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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Jocheong Containing Various Level of Letinus edodes Extracts

표고버섯 추출액을 이용한 조청의 품질특성

  • Park, Jung-Suk (Dept. of Food and Cooking Science, Kwang-ju Womens University) ;
  • Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
  • 박정숙 (광주여자대학교 식품조리과학과) ;
  • 나환식 (전라남도보건환경연구원)
  • Published : 2005.08.01

Abstract

Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

Keywords

File

Download PDF

References

  1. Hong JS. 1980. Nutrition value and medicine efficacy of mushroom. Food Industry 53: 79-84
  2. Ko JW, Lee WY, Lee JH, Ha YS, Choi YH. 1999. Absorption characteristics of dried shiitake mushroom powder using different drying methods. Korean J Food Sci Teclmol 31: 128-137
  3. Park MH, Oh KY, Lee BW. 1998. Anticancer activity of Lentinus edodes and Pleurotus ostreatus. Korean J Food Sci Teclmol 30: 702-708
  4. Hong JS, Lee KR, Kim YH, Kim DH, Kim MK, Kim YS, Yeo KY. 1988. Volatile flavor compounds of Korean shiitake mushroom (Lentinus edodes). Korean J Food Sci Technol 20: 606-612
  5. Choi MY, Lim SS, Chung TY. 2000. The effects of hot water soluble polysaccharides from Lentinus edodes on lipid metabolism in the rats fed butter yellow. J Korean Soc Food Sci Nutr 29: 294-299
  6. Kim YS. 1998. Quality of wet noodle prepared with flour and mushroom powder. Korean J Food Sci Teclmol 30: 1373-1380
  7. Kim YD, Kim KJ, Cho DB. 2003. Antimicrobial activity of Lentinus edodes extract. Korean J Food Preservation 10: 89-93
  8. Park KS, Lee BL. 1997. Extraction and separation of protein-bound polysaccharide by Lentinus edodes. Korean J Food & Nutr 10: 503-508
  9. Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing shiitake mushroom (Lentinus edodes). J Korean Soc Food Sci Nutr 32: 859-863 https://doi.org/10.3746/jkfn.2003.32.6.859
  10. Kim KS, Joo SJ, Yoon HS, Hong JS, Kim ES, Park SG, Kim TS. 2003. Quality characteristics on noodle added with Pholiota adiposa mushroom powder. Korean J Food Preservation 10: 187-191
  11. Lee MJ, Kyung KH, Chang HG. 2004. Effect of mushroom tLentinus Tuber- Regium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36: 32-37
  12. Lee HJ. 1991. The Academy of Korean Studies. In Hankook minjok moonhwa dae baikgwa sajeon. Woongjin press, Seoul. Vol 15, p 462-464
  13. Lee KH. 1999. The method of jochung preparation with fruits. Korean Patent 062,369
  14. AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington DC, USA
  15. KFDA. 2002. Food Code. a separate volume. Munyoung sa, Seoul. p 3-29
  16. Osborne DR, Voogt P. 1981. The analysis of nutrients in foods. Academic Press, New York. p 266-270
  17. Gancedo M, Luh BS. 1986. HPLC analysis of organic acids and sugars in tomato juice. J Food Sci 51: 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  18. Hugli TE, Moore S. 1972. Determination of the tryptophan content of proteins by ion exchange chromatography of alkaline hydrolysates. J Biol Chem 247: 282-290
  19. Cho Y, Rhee HS. 1979. A study on flavorous taste components in Kimchi. Korean J Food Sci Technol 11: 26-31
  20. Folch J, Less M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J BioI Chem 226: 497-509
  21. Chae SG, Kang KS, Ma SJ, Bang KU, Oh MH, Oh SH. 2000. Analysis of food. Jigu publishing, Seoul. p 387-395
  22. KFDA. 2002. Food Code. Munyoung sa, Seoul. p 154-155
  23. Kim HS, Kang YJ. 1994. Optimal conditions of saccharification for a traditional malt syrup in Cheju. Korean J Food Sci Technol 26: 659-664
  24. Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC. 2001. Properties and characterization of jochung with sweet persimmons. J Korean Soc Agric Biotechnol 44: 88-91
  25. Kwon JH, Byun MW, Cho HO, Kim YJ 1987. Effect of chemical fumigant and $\gamma$ -rays on the physicochemical properties of dried oak mushrooms. Korean J Food Sci Technol 19: 273-278
  26. Hong JS, Kim TY. 1988. Contents of free-sugars & free sugar alcohols in Pleurotus ostreatus, Lentinus edodes & Agaricus bisporus. Korean J Food Sci Technol 20: 459-462
  27. Choi MY, Jung TY, Hahm KJ. 1995. Cytotoxic effects of hot water soluble polysaccharides from mushrooms, Lentinus edodes and vitamin A & E supplementation against P388 cells. Korean J Nutrition 28: 1091-1099
  28. National Rural Living Science Institute, RDA. 2001. Food composition table. Sixth revision. Suwon. p 156-157
  29. Hong JS, Kim YH. 1989. Contents of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes. Korean J Food Sci Technol 21: 58-62
  30. Cho JS, Choi MY, Chang YH. 2002. Quality characteristics of sulgiduk added with Lentinus edodes sing powder. J East Asian Soc Dietary Life 12: 55-64

Cited by

  1. Study on Utilization and Perception of Jochung vol.25, pp.6, 2015, https://doi.org/10.17495/easdl.2015.12.25.6.979
  2. Free sugar, amino acid, and beta-glucan content in Lentinula edodes strains collected from different areas vol.14, pp.2, 2016, https://doi.org/10.14480/JM.2016.14.2.27
  3. Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.656
  4. Quality Characteristics of Jochung Containing Various Level of Steamed Garlic Powder vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.865
  5. Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes) vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.467
  6. Antioxidant Activity and Quality Characteristics of Non-Glutinous Rice Porridge Jochung with added Gastrodia elata Extract vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.557