Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)

황기 및 표고버섯 첨가 간장의 숙성 기간별 품질특성 및 항산화 활성

  • Kim, Hwa-Sun (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Lim, Ji-Min (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kwon, Hyuk-Jin (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Yoo, Ji-Youn (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Pil-Sang (National Institute of Horticultural and Herbal Science) ;
  • Choi, Yoon-Hee (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
  • 김화선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 임지민 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 권혁진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 유지연 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박필상 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2013.03.27
  • Accepted : 2013.08.19
  • Published : 2013.08.30
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Abstract

This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.

본 연구는 전통간장에 표고버섯 및 황기를 첨가하여 30일간 숙성시킨 간장의 이화학실험, 항산화실험 및 관능평가를 실시하였다. 간장 식염변화에서 TK을 제외한 실험군 모두 염도가 다소 증가하였으나 기간별 뚜렷한 식염 함량의 차이는 나타나지 않았다. pH 변화에서 TK를 제외한 모든 간장의 pH가 다소 감소하였는데, 이는 첨가재가 영향을 미친 것으로 생각된다. 총산도 변화에서 TK는 거의 변화가 없었으나 MK과 AMK은 기간이 지남에 따라 점차 증가하는 경향을 보였다. 총당의 변화에서는 TK에 비해 AK 및 AMK의 함량이 높았다. AK의 환원당이 TK에 비해 높은 값을 보였지만, MK의 환원당 변화는 기간에 따른 차이를 나타내지 않았다. 아미노태 질소 변화에서는 AK가 0.50~0.98%로 급격히 증가하는 경향을 보인 반면 MK는 1.15~0.67%로 감소하였고 AMK도 0.78~0.64%로 감소하였다. 항산화 활성 변화에서 AK의 총 폴리페놀 함량이 15일 이후 증가하였으며 25일에 52.24 mg/mL로 가장 높은 함량을 보였다. 총 플라보노이드 역시 15일 이후 급격히 증가하는 경향을 보였고 25일에 210 mg/mL로 가장 높은 함량을 나타냈다. DPPH 라디칼 소거능에서 TK를 제외한 모든 간장에서 활성이 높게 나타났다. 관능평가에서 AK가 향, 짠맛, 구수한맛, 단맛, 쓴맛, 신맛, 전체기호도 모두 높은 점수를 나타냈다. 이상의 결과로서, 표고버섯과 황기 첨가 간장이 일반 전통 간장에 비해 항산화 활성이 높고 기호도가 좋음을 알 수 있었으며, 황기 간장이 기능성 간장으로의 활용 가능성이 있음을 제시하였다.

Keywords

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