Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang (Soybean Paste)

복령(Poria cocos) 균사체 발효쌀의 첨가가 된장의 품질에 미치는 영향

  • Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) ;
  • Kim, Mi-Ae (Gyeongbuk Regional Innovation Agency) ;
  • Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University) ;
  • Kim, Dae-Gon (Faculty of Hotel Cuisine, Daegu Polytechnic College) ;
  • Son, Dong-Hwa (Faculty of Hotel Cuisine, Daegu Polytechnic College) ;
  • Lee, Seon-Ho (Institute of Marine Biotechnology, Andong National University)
  • 권오준 (경북전략산업기획단) ;
  • 김미애 (경북전략산업기획단) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 김대곤 (대구산업정보대학 호텔외식조리계열) ;
  • 손동화 (대구산업정보대학 호텔외식조리계열) ;
  • 이선호 (안동대학교 해양바이오산업연구소)
  • Received : 2010.07.27
  • Accepted : 2010.12.16
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.

본 연구는 복령 균사체 발효 쌀의 첨가가 된장 발효에 미치는 영향을 확인하고자 수행되었다. 복령 균사체 발효쌀을 이용한 된장을 시판하기 위해서는 15%를 첨가하는 것이 가장 적합하였으며, 90일 동안 숙성시킨 된장의 총 유리 아미노산의 함량은 1,889.17 mg%로 분석되어 대조구에 비해 증가하였다. 복령 균사체 발효 쌀의 필수아미노산은 7종이 분석되었으며, 일반 쌀과 비교했을 때 lysin, threonine, valine, methionine, isoleucine, leucine 및 phenylalanine 등의 필수아미노산 성분이 증가하는 경향을 나타내었다. 복령 균사체 발효 쌀을 첨가한 된장의 비타민 함량을 조사한 결과 비타민A는 7.47 RE, 비타민 D는 0.45 mg, 비타민 E는 5.73 mg이 검출되었으며, 대조구에서는 이들 비타민이 검출되지 않아 뚜렷한 차이가 있었다. 그리고 복령균사체 첨가 된장의 전자공여능은 열수와 에탄올 추출에 있어 각각 73.8%와 76%로 높은 활성을 나타내었다. 아질산염 소거능은 에탄올 추출물이 열수 추출물에 비해 높았으며, 복령균사체 발효 쌀을 에탄올 추출한 실험구가 가장 높은 아질산염 소거능을 나타내었다.

Keywords

References

  1. Kim MJ, Rhee HS (1990) Studies on the changes of taste compounds during soy paste fermentation. Korean J Soc Food Sci, 6, 1-8
  2. Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK (2006) Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju. J Korean Soc Appl Biol Chem, 49, 7-14
  3. Park KY, Jung KO, Rhee SH, Choi YH (2003) Antimutagenic effect of doenjang(Korean fermented soypaste) and its active compounds. Mutation Reserch, 523-524, 43-53 https://doi.org/10.1016/S0027-5107(02)00320-2
  4. Hwang KM, Oh SH, Park KY (2007) Increased antimutagenic and in vitro anticancer effects by adding green tea extract and bamboo salt during denjang fermentation. J Korean Soc Food Sci Nutr, 36, 1-7 https://doi.org/10.3746/jkfn.2007.36.1.001
  5. Oh HJ, Kim CS (2007) Antioxidant and nitrite scavenging ability of fermented soybean foods (chungkukjang, doenjang). J Korean Soc Food Sci Nutr, 36, 1503-1510 https://doi.org/10.3746/jkfn.2007.36.12.1503
  6. Lee SJ (2002) Studies on the enhancement of cancer preventive effects of doenjang. MS Thesis, Pusan National University, Pusan, Korea
  7. Hong JS, Kim YH, Lee KR, Kim MK, Cho CI, Park KH, Choi YH, Lee JB (1988) Composition of organic acid and fatty acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus. J Korean Soc Food Sci Nutr, 20, 100-105
  8. Chihara G, Hamuro J, Yamashita Y, Ohsaka Y, Maeda Y (1971) Carboxymethylpachmaran a new water soluble polysaccharide with marked antitumor activity. Nature, 233, 486-490 https://doi.org/10.1038/233486a0
  9. Kwon MS, Chung SK, Choi JU, Song KS, Kang WW (1998) Quality and functional characteristics of cultivated Hoelen(Poria cocos Wolf) under the picking date. J Korean Soc Food Sci Nutr, 27, 1034-1040
  10. Kanayama H, Adachi N, Togami M (1983) A new antitumor polysaccharide from the mycelia of Poria cocos Wolf. Chem Pharm Bull, 31, 1115-1119 https://doi.org/10.1248/cpb.31.1115
  11. Nukaya H, Yamashiro HS, Tsuji K (1996) Isolation of inhibitors of TPA-induced mouse ear edema form Hoelen, Poria cocos. Chem Pharm Bull, 44, 847-850 https://doi.org/10.1248/cpb.44.847
  12. Kim DG, Son DH, Choi UK, Cho YS, Kim SM (2002) The antioxidant Ability and Nitrite scavenging ability of Poria cocos. J Korean Soc Food Sci Nutr, 31, 1097-1101 https://doi.org/10.3746/jkfn.2002.31.6.1097
  13. AOAC (1995) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC
  14. Perkin-Elmer Corporation (1968) Analytical Methods for Atomic Absorption Spectroscopy. Perkin-Elmer Co, Norwalk, CT, USA
  15. Davies MG AAA application note, Amino acid method 52, Optimized Chromatography with the high resolution column. Biochrom Ltd, Cambridge, UK
  16. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
  17. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem, 51, 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
  18. Iwasaki K, Nakajima H, Watanabe A (1991) Rapid ethanol fermentation for soy sauce production by immobilized yeast cells. J Agric Bio Chem, 55, 2201-2207 https://doi.org/10.1271/bbb1961.55.2201
  19. SAS (1998) SAS User's GuideSataistics, 3th ed, Statistical Analysis System Institute, Cary, NC, USA
  20. Kim SK, Kim IW, Han YI, Park HH, Lee KH, Kim ES, Cho MH (1984) Calorie, mineral content and amino acid composition of Korean rice. J Korean Soc Food Nutr, 13, 372-376
  21. Choe JS, Ahn HH, Nam HJ (2002) Comparison of nutritional composition in Korean rices. J Korean Soc Food Sci Nutri, 31, 885-892 https://doi.org/10.3746/jkfn.2002.31.5.885
  22. Chae BS (2007) Biochemistry. Seoul Foreign Books Publisher Co, Seoul, Korea, p 809-812
  23. Kim IC (2008) Antioxidative property and whitening effect of the Pueraria Radix, Poria Cocos and Coptidis Rhizoma. J Korean Oil Chemists' Soc, 25, 219-225
  24. Do JR, Kim SB, Park YH, Park YB, Kim DS (1993) The nitrite scavenging effects by the component of traditional tea materials. Korean J Food Sci Technol, 25, 530-534

Cited by

  1. Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.372
  2. 재료 배합비를 달리한 복령병의 품질특성 vol.19, pp.4, 2011, https://doi.org/10.11002/kjfp.2012.19.4.510