천연수액으로 제조한 간장의 품질특성
Physiological Quality Characteristics of Kanjang(Soy Sauce) Fermentation with Bamboo sap, Xylem sap and Gorosoe
0
조회
0
다운로드
22
인용
0
참고문헌
초록
우리나라에서 수액으로 채취하는 수종인 대나무, 참다래나무, 고로쇠나무의 수액을 이용하여 메주에 천일염과 죽염을 섞어 재래식 제조방법으로 3개월 발효숙성시킨 후 간장의 품질특성을 비교 분석하였다. pH는 천일염으로 제조한 참다래수액 간장이 높았으며, 색도는 일반물로 제조한 간장보다 수액으로 제조한 간장의 색도(명도)가 높았고, 식염과 아미노태질소 함량은 참다래수액 간장이 높게 나타났다. 수액종류에 따른 간장의 유기산 조성은 malic acid가 대부분이었고, 무기물은 대나무수액에 천일염으로 제조한 간장이 일반물로 제조한 간장에 비해 칼슘함량이 4배정도 높았다. 수액간장의 총 아미노산함량은 일반물로 제조한 간장에 비해 참다래수액간장이 2배, 고로쇠수액간장이1.4배로 높았고, alanine과 glutamic acid 함량이 가장 많았다. 또한 수액으로 제조한 간장의 항산화능을 살펴보면 천일염으로 제조한 대나무수액에 천일염으로 제조한 간장이 우수하였고, 관능검사 결과 고로쇠수액에 천일염으로 제조한 간장의 기호도가 높게 나타났다.
Abstract
Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.
참고문헌 (20)
- "Current trends and problems of fermented soybean products. Lecture 1, 1st symposium and expo for soybean fermentation foods", pp.113~ (1998), The research institute of soybean fermentation foods, Yeungnam Univ., Korea
- "Color characteristics of korean traditional soy sauces prepared under different processing conditions", 31, pp.32~38 (2002)
- "Chemical changes of kanjang made with barley bran", 34, pp.751~756 (2002)
- "Factors affecting on sap flows of birch trees, Betula Platyphylla as a healthy beverages", 26, pp.93~99 (1998)
- "Antibacterial activities of bamboo sap against Salmonella Typhimurium and inhibitory effects in a model food system", 20, pp.709~714 (2005)
- "Chemical components and physiological activities of bamboo(Phyllostachys bambusoides Starf) extracts prepared with different methods", 37, pp.542~548 (2005)
- "Chemical composition and antimicrobial activity in the sap from Phyllostachys pubescens" (2001)
- "A study on patterns of sap water users of Acer mono", 87, pp.510~518 (1998)
- "Chemical compositions of the sap of Acer mono Max in cheonnam region", 12, pp.215~220 (1999)
- "The components of the saps from Darae(Actinidia arguta) and korean stewartia(Stewartia koreana)", 36, pp.9~15 (2002)
- "Chemical components of xylem sap from 'Hayward' kiwifruit canes and processing of health drinks using the xylem sap", 3, pp.9~15 (2000)
- "Official Method of Analysis Association of Official Analytical Chemist" (1980)
- "Free-sugars in ordinary Korean soy-sauce", pp.35~37 (1966)
- "The taste components of ordinary Korean soy sauce", pp.89~105 (1980)
- "Physicochemical analysis and sensory evaluation of fermented soy sauce from gorosoe(Acer mono Max.) and kojesu(betula costata T.) saps", 19, pp.318~326 (2006)
- "The components of the fermented soy sauce from gorosoe and bamboo sap", 14, pp.167~174 (2001)
- "Free amino acids in traditional soy sauce prepared from meju under different formations", pp.323~328 (1992)
- "Analysis of taste compounds in traditional korean soy sauce by two different fermentation jars", 11, pp.229~233 (1996)
- "Antioxidative effects of korean bamboo trees, wang-dae, som-dae, maengjong- juk, jolit-dae and o-juk", 35, pp.1226~1232 (2003)
- "Application to production of tea and beverage using the bamboo(phyllostachys edulis) leaf and shoot with biological activity", pp.54~55 (2001)