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발아보리를 이용한 고추장 당화물의 품질특성

Quality Characteristic of Saccharified Materials Manufactured from Germinated Barley

한국식품과학회지 = Korean journal of food science and technology v.43 no.3 , 2011년, pp.315 - 320  
차미나 (전북대학교 식품공학과 ) ;  윤영 ( 전북대학교 식품공학과 ) ;  장선아 ( 전북대학교 식품공학과 ) ;  송근섭 ( 전북대학교 바이오식품공학과 ) ;  김영수 ( 전북대학교 식품공학과)
초록

Germ본 연구는 GABA 함량이 높은 발아보리 제조조건을 선정하고, 발아보리를 이용한 고추장 당화물의 품질특성을 분석하였다. 수침온도(5, 15 및 $25^{\circ}C$)에 관계없이 수침시간이 경과함에 따라 보리의 수분흡수율은 증가하고 수침용액의 pH는 감소하였으며, 25에서 수분흡수율(33.46-59.86%)과 pH의 변화(6.37-5.56)가 가장 크게 나타났다. 보리의 GABA 함량은 $25^{\circ}C$, 20시간 수침 시켰을때 11.90mg/100g으로 가장 높았다. 수침 후 발아조건(5, 15 및 $25^{\circ}C$, 0-72 h)별 보리의 GABA 함량에 있어서는 $5^{\circ}C$에서 36시간 발아시켰을 때 15.06 mg/100g으로 가장 높아 원맥보다 GABA 함량이 약 7.4배 증가하였다. 전분질원으로서 찹쌀, 보리 또는 발아 보리 첨가에 관계없이 모든 고추장 당화물의 pH는 당화기간 동안 감소하였고, 산도, 아미노태 질소 함량 및 암모니아태 질소 함량은 증가하였다. 고추장 당화물의 GABA 함량도 전분질원 종류에 관계없이 당화기간이 경과함에 따라 증가되었고, 발아보리 첨가 당화물의 GABA 함량이 11.89mg/100g으로 가장 높았다.

Abstract

Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of $25^{\circ}C$. The highest GABA content was obtained at a steeping condition of $25^{\circ}C$ for 20 h. The highest GABA content was obtained for a germination condition of $5^{\circ}C$ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.

주제어

#GABA   #germinated barley   #saccharified materials   #steeping  

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이 논문을 인용한 문헌 (2)

  1. Cha, Mi-Na ; Jun, Hyun-Il ; Song, Geun-Seoup ; Kim, Young-Soo 2012. "The Effects of Germination Conditions on GABA and the Nutritional Components of Barley" 한국식품과학회지 = Korean journal of food science and technology, 44(1): 41~47 
  2. Seo, Jae-Sil ; Park, In-Duck 2014. "Quality Properties of Barley Kochujang Added wih Germinated Barley Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 29(2): 187~194 

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