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Rhizopus oligosporus에 의한 Oncom제조
박성오,한영란,변정아 서울여자대학교 자연과학연구소 1991 자연과학연구논문집 Vol.2 No.-
Peanut presscake powder with 1% different starch sources (tapioca, corn, potato) was used for preparation of Oncom and inoculated with Rhizopus oligosporus and incubated at 30℃ for 48 hours. During incubation, it was analyzed every 12 hours for the determination of moisture, reducing sugar, soluble sugar, total sugar, crude lipid, pH, crude protein, soluble nitrogen and total amino acids, and, for mineral determination, final product was used. Oncom prepared with peanut presscake as control (group Ⅰ), 1% tapioca (group Ⅱ), 1% corn starch (group Ⅲ) and 1% potato starch (group Ⅳ) added to peanut presscake were determined. The results of 48 hours incubation product were as follows : the moisture content for group Ⅰ,Ⅱ,Ⅲ and Ⅳ were 55.84, 53.50, 54.47 and 58.86 (wt%), respectively and its content was increased compared with unfermented peanut presscake. Reducing sugar content were 0.98, 1.06, 0.78 and 0.60(wt%), respectively and soluble sugar content were 1.06, 0.89, 1.05 and 0.99(wt%), respectively and it was increased slightly compared with unfermented peanut presscake. Total sugar content were 5.01, 4.54, 2.66 and 5.16(wt%), respectively and it was decreased greatly compared with unfermented one. Crude lipid content were 7.24, 7.24, 7.08 and 6.94(wt%), respectively and it was decreased slightly. The value of pH were 6.38, 6.31, 6.20 and 6.22, respectively and it was increased compared with unfermented one. The crude protein content were 5.25, 4.97, 5.99 and 5.31(wt%), respectively and it was almost same as unfermented one. The soluble nitrogen content were 26.0, 23.0, 25.0 and 20.0(mg%), respectively and it was increased almost 7 times. Total amino acids content were 1404.0, 1468.4, 1342.4 and 1377.4(mg%), respectively and it was increased very slightly. The minerals (K, Na, Ca, Cu, Mg, Mn, Fe, Zn) contents were determinted. The content of total sugar, K, Na, Mg, Mn were higher in Ⅳ group than any other groups. The content of reducing sugar, crude lipid, total amino acids were higher in Ⅱ group than any other groups. The content of soluble sugar, crude lipid, soluble nitrogen were higher in Ⅰ group than other groups and the content of crude protein in group Ⅲ were higher than other groups.