 -15.27 ± 0.65 -15.90 ± 1.60 -16.04 ± 0.90 12 -17.93 ± 1.34 -16.44 ± 1.49 -16.57 ± 1.16 -19.65 ± 1.89 -15.74 ± 1.30 b 0 3.07 ± 0.55 3.95 ± 1.74 3.92 ± 0.53 3.61 ± 0.39 3.89 ± 1.21 4 5.12 ± 0.82 3.79 ± 0.47 3.99 ± 0.37 4.76 ± 1.77 3.73 ± 0.17 8 1.31 ± 0.18 1.42 ± 1.12 2.09 ± 0.65 2.61 ± 1.12 3.33 + - 0.72 12 0.52 ± 0.55 0.76 ± 0.88 -0.33 ± 0.93 1.16 ± 2.51 2.65 ± 0.99

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(week) ZS-0.5% ZS-2.0% CI-0.25%
+ ZP-0.25% CI-0.25%
+ ZS-0.25% L 0 27.26 ± 0.17 27.48 ± 0.56 27.32 ± 0.58 27.99 ± 0.99 4 26.07 ± 1.38 27.03 ± 0.49 27.34 ± 0.68 29.72 ± 1.23 8 25.24 ± 1.34 28.03 ± 0.41 26.19 ± 1.16 28.80 ± 1.35 12 24.18 ± 0.74 25.68 ± 1.12 25.16 ± 1.83 27.08 ± 1.04 a 0 -15.61 ± 0.19 -15.57 ± 0.45 -15.56 ± 0.35 -16.12 ± 0.67 4 -14.52 ± 1.04 -14.38 ± 0.28 -14.82 ± 0.42 -15.94 ± 0.51 8 -15.10 ± 1.03 -15.40 ± 0.08 -16.10 ± 0.56 -16.35 ± 0.84 12 -15.49 ± 0.45 -15.36 ± 0.62 -16.75 ± 1.15 -16.88 ± 0.37 b 0 2.65 ± 0.23 3.00 ± 0.78 2.83 ± 0.18 2.46 ± 0.78 4 3.44 ± 1.33 4.36 ± 0.43 5.10 ± 0.44 3.65 ± 0.36 8 2.91 ± 1.18 4.28 ± 0.27 2.78 ± 0.55 2.75 ± 1.11 12 1.60 ± 0.65 3.57 ± 0.86 2.63 ± 1.19 0.95 ± 0.25

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(week) ZP-0.25%
+ ZS-0.25% CI-1.0%
+ ZP-1.0% CI-1.0%
+ ZS-1.0% ZP-1.0%
+ ZS-1.0% L 0 26.33 ± 0.49 28.19 ± 0.62 27.95 ± 0.74 27.87 ± 0.33 4 28.20 ± 0.31 25.66 ± 0.62 27.63 ± 0.72 27.56 ± 0.77 8 29.82 ± 0.49 26.31 ± 0.79 29.13 ± 0.68 29.35 ± 0.59 12 26.71 ± 1.94 26.09 ± 1.65 26.47 ± 1.35 26.99 ± 1.15 a 0 -14.88 ± 0.53 -15.89 ± 0.28 -15.84 ± 0.81 -15.10 ± 0.44 4 -15.36 ± 0.05 -14.59 ± 0.43 -14.92 ± 0.67 -15.40 ± 0.79 8 -17.31 ± 0.24 -16.02 ± 0.25 -15.92 ± 0.38 -16.88 ± 0.69 12 -16.55 ± 1.25 -16.82 ± 0.78 -16.02 ± 0.69 -16.69 ± 0.84 b 0 2.99 ± 0.28 3.23 ± 0.25 2.64 ± 0.41 3.16 ± 0.64 4 3.80 ± 0.05 3.43 ± 0.31 4.28 ± 0.85 3.09 ± 0.96 8 1.92 ± 0.16 2.18 ± 0.15 4.78 ± 0.29 2.61 ± 0.52 12 2.26 ± 1.27 1.47 ± 0.76 3.01 ± 0.48 1.40 ± 0.86

In addition, L and b values of all 12 essential oil added groups were significantly lower than those of the control group when stored in a 35 ℃ thermostat. (P <0.05) (Tables 8 to 10). From the above results, when the essential oil was added to kochujang, the variation of L value and b value was large according to the concentration and type of essential oil, but the a value tended to increase compared to the control group.

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(week) Control group CI-0.5% CI-2.0% ZP-0.5% ZP-2.0% L 0 28.00 ± 0.65 27.64 ± 1.21 27.52 ± 0.80 27.65 ± 0.37 27.21 ± 0.54 4 29.39 ± 1.20 27.39 ± 0.56 25.61 ± 1.27 26.86 ± 0.25 28.80 ± 0.74 8 32.64 ± 0.51 25.61 ± 1.34 21.50 ± 1.30 27.55 ± 2.05 23.72 ± 2.26 12 42.63 ± 0.82 34.12 ± 2.30 24.13 ± 3.36 38.35 ± 1.52 35.03 ± 0.27 a 0 -16.10 ± 0.67 -15.02 ± 0.82 -15.45 ± 0.37 -15.45 ± 0.39 -15.73 ± 0.58 4 -17.36 ± 1.71 -17.37 ± 0.42 -16.01 ± 1.05 -16.19 ± 0.35 -16.44 ± 0.56 8 -21.11 ± 0.52 18.47 ± 0.83 -16.61 ± 0.49 -18.98 ± 0.77 -15.28 ± 1.15 12 -27.14 ± 0.19 -22.52 ± 1.17 -18.65 ± 1.74 -25.49 ± 1.04 -22.11 ± 0.88 b 0 3.38 ± 1.25 3.71 ± 0.66 3.50 ± 0.31 2.67 ± 0.48 3.13 ± 0.90 4 2.68 ± 0.45 -0.08 ± 0.96 0.56 ± 0.93 1.11 ± 0.40 2.22 ± 0.34 8 2.78 ± 1.08 -1.73 ± 1.06 -1.92 ± 0.72 0.54 ± 0.60 0.94 ± 1.00 12 9.76 ± 0.20 4.17 ± 0.70 -0.82 ± 0.82 5.57 ± 1.74 6.54 ± 0.60

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(week) ZS-0.5% ZS-2.0% CI-0.25%
+ ZP-0.25% CI-0.25%
+ ZS-0.25% L 0 27.34 ± 0.74 27.42 ± 1.48 27.79 ± 1.16 27.42 ± 0.97 4 25.68 ± 0.72 26.14 ± 1.17 27.16 ± 0.65 26.76 ± 0.58 8 25.43 ± 1.19 23.84 ± 0.84 22.79 ± 1.29 25.53 ± 2.56 12 35.81 ± 2.48 22.62 ± 2.02 37.00 ± 1.98 37.44 ± 1.05 a 0 -15.64 ± 0.65 -15.06 ± 0.95 -15.97 ± 0.80 -15.90 ± 1.17 4 -16.30 ± 0.78 -15.24 ± 0.95 -16.85 ± 0.35 -16.35 ± 0.07 8 -18.85 ± 0.86 -15.36 ± 0.55 -16.49 ± 0.93 -18.71 ± 1.52 12 -24.92 ± 1.66 -16.78 ± 0.39 -24.54 ± 0.78 -24.74 ± 0.59 b 0 2.63 ± 0.47 3.73 ± 1.07 2.41 ± 0.61 3.36 ± 0.70 4 0.65 ± 0.74 2.52 ± 1.06 2.02 ± 0.09 0.72 ± 0.16 8 -2.60 ± 1.19 1.51 ± 0.73 -0.91 ± 0.39 -1.70 ± 0.77 12 3.15 ± 3.31 -0.00 ± 1.53 5.97 ± 3.53 4.61 ± 2.61

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(week) ZP-0.25%
+ ZS-0.25% CI-1.0%
+ ZP-1.0% CI-1.0%
+ ZS-1.0% ZP-1.0%
+ ZS-1.0% L 0 26.28 ± 0.40 27.40 ± 0.83 27.31 ± 0.25 27.41 ± 1.16 4 26.05 ± 0.71 25.67 ± 0.67 26.23 ± 0.79 26.83 ± 1.36 8 23.49 ± 1.82 23.55 ± 3.29 24.56 ± 2.11 23.85 ± 1.85 12 31.74 ± 0.20 36.43 ± 2.25 30.97 ± 2.14 30.32 ± 1.23 a 0 -15.79 ± 0.18 -15.88 ± 0.62 -16.26 ± 0.10 -15.38 ± 0.57 4 -15.42 ± 0.16 -14.73 ± 0.89 -15.97 ± 0.80 -15.67 ± 0.98 8 -16.69 ± 1.41 -16.85 ± 1.14 -16.72 ± 1.31 -16.22 ± 1.18 12 -21.66 ± 0.23 -24.45 ± 1.55 -21.10 ± 1.47 -20.88 ± 0.77 b 0 3.15 ± 0.13 3.45 ± 0.62 3.29 ± 0.21 3.62 ± 0.54 4 2.58 ± 0.12 2.22 ± 0.93 1.30 ± 0.57 1.62 ± 0.99 8 -0.73 ± 0.99 -1.06 ± 0.67 -0.99 ± 1.04 -0.60 ± 1.55 12 1.79 ± 1.22 6.53 ± 3.01 1.28 ± 0.75 1.66 ± 0.79

It is known that the storage period does not affect the color of kochujang when it is stored for 12 weeks at 25 ° C with the addition of 0.005%, 0.001% and 0.0005% of ginseng, chrysanthemum, vinegar and chopi essential oils to traditional kochujang. Et al. 2010). In addition, the addition of wasabi or mustard in kochujang reduced the brightness, redness and yellowness (Oh et al. 2002), and it is known that the brightness increases and redness and yellowness decrease during fermentation (Kim et al. 1998). In addition, when apple juice was added to traditional kochujang, the color of the appearance became thin after 90 days of storage (Lee & Park 2009), and the color of kochujang decreased by the addition of Cordyceps sinensis (Bang et al. 2004). It has been reported that the color of red pepper paste became bright when added (Chae et al. 2008). Therefore, it can be seen that the color of red pepper paste changes depending on the treatment method of the sample or the additive.

In the case of doenjang sample, L value was not different between the control group and the essential oil group when stored for 12 weeks in a 30 ℃ thermostat, and the a value was significantly lower in the Chopi-0.5% group than the control group (p <0.05). . b value: Gam-guk-0.5%, Chopi-0.5%, Sancho-2.0%, Gamchi-0.25% + Sancho-0.25%, Chop-0.25% + Sancho--0.25%, Gam-guk -1.0% + Chopi-1.0% and Gam-guk- The 1.0% -acido 1.0% added group was significantly higher than the control group (p <0.05) (Tables 11 to 13).

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(week) Control group CI-0.5% CI-2.0% ZP-0.5% ZP-2.0% L 0 32.27 ± 0.18 33.27 ± 0.78 33.74 ± 1.27 33.31 ± 0.92 33.11 ± 0.46 4 29.20 ± 0.44 33.62 ± 1.52 30.65 ± 1.33 31.861.354 27.88 ± 0.33 8 27.25 ± 1.52 29.71 ± 1.90 28.28 ± 2.71 30.16 ± 0.61 26.04 ± 2.22 12 27.07 ± 2.08 28.68 ± 2.20 28.20 ± 2.38 29.59 ± 2.57 25.44 ± 1.85 a 0 -24.98 ± 0.09 -24.98 ± 0.54 -24.63 ± 0.53 -24.48 ± 0.26 -25.02 ± 0.10 4 -22.72 ± 0.35 -24.91 ± 0.74 -23.81 ± 1.00 -23.44 ± 0.60 -22.14 ± 0.19 8 -21.73 ± 0.68 -22.61 ± 0.87 -22.26 ± 1.82 -22.86 ± 0.34 -21.10 ± 1.17 12 -21.53 ± 1.00 -22.10 ± 0.90 -22.29 ± 1.48 -23.70 ± 2.95 -20.92 ± 1.15 b 0 5.13 ± 0.29 5.85 ± 1.26 5.38 ± 1.20 5.89 ± 0.80 4.13 ± 2.43 4 2.58 ± 0.54 5.03 ± 0.84 2.77 ± 2.08 4.21 ± 1.44 0.98 ± 0.82 8 0.26 ± 0.36 2.36 ± 1.25 1.14 ± 1.63 1.56 ± 1.03 0.19 ± 1.15 12 -1.58 ± 0.53 0.59 ± 0.54 -1.02 ± 0.85 1.25 ± 2.28 -0.32 ± 0.82

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(week) ZS-0.5% ZS-2.0% CI-0.25%
+ ZP-0.25% CI-0.25%
+ ZS-0.25% L 0 32.32 ± 0.41 33.16 ± 1.12 32.55 ± 0.94 32.87 ± 0.38 4 28.28 ± 1.26 29.27 ± 1.16 30.32 ± 1.24 28.90 ± 0.80 8 26.35 ± 1.70 27.20 ± 1.06 28.83 ± 1.16 26.86 ± 1.96 12 27.62 ± 3.28 26.74 ± 0.23 28.69 ± 2.53 24.84 ± 0.04 a 0 -24.98 ± 0.29 -25.15 ± 0.52 -24.97 ± 0.43 -25.19 ± 0.35 4 -22.16 ± 0.59 -22.46 ± 0.36 -23.26 ± 0.49 -22.72 ± 0.45 8 -21.30 ± 1.05 -21.30 ± 0.56 -22.38 ± 0.81 -21.59 ± 0.93 12 -21.81 ± 1.31 -21.01 ± 0.09 -22.12 ± 1.20 -20.73 ± 0.21 b 0 6.11 ± 0.17 4.72 ± 0.57 5.42 ± 1.50 4.81 ± 1.41 4 2.78 ± 1.22 2.98 ± 0.64 3.64 ± 1.76 2.69 ± 1.95 8 1.13 ± 1.02 2.97 ± 1.83 1.27 ± 0.81 1.63 ± 1.14 12 -0.79 ± 1.29 0.21 ± 0.23 -1.11 ± 1.13 0.57 ± 0.27

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(week) ZP-0.25%
+ ZS-0.25% CI-1.0%
+ ZP-1.0% CI-1.0%
+ ZS-1.0% ZP-1.0%
+ ZS-1.0% L 0 33.27 ± 0.54 32.97 ± 0.60 33.54 ± 0.56 33.69 ± 0.77 4 31.53 ± 1.16 31.62 ± 0.46 30.92 ± 0.68 30.42 ± 1.79 8 28.38 ± 1.76 29.03 ± 2.88 27.13 ± 0.74 26.92 ± 0.66 12 26.78 ± 1.93 26.00 ± 1.61 25.02 ± 0.89 26.15 ± 0.35 a 0 -25.16 ± 0.19 -24.92 ± 0.36 -24.81 ± 0.08 -24.60 ± 0.30 4 -23.90 ± 0.48 -24.33 ± 0.27 -23.64 ± 0.12 -23.23 ± 0.72 8 -22.03 ± 0.77 -23.15 ± 2.12 -21.25 ± 0.62 -21.64 ± 0.41 12 -21.36 ± 0.84 -21.04 ± 0.98 -20.49 ± 0.49 -21.24 ± 0.69 b 0 4.20 ± 0.98 5.09 ± 0.53 6.19 ± 1.61 5.97 ± 1.48 4 3.39 ± 0.62 5.86 ± 1.93 5.80 ± 1.62 3.67 ± 2.06 8 1.27 ± 0.64 3.46 ± 0.99 3.05 ± 0.92 1.89 ± 1.08 12 0.27 ± 0.67 1.60 ± 0.78 2.02 ± 1.19 -0.22 ± 0.17

In the case of doenjang stored for 12 weeks at the storage temperature of 35 ° C, L value was 2% of Sancho, Chopi-0.25% + Sancho-0.25%, Gamuk-1.0% + Chopi-1.0%, Gam-guk-1.0% + Sancho compared to the control group. -1.0% and chopi-1.0% + acid -1.0% added group was significantly lower (p <0.05). a value:-0.5% of sancho, -2% of sancho-0.25% + chopi -25.25%, chopi -0.25% + sancho -25.25%,--1.0% + chopi -1.0% of gumi-1.0%-sancho 1.0 % And Chopi-1.0% -Sancho 1.0% group showed significantly higher a value than the control group (p <0.05). In addition, the value of b was significantly lower in the group added to Gamook-0.25% + Sancho-0.25% than the control group (p <0.05) (Tables 14 to 16). From the above results, it can be seen that when the essential oil added miso is stored at 35 ° C., the L value and the b value decrease, and the a value increases so that browning is caused by essential oil during high temperature storage.

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(week) Control group CI-0.5% CI-2.0% ZP-0.5% ZP-2.0% L 0 32.79 ± 0.59 32.74 ± 0.36 33.59 ± 1.22 32.73 ± 0.13 32.71 ± 0.77 4 25.50 ± 0.90 30.98 ± 0.86 27.65 ± 1.02 29.5310.73 27.76 ± 0.81 8 24.17 ± 1.33 28.58 ± 2.01 26.39 ± 1.17 27.90 ± 2.41 25.74 ± 2.27 12 30.88 ± 1.99 29.32 ± 2.92 27.01 ± 2.87 27.63 ± 1.42 27.49 ± 3.84 a 0 -25.25 ± 0.23 -25.71 ± 0.30 -25.51 ± 0.59 -24.96 ± 0.14 -25.04 ± 0.43 4 -20.50 ± 0.55 -23.12 ± 0.28 -21.81 ± 0.41 -22.51 ± 0.74 -21.89 ± 0.48 8 -20.23 ± 0.49 -21.92 ± 0.71 -20.92 ± 0.44 -21.72 ± 1.34 -20.67 ± 1.24 12 -24.54 ± 1.33 -23.03 ± 1.39 -21.96 ± 1.60 -22.01 ± 0.75 -22.14 ± 1.92 b 0 5.37 ± 0.05 6.07 ± 1.07 5.84 ± 1.60 6.85 ± 1.05 5.56 ± 0.76 4 3.44 ± 0.12 2.69 ± 0.63 1.10 ± 1.20 0.66 ± 1.20 1.45 ± 0.84 8 -0.79 ± 0.59 -1.56 ± 0.77 -1.68 ± 0.49 1.74 ± 3.00 -0.45 ± 1.23 12 -1.16 ± 0.96 -2.75 ± 0.66 -2.33 ± 1.03 -1.30 ± 0.17 -2.06 ± 0.97

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(week) ZS-0.5% ZS-2.0% CI-0.25%
+ ZP-0.25% CI-0.25%
+ ZS-0.25% L 0 32.52 ± 0.81 32.83 ± 0.75 33.55 ± 0.86 32.81 ± 0.44 4 29.09 ± 0.24 28.31 ± 0.32 30.20 ± 1.35 28.95 ± 1.72 8 27.25 ± 2.12 25.58 ± 1.74 27.36 ± 0.48 25.51 ± 1.57 12 26.05 ± 0.90 25.49 ± 1.99 26.90 ± 3.07 28.79 ± 5.88 a 0 -25.06 ± 0.19 -25.47 ± 0.52 -25.56 ± 0.95 -25.41 ± 0.07 4 -22.79 ± 0.16 -22.20 ± 0.30 -22.96 ± 0.53 -22.10 ± 0.81 8 -21.82 ± 1.44 -20.59 ± 0.72 -21.20 ± 0.29 -20.34 ± 0.64 12 -21.62 ± 0.66 -20.83 ± 1.23 -21.43 ± 1.55 -22.99 ± 3.25 b 0 6.08 ± 0.29 5.08 ± 0.29 6.55 ± 2.34 5.35 ± 0.35 4 -0.10 ± 1.06 1.26 ± 0.50 4.37 ± 1.55 1.36 ± 1.25 8 -1.24 ± 0.59 -0.61 ± 1.07 1.26 ± 1.31 -1.20 ± 1.30 12 -0.89 ± 1.20 -1.51 ± 0.71 -1.19 ± 1.09 -3.20 ± 0.87

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(week) ZP-0.25%
+ ZS-0.25% CI-1.0%
+ ZP-1.0% CI-1.0%
+ ZS-1.0% ZP-1.0%
+ ZS-1.0% L 0 33.48 ± 0.91 32.30 ± 0.09 33.59 ± 0.99 32.98 ± 0.75 4 28.62 ± 0.99 28.64 ± 1.54 28.43 ± 1.32 28.41 ± 1.83 8 25.70 ± 1.31 26.47 ± 2.72 25.09 ± 3.23 27.24 ± 1.64 12 25.47 ± 1.57 22.29 ± 1.44 25.72 ± 1.78 24.76 ± 0.63 a 0 -25.40 ± 0.47 -25.41 ± 0.13 -25.66 ± 0.54 -25.41 ± 0.07 4 -22.30 ± 0.24 -22.06 ± 0.71 -22.10 ± 0.65 -22.12 ± 0.85 8 -20.57 ± 0.66 -21.12 ± 1.32 -20.62 ± 1.68 -21.52 ± 0.71 12 -21.02 ± 0.96 -19.39 ± 0.54 -21.19 ± 0.84 -20.50 ± 0.39 b 0 4.48 ± 0.80 5.56 ± 0.35 6.01 ± 2.58 5.35 ± 0.35 4 2.46 ± 1.77 0.87 ± 1.42 0.90 ± 2.01 2.81 ± 0.38 8 -1.13 ± 0.51 -1.01 ± 0.83 -0.09 ± 2.16 -0.32 ± 1.12 12 -2.27 ± 0.76 -2.10 ± 0.81 -1.95 ± 1.06 -0.94 ± 0.66

Commercially available miso was 37.7 in average, red in 7.5 and yellow in 19.6 in average (Park et al. 2000a, Park et al. 2000b), but L value of traditional miso was 44.7-50.9, a value 8.0-8.5, The b value was also reported as 18.3-23.4, indicating that L, a, and b values of miso color are very different from study to study. In general, however, it has been reported that as the miso discolors, the L and b values decrease (Park et al. 2005) and the a value increases (Chang et al. 2010). According to the experiment results, there was no significant difference in L value for the doenjang which was stored at 30 ° C with essential oils in the upper part of the storage container, but the Chopi-0.5% added group which decreased a value and increased b value It can be judged to affect the browning of doenjang.

Claims (5)

A method of increasing the storage stability of traditional Korean berries comprising the process of containing the traditional berries in a sterile container, covering the upper portion of the vessel with a nonwoven fabric, and then adsorbing the essential oils of the plant, including persimmon, on the nonwoven fabric and then sealing them. The method according to claim 1,
The traditional Jangjang is selected from the group consisting of Doenjang, Gochujang, Cheonggukjang and mixed Jangjang. delete delete delete