Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Lactic Acid Fermentation of Onion Juice Supplemented with Puffed Red Ginseng Extract

팽화 홍삼 추출액을 첨가한 양파 착즙액의 유산 발효

  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Jang, Jae Kweon (Department of Food Science, Chungkang College of Cultural Industries) ;
  • Choi, Young Jin (Department of Agricultural Biotechnology, Seoul National University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University) ;
  • Park, Hoon (Department of Food Science, Sunmoon University) ;
  • Shim, Kun-Sub (Greenbio Co., Ltd.)
  • 박영서 (경원대학교 식품생물공학과) ;
  • 장재권 (청강문화산업대학 식품과학과) ;
  • 최영진 (서울대학교 식품생명공학전공) ;
  • 정명수 (이화여자대학교 식품공학과) ;
  • 박훈 (선문대학교 식품과학전공) ;
  • 심건섭 ((주)그린바이오)
  • Received : 2008.10.10
  • Accepted : 2008.12.10
  • Published : 2009.02.28
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Abstract

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).

양파 착즙액에 팽화 홍삼 추출액의 첨가량을 달리하면서 Pediococcus pentosaceus KC-007을 이용하여 유산발효시킨후 발효액의 특성과 생리활성을 조사하였다. 양파 착즙액에 팽화 홍삼 추출액을 각각 0.5, 1, 2, 4%(v/v) 첨가한 후 배양시간에 따른 유산균 생균수를 측정한 결과 팽화 홍삼추출액의 첨가량에 관계없이 발효 24시간에서 가장 높은 생균수를 나타내었다. 발효액의 산도는 팽화홍삼의 첨가량에 관계없이 모든 시료구에서 발효가 진행됨에 따라 증가하였으며 발효액의 pH는 발효 36시간까지 유의적으로 감소하는 경향을 나타내었다. 발효액의 환원당은 발효 24시간까지는 환원당 함량이 감소하다가 그 이후부터는 유의적인 변화를 나타내지 않았다. 발효액의 전자공여능과 아질산염 소거능은 1%(w/v) 이상의 팽화 홍삼 추출액을 양파착즙액에 첨가하여 발효하였을 때 가장 높은 수치를 나타내었고 종합적 기호도는 1%(w/v)의 팽화 홍삼 추출액을 첨가하였을 때 가장 좋았으므로 양파 착즙액에 팽화 홍삼추출액을 첨가하여 발효할 경우에는 팽화 홍삼 추출액을 1%(w/v) 첨가하는 것이 가장 적합한 것으로 확인되었다.

Keywords

Acknowledgement

Supported by : 농림부

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