Chemical Changes of Kanjang Made with Barley Bran

보리등겨로 제조한 간장의 각종 성분 변화

  • Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Im, Moo-Hyeog (Korea Food & Drug Administration) ;
  • Choi, Ung-Kyu (Technology Research Center, TM Bio-Tech Co., Ltd.) ;
  • Son, Dong-Hwa (Department of Food Prepartion, Taegu Polytechnic College) ;
  • Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) ;
  • Kim, Dae-Gon (Department of Food & Nutrition, Taegu Polytechnic College) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Woo-Seong (Busan Region Food & Drug Administration) ;
  • Kim, Sung-Hong (Korea Basic Science Institute, Taegu) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 이은정 (영남대학교 식품가공학과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 임무혁 (식품의약품안전청) ;
  • 최웅규 ((주)티엠바이오텍) ;
  • 손동화 (대구산업정보대학 조리과) ;
  • 이석일 (대경대학 환경공업과) ;
  • 김대곤 (대구산업정보대학 식품영양과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 김우성 (부산지방식품의약품안전청) ;
  • 김성홍 (기초과학지원연구원 대구분소) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 2002.10.01

Abstract

For the development of functional jang-products, kanjang was prepared using barley bran. Optical density of barley bran kanjang was significantly high at 15 days after fermentation, and the amount of extract was $2{\sim}3$ fold higher than that of soybean kanjang. Among the flavor components identified in barley bran kanjang, the content of 2-furancarboxaldehyde was the highest, followed by 4-vinyl-2-methoxy-phenol, benzene-acetaldehyde, palmitic acid, and methyl-9,12-octadecadienoate. In barley bran and soybean mixtare (1 : 1) kanjang, the content of 2-furancarboxaldehyde was the highest, followed by benzeneacetaldehyde, diethyl phtalate, palmitic acid, and 2-chloroethyl linoleate. Flavor components detected in both barley bran kanjang and barey bran and soybean mixture kanjang were 2-furancarboxaldehyde, benzaldehyde, benzeneacetaldthyde, 4-vinyl-2-mehtoxy-phenol, 1-furfuryl-2-formy pyrrole, dimethyl-1,2-benzenedicarboxylate, diethyl phtalate, palmiticacid, dibutyl-1,2-benzenedicarboxylate, and di-(2-ethylhexyl)phthalate.

본 연구에서는 장류가 우리 식생활에 차지하는 중요성을 고려하여 기능성 식품으로 이용될 수 있는 보리등겨를 식품소재로 이용하기 위해 보리메주로 간장을 제조한 후 각종 성분 변화를 대두간장과 비교하여 조사하였다. 갈색도는 보리간장에서 발효 15일째 이미 대부분의 갈색화가 진행되었고 대두 간장에 비해 갈색화 속도가 매우 빨랐으며 농도도 훨씬 진했다. 순추출물의 경우는 대두간장에 비해 $1.5{\sim}2$배 많았으며 발효초기에 급격하게 용출되었다. 분리 동정된 향기 성분은 보리등겨로 제조한 간장에서는 2-furancarboxaldehyde, benzeneacetaldehyde, 4-vinyl-2-methoxy-phenol, palmitic acid, methyl-9,12-octadecadienoate가 함량이 높은 편이었고, 보리등겨와 대두를 1 : 1(w/w)로 혼합하여 제조한 간장은 2-furancar-boxaidehyde, benzeneacetaldehyde, diethyl phtalate, palmitic acid, 2-chloroethyl linoleate가 높은 함량을 차지하였다. 보리등겨로 제조한 간장과 보리등겨와 대두를 1 : 1 (w/w)로 혼합하여 제조한 간장의 공통된 향기성분은 2-furancarboxaldehyde, benzaldehyde, benzeneacetaldehyde, 4-vinyl-2-mehtoxy-phenol, 1-furfuryl-2-formy pyrrole, dimethyl-1,2-benzenedicarboxylate, diethyl phtalate, palmitic acid, dibutyl-1,2-benzenedicarboxylate, di-(2-ethylhexyl)phthalate 순으로 나타났다.

Keywords

References

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