Journal of environmental and Sanitary engineering (환경위생공학)

Korean Society for Environmental Sanitary Engineers (대한환경위생공학회)
권호 표지

Studies on the Quality Evaluation and Metal Content of Fermented Doenjang added Green Tea Powder in Sanitary Canned

위생 캔으로 제조한 녹차첨가 발효된장의 품질평가와 금속물질 함량에 관한 연구

  • Heo, Yun-Haeng (Dept. of Food Science, College of Health Science & Industry, Eulgi University)
  • 허윤행 (을지대학교 보건산업대학 식품과학부)
  • Published : 2007.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

Keywords

References

  1. 허윤행, 윤정의, 채수규, 이수한, 국산 및 수입대두의 발효품질의 변화에 관한 연구, 한국보건과학연구소 논문집, 2, 1-12, 1995
  2. 허윤행, 위생 캔으로 제조한 감주음료의 품질 평가와 금속물질 함량에 관한 연구, 대한위생학회지, 15, 2, 18-26, 2000
  3. 박건영, 임선영, 이숙희, 된장의 항돌연변이 및 항발암효과, Journal of Korean Association of Cancer Prevention, 1, 99-107,1997
  4. 손미현, 문숙희, 최종원, 박건영, In vitro 및 in vivo에서 된장의 암예방 효과, Journal of Korean Association of Cancer Prevention, 4(3), 143-154, 1999
  5. 송희섭, 우리 콩의 기능성 식품화, 한국콩연구회 제 158호, 2, 25, 2000
  6. 박건영, 된장의 안전성과 암예방 효과, Journal of Korean Association of Cancer Prevention, 2, 27-37, 1997
  7. Park, J.S, Lee, M.R., Kim, J.S and Lee, T.S. Compositions of nitrogen compound and amino acid in soy-bean paste(Doenjang) prepared with different microbial sources, Kor. J. Food Sci. Tech., 26, 609-615, 1994
  8. 허윤행, 대두(조사)의 발효에 의한 Amino acid의 함량변화에 관한 연구, 대한위생학회지, 3, 13-22-1987
  9. 허윤행, 대두발효를 위한 B. subtilius 균주의 순수분리에 관한 연구, 한국환경위생학회지, 12, 2, 67-74, 1986
  10. 허윤행, 발효제품에서 분리한 B. subtilis의 발효성에 관한 연구, 서울보건대학 논문집, 18, 181-192, 1988
  11. 장윤수, 한국 전통 된장과 그 유래 균주로부터 생산되는 면역조절물질에 관한 연구, 연세대학교 산업대학원, 식품생물공학전공 석사학위논문, 10, 2000
  12. 김종규, 노우섭, 한국산 전통 간장과 된장의 숙성 중 aflatoxin변화와 그 특징 제1보경쟁미생물(B. subtilis)이 A. parasilincus의 성장과 aflatixin생성에 미치는 영향, 1998
  13. 최신양, 최미정, 이정진, 김현정, 홍석산, 정건섭, 이봉기, 순창 재래식 된장이 암세포 성장억제 효과 J. Korean Soc. Food Sci. Nutr., 28(2), 458-463, 1999
  14. 허윤행, 발효과학 실험, 지구문화사, 1999
  15. 손혜숙, 식품 평가 및 품질관리론, 유림문화사, 1999
  16. 연규춘, 김동호, 김정욱, 박병론, 육홍선, 조재민, 변명우, Bacillus natto와 B. licheniformis 혼합 Starter로 제초된 청국장의 품질특성, 한국식품영양과학회지, 31, 2, 204-210, 2002
  17. Klimme, D.R and Johnson, D.R : Amelroration of mercuric chloridenduced acute failure by dithiothreitol, Toxicol. Appl. Pharmacol, 70, 459-466, 1983 https://doi.org/10.1016/0041-008X(83)90163-1
  18. Sakurai H. Sugita M. Tsuchiya K. : Biological response and subjective symptoms in low level lead exposure. Arch Environ Health : WHO. 29, 157-163
  19. Wimeyer, Stanley N., Bernad M. Mulbern, Frank J. Ligas, Richard J. Hensel, John E. Mahtisen, Fred C. Rovards and Serigei Postuplasdy : Residues of organochlorine pesticides, Polychrinated Biphenyls and Mercury in Baldi Eagle Eggs nd changes in shell thickness: 1969 and 1990. Pesticides Monitoring Journal, 6, 50-55, 1972
  20. Hutzinger,. And A. A. M. Roof : Polychlorinated biphenyls and related halogenate compound, Analytical techniques in environmental Chemistry, Pergamon series on Environmental Science, 3, 167-184, 1978
  21. 허남칠, 김충모, 최경철, 나환식 : 농산물 통조림의 저장기간에 따른 pH 및 중금속 변화, 한국식품영양과학회지, 29(3), 380-383, 2000
  22. Lee, N.K.,Yoon, J.Y. and Lee, S.R. : Changes in heavy metals and vitamin C content during the storage of canned and bottled orange juices. Koran J. Food Sci. Technol., 27, 742-747,1995
  23. 한국식품공학협회. 식품공전, 2001
  24. De Groot, A.P. : Subacute toxicity of inorganic tin as influenced by dietary levels of iron and copper. Food & Cosmetic Toxicology, 11, 955-959, 1971
  25. Greger, J.L. and Johnson, M.A. : Effect of dietary tin on zinc, copper and iron utilization by rats. Food & Cosmetic Toxicology, 19, 163-168, 1981 https://doi.org/10.1016/0015-6264(81)90352-7
  26. Kim WK, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB, Lee SY. 1996. Purification and characterization of fibrinolytic enzyme produced from BaCillus sp. Strains CK 11-4 screened form chungkookiang. Appl Environ Microbiol 62: 2482-2488
  27. Lee BK, Immunomodulation materials of fermented soybean products. Lecture 3 presented at 2nd Symposium for Soybean Fermentation Foods, The Research Institute of Soybean Fermentation Foods, Yeungnam Univ, Korea, 1999
  28. Cheigh HS, Lee JS, Lee CY, Antioxidative characteristics of melanoidin related products fractionated from fermented soybean sauce, J Korea Soc Food Nutr 22, 570-575, 1993
  29. Shon MY, Seo KI, Lee SW, Choi SH, Sung NJ, Biological activities of Chungkookjang prepared with black bean and changes in phytoestrogen content during fermentation, Korea J Food Sci Technol 32, 936-941, 2000
  30. Ahn BS, Studies on the volatile compounds in Chungkookjang irradiated with high-dose gamma irradiation, Ph. D Thesis. Korea University of Seoul, Korea, 2000
  31. Lee OS, Hong DK, Koo Ms, Shin DB, Chung KS, Changes in the quality characteristics of freeze-dried chungkookjang soup, Korean J Food Sci Technol 26, 250-254,1994
  32. Choe JS, Kim JS, Yoo SM, Park HJ, Kim TY, Chang CM, Shin SY, Survey on preparation method and consumer response of chungkukjang, Kor J Soybean Research 13, 29-43, 1996
  33. Kim DH, Lim DW, Bai S, Chun SB, Fermetation characteristics of whole soybean meJu model system inoculated four bacillus strains, Korean J Food Sci Technol 29, 1006-1015,1997
  34. Kim KJ, Ryu MK, Kim SS, Chungkookjang koji fermentation with rice straw, Korean J Food Sci technol 14, 301-308
  35. 전옥경, 김연천, 한선희, 시중 유통 가공 식품중의 중금속 함량에 관한 연구, 서울시 보건환경 연구원보, 16, 4, 308-314, 2001