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

  • 제44권3호
  • /
  • Pages.425-433
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  • 2015
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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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다래순의 데침, 건조 및 발효 조건에 따른 이화학적 특성 변화

Changes in Physicochemical Properties of Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation

  • 투고 : 2014.11.13
  • 심사 : 2014.12.26
  • 발행 : 2015.03.31
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초록

본 연구는 다래순을 상품화하기 위해 동결건조, 냉풍건조, 열풍건조 및 데친 후 열풍건조 하여 이화학적 특성 변화를 조사하였으며, 기능성 대용차의 개발 일환으로 항온항습기를 활용하여 차 발효를 한 후 발효한 다래순의 이화학적 특성 변화를 조사하였다. 다래순은 수분을 85.81% 함유하고 있었으며, 주요 유리당과 유기산은 sucrose와 succinic acid, citric acid였다. 필수아미노산 valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, lysine 8종을 포함하여 총 19종의 아미노산이 검출되었다. 동결건조 한 다래순의 총 유기산은 14,825.71 mg/100 g이었으며 중발효(상대습도 80%, 발효온도 $50^{\circ}C$, 발효시간 17시간)한 다래순은 29,026.53 mg/100 g으로 가장 높게 검출되었다. 총 유리당은 냉풍건조 시료가 6,560.86 mg/100 g으로 가장 높았으며, 데친 후 열풍건조는 2,386.73 mg/100 g으로 감소하였다. 다래순은 비필수아미노산의 함량이 더 높았으며 tyrosine이 가장 많이 검출되었다. 데친 후에는 상당량의 아미노산이 감소하였으며 동결건조 시료와 비교 시 54%가 감소하였다. 발효 후에는 leucine, valine, phenylalanine, threonine의 함량이 높게 증가하였다. 필수아미노산의 비율은 동결건조가 11.66%로 나타났으며 발효시간이 길어질수록 40.71~55.50%로 3.5~4.8배 이상 증가하였다. 중발효 시 GABA와 vitamin U는 각각 110.29 mg과 6.78 mg/100 g으로 가장 높게 검출되었다. 따라서 다래순은 다양한 유리당과 유기산 및 유리아미노산을 함유하고 있고 발효 후에는 필수아미노산이 증가하므로 GABA 함유 발효차 등으로 개발할 수 있을 것이며, 성인뿐만 아니라 성장기 어린이의 식품소재로의 활용가치가 높을 것으로 생각된다.

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

키워드

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