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분리 대두 단백 효소가수분해물의 강도평가를 통한 짠맛증진효과 연구
김진선,신정규 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.2
This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.
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김진선,김희주,박주안,조아라,이석훈,신정규 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04
나트륨 저감화를 위한 염미증진제 개발을 목적으로 대두 단백질 효소 가수분해물(eHVP)의 짠맛 강도평가와 이를 활용하여 샐러드드레싱 내 짠맛 증진효과에 대하여 평가하였다. 강도평가는 NaCl 기준 30 mmol, 40 mmol, 50 mmol 용액에 가수분해물을 각각 0.1%, 1.0%, 1.5%, 2.0% 첨가하여 농도별 증진효과를 평가하였으며, 그 결과 30 mmol 에서 는 15-22%, 40 mmol은 6-48%, 50 mmol에서는 5-39%의 증진효과를 나타내었다. 이를 바탕으로 샐러드드레싱에 NaCl 2.0%를 기준으로 eHVP를 0.1%, 0.5%, 1.0%, 1.5% 첨가하여 짠맛강도를 평가하였으며, 그 결과 대조구와 비교하였을 때 농도별로 약 31%, 29%, 43%, 52%의 증진효과를 나타내었으며, 기호도는 0.5% 첨가구에서 가장 높게 나타났다. 샐 러드드레싱의 색도는 L, a, b값 모두 0.5% 첨가구까지는 증가하다가 이후부터는 감소하는 경향을 보였으며, pH는 대 조구 2.87 ± 0.05, 0.1% 첨가구 2.97 ± 0.03, 0.5% 첨가구 3.03 ± 0.06, 1.0% 첨가구 3.17 ± 0.07, 1.5% 첨가구 3.20 ± 0.06로 eHVP의 첨가량이 증가할수록 산도가 높아지는 경향을 나타내었다. 결과를 종합하여 봤을 때, 드레싱 안의 발사믹 식 초의 신맛이 대두 단백질 특유의 쓴맛을 감소시키면서 짠맛증진 효과가 나타난 것으로 생각된다.
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멸치 단백질 효소가수분해물을 이용한 조리 적용 시 짠맛 증진 효과
김진선,윤소정,조형용,신정규 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhancing of salty taste in dried pollack soup and mungbean sprout when it was applied in cooking. The salty taste enhancing effect was evaluated by comparing the dried pollack soup samples with eHAP added and the control sample containing 0.6% NaCl, and the result showed that the salty taste enhancing effect was 15%, 25%, 42%, and 46% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The overall acceptability was decreased as the eHAP addition was increased. In case of a bean sprout containing 0.7% NaCl, the salty taste enhancing effect was 29%, 18%, 16%, and 31% in the 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The lightness and yellowness were decreased as the eHAP addition was increased in both the dried pollack soup and the bean sprout. The pH of the dried pollack soup was decreased but the pH of the bean sprout dish was increased as the addition of eHAP was increased. The application of eHAP to food showed a significant salty taste enhancing effect, but the effect was dependent on the type of foods.
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분리 대두 단백 효소가수분해물을 이용한 조리 적용 시 짠맛증진효과
김진선,신정규 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.2
In this study, to investigate the effect of enzymatically hydrolyzed isolated soy protein (eHISP) on improving saltiness, the difference in salty strength evaluation and overall acceptability were compared by controlling the amount of eHISP added to soybean paste soup and mungbean sprouts with the same amount of salt. After adjusting the NaCl content of soybean paste soup equally to 0.7%, the effect of increasing saltiness between the control and eHISP added samples were evaluated. The addition of 0.1%, 0.5%, 1.0%, and 1.5% showed 21%, 49%, 61%, and 70% salty taste increased, respectively. Overall acceptance was increased up to 0.5% addition, and gradually decreased as the amount of eHISP was increased. The concentration of NaCl in mungbean sprouts was adjusted to 0.7%, and when the amount of eHISP added was 0.1%, 0.5%, 1.0%, and 1.5%, the effect of enhancing saltiness was 3%, 10%, 20%, and 23%, respectively. The preference for mungbean sprouts was the highest at 1.0% added sample. As the amount of eHISP increased, the lightness values of soybean paste soup and mungbean sprouts decreased, and redness ad yellowness tended to increase.
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