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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.4
- 수록면
- 149 - 155 (7page)
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초록· 키워드
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Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter`s color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.
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참고문헌 (32)
참고문헌 신청
1. [학술지(정기간행물)] - Lee BY / 1991 / Physicochemical properties of viscous substance extracted from Chungkukjang / Korean J Food Sci Technol 23 : 599 ~ 604
2. [학술지(정기간행물)] - Kim JS / 1996 / Current research trends on bioactive function of soybean / Korean Soybean Digest 13 : 17 ~ 24
3. [학술지(정기간행물)] - Sung NJ / 1984 / Changes in nitrogenous compounds of soybean during Chungkukjang Koji fermentation / J Korean Soc Food Sci Nutr 13 : 275 ~ 284
4. [학술지(정기간행물)] - Choi HS / 1996 / Survey on preparation method and consumer response of chungkukjang / Korean J Soybean Res 13 : 29 ~ 43
5. [학술지(정기간행물)] - Kim KY / 1997 / Chemical composition and antimicrobial activities of Houttuynia cordata THUNB / Korean J Food Sci Technol 29 : 400 ~ 406
2. [학술지(정기간행물)] - Kim JS / 1996 / Current research trends on bioactive function of soybean / Korean Soybean Digest 13 : 17 ~ 24
3. [학술지(정기간행물)] - Sung NJ / 1984 / Changes in nitrogenous compounds of soybean during Chungkukjang Koji fermentation / J Korean Soc Food Sci Nutr 13 : 275 ~ 284
4. [학술지(정기간행물)] - Choi HS / 1996 / Survey on preparation method and consumer response of chungkukjang / Korean J Soybean Res 13 : 29 ~ 43
5. [학술지(정기간행물)] - Kim KY / 1997 / Chemical composition and antimicrobial activities of Houttuynia cordata THUNB / Korean J Food Sci Technol 29 : 400 ~ 406
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UCI(KEPA) : I410-ECN-0101-2018-059-003074253