Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1

고초균에 의한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 품질 특성

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, Sung-Gyu (Dept. of Food and Technology, Keimyung University) ;
  • Ji, Young-Ju (Dept. of Food and Technology, Keimyung University) ;
  • HwangBo, Mi-Hyang (Dept. of Food and Technology, Keimyung University) ;
  • Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co., Ltd.) ;
  • Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이성규 (계명대학교 식품가공학과) ;
  • 지영주 (계명대학교 식품가공학과) ;
  • 황보미향 (계명대학교 식품가공학과) ;
  • 이은주 ((주)엔유씨전자 바이오연구소) ;
  • 이삼빈 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Published : 2008.11.28
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Abstract

This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at $40^{\circ}C$ for 24 hr. The protein contents of DSG and fermented-DSG were higher by $57.2{\sim}61.0%$ than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and $\alpha$-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and $\alpha$-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.

증자한 탈지대두 grits에 B. subtilis NUCI을 2% 접종하여 $40^{\circ}C$에서 24시간 발효하여 DSG 발효물을 제조하였다. 제조한 DSG 발효물 및 DSG의 단백질 함량은 $57.2{\sim}61.0%$로 청국장보다 높았으며, 지질은 함유하지 않았다. 그리고 DSG에서는 protease 및 $\alpha$-amylase의 활성이 없었으며, 점질물도 검출되지 않았으나, DSG 발효물은 청국장보다 더 큰 protease 활성, $\alpha$-amylase 활성, tyrosine 함량, 점질물 함량을 보였다. 또한 DSG 발효물은 DSG보다 유리아미노산 함량이 증가하는 경향이었고, phenylalanine, tyrosine, glutamic acid 등이 주된 유리아미노산으로 확인되었다. 그리고 isoflavone 함량도 DSG 발효물이 DSG보다 1.6배 더 증가되었다. 관능검사에서는 냄새 및 맛에 대한 기호도의 경우 DSG 발효물이 청국장보다 높은 값을 보여 DSG 발효물의 기호도가 더 좋은 것으로 나타났으나, 종합적인 기호도는 청국장이 DSG 발효물보다 조금 높게 나타났지만 큰 차이는 보이지 않았다.

Keywords

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