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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.20 no.4, 2013년, pp.467 - 474
김화선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 임지민 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 권혁진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 유지연 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 박필상 (농촌진흥청 국립원예특작과학원 인삼특작부) , 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) , 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity con...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
황기에 함유된 isoflavone 성분에 의한 효능은 무엇인가? | 약리실험 연구에서는 항염, 이뇨, 강장(6), 혈당강하(7), 면역증강, 항 종양, 항바이러스 작용 등이 있는 것으로 밝혀졌다(8,9). 또한, 황기는 간기능을 보호하는 물질을 함유하고 있을 뿐 아니라, isoflavone성분을 함유하고 있어 항산화 소거능이 우수하며, 항당뇨 기능이 있다고 보고 된 바 있다(10). | |
표고버섯의 항암성분은 무엇인가? | 표고버섯(Lentinus edodes)은 고분자 β–1,3 glucan인 lentinan의 항암성분을 함유하고 있고 lentionin 특유의 독특한 향기가 있어 감칠맛을 내며(11), 탄수화물, 단백질, 무기질, 비타민 등의 영양소가 풍부하고(12), 항산화 기능(13), 콜레스테롤 저하(14), 강장, 불면증, 항고혈압 및 항암 효능 등이 있어 기호성과 기능성을 모두 만족시킬 수 있는 식재료이다. | |
황기 및 표고버섯을 첨가하여 제조한 황기버섯간장의 식염도를 관찰한 결과, 전통간장을 비롯한 각각의 숙성 기간에 따른 식염도의 변화는? | 1과 같다. 간장의 식염도는 실험군 모두 기간별 유의적인 차이는 나타나지 않았지만, 전통간장(TK)은 16.38%에서 16.47%로 변화가 가장 적었고, 버섯간장(MK)은 16.93에서 18.02로 가장 큰 변화를 보였다. 황기간장(AK)은 17.07%에서 19.84%로, 황기버섯간장(AMK)은 16.20%에서 17.09%로 숙성기간에 따라 약간 증가하는 경향을 보였다. 이것은 30일의 숙성기간동안 재래간장에 올리고당, 물엿, 감초를 첨가하여 품질특성을 알아본 연구 결과와 비슷하였다(22). |
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