Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Development of Black Garlic Yakju and Its Antioxidant Activity

흑마늘 발효주 개발 및 항산화 활성

  • Lee, Hyo-Hyung (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ig-Jo (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Sang-Tae (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Yeong-Hoon (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jeong-Ok (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK 21 Program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 이효형 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 김익조 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 강상태 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 김영훈 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 이정옥 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원) ;
  • 류충호 (경상대학교 응용생명과학부(BK21 program) 농업생명과학연구원)
  • Received : 2009.09.02
  • Accepted : 2009.10.07
  • Published : 2010.02.28
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Abstract

Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

자극적인 냄새와 맛은 감소되고 당도가 높아 마늘을 싫어하던 사람들도 섭취하기 용이한 흑마늘이 전국적으로 개발되어 기능성 식품용 소재로 각광을 받고 있으나 최근 과잉 생산으로 인한 가격 하락 현상이 심화되고 있어 부가가치를 증대시키기 위해 흑마늘 발효주를 개발하고 항산화 활성을 조사하였다. 흑마늘 발효주 제조용 효모는 흑마늘 첨가 YM 배지에서 생육 가능한 균주를 선발 분리하여 사용하였다. 발효 중 모든 흑마늘 첨가 구의 pH는 4.5 이하를 유지하였고, 24시간 당화로 생성된 환원당은 발효가 진행됨에 따라 급격하게 감소되었다. 발효기간 중 효모에 의해 당에서 전환된 알코올 함량은 발효 6일째까지 급격하게 증가하였고 최종적으로 19% 정도를 나타내었다. 또한 제조된 흑마늘 발효주의 주요 유기산은 수산, 사과산, 젖산 및 구연산이며 흑마늘 첨가 농도가 증가함에 따라 L값은 감소하고 b값은 증가하여 어두운 색을 나타내었다. 흑마늘 발효주의 폴리페놀 함량, DPPH 라디칼 소거 및 FRAP 활성은 흑마늘 첨가량이 증가함에 따라 높게 나타나 흑마늘 발효주가 대조구인 일반 발효주에 비해 항산화능이 높을 것으로 생각된다. 관능평가 결과 1%의 흑마늘을 첨가하는 것이 기호도가 가장 우수한 것으로 나타났다. 이상의 결과로 흑마늘 발효주는 국내 발효주 시장의 다양성을 증대시켜 소비시장을 활성화 시킬 수 있을 것으로 기대된다. 또한 한국의 대표적인 전통주로 개발되기 위해서는 저장성 연구, 향기성분 분석, 기능성 분석, 침전생성 방지 및 조미 기술 확립 등 다양한 연구가 요구된다.

Keywords

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