Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Properties of Fermented Gingers

발효생강의 품질 특성

  • Chun, Yong-Gi (Department of Food Science & Biotechnology and Food & Biotechnology Research Center, Hankyong National University) ;
  • Chung, Ha-Yull (Department of Food Science & Biotechnology and Food & Biotechnology Research Center, Hankyong National University)
  • 천용기 (한경대학교 식품생물공학과 및 식품생물산업연구소) ;
  • 정하열 (한경대학교 식품생물공학과 및 식품생물산업연구소)
  • Received : 2010.11.15
  • Accepted : 2011.03.22
  • Published : 2011.06.30
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Abstract

Applying ginger to processed foods to improve health is limited due to its pungent odor. In this study, fermented gingers were prepared using lactic acid bacteria from dairy products or kimchi and their chemical and sensory properties were examined. Adding dried ginger or fermented gingers (GSt, GLa, GLm) to plain yogurt made them less tasty and lowered the overall acceptability of yogurt except GLp. For all fermented gingers including GLp, the characteristic flavors of the ginger decreased by fermentation so adding fermented ginger into yogurt did not affect its flavor significantly. Thus GLp would be expected to be a food ingredient instead of dried ginger without lowering organoleptic qualities. The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers. However, 6-shogaol, which increased in GSt, GLa, and GLm, was not detected in GLp.

생강은 다양한 생리활성이 보고되고 있으나 자극적인 향미로 인하여 건강식품 소재로의 사용에는 제약을 받아왔다. 본 연구에서는 낙농제품 및 김치 유래 유산균으로 발효생강을 제조하고 요쿠르트에 첨가하여 관능적 특성에 미치는 영향을 조사하였다. 건 생강의 첨가는 플레인 요쿠르트의 맛과 전체적 선호도를 저하시켰으며, GSt, GLa, GLm(발효 생강)의 첨가도 저하시키는 경향을 나타낸 반면에 GLp 첨가구는 저하되지 않았다. 또한 모든 발효생강은 제조공정 중 생강의 특징적 향기성분이 감소하여 이들을 첨가한 요쿠루트의 향미에는 유의적인 영향을 주지 않았으므로 GLp 첨가는 건생강을 대신한 건강식품 소재로서 사용될 수 있을 것으로 기대된다. 한편 생강의 생리활성 성분의 하나인 6-gingerol은 모든 발효생강에서는 발효 전에 비하여 감소하고 6-shogaol은 증가하였으나, GLp 발효생강에서는 6-shogaol 이 거의 검출되지 않은 점이 특이하였다.

Keywords

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