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Quality Characteristics of Buckwheat (Fagopyrum esculentum) Soksungjang

메밀을 이용한 속성장의 품질특성

  • Choi, Hye-Sun (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Lee, Sung-Young (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Baek, Sung-Yeol (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Koo, Bon-Sung (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Park, Hye-Young (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 이성영 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 구본성 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 윤향식 (충청북도농업기술원) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과)
  • Received : 2010.10.15
  • Accepted : 2010.11.01
  • Published : 2011.02.28

Abstract

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.

본 연구는 메밀 속성장의 품질 특성을 조사하고자 아미노태 질소, 총균수, B. cereus 개체수 변화, 향기성분, 혈전용해능, 항산화도, ACE 저해도 및 관능검사를 분석하였다. 그 결과, 아미노태 질소함량은 발효 중 점차 증가하였으며 발효 30일 경과 후, 메밀 60% 첨가 속성장은 258.2 mg%로 나타났다. 이는 메밀 60% 첨가 속성장의 총균수 8.2 log CFU/mL와 유사한 경향을 보였고, 메밀함량이 증가할수록 발효미생물 증식에 영향을 미치는 것을 확인하였다. 또한 발효 중 B. cereus의 개체수 변화를 확인하여 메밀 속성장의 가식기간을 발효 30일 이후로 결정하였다. 메밀 속성장의 향기성분은 acetaldehyde, butanol 및 pyrazine이 검출되었다. 메밀 속성장 10% 추출물의 혈전용해능은 120.8 unit로 대조구 71.6 unit에 비해 우수하였으며, 항산화력 또한 메밀 속성장 추출물이 동일 농도에서 높은 값을 나타냈다. 관능검사 결과, 메밀함량 50% 처리구에서 색, 맛, 향, 조직감 및 전반적인 기호도가 유의적(p<0.001)으로 우수한 결과를 보였다. 따라서, 본 연구결과는 위생적으로 안전하고, 생리활성 및 관능적으로 우수한 새로운 형태의 메밀 속성장을 30일 내에 제조됨을 제시한다.

Keywords

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