복령(Poria cocos) 균사체 발효쌀의 첨가가 된장의 품질에 미치는 영향 = Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang(Soybean Paste)

다국어 초록 (Multilingual Abstract)

We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g]), Vitamin D (0.45 mg/100 g]), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.

참고문헌 (Reference)

1 김창순, "청국장과 된장의 항산화 효능 및 아질산염 소거능 비교" 한국식품영양과학회 36 (36): 1503-1510, 2007

2 김종호, "전통 메주로부터 분리한 Protease 생성 곰팡이로제조된 된장의 품질 특성" 한국응용생명화학회 49 (49): 7-14, 2006

3 최정숙, "쌀 품종별 백미와 현미의 영양성분 조성 비교" 한국식품영양과학회 31 (31): 885-892, 2002

4 김대곤, "복령(Poria cocos) 균사체의 항산화성 및 아질산염 소거작용" 한국식품영양과학회 31 (31): 1097-1101, 2002

5 박건영, "녹차추출물 및 죽염처리에 의한 된장의 항돌연변이 및 in vitro 항암활성 증진효과" 한국식품영양과학회 36 (36): 1-7, 2007

6 김일출, "갈근, 복령 및 황련의 항산화성 및 미백효과" 한국유화학회 25 (25): 219-225, 2008

7 Do JR, "The nitrite scavenging effects by the component of traditional tea materials" 25 : 530-534, 1993

8 Lee SJ, "Studies on the enhancement of cancer preventive effects of doenjang" Pusan National University 2002

9 Kim MJ, "Studies on the changes of taste compounds during soy paste fermentation" 6 : 1-8, 1990

10 SAS, "SAS User's GuideSataistics, 3th ed" Statistical Analysis System Institute 1998

11 Iwasaki K, "Rapid ethanol fermentation for soy sauce production by immobilized yeast cells" 55 : 2201-2207, 1991

12 Kwon MS, "Quality and functional characteristics of cultivated Hoelen(Poria cocos Wolf) under the picking date" 27 : 1034-1040, 1998

13 AOAC, "Official Methods of Analysis. 16th ed" Association of Official Analytical Chemists 1995

14 Nukaya H, "Isolation of inhibitors of TPA-induced mouse ear edema form Hoelen, Poria cocos" 44 : 847-850, 1996

15 Kato H, "Inhibition of nitrosamine formation by nondialyzable melanoidins" 51 : 1333-1338, 1987

16 "Davies MG AAA application note, Amino acid method 52, Optimized Chromatography with the high resolution column"

17 Hong JS, "Composition of organic acid and fatty acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus" 20 : 100-105, 1988

18 Chihara G, "Carboxymethylpachmaran a new water soluble polysaccharide with marked antitumor activity" 233 : 486-490, 1971

19 Kim SK, "Calorie, mineral content and amino acid composition of Korean rice" 13 : 372-376, 1984

20 Chae BS, "Biochemistry" Seoul Foreign Books Publisher Co 809-812, 2007

21 Blois MS, "Antioxidant determination by the use of a stable free radical" 26 : 1199-1200, 1958

22 Park KY, "Antimutagenic effect of doenjang(Korean fermented soypaste) and its active compounds" 523 : 43-53, 2003

23 Perkin-Elmer Corporation, "Analytical Methods for Atomic Absorption Spectroscopy" Perkin-Elmer Co 1968

24 Kanayama H, "A new antitumor polysaccharide from the mycelia of Poria cocos Wolf" 31 : 1115-1119, 1983