한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제25권2호
  • /
  • Pages.266-273
  • /
  • 2012
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

헛개(Hovenia dulcis Thunb)추출물 첨가 조미간장 개발을 위한 관능적 평가

Sensory Evaluation of Hutgae(Hovenia dulcis Thunb) Extract for Soy Sauce Development

  • 원새봄 (서울대학교 식품영양학과) ;
  • 오경희 (광주보건대학교 식품영양과) ;
  • 정수영 (전라남도 한방산업진흥원) ;
  • 송희순 (광주보건대학교 식품영양과)
  • Won, Sae-Bom (Dept. of Food and Nutrition, Seoul National University) ;
  • Oh, Kyung-Hee (Dept. of Food and Nutrition, Gwangju Health College) ;
  • Jung, Su-Young (Jeonnam Development Institute for Korean Traditional Medicine) ;
  • Song, Hee-Sun (Dept. of Food and Nutrition, Gwangju Health College)
  • 투고 : 2012.03.10
  • 심사 : 2012.05.14
  • 발행 : 2012.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

키워드

참고문헌

  1. Cho SH, Choi YJ, Oh JY, Kim NG, Rho CW, Choi CY, Cho SH. 2007. Quality characteristics of Kanjang(soy sauce) fermentation with bamboo sap, xylem sap and gorosoe. Korean J Food Preserv 4:294-300
  2. Choi GH, Kim JG, Kwon ST. 2011. Protective effects of food including Hovenia dulcis on acute alcohol intoxication. J Korean Soc Food Sci Nutr 40:1107-1112 https://doi.org/10.3746/jkfn.2011.40.8.1107
  3. Choi SY, Sung NJ, Kim HJ. 2006. Physicochemical analysis and sensory evaluation of fermented soy sauce from Gorosoe (Acer mono Max.) and Kojesu(Betula costata T.) saps. Korean J Food 3:318-326
  4. Hussain RA, Lin YM, Poveda LJ, Bordas E, Chung BS, Pezzuto JM, Soejabto DD, Kinghorn AD. 1990. Plant-derived sweetening agents: Saccharide and polyol constituents of some sweet-tasting plants. J Ethnopharmacology 28:103-115 https://doi.org/10.1016/0378-8741(90)90067-4
  5. Kang IJ, Ham SS, Chung CK, Lee SY. 1999. Production and characteristics of fermented soy sauce from mountain herbs. Korean J Food Sci Technol 31:1203-1210
  6. Kang SH, Kim SM, Kim JH. 2005. Method of using acid hydrolysis to increase the efficacy of decreasing alcohol concentration from Hovenia dulcis extract. Korean J Biotechmol Bioeng 20: 129-132
  7. Kim HH, Park GS, Jeon JR. 2007. Quality characteristics and storage properties of Sikhe prepared with extracts from Hovenia dulcis Thunb. Korean J Food Cookery Sci 23: 848-857
  8. Kim JG. 2004. Changes of components affecting organoleptic quality during the ripening of Korean traditional soy sauceamino nitrogen, amino acids, and color. Kor J Env Hlth 30:22-28
  9. Kim JH, Seo YM, Kim JH, Hyun SH, Lee SK, Kim CH, Kang MJ, Jeon TW, Yoon SH, Jeong TC. 2008. Protective effects of the water extracts of Hovenia dulcis Thumb against ethanol-induced toxicity in primary cultures rat hepatocytes. Yakhak Hoeji 52:147-152
  10. Kim JS, Kim HO, Moon GS, Lee YS. 2008. Comparison of characteristics between soy sauce and black soy sauce according to the ripening period. J East Asian Soc Dietary Life 18:981-988
  11. Kim ND. 2007. Trends of research papers on the soy sauce tastes in Japan. Food Ind Nutr 12:40-50
  12. Kim NT. 2006. Trends of research papers on the soy sauce flavor in Japan. Food Ind Nutr 11:66-84
  13. Kim SK, Ahn CB, Kang OJ. 1993. Preparation of imitation sauce from enzymatic hydrolysate of cod skin gelatin. J Korean Soc Food Nutr 22:470-475
  14. Kim SM, Kang SH, Ma JY, Kim JH. 2006. A study on the extraction and efficacy of bioactive compound from Hovenia dulcis. Korean J Biotechmol Bioeng 21:11-15
  15. Lee SE, Bang JK, Seong NS. 2004. Inhibitory activity on angiotensin converting enzyme and antioxidant activity of Hovenia dulcis Thunb cortex extract. Korean J Medicinal Crop Sci 12: 79-84
  16. Moon GS. 1991. Comparison of various kinds of soybean sauces on their antioxidative activities. J Korean Soc Food Nutr 20:582-589
  17. Oh HS, Kim JH. 2006. Development of functional soy-based stew sauce including hot water extract of Cornus officinalis S. et Z. Korean J Food Culture 21:550-558
  18. Park EM, Ye EJ, Kim SJ, Choi HI, Bae MJ. 2006. Eliminatory effect of health drink containing Hovenia dulcis Thunb extract on ethanol-induced hangover in rats. Korean J Food Culture 21:71-75
  19. Park GS, Kim HH. 2005. Physicochemical and sensory characteristics of extract from leaf, fruit and stem of Hovenia dulcis Thunb. J East Asian Soc Dietary Life 15:65-70
  20. Park IK, Lee SG, Park JD, Shin SC, Ahn YJ. 2003. Fungicidal activity of domestic plant extracts against six major phytopathogenic fungi. Korean J Pesticide Sci 7:83-91
  21. Park YM, Kim SJ, Jo KH, Yang EJ, Jung ST. 2006. Anticariogenic and antioxidant activities from medicinal herbs. J Korean Soc Food Sci Nutr 35:284-293 https://doi.org/10.3746/jkfn.2006.35.3.284
  22. Shim SL, Ryu KY, Kim W, Jun SN, Seo HY, Cho NC, Kim KS. 2008. Physicochemical characteristics of medicinal herbs Ganjang. Korean J Food Preserv 15:243-252
  23. Song HS, Kim DP, Jung YH, Lee MK. 2007. Antioxidant activities of red Hamcho (Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J Food & Nutr 20:150-157
  24. Um SJ, Lee YJ, Kim JR, Lee ET, Kim SD. 2003. Isolation and identification of the antagonistic microorganism against Streptococous spp. causing dental caries in Korean soy sauce. Korean J Life Sci 13:535-540 https://doi.org/10.5352/JLS.2003.13.4.535

피인용 문헌

  1. Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb. vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1599
  2. Characteristic Analysis and Production of Short-Ripened Korean Traditional Soy Sauce Added with Rice Bran vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.550
  3. Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis Thunb vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.258
  4. Sensory Evaluation of Seasoned Soy Sauce with Hutgae (Hovenia dulcis Thunb) Fruit and Pear Extracts vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.323
  5. 유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성 vol.51, pp.6, 2012, https://doi.org/10.5657/kfas.2018.0613
  6. Anti-diabetic effect of Ganjang and Doenjang in different aging periods vol.26, pp.3, 2019, https://doi.org/10.11002/kjfp.2019.26.3.300
  7. 장기숙성 한식간장의 숙성 기간별 품질 특성 비교 vol.32, pp.5, 2012, https://doi.org/10.9799/ksfan.2019.32.5.530
  8. 숙성 기간에 따른 간장의 항암 효과 vol.35, pp.2, 2020, https://doi.org/10.7318/kjfc/2020.35.2.215