한국과 일본의 젓갈 중 Oligopeptide, Free amino acids, 5'-Ribonucleotides와 Free Sugars 성분의 비교 연구

Comparative Study on Content and Composition of Oligopeptide, Free amino acids, 5'-Ribonucleotides, and Free sugars in salted preserves Produced at Korea and Japan

한국과 일본젓갈 중의 유리당, 5'-ribonucleotide, 유리아미노산의 분석결과로부터 양국젓갈의 정미성(呈味性) 차이를 검토했다. 시료로 사용된 젓갈은 ${\ulcorner}$시장젓갈${\lrcorner}$, ${\ulcorner}$반찬젓갈${\lrcorner}$, ${\ulcorner}$한국병조림젓갈${\lrcorner}$, ${\ulcorner}$일본병조림젓갈${\lrcorner}$ 등이며 ${\ulcorner}$반찬젓갈${\lrcorner}$과 ${\ulcorner}$일본병조림젓갈${\lrcorner}$은 한국과 일본의 일반적인 젓갈로 했다. 1) 식염농도는 ${\ulcorner}$시장젓갈${\lrcorner}$이 23.2%, ${\ulcorner}$반찬젓갈${\lrcorner}$은 14.4%, ${\ulcorner}$한국병조림젓갈${\lrcorner}$은 7.1%, ${\ulcorner}$일본병조림젓갈${\lrcorner}$은 5.8%이다 2) ${\ulcorner}$시장젓갈${\lrcorner}$에서는 유리당이 검출되지 않았으나 그 외의 젓갈에서는 $3500{\sim}6500\;mg/100g$의 유리당이 함유되어 있다. 3) 젓갈에는 5'-IMP와 5'-GMP는 함유되어 있지 않다. 4) ${\ulcorner}$반찬젓갈${\lrcorner}$의 유리아미노산은 ${\ulcorner}$일본병조림젓갈${\lrcorner}$의 약 2배이다. 5) 아미노산 전체양에 점유하는 글루타민산은 ${\ulcorner}$일본병조림젓갈${\lrcorner}$이 45.5%, ${\ulcorner}$반찬젓갈${\lrcorner}$이 29.2%이다. 6) 주체적 아미노산은 ${\ulcorner}$시장젓갈${\lrcorner}$에는 글루타민산, leucine, alanine, lysine의 4종류, ${\ulcorner}$반찬젓갈${\lrcorner}$에는 글루타민산, leucine, alanine의 3종류, ${\ulcorner}$일본병조림젓갈${\lrcorner}$은 글루타민산이 현저하게 많다.

To investigate the difference of palate between Korean and Japanese people, we analyzed oligopeptide, free amino acids, 5'-ribonucleotides and free sugars of salted preserves from Korea and Japan. The salted preserves from Korea were grouped into 3 classes, 'Food Market (Korea)', 'Side Dish (Korea)', 'Bottled (Korea)'. The 'Side Dish (Korea)' and the 'Bottled (Korea)' type are made by adding to the 'Food Market (Korea)' seasonings, red pepper or other food materials. The salted preserves from Japan were bottled goods purchased at food stores, and they were classified as 'Bottled (Japan)'. The results were as follows: (1) Sodium chloride was 23.2% in the 'Food Market (Korea)' type. 14.4% in the 'Side Dish (Korea)', 7.1% in the 'Bottled (Korea)' and 5.8% in the 'Bottled (Japan)', respectively. (2) The 'Food Market (Korea)' didn't contain free sugars. but all the other salted preserves contained $3,500{\sim}6,500\;mg$ free sugars/100g. (3) None of the salted preserves contained 5' IMP or 5' GMP. (4) The main free amino acids of the 'Side Dish (Korea)' were glutamic acid, leucine and alanine, but the 'Bottled (Japan)' contained an extremely high amount of glutamic acid.