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우강융,이승철,장덕규,Woo, Kang-Lyung,Lee, Seung-Cheol,Jang, Duck-Kyu 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.3
고품질 간장을 개발하기 위한 일환으로 표고버섯을 첨가하여 담금한 간장덧을 180일 동안 숙성시키면서 품질특성 변화를 조사하였다. 총질소와 아미노태 질소의 변화는 전체적으로 발효기간이 경과될수록 증가하는 경향을 나타내었으며, 첨가한 표고버섯의 양은 총질소의 변화 양상에 큰 영향을 주지 못하였다. 발효 중 간장덧의 pH는 담금 초기에 5.5부근이다가 발효가 진행될수록 감소하여 6개월 후에는 $4.7{\sim}4.9$이었으며, 버섯이 함유된 경우에서 pH가 낮게 측정되었다. 항산화능을 나타내는 전자공여능은 숙성기간이 경과할수록 감소하다가 90일경에 다시 증가하고 그 이후로는 감소추세를 보였으나, 표고버섯 첨가에 따른 차이는 발효기간 동안 뚜렷하게 관찰되지 않았다. 총 아미노산과 총 필수 아미노산 함량은 6개월 숙성 후에 5% 표고버섯 첨가구에서 각각 31.74 mg/100ml과 19.01 mg/100 ml이었다. Soy sauce added shiitake mushroom (Lentinus edodes) at a concentration of 0, 5 or 10% (w/w) was prepared and its quality characteristics were analyzed during the fermentation for 6 months. The contents of total nitrogen (TN) and amino type nitrogen (AN) increased with similar pattern during the fermentation period regardless of the added amount of mushroom. The pH values of soy sauce decreased significantly with increasing fermentation periods, while soy sauce added shiitake mushroom showed lower value. However, shiitake mushroom in soy sauce did not affect electron donating ability. The contents of total amino acid and total essential amino acid in the soy sauce containing 5% mushroom were 31.74 mg/100 ml and 19.01 mg/100 ml after 6 months of fermentation period, respectively.
Glutaminase 첨가에 의한 장류 발효물의 숙성 중 L-Glutamic acid 함량 변화
이시경,김현진,김남대,주현규,장덕규,안병권 한국농화학회 2000 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.1
This study was carried out to investigate the effect of glutaminase added to Doenjang, Kochujang and Kanjang in manufacturing. The consequential changes of L-glutamic acid and amino nitrogen contents were periodically analysed during aging. L-Glutamic acid contents in Kochujang, Doenjang and Kanjang aged for 45 days increased to 671.8%, 298.1% and 193.4% with glutaminase and also increased to 363.1%, 159.2% and 35.7% as compared with those without glutaminase. The 0.01% addition of glutaminase to Kochujang made L-glutamic acid content increased more than 3 times. The increase ratio of amino nitrogen was 216%, 120.8% and 84.5% in Kochujang, Kanjang and Doenjang with glutaminase which aged for 45 days, respectively. The effect of glutaminase added was the greatest in Kochujang. It increased to 35.7%, 8.4% and 40.3% as compared with those without glutaminase. The results of sensory evaluation showed that the products were favorably affected in taste, flavor and acceptability by glutaminase added.