Flavor Improvement of Chungkookjang by Addition of Yucca (Yucca shidigera) Extract

유카(Yucca shidigera) 추출물 첨가에 의한 청국장의 풍미 개선에 관한 연구

  • 인재평 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과) ;
  • 안병권 (건국대학교 응용생물화학과) ;
  • 정일민 (건국대학교 식량자원학과) ;
  • 장진혁 (쎌텍스(주))
  • Published : 2002.02.01


This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.




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