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국산 한약재추출물을 이용한 전통 콩된장의 맛 성분 및 미생물 특성
박석규,정회정,손미예,이상원,Park Seok-Kyu,Jeong Hoe-Jeong,Shon Mi-Yae,Lee Sang-Won 한국생명과학회 2006 생명과학회지 Vol.16 No.1
국산 한약재추출물을 첨가하여 제조한 전통 콩된장의 맛 성분 및 미생물학적 특성을 검토하였다. 한약재추출물 첨가 된장의 지방산 조성은 대조구와 유사한 패턴을 나타내었으며, 그 비율은 linoleic acid가 전체 지방산중에 약 $50\%$로 가장 높았으며, 다음은 oleic acid가 $26\%$를 차지하였다. 유리 아미노산 함량은 대조구$(446.79\;mg\%)$보다 한약재추출물 첨가 된장에서$(434.47\~621.6\;mg\%)$ 높게 나타났다. 유기산의 주성분은 phytic acid, lactic acid, butyric acid였고, 그 외에 acetic acid, citric acid, malonic acid, tartaric acid 및 pyroglutamic acid 등이 검출되었다. Daidzein 및 genistein 함량은 전체적으로 비슷하였으나 III군과 IV군은 약간 높은 값을 나타내었다. 한약재추출물 첨가 된장의 생균수는 대조구와 비슷한 $2.5\times10^7\;CFU/ml$정도 이였으며, protease활성은 대조구(67.65 units) 보다 약간 높은 값을 나타내었으나 amylase활성은 거의 비슷하였다. 관능검사 결과 III군과 IV군은 I과 II군의 된장보다 밝은 색깔을 나타내고 이상취를 절감하는 효과를 나타내었다. 특히 단맛이 적절하게 보완되어 대조구보다 종합적인 맛이 우수한 것으로 평가되었다. The effect of traditional Doenjang supplemented with the extracts of herb medicines (refer as DHM) on the taste component and microbial properties was investigated. The DHMs were divided to four group. Fatty acid compositions were similar between DHMs and control as ratio of each fatty acid to total fatty acids. Concentration of total free amino acid from groups II , III and IV was higher than that of control. Major organic acids were phytic acid, lactic acid, and butyric acid. In isoflavone of DHMs, free daidzein and genistein contents were mostly similar among the groups, and groups m and W were slightly higher as compared with control. Viable cell count of DHMs was shown to be $2.5\times10^7\;CFU/ml$, a similar trend of control. Protease activity of DHMs was higher than that of control(67.65 units), but amylase activity between DHMs and control was almost identical Sensory scores of group II and IV were shown to be brighter than those of group I and II, and decreasing off-odor was more effective. In over all eating-quality, group III and IV were evaluated to be favorable as compared with control and the other DHMs because of supplementing the sweet taste of extracts to Korean indigenous Doenjang.
박석규(Seok Kyu Park),서권일(Kwon Il Seo),손미예(Mi Yae Shon),문주석(Ju Seok Moon),이영환(Young Hwan Lee) 한국식품조리과학회 2000 한국식품조리과학회지 Vol.16 No.2
To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4㎎%(w/w), however, it ranged from 202.3 to 416.3 ㎎% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3,+l9.6, and +7.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 ㎎%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 ㎎%, respectively. The main organic acid was lactic acid as 326.8 ㎎% ranging from 59.4 to 613.4 ㎎%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.
박석규(Seok-Kyu Park),유차열(Cha-Yeol Ryu),이상원(Sang-Won Lee) 한국생명과학회 2008 생명과학회지 Vol.18 No.12
콩의 기능성을 보다 효율적으로 이용할 목적으로 청국장을 제조할 때 콩을 약간 발아시켜 제조한 두아청국장의 개발조건을 검토하였다. 흑두의 침지조건은 3시간 침지 후 2시간 물빼기를 3회 반복한 시험구에서 발아 12시간째에 50%, 발아 24시간째에는 80% 정도의 높은 발아율을 나타내었다. 흑두의 발아온도를 검토한 결과 10℃의 저온이나 25℃의 고온보다 18℃의 상온이 적당하였다. 발아 콩의 일반성분을 검토한 결과 조단백과 조지방은 발아가 진행됨에 따라 그 함량이 약간 감소하였으나 조회분은 5.3~5.8%, 조섬유는 9.5~10.4%로 대조구와 거의 비슷한 함량을 나타났다. 발아 콩의 효소활성을 측정한 결과 protease의 활성은 싹이 성장함에 따라 그 활성이 약간 낮아졌으나 glucoamylase활성은 증가하였으며, β-glucosidase활성은 싹 길이에 크게 영향을 받지 않는 것으로 나타났다. 그러나 isoflavone 함량은 싹의 길이가 20 ㎜일 때는 약 260 ㎍/g으로 급격하게 증가하여 대조구보다 약 2배 높은 함량을 나타내었다. 두아청국장의 기호도를 평가한 결과 청국장의 색깔 및 점질물 생성은 전통청국장과 거의 차이가 없었지만 청국장 고유의 불쾌취는 오히려 두아청국장에서 적게 발생하는 것으로 나타났다. 그리고 두아청국장으로 찌게를 만들어 실시한 관능검사에서도 거의 유사한 결과를 나타내었다. To increase the functional properties of black soybean, we prepared the Chungkukjang with black bean at 40℃ after its germination according to the time course. The black soybean was soaked for 3 hr and dried three times with 2 hr interval. The germination ratio reached 50% for 12 hr germination and 80% for 24 hr, respectively. The optimum temperature of the germination was 18℃. The general composition of the germinated black soybean were not different from the control black soybean. During germination and growth, protease activity decreased slightly, whereas glucoamylase activity increased. On the other hand, content of isoflavone was increased to two times when the germinated leaf was 20 ㎜ length. Absolute amount of the isoflavone was about 260 ㎍/g. When we estimated the sensory test of the Dua-chungkukjang, the color and mucoid formation was not different from traditional chungkukjang but bad flavor was decreased compared to traditional chungkukjang. And the same result was detected in the Dua-chungkukjang soup.