약용식물 추출물을 첨가한 간장의 이화학적 특성
Physicochemical Characteristics of Medicinal Herbs Ganjang
2
조회
0
다운로드
27
인용
0
참고문헌
키워드
초록
We investigated the physicochemical properties of Ganjang added to a medicinal herb extract (functional Ganjang). The proximate compositions of conventional Ganjang (control) and functional Ganjang (supplemented with 3% or 5% of an herb extract) were not significantly different. Analysis of total and free amino acids indicated 17 different amino acids in both types of Ganjang. Glutamic acid was the most common, followed by valine, leucine, isoleucine, lysine, methionine, phenylalanine, and threonine. Sensory tests of conventional and functional Ganjang found no significant differences. An analysis of flavoring components indicated that flavor-active compounds (paeonol, senkyunolide A, and cnidilide) were present in both forms of Ganjang. Our results suggest that the extract could be used to manufacture fermented soybean products.
Abstract
We investigated the physicochemical properties of Ganjang added to a medicinal herb extract (functional Ganjang). The proximate compositions of conventional Ganjang (control) and functional Ganjang (supplemented with 3% or 5% of an herb extract) were not significantly different. Analysis of total and free amino acids indicated 17 different amino acids in both types of Ganjang. Glutamic acid was the most common, followed by valine, leucine, isoleucine, lysine, methionine, phenylalanine, and threonine. Sensory tests of conventional and functional Ganjang found no significant differences. An analysis of flavoring components indicated that flavor-active compounds (paeonol, senkyunolide A, and cnidilide) were present in both forms of Ganjang. Our results suggest that the extract could be used to manufacture fermented soybean products.
참고문헌 (57)
- [URL]
- Korean hypertension, "Guide line of hypertension in korea", ~ (2004)
- [URL]
- Kim, I.S., "Nutrition and Diet Therapy", pp.285~335 (2006), Hyoil
- Chun, K.Y., "The noxiousness of the salt-dependent hypertension and the effect of the physical stimulation on the change of the hypertension-related sympathetic neurotransmitter - A study on the utilization of physical therapy facilities in senior welfare C", J. Korean Gerontol. Soc, 24, pp.1~11 (2004)
- Stephanie, W., "Vascular gap junctional communication is increased in mineralocorticoid-salt hypertension", Hypertension, 28, pp.888~893 (1996)
- Kim, B., "Mitogen-activated protein kinase contributes to the diminished aortic contraction by endothelin-1 in DOCA-salthypertensive rats", Hypertension, 43, pp.1~6 (2004)
- [URL]
- Joo, J.H., "Antimicrobial activity of soy protein hydrolysate with Asp. saitoi protease", J. Korean Soc. Food Sci. Nutr, 33, pp.229~235 (2004)
- 정용진, "단백질 분해효소 종류에 따른 콩 가수분해물의 특성", 한국식품저장유통학회, 12(5), pp.460~464 (2005), 한국식품저장유통학회
- Suh, H.J., "Functionality and inhibitory effect of soybean hydrolysate on angiotensin converting enzyme", Korean J. Food Nutr, 9, pp.167~175 (1996)
- Jackman, A., "Vasorelaxant and antioxidant activity of the isoflavone metabolite equol in carotid and cerebral arteries", Brain Res, 1141, pp.99~107 (2007)
- Shin, M.Y., "Antioxidant and free radical scavenging activity of methanol extract of chungkukjang", J. Food Composition Anal, 20, pp.113~118 (2007)
- Chen, Y.M., "Soy isoflavones have a favorable effect on bone loss in Chinese postmenopausal women with lower bone mass", J. Clin. Endocrinol. Metab, 88, pp.4740~4747 (2003)
- Atkinson, C., "The effects of phytoestrogen isoflavones on bone density in women: a double-blind, randomized, placebo-controlled trial", Am. J. Clin. Nutr, 79, pp.326~333 (2004)
- Chen, Y.M., "Beneficial effect of soy isoflavones on bone mineral content was modified by years since menopause, body weight, and calcium intake: a double-blind, randomized, controlled trial", Menopause, 11, pp.246~254 (2004)
- Cauley, J.A., "Effects of estrogen-progestin on risk of fracture and bone mineral density", JAMA, 290, pp.1729~1738 (2003)
- Arjmandi, B.H., "Soy Protein has a greater effect on bone in postmenopausal women not on hormone replacement therapy, as evidenced by reducing bone resorption and urinary calcium excretion", J. Clin. Endocrinol. Metab, 88, pp.1048~1054 (2003)
- Nikander, E., "Effects of phytoestrogens on bone turnover in postmenopausal women with a history of breast cancer", J. Clin. Endocrinol. Metab, 89, pp.1207~1212 (2004)
- [URL]
- Joo, S.P., "Herbal Principle", pp.23~56 (2002), Academy publishing Co
- You, H.T., "Hyangyak jipsungbang" (1977), Haenglim Publishing Co
- Choi, K.J., "Pharmacognosy", pp.170~171 (1994), Dongmyung publishing Co
- Heo, J., "Donguibogam", pp.23~800 (1988), Namsandang publishing Co
- The committee of Haany University, "Herbal Principle", pp.579~581 (2005), Younglym publishing Co
- [URL]
- Jang, S.M., "Korean economic botany", pp.195~550 (1996), Hakmun publishing Co
- [URL]
- Schultz, T.H., "Isolation of volatile components from a model system", J. Agric. Food Chem, 25, pp.446~449 (1977)
- Nikerson, G.B., "Gas chromatography evidence for the occurrence of hop oil components in beer", J. Chromatogr, 21, pp.1~5 (1966)
- mass spectroscopy, "Identification of essential oil components by gas chromatography", pp.1995, Robert, P.A.
- NBS registry of mass spectral data, "The Wiley", pp.1974, Stehagen, E.
- Davies, N.W., "Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and Carbowax 20M phases", J. Chromatogr, 503, pp.1~24 (1990)
- Sadtler Research Laboratories, "The sadtler standard gas chromatography retention index library" (1986), Sadtler
- "Association of Korean Standardization: General Method of Organoleptic Test, KS A7001", ~ (1992)
- Rural development administration, "Ingredients chart of food", ~ (2001)
- Lee, C.H., "Studies on the amino acid composition of Korean fermented soybean meju products and the evaluation of the protein quality", Korean J. Food Sci. Technol, 5, pp.210~214 (1973)
- Kim, J.K., "The taste components of ordinary Korean soy sauce", J. Kor. Agric. Chem. Soc, 23, pp.89~105 (1980)
- Kaneko, K., "Contents and composition of free sugars, organic acids, free amino acids and oligopeptides in soy sauce and soy paste produced in Korea and Japan", Nippon Shokuhin Kogyo Gakkaishi, 41, pp.148~156 (1994)
- Park, H.K., "Analysis of significant factors in the flavor of traditional Korean soy sauce(Ⅱ).", Korean J. Dietary Culture, 12, pp.63~69 (1997)
- Lee, M.O., "Investigation on the quality characteristics of sansung takju compared with commercial takju", Rep. Busan Inst. Health Environ, 12, pp.48~62 (2002)
- Wang, B., "Chemiluminescence in the study of paeonol", Chinese Pharm. J, 29, pp.35~38 (1994)
- Hyun, K.H., "Chemical composition of Schizandra nigra Maxim", Korean J. Plant Res, 13, pp.35~40 (2000)
- Kim, D.Y., "Food chemistry", pp.416~419 (2005), Tamgu publishing Co
- [URL]
- Ji, W.D., "Volatile flavor components of soybean pastes manufactured with traditional Meju and improved Meju", J. Korean Agric. Chem, 35, pp.248~253 (1992)
- Kim, N.D., "Trend of research papers on the soy sauce flavor in Japan", Food Ind. Nutr, 11, pp.66~84 (2006)
- Reineccius, G., "Source book of flavors", pp.67~ (1994), Chapman & Hall
- Suwanagul, A., "Identification of headspace volatile compounds from different pear (Pyrus communis L.) varieties", Acta Hort, 475, pp.605~623 (1998)
- Olias J.M., "Aroma of virgin olive oil: Biogenesis of the "green" odor notes", J. Sci. Food Agric, 70, pp.506~508 (1993)
- Creveling, R.K., "Volatile components of bartlett pear : Higher Boiling Esters", J. Agric. Food Chem, 18, pp.19~24 (1970)
- Takeoka, G.R., "Volatile constituents of asian pear (Pyrus Serotina).", J. Agric. Food Chem, 40, pp.1925~1929 (1992)
- George, A.B., "Fenaroli's Handbook of Flavor Ingredients, 3rd e.d." (1995), CRC Press Inc
- Steffen, A., "Perfume and Flavor Chemicals, Vol.Ⅲ" (1969), Det Hoffensbergske Etablissement
- Kato, H., "Changes in volatile flavor components of soybeans during roasting", Food Chem, 7, pp.87~94 (1981)
- Choi, K.J., "Pharmacy" (1994), Dongmyongsa
- Lee, J.G., "Studies on the volatile compounds of Cnidium officinale", J. Korean Soc. Tabacco Sci, 16, pp.20~25 (1994)
