Quality Characteristics of Soybean Anchovy Sauce Added with Medicinal Herbs

약용식물을 첨가한 어간장의 품질특성

  • 김영숙 (양산대학 호텔식품제과제빵과) ;
  • 염동민 (양산대학 호텔식품제과제빵과) ;
  • 노승배 (양산대학 호텔식품제과제빵과) ;
  • 김영희 (양산대학 호텔조리과) ;
  • 정순경 (창원전문대학 호텔제과제빵과)
  • Published : 2008.06.30

Abstract

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.

References

  1. 신현경 (1997) 기능성 식품의 개발 및 연구동향. 식품과학과 산업, 30, 2-13
  2. 식품공전 (2001) 한국식품공업협회, p.373-375
  3. Kang, Y.K., Chung, S.K., Paik, H.D. and Cho, S.H. (2001) Changes in physicochemical components of soy sauce during fermentation from anchovy sauce. J. Korean Soc. Food Sci. Nutr. 30, 888-893
  4. 阿部憲治 (1980) 漁醬油について。食品産業. 22, 8-12
  5. Lee, C.H., Lee, E.H., Lim, M.H., Kim, S.H., Chai, S.K., Lee, K.W. and Koh, K.H. (1987) Salt-fermented anchovy(Myeolchi Jeot). Fermented Fish Products in Korea, YuLim Moon Hwa Sa, Inc., 22-34
  6. 編集部 (1997) 平成8年度における醬油の硏究業績. 92, 395-424
  7. Horovitz, Z.P. (1981) Angiotensin converting enzyme inhibitors. Urban & Schwarzenberg, Baltmore-Munich, 3
  8. 池本文彦, 岩尾 洋, 山本硏二郞 (1981) 高血壓の生化學. 化學と生物,19, 482
  9. 大久保博晶 (1991) 血壓調節機構の分子生物學的硏究. 日本生化學會誌, 63, 1419
  10. 송주택 (1989) 식물대도감. 일홍, p.56
  11. A.O.A.C. (1990) Official Methods of Analysis. 15th ed., Association of official analytical chemists. Washington, D.C
  12. Yeum, D.M., Lee, T.G., Do, J.R., Kim, O.K., Park, Y.B., Kim, S.B. and Park, Y.H. (1993) Characteristics of angiotensin-I converting enzyme inhibitors derived from fermented fish product. 2. Characteristics of angiotensin-I converting enzyme inhibitors of fish sauce prepared from sardine, sardinops melanosticta. Bull. Korean Fish Soc. 26, 416-423
  13. 井口信議 (1985) しょうゆ 試驗法. 日本醬油硏究所. 20
  14. Choi, K.S., Choi, C., Im, M.H., Choi, J.D., Chung, H.C., Kim, Y.H. and Lee, C.W. (1998) The effects of soybean boiling waste liquor on the enhancement of lactic acid fermentation during Korean traditional kanjang mash maturing. J. Korean Agri. Chem. Soc., 41, 201-207
  15. Lee, J.S. and Kim, Z.U. (1986) A study on the manufacturing of sauce utilizing fish meals. J. Korean Agri. Chem. Soc., 29, 130-137
  16. Sung, N.J., Hwang, O.J. and Lee, E.H. (1988) Studies on N-nitrosamine of korean ordinary soy sauce. J. Korean Soc. Food Sci. Nutr. 17, 125-135
  17. 조규형 (1994) 삼백초 건강법. 서진각
  18. Lee, C.H. (1973) Studies on the amino acid composition of Korean fermented soybean meju products and the evaluation of the protein quality, Korean J. Food Sci. Technol., 5, 210-214
  19. Kim, J.K. and Kim, C.S. (1980) The taste components of ordinary Korean soy sauce. J. Korean Agri. Chem. Soc., 23, 89-105
  20. Chang, C.H. (1965) Chemical changes during the fermentation of Korean soy sauces and in connection with its fermentative period. J. Korean Agri. Chem. Soc., 6, 8-13