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유카(Yucca shidigera)추출물의 첨가가 Bacillus subtilis p01을 이용한 청국장의 품질 특성에 미치는 영향
Effect of Yucca (Yucca shidigera) Extract on Quality Characteristics of Chungkookjang using Bacillus subtilis p01

인재평   (건국대학교 응용생물화학과UU0000050  ); 이시경   (건국대학교 응용생물화학과UU0000050  );
  • 초록

    Bacillus subtilis p01 균주를 사용한 청국장 제조 시 유카 추출물의 첨가가 청국장의 숙성중 품질 특성에 미치는 영향을 검토하고자 청국장 숙성 과정중의 아미노태 질소, 암모니아태 질소, amylase 활성, pretense 활성, 유기산 성분의 변화, 향기성분의 변화를 조사하였다. 청국장의 숙성 중 아미노태질소 함량은 유카 첨가구에서 증가 하였으며, 암모니아태 질소는 유카 첨가구에서 감소하였다. Amylase 활성은 유카 첨가구들이 대조구와 비교 시 높게 나타났으며, 유카 추출물을 0.5 mg/g 첨가 시 효소활성이 가장 높았다. Pretense 활성 역시 유카 추출물 첨가구가 무첨가구보다 다소 높게 나타났다. 유기산은 유카 첨가구들에서 citric acid, acetic acid, malic acid가 검출되었고, 2,5-Dimethylpyrazine이 증가하였고, 불쾌취로 작용되는 cis-3-hexane이 숙성 기간 중 감소함을 보였다.


    This study was carried out to investigate the effect of yucca extract on the quality characteristics of Chungkookjang using Bacillus subtilis p01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined during aging of Chungkookjang. The amount of amino-type N increased gradually with time for aging. The content of amino-type N was slightly higher in Chungkookjang fermented by adding yucca extract than in the control without yucca extract. The content of ammonia-type N was slightly lower in Chungkookjang with yucca extract than in the control without yucca extract. The activities of amylase and protease were higher in Chungkookjang with yucca extract than in the control and the highest in Chungkookjang containing 0.5 mg/g of yucca extract. Organic acid contents in Chungkookjang was the highest at the initial period of fermentation. The contents of organic acids in Chungkookjang with yucca extract was higher than that in control for 48 hr of aging. The amounts of 2,5-dimethylpyrazine were increased by addition of yucca extract, while those of cis-3-hexanol were decreased.


  • 주제어

    유카 .   청국장 .   효소활성 .   아미노태질소 .   숙성.  

  • 참고문헌 (22)

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    1. Woo Seung-Mi ; Kwon Joong-Ho ; Jeong Yong-Jin 2006. "Selection and Fermentation Characteristics of Cheongbukjang Strains" 한국식품저장유통학회지 = Korean journal of food preservation, 13(1): 77~82     
    2. Kim, Jae-Hun ; Kim, Sun-Im ; Kim, Jong-Gun ; Im, Deuk-Kyun ; Park, Jin-Gyu ; Lee, Ju-Woon ; Byun, Myung-Woo 2006. "Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 35(4): 482~486     
    3. Jeong, Yong-Jin ; Woo, Seung-Mi ; Kwon, Joong-Ho ; Choi, Myung-Sook ; Seong, Jong-Hwan ; Lee, Jong-Won 2007. "Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(7): 889~895     
    4. Lee, Myung-Hee ; Gu, Young-Ah ; Choi, Myung-Sook ; Kwon, Joong-Ho ; Kim, In-Sun ; Jeong, Yong-Jin 2007. "Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(8): 1031~1037     
    5. Lee, Hyun-Joo ; Kim, Sun-Im ; Park, Jin-Gyu ; Park, Jae-Nam ; Han, In-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Byun, Myung-Woo ; Lee, Ju-Woon 2008. "Effect of Choi-cha on Fermentation Characteristics and Sensory Quality of Chungkookjang (Korean Fermented Soybean)" 한국식품저장유통학회지 = Korean journal of food preservation, 15(1): 144~149     
    6. Moon, Sung-Won ; Park, Sung-Hye 2008. "Quality Characteristics of White Pan Bread with Chungkukjang Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(5): 633~639     
    7. Oh, Hoon-Il ; Eom, Sang-Mi 2008. "Changes in Microflora and Enzyme Activities of Cheonggukjang Prepared with Germinated Soybeans during Fermentation" 한국식품과학회지 = Korean journal of food science and technology, 40(1): 56~62     
    8. Baek, Lag-Min ; Park, La-Young ; Park, Kuem-Soon ; Lee, Shin-Ho 2008. "Effect of Starter Cultures on the Fermentative" 한국식품과학회지 = Korean journal of food science and technology, 40(4): 400~405     
    9. Kim, Tae-Su ; Choi, Mi-Kyeong ; Kim, Jin-Sook ; Han, Jae-Woong ; Kang, Myung-Hwa 2009. "Screening of Lignan Compounds and Antioxidant Activity of Chungkukjang Fermented with Defatted Sesame Flour" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(11): 1580~1586     
    10. Lim, Kyung-Ryo ; Kim, Ki-Young ; Choi, Soo-Keun ; Kim, Yong-Sik ; Lee, Kyung-Hee 2010. "Characteristics of Brown Sauce Made with Various Amount of Chungkukjang Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(2): 263~271     
    11. Park, Ju-Hun ; Han, Chan-Kyu ; Choi, Sook-Hyun ; Lee, Bog-Hieu ; Lee, Hye-Jeong ; Kim, Sung-Soo 2011. "Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job's Tears" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(2): 259~266     
    12. Bang, Byung-Ho ; Kim, Kwan-Pil ; Kim, Min-Jung ; Jeong, Eun-Ja 2011. "Quality Characteristics of Cookies added with Chungkukjang Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 24(2): 210~216     
    13. Lee, Na-Ri ; Park, Sung-Bo ; Lee, Sang-Mee ; Go, Tae-Hun ; Hwang, Dae-Youn ; Kim, Dong-Seob ; Jeong, Seong-Yun ; Son, Hong-Joo 2013. "Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7" 생명과학회지 = Journal of life science, 23(4): 529~536     
    14. Choi, Seon-Jeong ; Ko, Hyeong-Min ; Choi, Won-Seok ; Lee, Nan-Hee ; Choi, Ung-Kyu 2014. "Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(2): 280~286     
    15. Hong, Gi-Hyeong ; Kim, Soo-Jung ; Kim, Eun-Joo ; Kim, Hyeong-Soo ; Hwang, Eun-Gyeong 2014. "Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom" 한국식품저장유통학회지 = Korean journal of food preservation, 21(2): 276~285     

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    1. 2002 "유카(Yucca shidigera) 추출물 첨가에 의한 청국장의 풍미 개선에 관한 연구" 한국식품과학회지 = Korean journal of food science and technology 34 (1): 57~64    
    2. 2014 "승마갈근탕과 발효 승마갈근탕에 의한 항산화, 항미생물 및 항세포독성 효과" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 43 (7): 980~988    
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