Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Millimeter Waves on Quality Characteristics of Cheonggukjang

밀리미터파 처리가 청국장의 이화학적 특성에 미치는 영향

  • Received : 2017.01.31
  • Accepted : 2017.04.01
  • Published : 2017.05.31
⟨ Previous Next ⟩

Abstract

Millimeter waves are electromagnetic waves with frequencies of 30-300 GHz (wavelength 1-10 mm), and millimeter wave stimulation affects microorganism growth. The present study stimulated Bacillus subtilis with 60 and 70 GHz millimeter waves during cheonggukjang fermentation and characterized the effects on cheonggukjang quality. Cheonggukjang treated with millimeter wave irradiation showed no significant difference in total bacterial count but generated only 5.52-5.92% viscous substance. Irradiation with 60 GHz millimeter waves yielded bright and intense color values relative to 70 GHz millimeter waves. Examination of the amylase activity and reducing sugar content of finished cheonggukjang revealed that irradiation at 70 GHz inhibited amylase activity in cheonggukjang. Furthermore, irradiation at 70 GHz increased protease activity, whereas irradiation at 60 GHz inhibited the activity. Moreover, the amino acid content changed with millimeter wave irradiation.

결론적으로 밀리미터파를 청국장 발효시 60 GHz와 70 GHz로 조사하였을 때, 청국장 총균수에는 대조구와 차이가 나타나지 않았지만, 청국장 점질물의 함량과 pH는 대조구에 비하여 낮게 나타났다. 밀리미터파는 청국장의 색도에 영향을 미치는 것을 확인하였으며, 청국장에 존재하는 가수분해효소들에 영향을 주어 생성되는 주파수에 따라 가수분해 산물에 차이가 나타남을 확인하였다. 특히 70 GHz에서는 청국장 발효에 중요한 단백질 분해효소의 활성이 크게 증가였으며, 이를 통하여 70 GHz 밀리미터파 조사 청국장은 아미노태 질소 함량와 총 아미노산 함량이 증가하였다. 청국장 발효 중 70 GHz의 밀리미터파 조사하면 기존과 다른 청국장의 풍미를 기대할 수 있다.밀리미터파는 청국장 발효시 균의 생장에는 영향을 미치진 않으나, 최종 청국장의 품질특성에는 영향을 미치는 것을 확인하였다. 이는 밀리미터파가 발효식품에 새로운 품질을 부여 할 수 있는 신기술이라 할 수 있다.

Keywords

Acknowledgement

Supported by : 농림축산식품부

References

  1. Baek LM, Park LY, Park KS, Lee SH. 2008. Effect of starter cultures on the fermentative characteristics of cheonggukjang. Korean J. Food Sci. Technol. 40: 400-405.
  2. Boogers I, Plugge W, Stokkermans YQ, Duchateau ALL. 2008. Ultra-performance liquid chromatographic analysis of amino acids in protein hydrolysates using an automated pre-column derivatisation method. J. Chromatogr. A 1189: 406-409. https://doi.org/10.1016/j.chroma.2007.11.052
  3. Byeon JY, Choi EJ, Kim WJ. 2015. Effect of low frequency (20-35 kHz) airborne ultrasonication on microbiological and physicochemical properties of soybean Koji. Food Sci. Biotechnol. 24: 1035-1040. https://doi.org/10.1007/s10068-015-0132-x
  4. Choi UK, Kim MH, Lee NH, Jeong YS, Kwon OJ, Kim YC, Hwang YH. 2007. The characteristics of Cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans. Food Sci. Biotechnol. 16: 734-739.
  5. Dardanonl L, Torregrossa M, Zanforlin L. 1985. Millimeter-wave effects on Candida albicans cells. J. Bioelectricity 4: 171-176. https://doi.org/10.3109/15368378509040371
  6. Eom SM, Jung BY, Oh HI. 2009. Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation J. Appl. Biol. Chem. 52: 133-141. https://doi.org/10.3839/jabc.2009.023
  7. Furia L, Hill DW, Gandhi O. 1986. Effect of millimeter-wave irradiation on growth of Saccharomyces cerevisiae. IEEE Trans. Biomed. Eng. BME-33: 993-999.
  8. Gos P, Eicher B, Kohli J, Heyer WD. 1997. Extremely high frequency electromagnetic fields at low power density do not affect the division of exponential phase Saccharomyces cerevisiae cells. Bioelectromagnetics 18: 142-155. https://doi.org/10.1002/(SICI)1521-186X(1997)18:2<142::AID-BEM7>3.0.CO;2-2
  9. Hwang JS, Kimg SJ, Kim HB. 2009. Antioxidant and bloodpressure reduction effects of fermented soybean, Chungkookjang. Korean J. Microbiol. 45: 54-57.
  10. Ju KE, Oh NS. 2009. Effect of the mixed culture of Bacillus subtilis and Lactobacillus plantarum on the quality of Cheonggukjang. Korean J. Food Sci. Technol. 41: 399-404.
  11. Jung JB, Choi SK, Jeong DY, Kim YS, Kim YS. 2012. Effects of germination time of soybeans on quality characteristics of Cheonggukjang fermented with an isolated bacterial strain. Korean J. Food Sci. Technol. 44: 69-75. https://doi.org/10.9721/KJFST.2012.44.1.069
  12. Kang HM, Lee SH, Park LY. 2013. Fermentation and quality characteristics of Cheonggukjang prepared with sea mustard. J. East Asian Soc. Diet. Life 23: 810-817.
  13. Kim DH, Son JH, Yook HS, Kim MR, Cha BS, Byun MW. 2001. Effects of gamma irradiation on the hydrolytic enzyme activities of Korean soybean-based fermented food. J. Korean Soc. Food Sci. Nutr. 30: 839-843.
  14. Kim DH, Yook HS, Youm KC, Cha BS, Kim JO, Byun MW. 2000. Changes of microbiological and general quality characteristics of gamma irradiated chungkukjang. Korean J. Food Sci. Technol. 32: 896-901.
  15. Kim JH, Kim SI, Kim JG, Im DK, Park JG, Lee JW, Byun MW. 2006. Effect of green tea powder on the improvement of sensorial quality of chungkookjang. J. Korean Soc. Food Sci. Nutr. 35: 482-486. https://doi.org/10.3746/jkfn.2006.35.4.482
  16. Kim MH, Kang WW, Lee NH, Kwon DJ, Kwon OJ, Chung YS, Hwang YH, Choi UK. 2007. Changes in quality characteristics of cheonggukjang made with germinated soybean. Korean J. Food Sci. Technol. 39: 676-680.
  17. Ko YJ, Son YH, Kim EJ, Seol HG, Lee GR, Kim DH, Ryu CH. 2012. Quality properties of commercial chungkukjang in Korea. J. Agric. Life Sci. 46: 11.
  18. Lee MY, Park SY, Jung KO, Park KY, Kim SD. 2005. Quality and functional characteristics of chungkukjang prepared with various Bacillus sp. isolated from traditional chungkukjang. J. Food Sci. 70: M191-M196.
  19. Lee NR, Go TH, Lee SM, Hong CO, Park KM, Park GT, Hwang DY, Son HJ. 2013. Characteristics of chungkookjang prepared by Bacillus amyloliquefaciens with different soybeans and fermentation temperatures. Korean J. Microbiol. 49: 71-77. https://doi.org/10.7845/kjm.2013.007
  20. Lee SH, Kim JH. 2013. Fermentation and quality characteristics of cheonggukjang with addition of dropwort (Oenanthe javanica D.C.) powder. J. Korean Soc. Food Sci. Nutr. 42: 1133-1138. https://doi.org/10.3746/jkfn.2013.42.7.1133
  21. McClements D, Gunasekaran S. 1997. Ultrasonic characterization of foods and drinks: Principles, methods, and applications. Crit. Rev. Food Sci. Nutr. 37: 1-46. https://doi.org/10.1080/10408399709527766
  22. Min HK, Kim HJ, Chang HC. 2008. Growth-inhibitory effect of the extract of porphyran-chungkookjang on cancer cell. J. Korean Soc. Food Sci. Nutr. 37: 826-833. https://doi.org/10.3746/jkfn.2008.37.7.826
  23. Oh HI, Eom SM. 2008. Changes in microflora and enzyme activities of Cheonggukjang prepared with germinated soybeans during fermentation. Korean J. Food Sci. Technol. 40: 56-62.
  24. Pakhomov AG, Akyel Y, Pakhomova ON, Stuck BE, Murphy MR. 1998. Current state and implications of research on biological effects of millimeter waves. Bioelectromagnetics 19: 393-413. https://doi.org/10.1002/(SICI)1521-186X(1998)19:7<393::AID-BEM1>3.0.CO;2-X
  25. Richards P. 1994. Bolometers for infrared and millimeter waves. Appl. Phys. Rev. 76: 1-24. https://doi.org/10.1063/1.357128
  26. Seo DH, Kim MS, Choi HW, Sung JM, Park JD, Kum JS. 2016a. Effects of millimeter wave treatment on the germination rate and antioxidant potentials and ${\gamma}$-aminobutyric acid of the germinated brown rice. Food Sci. Biotechnol. 25: 111-114. https://doi.org/10.1007/s10068-016-0016-8
  27. Seo DH, Kim MS, Park CS, Choi HW, Sung JM, Park JD, Kum JS. 2016b. Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli. Food Sci. Biotechnol. 25: 497-502. https://doi.org/10.1007/s10068-016-0069-8
  28. Torgomyan H, Kalantaryan V, Trchounian A. 2011. Low intensity electromagnetic irradiation with 70.6 and 73 GHz frequencies affects Escherichia coli growth and changes water properties. Cell. Biochem. Biophys. 60: 275-281. https://doi.org/10.1007/s12013-010-9150-8
  29. Usatii A, Molodoi E, Rotaru A, Moldoveanu T. 2010. The influence of low intensity millimeter waves on the multiplication and biosynthetic activity of Saccharomyces carlsbergensis CNMN-Y-15 yeast. Annals of the University of Oradea-Faculty of Biology (Romania) 17: 208-212.
  30. Yang JL, Lee SH, Song YS. 2003. Improving effect of powders of cooked soybean and Chongkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J. Korean Soc. Food Sci. Nutr. 32: 899-905. https://doi.org/10.3746/jkfn.2003.32.6.899
  31. Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW. 2002. Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J. Korean Soc. Food Sci. Nutr. 31: 204-210. https://doi.org/10.3746/jkfn.2002.31.2.204