Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria

유산균을 이용한 기능성 발효 양파음료의 개발

  • Choi, You-Jung (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Su-Woo (Department of Food Science and Engineering, Ewha Womans University) ;
  • Jang, Jae-Kweon (Department of Food Science, Chungkang College of Cultural Industries) ;
  • Choi, Young-Jin (Department of Agricultural Biotechnology, Seoul National University) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Park, Hoon (Department of Food Science, Sunmoon University) ;
  • Shim, Kun-Sub (Greenbio Co., Ltd.) ;
  • Lee, Hye-Seong (Department of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
  • 최유정 (이화여자대학교 식품공학과) ;
  • 김수우 (이화여자대학교 식품공학과) ;
  • 장재권 (청강문화산업대학 식품과학과) ;
  • 최영진 (서울대학교 식품생명공학전공) ;
  • 박영서 (경원대학교 식품생물공학과) ;
  • 박훈 (선문대학교 식품과학과) ;
  • 심건섭 ((주)그린바이오) ;
  • 이혜성 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2008.10.20
  • Accepted : 2009.11.28
  • Published : 2009.02.28
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Abstract

Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of $\beta$-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.

최근 양파를 많이 섭취한 사람들의 경우 암, 심혈관계질환 등 노화관련 질환의 발생률이 현저히 떨어진다는 보고가 잇따르면서 건강기능성 소재로서 양파에 대한 소비자들이 인식이 매우 높아져 있다. 현재 양파의 국내 자급률은 100%에 이르기 때문에 양파를 소재로 한 다양한 기능성식품의 개발은 국내에서 생산되는 농산물을 이용한 건강식품 시장의 활성화에 밑거름이 될 것이며, 국내외적으로 우리나라 농산물의 고부가가치화를 추구하는데 크게 기여할 것이다. 따라서 본 연구에서는 우수한 기능성 소재로 입증된 양파를 이용하여 음료의 제조공정 개발 및 최적화시키고자 하였으며, 발효 양파 착즙액에 사과즙, 당, 산, 올리고당 등을 첨가하여 유산 발효 양파음료 시제품을 제조하여 1차, 2차 및 3차 관능평가를 실시한 결과 최종적으로 가장 우수한 배합은 양파 착즙액 27%, 사과즙 27%, 액상 과당 3.8%, $\beta$-cyclodextrin 1.86%, 올리고당 0.9%, 사과향 0.2%, 정제수 39.25%였다.

Keywords

Acknowledgement

Supported by : 농림부

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