자작나무 수액을 첨가한 된장의 이화학적 특성 및 품질평가

Abstract

This study is to develop functional soybean paste by adding sap to soybean paste(Doenjang), a traditional fermented food in Korea, in order to increase the usability because there is a limit to intake except for the method of drinking sap of Betula platyphylla which has various functional and physiological activities. Therefore, the physicochemical characteristics and quality of soybean paste(Doenjang) added with sap of Betula platyphylla were evaluated and the usability of sap of Betula platyphylla was investigated. The physical and chemical properties of soybean paste(Doenjang) were compared by measuring general components, pH, color, salinity, and acidity, which are the main quality indicators of soybean paste(Doenjang) with sap of Betula platyphylla. To measure antioxidant activity of soybean paste(Doenjang), DPPH radical scavenging ability, ABTS radical scavenging ability, total phenol content and total flavonoid content were measured and antioxidant activity was compared. In addition, amino acid nitrogen, free sugar and organic acid, amino acid, and volatile flavor components were analyzed by GC-MS for quality evaluation of soybean paste(Doenjang) added with sap of Betula platyphylla. The results of the comparative analysis of volatile aroma components and the study on the characteristics and effects of the food quality of soybean paste(Doenjang) added with sap of Betula platyphylla showed that the side with sap of Betula platyphylla had an effect on the richness and rich taste of soybean paste(Doenjang) and the sap of Betula platyphylla contributed to the good flavor and taste of soybean paste(Doenjang).