Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Quality Characteristics of Soy Sauces Containing Shiitake Mushroom (Lentinus edodes)

표고버섯이 함유된 간장의 발효 중 품질특성

  • Woo, Kang-Lyung (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Jang, Duck-Kyu (Department of Food Science and Biotechnology, Kyungnam University)
  • 우강융 (경남대학교 생명과학부 식품생물공학) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학) ;
  • 장덕규 (경남대학교 생명과학부 식품생물공학)
  • Published : 2003.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Soy sauce added shiitake mushroom (Lentinus edodes) at a concentration of 0, 5 or 10% (w/w) was prepared and its quality characteristics were analyzed during the fermentation for 6 months. The contents of total nitrogen (TN) and amino type nitrogen (AN) increased with similar pattern during the fermentation period regardless of the added amount of mushroom. The pH values of soy sauce decreased significantly with increasing fermentation periods, while soy sauce added shiitake mushroom showed lower value. However, shiitake mushroom in soy sauce did not affect electron donating ability. The contents of total amino acid and total essential amino acid in the soy sauce containing 5% mushroom were 31.74 mg/100 ml and 19.01 mg/100 ml after 6 months of fermentation period, respectively.

고품질 간장을 개발하기 위한 일환으로 표고버섯을 첨가하여 담금한 간장덧을 180일 동안 숙성시키면서 품질특성 변화를 조사하였다. 총질소와 아미노태 질소의 변화는 전체적으로 발효기간이 경과될수록 증가하는 경향을 나타내었으며, 첨가한 표고버섯의 양은 총질소의 변화 양상에 큰 영향을 주지 못하였다. 발효 중 간장덧의 pH는 담금 초기에 5.5부근이다가 발효가 진행될수록 감소하여 6개월 후에는 $4.7{\sim}4.9$이었으며, 버섯이 함유된 경우에서 pH가 낮게 측정되었다. 항산화능을 나타내는 전자공여능은 숙성기간이 경과할수록 감소하다가 90일경에 다시 증가하고 그 이후로는 감소추세를 보였으나, 표고버섯 첨가에 따른 차이는 발효기간 동안 뚜렷하게 관찰되지 않았다. 총 아미노산과 총 필수 아미노산 함량은 6개월 숙성 후에 5% 표고버섯 첨가구에서 각각 31.74 mg/100ml과 19.01 mg/100 ml이었다.

Keywords

References

  1. Choi, J. D., Im, M. H., Chung, H. C., Lee, C. W., Kim, Y. H., Choi, C. and Choi, K. S. (1997) The effects of mashing and maturing conditions on the quality of korean traditional kanjang (soy sauce). Asric. Chem. Biotechnol. 40, 365-368
  2. Choi, S. Y. (1997) A study on the physiological function of traditional kanjang and doenjang, and development of process for functional food. Annual report of ARPC, Korea
  3. Kim J. K. (1997) Study on the novel antimutagenic pigments in traditional soy sauce and soybean paste. Annual report of ARPC, Korea
  4. Im, M. H., Choi, J. D., Chung, H. C. and Lee, S. H. (1998) Improvement of meju preparation method for the production of korean traditional kanjang (soy sauce). Korean J. Food Sci. Technol. 30, 608-614
  5. Yoo, J. Y, Kim, H. G. and Kwon, D. J. (1998) Improved process for preparation of traditional kanjang (Korean-style soy sauce). J. Korean Soc. Food Sci. Nutr. 27, 268-274
  6. Kim, D. H., Kim, S. H., Choi, N. S., Bai, S. and Chun, S. B. (1998) Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains. Korean J. Appl. Microbiol. Biotechnol. 26, 551-557
  7. Yoo, S. K., Cho, W. H., Kang, S. M. and Lee, S. H. (1999) Isolation and identification of microorganisms in korean traditional soybean paste and soybean sauce. Korean J. Appl. Microbiol. Biotechnol. 27, 113-117
  8. Choi, K.S., Chung, H. C., Choi, J. D., Kwon, K. I., Im, M. H., Kim, Y. J. and Seo, J. S. (1999) Effects of meju manufacturing periods on the fermentation characteristics of kanjang, korean traditional soy sauce. Agric. Chem. Biotechnol. 42, 277-282
  9. Choi, K. S., Choi, J. D., Chung, H. C., Kwon, K. I., Im, M. H., Kim, Y. H. and Kim, W. S. (2000) Effects of mashing proportion of soybean to salt brine on kanjang (soy sauce) quality. Korean J. Food Sci. Technol. 32, 174-180
  10. Chung, H. C., Choi, J. D., Kwon, K. I., Jung, S. M., Im, M. H., Choi, C. and Choi, K, S. (2000) The effects of maturing temperature of kanjang mash on the distribution of compositions and sensory characteristics of kanjang. Agric. Chem. Biotechnol. 43, 253-259
  11. Chae, H. J., In, M. J. and Kim, M. H. (1997) Production and characteristics of enzymatically hydrolyzed soy sauce by the treatment using proteases. J. Korean Soc. Food Sci. Nutr. 26, 784-787
  12. Yazawa, K., Kondo S. and Kojima T. (1994) Soy sauce containing docoxahexaenoic acid, Japan Patent JP-0070711 (19940315)
  13. Ando, J. and Fukumoto, T. (1991) Preparation of chitosan soy sauce, Japan Patent JP-0147763 (19910624)
  14. Lee, S. C., Kim, S. K., Lee, S. G. and Hwang, Y. I. (1997) Production of soy sauce with Monascus sp.. Agric. Chem. Biotechnol. 40, 361-363
  15. Chang, Y. S., Lee, H. B., Lee, S. R. and Shin, Z. I. (1990) Studies on the extracts preparation of korean Shiitake mushroom (Lentinus edodes). Kor. J. Food Sci. 22, 828-832
  16. Chang, S. T. and Miles, P. G. (1989) In Mushmom science in edible mushrooms and their cultivation, CRC Press Inc., p. 325
  17. Lee, T. S. (1990) The full list of recorded mushroom in Korea. Kor. J. Mycol. 18, 233-259
  18. Lee, G. D., Chang, H. G. and Kim, H. K. (1997) Antioxidative and nitrite scavenging activities of edible mushrooms. Korean J. Food Sci. Technol. 29, 432-436
  19. Ma, S. J. (1983) Effects of the substances extracted from dried mushroom (Lentinus edodes) by several organic solvents on the stability of fat Kor. J. Food Sci. 22, 828-832
  20. Lee, B. W. (1998) The development of functional food and the screening of functional materials used the ingredients in fungus. Annual report of ARPC, Korea
  21. Jung, D. K. (1995) Development of processed food using fruit body and mycelium of fungus. Annual report of ARPC, Korea
  22. Kim, H. K. (1996) Development of processed foods from mushroom. Annual report of ARPC, Korea
  23. Kim, Y. S. (1998) Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol. 30, 1373-1380
  24. Yonsei University (1975) Food engineering experiments Tamgoodang, Seoul
  25. Sarath, G., De la Motte, R. S. and Wagner, W. (1989) In Proteolytic enzymes: A Pratical Approach (1st ed.) IRL Press, New York
  26. The Korean Society of Pood Science and Nutrition (2000) Handbook for food science and nutrition Hyoil Press, Seoul
  27. Woo, K. L. and Chang, D. K. (1993) Determination of 22 protein amino acids as N(O)-tert-butyldimethylsilyl derivatives by gas chromatography. J. Chromatogr. A 638, 97-107 https://doi.org/10.1016/0021-9673(93)85012-V
  28. Lee, S. C. (1995) Development and shortening of fermentationprocess of soy sauce. Annual report of institute of industry andtechnology, Kyungnam University, Korea
  29. Kim, J. K. and Kim, C. S. (1980) The taste components of ordinary korean soy sauce. J. Korean Agric. Chem. Biotechinol. 23, 89-105
  30. Rhee, C. H., Lee, J. B. and Jang, S. M. (2000) Changes of microorganisms, enzyme activity and physiological functionality in the traditional deonjang with various concentrations of Lentinus edodes during fermentation. J. Korean Agric. Chem. Biotechnol. 43, 277-284
  31. Hirasawa M, Shouji N, Neta T, Fukushima K, Takada K. (1999) Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing (Shiitake, an edible mushroom), Int. J. Antimicrob. Agents 11, 151-157 https://doi.org/10.1016/S0924-8579(98)00084-3
  32. Kim, Z. U. and Cho, M. J. (1969) Studies on the preparation of improved soy sauce kojis. J. Korean Agric. Chem. Biotechnol. 11, 35-41
  33. Hwang, B. H. (1983) Analysis of amino acid and vitamin in oak mushroom (Lentinus edodes Sing). Mokchae Konghak 11, 18-24
  34. Yoo, J. Y., Kim, H. G and Kwon, D. J. (1998) Improved process for preparation of traditional kanjang (Korean-style soy sauce). J. Korean Soc. Food Sci. Nutr. 27, 268-274
  35. Chang, J. H. (1965) Chemical changes during the fermentation of Korean soy-sauces and in connection with its fermentative period. J. Korean Agric. Chem. Biotechnol. 6, 8-13
  36. Moon, G. S. and Cheigh, H. S. (1986) Antioxidative effect ofsoybean sauce on the lipid oxidation of cooked meat. Korean J. Food Sci. Technol. 18, 313-318
  37. Moon, G. S. and Cheigh, H. S. (1990) Separation and characteristics of antioxidative substances in fermented soybean sauce. Korean J. Food Sci. Technol. 22, 461-463
  38. Moon, G. S. and Cheigh, H. S. (1987) Antioxidative characteristics of soybean sauce in lipid oxidation process. Korean J. Food Sci. Technol. 19, 537-542.39