한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제34권4호
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  • Pages.509-512
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  • 2005
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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메밀가루 첨가 공장산 고추장의 발효과정 중 Rutin과 Quercetin의 변화

Changes of Rutin and Quercetin in Commercial Gochujang Prepared with Buckwheat Flour during Fermentation

  • 발행 : 2005.04.01
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초록

본 연구에서는 고추장의 기능성과 품질을 향상시키기 위한 목적으로 메밀을 공장산 고추장 반제품에 첨가하여 약 1개월 동안 발효실험을 하였다. 메밀의 증자과정과 발효과정에서의 rutin과 quercetin의 변화를 관찰하였다. 원료 상태의 메밀가루에서는 rutin만 검출되고 quercetin은 검출되지 않았으나 증자과정을 거쳐 rutin의 함량은 감소하고 quercetin이 새로이 생성되고 그 함량은 증가하였다. 또한 제국 과정 중의 메밀곡자는 20시간 이후에 rutin과 quercetin의 함량이 최고가 되었다. 메밀곡자를 이용한 고추장에서 곡자 첨가량과 상관없이 20일 이후에 rutin은 완전히 분해되었고 quercetin의 경우는 발효초기에는 함량이 계속 증가하였지만 20일 이후에는 함량이 감소하는 것으로 보아 일정기간 이후에는 quercetin도 완전히 분해되는 것으로 사료된다.

Changes in rutin and Quercetin contents of Gochujang, which was added buckwheat flour, were investigated during steaming and fermentation for 1 month. Not steamed buckwheat flour showed only in presence of rutin. But rutin decreased and quercetin increased after steaming. The koji of buckwheat flour showed maximum contents of rutin and Quercetin at 20 hours during fermentation. The rutin content of Gochujang made with koji of buckwheat flour decreased slightly during fermentation but the Quercetin content increased with decreasing contents of rutin, probably due to degradation of rutin. All rutin degraded completely in Gochujang made with koji of buckwheat flour after 20 days.

키워드

참고문헌

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  3. Quality Properties of Barley Kochujang Added wih Germinated Barley Powder vol.29, pp.2, 2014, https://doi.org/10.7318/KJFC/2014.29.2.187
  4. Antioxidant, Tyrosinase Inhibitory, and Anti-proliferative Activities of Gochujang Added with Cheonggukjang Powder Made from Sword Bean vol.45, pp.2, 2013, https://doi.org/10.9721/KJFST.2013.45.2.221
  5. Saccharification of Fagopyrum esculentum by Amylase Treatments increases Phenolic Compound Content and Antioxidant Activity vol.25, pp.1, 2015, https://doi.org/10.17495/easdl.2015.2.25.1.139
  6. Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.329
  7. Supplementation of standardized extract from fermented Smilax china L. leaf containing secondary metabolites moderated diet-induced obesity by modulating the activity antioxidant enzymes and hepatic lipogenesis vol.41, pp.3, 2017, https://doi.org/10.1111/jfbc.12357
  8. Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.878
  9. 메밀의 조직별 루틴분해효소 활성과 종실의 가열처리에 의한 효소 활성 억제 vol.27, pp.2, 2019, https://doi.org/10.7783/kjmcs.2019.27.2.108
  10. 효소제를 달리한 현미 찹쌀 고추장의 품질특성 비교 vol.22, pp.4, 2021, https://doi.org/10.5762/kais.2021.22.4.49