Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Black Soybean Paste (Daemaekjang) Prepared with Bacillus subtilis HJ18-4

Bacillus subtilis HJ18-4를 이용하여 제조한 대맥장의 품질 특성

  • Kim, Ji Yeun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Lee, Sun Young (Department of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Na Young (Department of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye Sun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
  • 김지연 (국립농업과학원 농식품자원부) ;
  • 이선영 (국립농업과학원 농식품자원부) ;
  • 박나영 (국립농업과학원 농식품자원부) ;
  • 최혜선 (국립농업과학원 농식품자원부)
  • Received : 2012.09.04
  • Accepted : 2012.11.10
  • Published : 2012.12.31
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Abstract

Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). ${\alpha}$-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, ($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 ($173.78{\pm}3.51-195.63{\pm}1.51mg\;%$), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count ($7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.

별미장은 메주를 다른 방식으로 띄운다든가 대두 이외의 부재료를 섞어 특별한 맛을 낸 장 또는 계절에 따라 별미로 담아 먹는 단기장을 의미하며, 대맥장은 검정콩과 보리를 이용하여 만든 별미장이다. 본 연구에서는 효소 활성 및 항균 활성이 뛰어난 B. subtilis HJ18-4 균주를 이용하여 제조한 대맥장의 발효 중 품질특성을 평가하였다. ${\alpha}$-Amylase와 protease 활성은 발효 후 6 또는 9일째 급격히 상승했다가($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$), 이후 일정하거나 약간 감소하였으며, 환원당 함량은 ${\alpha}$-amylase 활성과 일치하는 변화를 보여 발효 6일째 가장 높은 값을 나타내었으며 이후 감소하였다. 아미노태 질소 함량은 23일째 $173.78{\pm}3.51-195.63{\pm}1.51mg%$까지 증가하다가 이후 비교적 일정하였으며, 암모니아태 질소 함량은 발효 후 6일째에 급격히 증가하였다가 9일째부터 다시 감소하였다. 혐기성 총균수와 유산균수는 발효 기간 중 약간 증가하였다가 감소하였으며, 유산균수가 $7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$으로 높은 값으로 나타났다. 효소 활성, 환원당 및 질소 함량, 혐기성 총균수와 유산균수는 처리구별 유의한 차이를 보이지는 않았으나 호기성 총균수와 B. cereus 생균수는 발효 30일에 B. subtilis HJ18-4 처리구가 대조구에 비하여 유의하게 낮은 수치를 보였으며, treat-2 보다 treat-1이 유의하게 낮았다. 다른 품질 특성은 비슷하면서 일반 세균과 B. cereus가 가장 낮게 검출되어 안전성이 우수한 treat-1의 경우, glutamic acid가 높은 값으로 나타나 관능적으로 우수할 것으로 판단되며, succinic acid와 lactic acid도 다량 검출되었다. 대맥장은 30일간 발효 시 가식 가능한 아미노태 질소가 생산되며, 암모니아태 질소 함량이 낮아져 불쾌취가 감소되고, 다량의 glutamic acid를 비롯한 아미노산과 유기산, 그리고 유산균이 풍부하여 관능성과 영양성이 우수한 것으로 평가되었다. 또한 B. subtilis HJ18-4 적용 메주를 이용하여 장을 제조하면 일반 세균과 B. cereus 억제 효과가 뛰어나 안전성이 확보되므로 여러 다른 장류에도 응용해 볼 수 있을 것이다.

Keywords

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