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KMID : 1134820070360081031
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 8 p.1031 ~ p.1037
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Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions
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Lee Myung-Hee
Gu Young-Ah
Choi Myoung-Sook
Kwon Joong-Ho
Kim In-Sun
Jeong Yong-Jin
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Abstract
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Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of that were analyzed, protease (KMF?G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF?G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 ㎎/g and the hydrolysate content was 11.707 ㎎/g. Based on the results, it was determined that the addition of 0.02% protease (KMF?G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.
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KEYWORD
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cheonggukjang, red ginseng, hydrolysis condition, funtional hydrolysate, gensenoside
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