Development of Special GOCHUJANG for Controlling V. parahaemolyticus at Summer Season

Antioxidative capacity of natural products and combination of natural products was measured with ORP system value. Inhibitory ability of vibriocidal GOCHUJANG was compared with IZD values, inhibited clear zone was divided by diameter of disk. Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george and Acanthodanacis cortex and Combination of these natural products were showed higher antioxidant capacity and controlling ability against V. parahaemolyticus. Two kinds of combinations, A combination was composed of Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george, and B combination was consist Acanthodanacis cortex plus A combination, were presented higher inhibition ratio with IZD values as 1.57 and 1.56, respectively. Vibriocidal GOCHUJANG was prepared based on A and B combination with their higher IZD value as 1.67 and 1.79, respectively. and, when vineger was added to A and B based GOCHUJANG their IZD value was more higher as a 2.15 and 2.44, respectively. B combination based GOCHUJANG was exhibited higher controlling effect than A based GOCHUJANG. Combination of natural products was more important precedure for increasing vibriocidal effect.

V. parahaemolyticus를 저해하는 천연산물 조합 추출물을 이용하여 고추장을 제조하였다. 각각의 천연산물 및 천연산물 조합 추출물의 항산화력 크기는 ORP system value를 이용하여 측정하였고, 천연산물 조합 추출물을 이용하여 제조한 고추장을 disk 법으로 IZD(inhibition zone divided by diameter of disk)를 측정하여 제어의 정도를 비교하였다. 그 결과 한 가지 천연산물에서는 황백, 오미자, 녹차가 높게 나타났고, 이들 천연산물을 두 가지, 세 가지, 네 가지, 다섯 가지로 조합했을 때도 항산화력이 높게 나타나 기능성 고추장을 제조할 수 있을 것이라 판단하였다. 그리고 항산화력이 높게 측정된 황백, 오미자, 녹차 그리고 황금의 A조합과 황백, 오미자, 녹차, 황금 그리고 오가피의 B조합의 IZD를 측정하였을 때 1.57(A조합)과 1.56(B조합)으로 제어력이 뛰어나 A조합과 B조합의 천연산물의 추출물을 이용하여 고추장을 제조하였다. 고추장을 제조하였을 때 A조합(IZD : 1.67)보다 B조합(IZD : 1.79)이 좋게 나타났고, 이 고추장으로 식초를 첨가하여 초고추장을 제조하였을 때도 A조합(IZD : 2.15)보다 B조합(IZD : 2.44)이 뛰어난 제어력을 보였다.