부재료 첨가에 의한 전통 장류식품 품질 특성 변화에 관한 연구 동향

초록

In the present study, we analyzed and categorized the outcomes of 209 studies on the changes in the quality characteristics of traditional soybean fermented foods caused by the addition of supplementary ingredients. Relatively abundant research has been conducted in this regard on Gochujang (red pepper paste) and Doenjang (soybean paste) which is due to addition of a variety of supplementary ingredient to improve their functionality and meet customer preference. However, research on the addition of ingredients that can enhance the taste and flavor should be conducted continuously to achieve a high-quality and diversity of traditional sauces. This need for ongoing studies is due to earlier limitations existing in the types of supplementary ingredients, which has been the reason for the comparatively lower number of studies performed on the quality characteristics of Ganjang (soy sauce) and Cheonggukjang (fast-fermented bean paste). Although number of investigations are being conducted to reduce the salt content and improve the storability of these sauces by adding supplementary ingredients, no evidence has been published on the content of sodium in Cheonggukjang. In addition, the results of comparative studies on changes in the quality characteristics of Gochujang, Ganjang, Doenjang, and Cheonggukjang by the addition of supplementary ingredients, performed in the 2000s and 2010s, showed no significant differences. Therefore, in the future, continuous research on the supplementation with novel ingredients can improve the commercial values and characteristics of traditional soybean fermented foods, and satisfy more advanced preferences which will contribute to the global popularization and spread of Korean foods.

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