Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Study of characteristics of Tenebrio molitor fermented liquids using Aspergillus oryzae as a flavoring material

황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색

  • Lee, Ji-Won (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Son, Yang-Ju (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Park, Hyo-Nam (Department of Culinary Industry Business Administration, Sejong Cyber University) ;
  • Kim, Soo-Hee (Department of Culinary Arts, Kyungmin University)
  • 이지원 (서울대학교 생활과학대학 식품영양학과.생활과학연구소) ;
  • 손양주 (서울대학교 생활과학대학 식품영양학과.생활과학연구소) ;
  • 황인경 (서울대학교 생활과학대학 식품영양학과.생활과학연구소) ;
  • 박효남 (세종사이버대학교 조리산업경영학과) ;
  • 김수희 (경민대학교 호텔외식조리과)
  • Received : 2016.12.14
  • Accepted : 2017.03.05
  • Published : 2017.06.30
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Abstract

This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour non-addition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.

갈색거저리 유충의 새로운 조리 및 가공 적용성을 검토하기 위해 황국곰팡이(Aspergillus oryzae)을 이용한 발효액을 제조하였다. 단백질분해효소 역가가 높은 갈색거저리 고지를 제조(황국곰팡이 1% 농도, 48시간 배양)한 후 소금물 담금 처리를 달리하여 90일 동안 숙성한 발효액 변화 양상을 관찰하였다. 염도가 낮았던 L군에서는 발효액의 효소활성이 증가하였으며, 단백질 및 탄수화물 분해산물이 많이 생성되었다. 특히 갈색거저리 열풍건조분 함량이 많은 LN군에서 단백질분해효소 활성도의 증가로 총 질소 및 아미노 질소 함량이 숙성 기간 중 가장 높았다(p<0.05). 90일 동안 숙성한 LN의 유리 아미노산 함량이 2426.92 mg/100 g으로 가장 높았으며(p<0.05) 이 중 감칠맛에 영향을 주는 글루탐산이 15.16%를 차지하였고, 7점 척도의 관능검사 결과 단맛(3.53점), 구수한맛(4.30점), 전체기호도(4.90점)에서 가장 높은 점수를 얻었다(p<0.05). 쌀가루를 첨가한 A군에서는 숙성함에 따라 아밀레이스 활성도가 높아져 총 당 및 환원당이 증가하였으나, 관능적 측면에서 쌀가루 첨가 유무보다는 소금 농도가 낮은 L군에서 더 좋은 효과를 나타냈다(p<0.05). 모든 실험군에서 산도는 1% 미만으로 나타나 식용하기에 어려움이 없을 것으로 보이며, LN은 관능 기호도가 우수했던 것과 함께 아미노산과 환원당과의 메일라드 반응을 통한 갈색도 증가와 향의 강도 증가를 보여 본 연구가 갈색거저리 유충을 활용한 저염 조미소재 개발의 기초 연구 자료를 제시할 수 있을 것으로 기대된다.

Keywords

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