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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Physicochemical Properties of Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation

다래순의 데침, 건조 및 발효 조건에 따른 이화학적 특성 변화

  • Received : 2014.11.13
  • Accepted : 2014.12.26
  • Published : 2015.03.31
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Abstract

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

본 연구는 다래순을 상품화하기 위해 동결건조, 냉풍건조, 열풍건조 및 데친 후 열풍건조 하여 이화학적 특성 변화를 조사하였으며, 기능성 대용차의 개발 일환으로 항온항습기를 활용하여 차 발효를 한 후 발효한 다래순의 이화학적 특성 변화를 조사하였다. 다래순은 수분을 85.81% 함유하고 있었으며, 주요 유리당과 유기산은 sucrose와 succinic acid, citric acid였다. 필수아미노산 valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, lysine 8종을 포함하여 총 19종의 아미노산이 검출되었다. 동결건조 한 다래순의 총 유기산은 14,825.71 mg/100 g이었으며 중발효(상대습도 80%, 발효온도 $50^{\circ}C$, 발효시간 17시간)한 다래순은 29,026.53 mg/100 g으로 가장 높게 검출되었다. 총 유리당은 냉풍건조 시료가 6,560.86 mg/100 g으로 가장 높았으며, 데친 후 열풍건조는 2,386.73 mg/100 g으로 감소하였다. 다래순은 비필수아미노산의 함량이 더 높았으며 tyrosine이 가장 많이 검출되었다. 데친 후에는 상당량의 아미노산이 감소하였으며 동결건조 시료와 비교 시 54%가 감소하였다. 발효 후에는 leucine, valine, phenylalanine, threonine의 함량이 높게 증가하였다. 필수아미노산의 비율은 동결건조가 11.66%로 나타났으며 발효시간이 길어질수록 40.71~55.50%로 3.5~4.8배 이상 증가하였다. 중발효 시 GABA와 vitamin U는 각각 110.29 mg과 6.78 mg/100 g으로 가장 높게 검출되었다. 따라서 다래순은 다양한 유리당과 유기산 및 유리아미노산을 함유하고 있고 발효 후에는 필수아미노산이 증가하므로 GABA 함유 발효차 등으로 개발할 수 있을 것이며, 성인뿐만 아니라 성장기 어린이의 식품소재로의 활용가치가 높을 것으로 생각된다.

Keywords

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