탄산수로 재배한 콩나물의 품질 특성
Quality Characteristics of Soybean Sprouts Cultivated with Carbonated water
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초록
본 실험은 탄산수를 재배용수로 사용하였을 때 탄산수가 콩나물의 생육특성인 수량, 개체 중량, 길이 및 두께와 비타민 C, isoflavone과 같은 유용성분에 미치는 영향을 조사하기 위해 수행하였다. 제주산 준저리 품종의 콩 100 g을 불린 후 22±1℃에서 탄산수(pH 4.6)와 음용수(pH 7.8)로 6일간 재배하였다. 탄산수로 6일간 재배한 콩나물의 수율은 255.1 g으로 음용수로 재배한 대조구의 176.1 g에 비해 약 1.45배 높게 나타났으며, 중량은 0.91±0.205 g으로 1.3배 높게 나타났다. 길이도 15.11±1.592 cm로 대조구의 12.92±1.914 cm에 비해 1.2배 높았다. 콩나물의 두께는 탄산수로 재배한 경우와 대조구가 유사하였다. 탄산수로 재배한 콩나물의 비타민 C 함량은 1.13 mg% 로 대조구에 비해 약 2배 정도 높게 나타났다. 탄산수로 재배한 경우 genistein이 11.7±0.14 μg/g, daidzein이 74.7±0.35 μg/g로 대조구의 genistein과 daidzein함량이 각각 8.4±0.08 μg/g와 64.9±0.05 μg/g 보다 높게 나타났다. Daidzein과 genistein의 함량비율은 탄산수로 재배한 경우 6.4인데 반해 대조구는 7.7로 다소 높게 나타났다. 이와 같이 탄산수로 재배한 콩나물에서 수량과 길이, 중량, 두께 등 생장이 효율적이고 비타민 C, isoflavone 같은 유효성분 함량이 대조구에 비해 높게 나타났다.
Abstract
This study was carried out to investigate the effect of carbonated water on the yield, weight, length, thickness, and vitamin C and isoflavone contents of soybean sprouts cultivated for 6 days. 100 g Junjori cultivar soybeans were cultivated at 22±1℃ with carbonated water (pH 4.5) and drinking water (pH 7.8) for 6 days, respectively, after 6h presoaking treatment. The yield of the soybean sprouts cultivated with carbonated water for 6 days was 255.1 g, approximately 1.45 times higher than the 176.1 g soybean sprouts cultivated in drinking water. The weight and length of the soybean sprouts cultivated with carbonated water were 1.3 and 1.2 times higher, respectively, than those of the soybean sprouts cultivated with drinking water. The same can be said of the thickness of the carbonated- and drinking-water soybean sprouts. The vitamin C contents of the soybean sprouts cultivated with carbonated water was about two times (1.13 mg%) higher than those of the soybean sprouts cultivated with drinking water. The genistein and daidzeinin contents of the soybean sprouts cultivated for 6 days with carbonated water were higher than those of the soybean sprouts cultivated for 6 days with drinking water. The growth characteristics and contents of the useful components of the soybean sprouts were affected more by carbonated water than by drinking water.
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