Food Science and Biotechnology

  • 제14권6호
  • /
  • Pages.828-831
  • /
  • 2005
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

An Approach to Increase Vitamin $D_2$ Level in Doenjang (Fermented Soybean Paste) using Mushrooms

  • Choi, Han-Seok (Chonbuk National University, Graduate school of Food Science and Technology) ;
  • Kim, Mi-Kyum (Department of Culinary and Foodservice Management, Graduate school of Sejong University) ;
  • Kim, Myung-Kon (Department of Industrial Crop Production and Processing, Iksan National College) ;
  • Park, Hyo-Suk (Wonkwang University, Graduate school of Agricultural Chemistry) ;
  • Song, Geun-Sub (Department of Food Engineering, Iksan National College) ;
  • Lee, Keun-Kwang (Department of Beauty and Arts, Naju College) ;
  • Kim, Tae-Young (Rural Resource Development Institute, Rural Development Administration) ;
  • Kim, Jong-Goon (Department of Culinary and Foodservice Management, Graduate school of Sejong University)
  • 발행 : 2005.12.31
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초록

The content of vitamin $D_2$, including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.

키워드

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