국산콩을 이용한 콩고기 제조 및 이들의 품질 특성과 항산화 활성
Production of Soybean Meat using Korean Whole Soybean and it's Quality Characteristics and Antioxidant Activity
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초록
본 연구에서는 콩고기 제조를 위해 국산콩 활용 가능성을 시험하였다. 제조된 콩고기의 수분 함량은각각 47.42 (R1), 44.82 (R2), 46.72 (R3) 및 46.20 (R4) g%, 회분 함량은 1.81, 2.18, 2.24 및 2.28g%, 조단백질 함량은 28.65, 26.24, 20.77 및 21.91 g%, 조지방 함량은 9.12, 9.74, 9.51 및 10.95g% 및 탄수화물 함량은 13.0, 16.0, 20.76, and 18.66 g% 있었다. 제조된 콩고기에서 가장 풍부한아미노산과 지방산은 각각 glutamic acid(20,702.17, 18,869.75, 11,640.85, 및 15,983.47 mg%) 및palmitoleic acid(719.54, 749.38, 708.65, 및 818.56 mg%) 있었다. 기호성은 다른 조건들보다 R2 조건으로 제조된 콩고기가 가장 우수하였다. 조직감은 견고성과 검성이 다른 조건들보다 R2 조건으로 제조된 콩고기가 높은 것으로 나타났으나, 색도(L, a 및 b 값)는 거의 차이가 없었다. 또한 isoflavone의구성(daidzein, glycitein 및 genistein)은 다른 조건의 콩고기들보다 높았다. 그러나, total phenolics및 total flavonoids 함량은 다른 조건들보다 R4의 조건으로 제조된 콩고기가 가장 높았으며, 이에 상응하여 항산화 활성 역시 R4의 조건으로 제조된 콩고기가 가장 높게 나타났다.
Abstract
We tested the possibility of Korean whole soybean for the production of soybean meat. Themoisture, crude ash, crude protein, crude fat, and carbohydrate contents of the produced soybeanmeats were determined to be the 47.42 (R1), 44.82 (R2), 46.72 (R3), and 46.20 (R4) g%, 1.81,2.18, 2.24, and 2.28 g%, 28.65, 26.24, 20.77, and 21.91 g%, 9.12, 9.74, 9.51, and 10.95 g%,and 13.0, 16.0, 20.76, and 18.66 g%, respectively. The most abundant amino acids and fattyacids in the soybean meats were glutamic acid [20,702.17, 18,869.75, 11,640.85, and 15,983.47mg%] and palmitoleic acid [719.54, 749.38, 708.65, and 818.56 mg%], respectively. The bestacceptability in a sensory test was observed at the produced soybean meat with R2 condition. The texture analysis indicated that hardness and gumminess were higher in the producedsoybean meat with R2 condition than the other conditions, but there were few differences in thecolor (i.e. L, a, and b values) by the various cooking methods. In addition, the isoflavoneaglycone types (daidzein, glycitein, and genistein) were higher in the produced soybean meat with R2 condition than the others. However, the total phenolic and flavonoid contents werehigher in the produced soybean meat with R4 condition than the others, corresponding theproduced soybean meat as R4 condition were highest showed the antioxidant activities thanother conditions.. These results suggest that production of analogous meat using a Korean wholesoybean was possible.
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