한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

보리등겨로 제조한 간장의 각종 성분 변화

Chemical Changes of Kanjang Made with Barley Bran

  • 이은정 (영남대학교 식품가공학과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 임무혁 (식품의약품안전청) ;
  • 최웅규 ((주)티엠바이오텍) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 이석일 (대경대학 환경공업과) ;
  • 김대곤 (대구산업정보대학 식품영양과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 김우성 (부산지방식품의약품안전청) ;
  • 김성홍 (기초과학지원연구원 대구분소) ;
  • 정영건 (영남대학교 식품가공학과)
  • Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Im, Moo-Hyeog (Korea Food & Drug Administration) ;
  • Choi, Ung-Kyu (Technology Research Center, TM Bio-Tech Co., Ltd.) ;
  • Son, Dong-Hwa (Department of Food Prepartion, Taegu Polytechnic College) ;
  • Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) ;
  • Kim, Dae-Gon (Department of Food & Nutrition, Taegu Polytechnic College) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Woo-Seong (Busan Region Food & Drug Administration) ;
  • Kim, Sung-Hong (Korea Basic Science Institute, Taegu) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 발행 : 2002.10.01
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초록

본 연구에서는 장류가 우리 식생활에 차지하는 중요성을 고려하여 기능성 식품으로 이용될 수 있는 보리등겨를 식품소재로 이용하기 위해 보리메주로 간장을 제조한 후 각종 성분 변화를 대두간장과 비교하여 조사하였다. 갈색도는 보리간장에서 발효 15일째 이미 대부분의 갈색화가 진행되었고 대두 간장에 비해 갈색화 속도가 매우 빨랐으며 농도도 훨씬 진했다. 순추출물의 경우는 대두간장에 비해 $1.5{\sim}2$배 많았으며 발효초기에 급격하게 용출되었다. 분리 동정된 향기 성분은 보리등겨로 제조한 간장에서는 2-furancarboxaldehyde, benzeneacetaldehyde, 4-vinyl-2-methoxy-phenol, palmitic acid, methyl-9,12-octadecadienoate가 함량이 높은 편이었고, 보리등겨와 대두를 1 : 1(w/w)로 혼합하여 제조한 간장은 2-furancar-boxaidehyde, benzeneacetaldehyde, diethyl phtalate, palmitic acid, 2-chloroethyl linoleate가 높은 함량을 차지하였다. 보리등겨로 제조한 간장과 보리등겨와 대두를 1 : 1 (w/w)로 혼합하여 제조한 간장의 공통된 향기성분은 2-furancarboxaldehyde, benzaldehyde, benzeneacetaldehyde, 4-vinyl-2-mehtoxy-phenol, 1-furfuryl-2-formy pyrrole, dimethyl-1,2-benzenedicarboxylate, diethyl phtalate, palmitic acid, dibutyl-1,2-benzenedicarboxylate, di-(2-ethylhexyl)phthalate 순으로 나타났다.

For the development of functional jang-products, kanjang was prepared using barley bran. Optical density of barley bran kanjang was significantly high at 15 days after fermentation, and the amount of extract was $2{\sim}3$ fold higher than that of soybean kanjang. Among the flavor components identified in barley bran kanjang, the content of 2-furancarboxaldehyde was the highest, followed by 4-vinyl-2-methoxy-phenol, benzene-acetaldehyde, palmitic acid, and methyl-9,12-octadecadienoate. In barley bran and soybean mixtare (1 : 1) kanjang, the content of 2-furancarboxaldehyde was the highest, followed by benzeneacetaldehyde, diethyl phtalate, palmitic acid, and 2-chloroethyl linoleate. Flavor components detected in both barley bran kanjang and barey bran and soybean mixture kanjang were 2-furancarboxaldehyde, benzaldehyde, benzeneacetaldthyde, 4-vinyl-2-mehtoxy-phenol, 1-furfuryl-2-formy pyrrole, dimethyl-1,2-benzenedicarboxylate, diethyl phtalate, palmiticacid, dibutyl-1,2-benzenedicarboxylate, and di-(2-ethylhexyl)phthalate.

키워드

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