한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제35권2호
  • /
  • Pages.173-176
  • /
  • 2007
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

홍국과 보리를 이용하여 제조한 고추장의 특성과 HMG-Co A Reductase 저해활성

Characteristics and HMG-Co A Reductase Inhibitory Activity of Fermented Red Pepper Soybean Paste(Kochujang) Prepared from Red-Rice and Barley.

  • 발행 : 2007.06.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to improve the palatability of fermented red pepper soybean paste (Kochujang). Five individual models of Kochujang were prepared the following: control, glutinous rice containing 50% (A) and 100% (B) of barley, glutinous rice containing 1.5% (C) and 3.0% (D) of red rice. These Kochujangs were prepared and fermented for 60 days at 30 in a crock, and examined for changes in their physicochemical properties. There were no distinguishable change in their pH, acidity, formol-N content. L (lightness)-, a (redness)- and b (yellowness)-values were decreased rapidly until 20 days of fermentation. After 60 days, the values of L-, a- and b- of A, B Kochujang were increased than those of control, C, D Kochujang. Sensory profiles of color, flayer, taste and overall quality on the final products which fermented for 60 days showed that there were no differences in quality of each models. HMG-Co A reductase inhibitory activities were observed in 1.5% of red rice containing Kochujang.

키워드

참고문헌

  1. Cho, H. O., J. G. Kim, H. K. Lee, J. H. Kang, and T. S. Lee, 1981. Brewing method and composition of traditional Kochujang (red pepper paste) in junrabook-do area. J. Kor. Agric. Chem. Soc. 24: 21-28
  2. Choi, J. Y., T. S. Lee, and B. S. Noh. 2000. Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation. Kor. J. Food Sci. Technol. 32: 125-131
  3. Chung, S. H., H. J. Suh, J. H. Hong, H. K. Lee, and W. D. Cho. 1999. Characteristics of Kochujang prepared by Monascus anka koji. J. Kor. Soc. Food. Sci. Nutr. 28: 61-66
  4. Endo, A. 1979. Monacolin, a new hypocho1esterolemic agent produced by a Monascus species. J. Antibiotics 3: 852-854
  5. Endo, A. 1980. Monacolin K, a new hypocholestero1emic agent that specifically inhibits 3-hydroxy-3methylglutaryl coenzyme A reductase. J. Antibiotics 3: 334-336
  6. Kang, S. G., I. B. Park, and S. T. Jung. 1997. Characteristics of fermented hot pepper soybean paste (Kochujang) prepared by liquid beni-koji. Kor. J. Food Sci. Technol. 29: 82-89
  7. Kim, D. H. and H. J. Choi. 2003. Physicochemical properties of Kochujang prepared by Bacillus sp. koji. Kor. J. Food Sci. Technol. 35: 1174-1181
  8. Kim, D. H. 2005. Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials. Kor. J. Food Sci. Technol. 37: 449-455
  9. Kim, E. Y. and M. R. Rhyu. 2000. The chemical properties of doenjang prepared by Monascus koji. Kor. J. Food Sci. Technol. 32: 1114-1121
  10. Kim, M. H., T. K. Lee, and H. C. Yang. 1992. Red pigment production from Monascus anka albidus. J. Kor. Soc. Food. Sci. Nutr. 24: 451-455
  11. Kwak, E. J., S. K. Chao and S. I. Lim, 2003. The optimal condition for the production and extraction of monacolin K from red-koji. Kor. J. Food Sci. Technol. 35: 830-834
  12. Kwon, D. J. 2004. Quality improvement of Kochujang using cordyceps sp. Kor. J. Food Sci. Technol. 36: 81-85
  13. Lee, K. S. and D. H. Kim. 1985. Trial manufacture of low-salted Kochujang (red pepper soybean paste) by the addition of alcohol. Kor. J. Food Sci. Technol. 17: 146-154
  14. Lee, T. S. 1979. Studies on the brewing of Kochujang (red pepper paste) by the addition of yeasts. J. Kor. Agri. Chem. Soc. 22: 65-90
  15. Lim, S. I., S. Y. Choi, and G H. Cho. 2006. Effects of functional ingredients addition on quality characteristic of Kochujang. Kor. J. Food Sci. Technol. 38: 779-784
  16. Oh, H. I., S. H. Shon, and J. M. Kim. 2000. Physicochemical properties of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation. J. Kor. Soc. Food. Sci. Nutr. 29: 357-363
  17. Pyo, Y. H. 2006. Optimum condition for production of mevinolin from the soybean fermented with Monascus sp.. Kor. J. Food Sci. Technol. 38: 256-261
  18. Shin, D. H., D. H. Kim, U. Choi, M. S. Lim, and E. Y. An. 1997. Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials. Kor. J. Food Sci. Technol. 29: 901-906