Korean journal of applied entomology (한국응용곤충학회지)

Korean Society of Applied Entomology (한국응용곤충학회)
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Characteristic Analysis and Production of Korean Traditional Soy Sauce Added with the Grasshopper, Oxya chinensis sinuosa

벼메뚜기 첨가 간장 제조 및 특성분석

  • Seongyeon Kim (Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services) ;
  • Jisoo Kim (Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services) ;
  • Do-Ik Kim (Chonnam National University, Digital Crop Hospital Research Center)
  • 김성연 (전라남도농업기술원 곤충잠업연구소) ;
  • 김지수 (전라남도농업기술원 곤충잠업연구소) ;
  • 김도익 (전남대학교 디지털 작물병원연구센터)
  • Received : 2025.06.01
  • Accepted : 2026.05.26
  • Published : 2026.06.01
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Abstract

In this study, we evaluated the physicochemical properties and antioxidant activities of traditional Korean soy sauce supplemented with rice grasshopper (Oxya chinensis sinuosa) powder. We prepared soy sauces with 3%, 7%, and 10% rice grasshopper powder during meju production and fermented them using a traditional method. Amino-type nitrogen, crude protein, and total nitrogen contents significantly increased with increasing supplementation levels. The total nitrogen contents ranged from 1.45% to 2.32%, and the 7% and 10% groups satisfied the premium-grade standards for soy sauce. Free amino acid analysis revealed increased alanine, glycine, and lysine levels in the supplemented groups. Color values (L, a, and b) decreased with increasing supplementation levels. We observed the highest ABTS radical scavenging activity in the 10% supplementation group, whereas the DPPH radical scavenging activity reached approximately 95% in the 7% and 10% groups. These results suggest that rice grasshopper supplementation improved the nutritional quality and antioxidant activity of traditional soy sauce. Considering the physicochemical properties and economic efficiency, 7% supplementation was considered the most appropriate level for soy sauce production.

본 연구는 벼메뚜기(Oxya chinensis sinuosa)를 첨가한 전통간장을 제조하고 이화학적 특성 및 항산화 활성을 분석하여 기능성 식품 소재로서의 활용 가능성을 평가하고자 수행되었다. 벼메뚜기 분말을 각각 3%, 7%, 10% 첨가하여 메주를 제조한 후 전통방식으로 숙성시켜 간장을 제조하였다. 분석 결과, 벼메뚜기 첨가량이 증가할수록 아미노태질소, 조단백질 및 총질소 함량이 유의적으로 증가하였다. 총질소 함량은 1.45~2.32% 범위로 나타났으며, 7% 및 10% 첨가구는 특급 간장 수준을 나타냈다. 유리아미노산 분석에서는 alanine, glycine, lysine 등의 함량이 증가하였다. 색도는 첨가량이 증가할수록 L, a, b값이 감소하였다. ABTS 라디칼 소거능은 10% 첨가구에서 가장 높았으며, DPPH 라디칼 소거능은 7% 및 10% 첨가구에서 약 95% 수준으로 나타났다. 이상의 결과를 종합할 때 벼메뚜기 첨가는 전통간장의 품질과 항산화 활성을 향상시키는 것으로 판단되며, 품질 특성과 경제성을 고려할 때 7% 첨가가 가장 적합한 수준으로 사료된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 예산으로 수행한 지역특화작목기술개발사업(PJ012699)의 연구과제 결과의 일부이며 이에 감사드립니다.

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