Earticle

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjangcontaining Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans(BS). Amylase activity was the highest (576.7unit/g) in RGC, whereas protease activity was the highest (326.0unit/g) in GC.The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5mg/100g, respectively. RGC had thehighest amount of total amino acids (2,127.4mg/100g) and essential amino acid (50.9%) among the samples. The ratio ofsweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavengingactivity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extractof RGC showed the highest scavenging ability (92.4%) at 2.0mg/mL. The chloroform extracts from GC and RGC showedtheir greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2mg/mL, respectively. Regardless ofthe samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest abilityamong samples under the same extract concentrations.

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

본 연구에서는 맛성분과 관능검사자료를 중회귀 분석하여 보리간장 맛을 평가하였다. 단순상관에서는 proline, alanine, methionine, lysine, histidine, lavulinic acid, α-ketogutaric acid 및 citric acid와 관능검사 점수사이의 상관계수가 유의성이 높은 것으로 나타났으며, threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose 및 sucrose 둥의 성분은 관능검사 점수에 거의 상관이 없는 것으로 나타났다. 하지만 단순상관분석으로는 보리간장 맛의 품질을 측정하는 것이 불가능하였다. 중회귀 분석을 실시한 결과 결정계수가 0.93 이상을 나타내어 맛성분 함량과 중회귀식을 이용하여 보리간장 맛의 93%를 추정하는 것이 가능하였다.

This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, α-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

한국과 일본에 있어서 된장은 극히 보편화된 전통식품이다. 최근에 양국에서는 된장의 가공과정에서 영양상 문제가 되고 있는 감염과 맛의 향상을 위한 연구가 활발하다. 그 중의 일환으로 저자는 앞서 김치중의 Na과 K에 관한 보고를 했으며 금번 보고에서는 된장중의 유리아미노산 조성에 관한 분석을 시도함으로서 양국의 된장의 차이를 비교 해보고자 한다. 그 결과 유리아미노산 조성에 있어서 한국의 시판 된장과 가정에서의 재래식 재료된장이 유사했고 한편 일본도 시판 된장과 가정 제조 된장에서 길은 경향을 보였다. 유리아미노산 중에서는 glutamic acid의 수치가 가장 높은 점에서도 한국과 일본 된장에서 유사하여 한국시판 된장 22.7%. 한국가정 제조된장 17.5%, 한국시판청국장 11.5%, 일본 시판 10.4, 일본 가정 1% 등으로 분석 되었다. 즉, 이들의 글루타민산의 높은 함량이 양국의 된장의 맛에 크게 영향을 준다는 것을 알게 되었다.

In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of $11.5%{\sim}22.6%$ and $10.4%{\sim}12.5%$, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

In this study, we compared and analyzed the quality characteristics of amino acid, organic acid, fatty acid, free sugar, and mineral contents of six types of traditional Ganjang by region, brewed Ganjang, and acid-hydrolyzed Ganjang. The total content of free amino acids was in that order: brewed Ganjang, acid-hydrolyzed Ganjang, and traditional Ganjang. Conventional Ganjang had glutamic acid, lysine, and leucine, brewed Ganjang had leucine, glutamic acid, and aspartic acid, and acid-hydrolyzed Ganjang had glutamic acid, leucine, alanine, and lysine, showing different taste compositions. A total of 5 types of organic acids were analyzed, and non-volatile lactic acids were high at 8,654.88~10,066.43 mg/mL in conventional Ganjang, and volatile acetic acid and formic acid were high at 2,533.44 mg/mL and 3,701.44 mg/mL in brewed Ganjang. The glucose content of Ganjang was high in improved Ganjangs such as brewed Ganjang and acid-hydrolyzed Ganjang, but unsaturated fatty acids were contained only in conventional Ganjang. Iron (Fe) was 2 to 3 times higher in improved Ganjang than in conventional Ganjang, and calcium (Ca), sodium (Na), and potassium (K) were higher in conventional Ganjang. The composition and taste of the final product were confirmed physicochemically by various factors depending on the ingredients and manufacturing method of Ganjang.

한국에서 널리 식용(식용)하고 있는 동태와 조기의 생어(생어)와 건어(건어)의 정미성분중(呈味成分中) 16종(種)의 유리(遊離) amino 산(酸)을 건물량(乾物量)으로 환산(換算) 비교(比較)한 결과(結果)는 다음과 같다. 1) Arginine은 극미량(極徵量)만이 검출(檢出)되였고 Lysine, Histidine, Glycine, Alanine, Glutamic acid 등(等)은 비교적(比較的) 많았다. 2) 건어(乾魚)로 하였을 때 Lysine은 감소(減少). 하였으며 Methionine은 동태에서 감소(減少), 조기에서는 증가(增加)하였고 타성분(他成分)들은 차이(差異)는 있으나 모두 증가(增加)하였다. 3) 조기와 동태의 유리(遊離) amino 산(酸) 함량(含量)은 조기가 높았다. 4) 정미성분(呈味成分)으로서 유리(遊離) amino 산(酸)의 영향(影響)만을 고려(考慮)한다면 생어(生魚)보다 건어(乾魚)의 맛이 농후(濃厚)하다.

The following is the test result of a clculation of the quantity of flavor content, that is, sixteen different kinds of free amino acid, found in both fresh and dried fish used widely as foodstuff here in Korea. 1. Throughout our test we were able to extract only a small amount of arginine though the amount of lysine, histidine, glycine, alanine and glutamic acid was comparatively large. 2. The test also showed that the amount of lysine decreased when a given fish dried up. The amount of methionine decreased in the case of Alaskan pollack though it increased in the case of Yellow corvenia. We also learned in our experiment that the amount of other flavor components increased though in varying degrees. 3. On the other hand, the content of free amino acid found in Yellow corvenia was much higher than in Alaskan pollack 4. And lastly, the test showed us that if and when the inflence of free amino acid is viewed strictly as a flavor-producing component, dried fish has much more flavor (and taste) than fresh fish.

가열처리 및 건조방법이 새우의 맛성분과 미세구조에 미치는 영향을 밝히고자 하였다. 생새우의 핵산관련물질은 ATP,ADP,AMP,IMP, inosine 및 hypoxanthine이 검출되었는데 이 중 AMP는 흔적량 검출되었으나, 가열 및 건조방법에 따라서 AMP 함량은 100g당 $23.5{\sim}45.7{\mu}mole$로 증가하였는데 이는 열처리 및 건조에 의하여 ATP 및 ADP가 AMP로 분해된 것으로 판단되었다. 생새우 중의 유리아미노산은 arginine의 함량이 가장 많았고 다음으로 glycine, lysine, proline, alanine등으로 이들 주요 아미노산 함량이 전체 유리아미노산 함량의 70%를 차지하였다. 총유리아미노산 함량은 생새우에서 건물 100g당 1,198mg이던 것이 끓인후 열풍 및 동결건조한 것은 각각 342mg 및 503mg으로 감소하였는데, 이는 가열처리시 수용성 아미노산이 용출된 것으로 판단되었다. 생새우를 가열처리 없이 열풍 및 동결건조한 것은 가열처리나 마이크로파 처리후 열풍 및 동결건조한 것보다 견고성 및 부서짐성이 높았으나 응집성과 검성은 낮았다. 동결건조한 것은 열풍건조한 것에 비하여 근육섬유질의 조직이 부드러웠고 마이크로파 처리후 열풍 및 동결건조한 것은 각각 조밀한 망상조직과 다공질의 망상조직을 형성하였다.

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.