최종보고서 장류용 코지생산을 위한 공기전파 초음파이용 발간등록번호 장류용코지생산을위한공기전파초음파이용고체발효기술및생산기기개발 고체발효기술 및 생산기기 동국대학교산학협력단 개발 농림수산식품부 농림축산식품부

제출문 농림축산식품부장관귀하 이보고서를 장류용코지생산을위한공기전파초음파이용고체발효기술및생산기기 개발에관한연구 과제의보고서로제출합니다. 2013 년 12 월 25 일 주관연구기관명 : 동국대학교산학협력단 주관연구책임자 : 신한승 연 구 원 : 김왕준 연 구 원 : 김광록 연 구 원 : 김지효 연 구 원 : 서민철 연 구 원 : 송지연 연 구 원 : 정미란 연 구 원 : 황주희 협동연구기관명 : 카페베네 협동연구책임자 : 구선모 - 1 -

요약문 - 2 -

- 3 -

SUMMARY Ⅰ. Title Development of an airborne-ultrasonic solid state fermentor using koji for korean traditional fermented products Ⅱ. Purpose and Necessity of Research and Development With functionality, palatability and nutritional excellence, the market size of Korean soybean fermented products is expending. Efficient production method that can develop more excellent quality of koji is requested. The current level of Koji production is very low and produced cottage craft system basis. The problem is that even if same material is used for koji, the quality of koji is uneven seasonally and regionally. Because the environment for fermentation is not controlled. The purpose of this study is to reduce fermentation time and improve the quality of Korean fermented soybean products through the development of an airborne-ultrasonic solid state fermentor using koji for korean traditional fermented products. Ⅲ. Contents and Ranges of Research and Development We have developed a device that ultrasonic wave in an atmosphere can irradiate the particular area uniformly. And we have developed solid-state fermentation apparatus including the ultrasonic wave irradiation device. We studied the effect of ultrasound on Koji fermentation from the point of view of kinetics, microbiology and physico-chemistry. Based on the results of the study of kinetics, we developed a modeling of the mechanism of fermentation that can be irradiated ultrasonic wave. By measuring enzyme activity and the number of microorganisms, we figured out the optimum condition of koji production. We made korean traditional fermented products(deonjang, kochujang, kanjang) using this koji and measured the quality of products such as moisture contents, ph, color value, salt concentration, titratable acidity, amino nitrogen contents during fermentation. Ⅳ. Result of Research and Development The result of the analysis of the enzyme activity and the number of microorganisms by ultrasonic wave in model system is that koji prepared by treating 30kHz ultrasonic frequency was the best level of biological activity at second day of fermentation (30-4 -

). Based on this result, We have developed a device that ultrasonic wave in an atmosphere can irradiate the particular area uniformly. We made koji using this device and evaluated the quality. A remarkable effect of ultrasonic wave treatment was observed in the quality of korean traditional fermented products(deonjang, kochujang, kanjang) using this koji made by this device. ultrasonic wave treatment reduced the fermentation time and improve the quality of fermented products. Ⅴ. Achievement of Research and Development and Design of Achievement Application In case of koji produced by small-scale manufacturers, the quality control and standardization of the technology is poor. There are restrictions on its development. The ultrasonic solid fermentation device that was developed in this study is excellent for mass production of koji and quality of koji. So the ultrasonic wave technology could contribute development of fermentation industry not only koji. - 5 -

CONTENTS Chapter 1. Summary of Research and Development Subject 10 Section 1. Purpose and Necessity of Research and Development 10 1. Background of Research and Development 10 2. Necessity of Research and Development 10 3. Purpose of Research and Development 12 Section 2. Objective and Range of Research and Development 12 1. Objective of Research and Development 12 2. Range of Research and Development 13 Chapter 2. Domestic and Foreign Technology Development 15 Section 1. Application of Ultrasonic wave Technology 15 Chapter 3. Contents and Results of Research and Development 18 Section 1. Development of ultrasonic irradiation solid fermentation technology and modeling of fermentation mechanism 18 1. Range and Method of Research and Development 18 1 Analysis of fermentation ability and growth characteristics of koji microorganism by ultrasound in a model system 18 2 Optimization of the system through the measurement of quality of deonjang, kochujang and kanjang with koji made in model system 20 2. Results and Discussion of Research and Development 22 1 Analysis of fermentation ability and growth characteristics of koji microorganism by ultrasound in model system 22 2 Study of the fermentation kinetics by ultrasound in model system 39 3 Optimization of the system through the measurement of quality of deonjang, kochujang and kanjang with koji made in model system 47 4 Development of techniques and apparatus can be irradiated ultrasound uniformly in the interior of the fermentation chamber 68 Section 2. Production of prototype of ultrasonic solid fermentation equipment and optimization of Koji fermentation system 75-6 -

1. Range and Method of Research and Development 75 1 Analysis of fermentation ability and growth characteristics of koji microorganism by ultrasound in ultrasonic solid fermentation equipment 75 2 Optimization of the system through the measurement of quality of deonjang, kochujang and kanjang with koji made in ultrasonic solid fermentation equipment 76 2. Results and Discussion of Research and Development 80 1 Design and production of a prototype of ultrasonic solid fermentation equipment 80 2 Analysis of fermentation ability and growth characteristics of koji microorganism by ultrasound in ultrasonic solid fermentation equipment 87 3 Optimization of the system through the measurement of quality of deonjang, kochujang and kanjang with koji made in ultrasonic solid fermentation equipment 131 4 Economic analysis of fermentation equipment 154 Chapter 4. Accomplishment of objectives and contribution to correlated fields 159 Chapter 5. Achievement of Research and Development and Design of Achievement Application 160 Chapter 6. Reference 163-7 -

목 차 제 1 장연구개발과제의개요 10 제 1 절. 연구개발의목적및필요성 10 1. 연구의배경 10 2. 연구의필요성 10 3. 연구의목적 12 제 2 절. 연구개발의목표및범위 12 1. 연구개발의목표 12 2. 연구범위 13 제 2 장국내 외기술개발현황 15 제 1 절. 초음파기술응용현황 15 제 3 장연구개발수행내용및결과 18 제 1 절. 초음파조사고체발효기술및발효메커니즘모델링개발 <1차년도 > 18 1. 연구범위및연구수행방법 18 가. 모델계에서초음파에따른코지미생물생육특성및그발효적성분석 18 나. 모델계에서제조된코지를사용한된장, 고추장, 간장의품질측정을통한시스템최적화 20 2. 연구결과및고찰 22 가. 모델계에서초음파에따른코지미생물생육특성및그발효적성분석 22 나. 모델계에서초음파에따른발효 kinetics의규명 39 다. 모델계에서제조된코지를사용한된장, 고추장, 간장의품질측정을통한시스템최적화 47 라. 초음파를발효실내부에균일하게조사할수있는기술및장치개발 68 제 2 절. 초음파고체발효장치의시제품제작과코지의발효시스템최적화 <2차년도 > 75 1. 연구범위및연구수행방법 75 가. 시제품장치에서초음파에따른코지미생물생육특성및그발효적성분석 75 나. 시제품에서제조된코지를사용한된장, 고추장, 간장의품질측정을통한시스템최적화 76 2. 연구결과및고찰 80 가. 초음파고체발효장치의시제품설계및제작 80 나. 시제품장치에서초음파에따른코지미생물생육특성및그발효적성분석 87-8 -

다. 최적발효조건으로시제품장치에서제조된코지를사용한된장, 고추장, 간장의품질측 정을통한시스템최적화 131 라. 발효장치경제성분석 155 제 4 장목표달성도및관련분야에의기여도 159 제 5 장연구개발성과및성과활용계획 160 제 1 절. 연구성과 160 1. 연구개발결과의성과및활용목표대비실적 160 2. 논문게재성과 160 3. 특허성과 161 제 2 절. 활용계획 161 1. 실용화 산업화계획 161 2. 교육 지도 홍보등기술확산계획등 162 제 6 장참고문헌 163-9 -

제 1 장. 연구개발과제의개요 - 10 -

- 11 -

- 12 -

- 13 -

- 14 -

제 2 장. 국내 외기술개발현황 - 15 -

- 16 -

- 17 -

제 3 장. 연구개발수행내용및결과 Fig. 1. 초음파발생장치스피커 cone - 18 -

Fig. 2. 초음파발생장치와모델계에서의초음파처리방법 μ μ - 19 -

Table 1. 된장, 고추장, 간장의배합표 ( 단위 : g) 된장 간장 고추장 콩 480 - - 밀가루 - - 225 Koji 200 87.5 90 소금 - 157.5 45 소금물 104(5Be) - - 물 - 612.5 675 고춧가루 - - 45 합계 784 857.5 1,080-20 -

아미노태질소 시료첨가구의흡광도전자공여능 무처리구의흡광도 - 21 -

Fig, 3. 30 에서의초음파를처리하지않은코지와 20, 25, 30, 35kHz 의초 음파를처리하여제조한코지의곰팡이포자수 - 22 -

Fig. 4. 30 에서의초음파를처리하지않은코지와 20, 25, 30, 35kHz 의초음파를 처리하여제조한코지의일반세균수 - 23 -

Fig. 5. 초음파를처리하지않은코지의발효온도별곰팡이성장곡선 - 24 -

Fig. 6. 초음파주파수 30kHz 를처리하여제조한코지의발효온도별곰팡이 성장곡선 - 25 -

Fig. 7. 초음파를처리하지않은코지의발효온도별일반세균수성장곡선 - 26 -

Fig. 8. 초음파주파수 30kHz 를처리하여제조한코지의발효온도별일반세균 수성장곡선 - 27 -

Fig. 9. 초음파를처리하지않은코지의 amylase activity. Fig. 10. 초음파주파수 20kHz 를처리하여제조한코지의 amylase activity. - 28 -

Fig. 11. 초음파주파수 25kHz 를처리하여제조한코지의 amylase activity. - 29 -

Fig. 12. 초음파주파수 30kHz 를처리하여제조한코지의 amylase activity. Fig. 13. 초음파주파수 35kHz 를처리하여제조한코지의 amylase activity. - 30 -

Fig. 14. 초음파를처리하지않은코지의 protease activity. - 31 -

Fig. 15. 초음파주파수 20kHz 를처리하여제조한코지의 protease activity. Fig. 16. 초음파주파수 25kHz 를처리하여제조한코지의 protease activity. - 32 -

Fig. 17. 초음파주파수 30kHz 를처리하여제조한코지의 protease activity. - 33 -

Fig. 18. 초음파주파수 35kHz 를처리하여제조한코지의 protease activity. - 34 -

DAY 0 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5-35 -

DAY 0 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5-36 -

DAY 0 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5-37 -

DAY 0 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5-38 -

exp ln m ax m in m ax m in ln - 39 -

Primary model log exp exp m in m ax m i n ln ln m ax ln ln m ax ln exp m ax exp Secondary model exp m ax exp exp - 40 -

μ λ μ μ λ m ax λ - 41 -

Σ Σ Table 2. modified Gompertz model로부터산출된값 주파수 (khz) A(log CFU/g) B(1/h) C(log CFU/g) M(h) R 2 20 5.516±0.1746 0.1511±0.0219 3.522±0.2105 11.79±0.9506 0.9841 25 5.471±0.2304 0.1685±0.03134 3.666±0.2785 10.95±1.11 0.9738 30 5.517±0.1875 0.1659±0.02575 3.63±0.2277 11.26±0.9317 0.9816 35 5.445±0.2263 0.1715±0.03312 3.592±0.276 11.16±1.116 0.9720 Table 3. modified Gompertz model 로부터산출된 specific growth rate 와 lag time Growth parameters 20kHz 25kHz 30kHz 35kHz μ max(log CFU/h) 0.1958 0.22727 0.22157 0.22665 Lag time(h) 5.21928 5.04407 5.25752 5.34711-42 -

Fig. 19. 20kHz Frequency 에서의실험값과예측값의비교 Fig. 20. 25kHz Frequency 에서의실험값과예측값의비교 - 43 -

Fig. 21. 30kHz Frequency 에서의실험값과예측값의비교 Fig. 22. 35kHz Frequency 에서의실험값과예측값의비교 - 44 -

Table 4. Secondary model 로부터산출된값 Model Equation B f A f modified Gompertz model SGR = (0.001895*(T+218.7)) 2 LT = exp (0.002281*(T+696.7)) 0.9938 1.91153 1.03294 1.91153 Table 5. 22, 33kHz 로부터얻어진 R 2, RMSE, B f, A f 값 주파수 (khz) R 2 RMSE B f A f 22 0.9809 0.2308 0.9853 1.0286 33 0.9726 0.3022 0.9767 1.0357 R 2 : regression coefficient ; RMSE : root mean square error ; B f : bias factor A f : accuracy factor Fig. 23. 22 khz 에서의 predictive growth curve 의 graphical validation - 45 -

Fig. 24. 33 khz 에서의 predictive growth curve 의 graphical validation - 46 -

일반배양코지이용된장 (30, 30KHz, 0 일차 ) 초음파배양코지이용된장 (30, 30KHz, 0 일차 ) 일반배양코지이용고추장 (30, 30KHz, 0 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 0 일차 ) 일반배양코지이용간장 (30, 30KHz, 0 일차 ) 초음파배양코지이용간장 (30, 30KHz, 0 일차 ) - 47 -

일반배양코지이용된장 (30, 30KHz, 10 일차 ) 초음파배양코지이용된장 (30, 30KHz, 10 일차 ) 일반배양코지이용고추장 (30, 30KHz, 10 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 10 일차 ) 일반배양코지이용간장 (30, 30KHz, 10 일차 ) 초음파배양코지이용간장 (30, 30KHz, 10 일차 ) - 48 -

일반배양코지이용된장 (30, 30KHz, 20 일차 ) 초음파배양코지이용된장 (30, 30KHz, 20 일차 ) 일반배양코지이용고추장 (30, 30KHz, 20 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 20 일차 ) 일반배양코지이용간장 (30, 30KHz, 20 일차 ) 초음파배양코지이용간장 (30, 30KHz, 20 일차 ) - 49 -

일반배양코지이용된장 (30, 30KHz, 30 일차 ) 초음파배양코지이용된장 (30, 30KHz, 30 일차 ) 일반배양코지이용고추장 (30, 30KHz, 30 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 30 일차 ) 일반배양코지이용간장 (30, 30KHz, 30 일차 ) 초음파배양코지이용간장 (30, 30KHz, 30 일차 ) - 50 -

일반배양코지이용된장 (30, 30KHz, 40 일차 ) 초음파배양코지이용된장 (30, 30KHz, 40 일차 ) 일반배양코지이용고추장 (30, 30KHz, 40 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 40 일차 ) 일반배양코지이용간장 (30, 30KHz, 40 일차 ) 초음파배양코지이용간장 (30, 30KHz, 40 일차 ) - 51 -

일반배양코지이용된장 (30, 30KHz, 50 일차 ) 초음파배양코지이용된장 (30, 30KHz, 50 일차 ) 일반배양코지이용고추장 (30, 30KHz, 50 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 50 일차 ) 일반배양코지이용간장 (30, 30KHz, 50 일차 ) 초음파배양코지이용간장 (30, 30KHz, 50 일차 ) - 52 -

Table 6. Water content of soybean paste and hot pepper soybean paste used by non-ultrasonication and ultrasonication koji. Sample Soybean paste Hot pepper soybean paste Type Non-ultra sonication Ultra sonication Non-ultra sonication Ultra sonication Water contents (%) Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 60.630±0.003 60.583±0.007 61.190±0.010 63.067±0.005 62.893±0.001 62.637±0.005 60.633±0.011 61.023±0.003 62.123±0.005 63.470±0.004 63.537±0.002 63.653±0.004 68.698±0.003 69.092±0.007 68.814±0.011 70.264±0.008 70.555±0.005 71.390±0.011 68.782±0.004 69.383±0.012 69.974±0.003 71.484±0.012 73.063±0.007 73.533±0.005 Fig. 25. - 53 -

Fig. 26. - 54 -

Table 7. Color value of each samples used by non-ultrasonication and ultrasonication koji. Sample Type Hunter Value Color value Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 Soybean paste Non-ultra sonication Ultrasonic ation L a b L a b 58.45±0.67 4.89±0.18 22.83±0.17 54.62±0.37 6.47±0.49 21.41±0.74 57.16±0.34 6.19±0.15 21.75±0.05 53.71±0.44 7.21±0.51 22.01±0.14 58.84±0.39 7.63±0.95 33.01±1.51 51.30±0.28 7.33±0.07 19.55±0.43 54.26±0.96 6.08±0.37 21.64±0.97 49.82±0.59 8.14±0.07 17.99±0.72 48.32±0.45 6.26±0.58 21.44±1.17 47.19±0.48 7.85±0.16 19.33±0.43 47.57±0.26 6.15±0.34 20.45±0.65 46.16±0.63 7.77±0.13 18.61±0.28 Hot pepper soybean paste Non-ultra sonication Ultrasonic ation L a b L a b 47.21±0.66 22.43±0.39 33.49±1.16 46.95±0.71 21.79±0.08 32.30±0.93 47.59±0.37 22.33±0.63 31.76±0.43 47.48±0.45 22.59±0.43 32.71±0.34 47.82±0.56 22.33±0.30 31.76±0.51 48.39±0.22 22.34±0.34 31.32±0.60 45.44±0.31 23.62±0.22 27.85±0.24 47.84±0.13 23.12±0.66 30.85±1.01 43.22±0.46 22.59±0.34 28.86±0.42 44.51±0.42 23.40±0.45 31.55±0.69 42.65±0.40 22.78±0.31 29.66±0.34 43.06±0.32 23.14±0.42 30.45±0.33 Soy sauce Non-ultra sonication Ultrasonic ation L a b L a b 93.22±0.13-0.54±0.01 3.16±0.09 92.87±0.19-0.64±0.01 4.41±0.01 89.41±0.26-0.61±0.03 5.03±0.02 76.60±0.15-0.02±0.03 9.71±0.03 68.18±1.31 0.26±0.04 11.65±0.06 59.82±0.69 2.02±0.01 17.86±0.12 74.74±0.07 0.17±0.03 13.13±0.01 75.77±0.04 0.92±0.01 17.77±0.03 65.40±0.20 0.17±0.04 13.16±0.01 60.12±0.01 0.43±0.01 18.02±0.01 58.91±0.02 0.09±0.01 15.02±0.01 52.36±0.00 0.33±0..01 18.47±0.01-55 -

Table 8. Salinity value of soybean paste, hot pepper soybean paste and soy sauce used by non-ultrasonication and ultrasonication koji. Sample Soybean paste Hot pepper soybean paste Soy sauce Type Non-ultra sonication Ultra sonication Non-ultra sonication Ultra sonication Non-ultra sonication Ultra sonication Salinity value (g/g) Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 7.33±0.06 7.33±0.06 9.33±0.06 8.00±0.00 7.67±0.06 7.33±0.06 7.67±0.06 10.67±0.06 8.67±0.06 9.00±0.00 8.67±0.12 8.33±0.06 15.67±0.06 12.00±0.00 9.67±0.06 9.00±0.00 9.67±0.06 10.00±0.00 15.33±0.06 12.67±0.00 9.67±0.06 9.33±0.00 10.00±0.06 10.33±0.00 20.33±0.06 21.00±0.00 21.00±0.00 20.67±0.06 20.67±0.06 20.00±0.00 20.67±0.00 21.33±0.06 21.33±0.00 20.67±0.00 20.33±0.06 20.00±0.00-56 -

Fig. 27. Salinity value of soybean paste used by non-ultrasonication and ultrasonication koji. Fig. 28. Salinity value of hot pepper soybean paste used by non-ultrasonication and ultrasonication koji. - 57 -

Fig. 29. Salinity value of soy sauce used by non-ultrasonication and ultrasonication koji. Table 9. ph value of soybean paste, hot pepper soybean paste and soy sauce used by non-ultrasonication and ultrasonication koji. Sample Soybean paste Hot pepper soybean paste Soy sauce Type Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation ph value Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 5.30±0.04 4.87±0.03 5.05±0.01 4.82±0.01 4.62±0.01 4.54±0.04 5.31±0.01 4.63±0.02 4.66±0.01 4.57±0.01 4.55±0.01 4.32±0.02 4.65±0.03 4.25±0.02 4.16±0.01 4.01±0.00 3.99±0.01 3.92±0.03 4.64±0.03 4.23±0.04 4.15±0.02 3.98±0.05 3.92±0.10 3.88±0.05 6.73±0.03 6.52±0.02 6.02±0.02 5.66±0.02 5.39±0.01 5.34±0.00 6.79±0.00 5.80±0.02 5.45±0.04 5.32±0.02 5.21±0.00 5.15±0.00-58 -

Fig. 30. ph value of soybean paste used by non-ultrasonication and ultrasonication koji. Fig. 31. ph value of hot pepper soybean paste used by non-ultrasonication and ultrasonication koji. - 59 -

Fig. 32. ph value of soy sauce used by non-ultrasonication and ultrasonication koji. Table 10. Titration acidity of soybean paste, hot pepper soybean paste and soy sauce used by non-ultrasonication and ultrasonication koji. Sample Soybean paste Hot pepper soybean paste Soy sauce Type Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation Titration acidity (ml) Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 3.77±0.06 4.13±0.06 4.17±0.06 4.47±0.06 4.77±0.12 4.80±0.00 4.40±0.00 4.70±0.00 4.80±0.00 5.03±0.06 5.30±0.00 5.30±0.00 1.17±0.06 1.20±0.00 1.47±0.06 1.67±.06 1.73±0.06 1.93±0.06 1.27±0.06 1.27±0.00 1.53±0.06 1.77±0.06 1.83±0.06 2.03±0.06 0.20±0.00 0.60±0.00 0.60±0.00 0.60±0.00 0.70±0.00 0.73±0.06 0.23±0.06 0.57±0.06 0.60±0.00 0.63±0.06 0.70±0.06 0.77±0.06-60 -

Fig. 33. Titration acidity of soybean paste used by non-ultrasonication and ultrasonication koji. Fig. 34. Titration acidity of hot pepper soybean paste used by non-ultrasonication and ultrasonication koji. - 61 -

Fig. 35. Titration acidity of soy sauce used by non-ultrasonication and ultrasonication koji. Table 11. Amino-type nitrogen of soybean paste, hot pepper soybean paste and soy sauce used by non-ultrasonication and ultrasonication koji. Sample Soybean paste Hot pepper soybean paste Type Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation Amino-type nitrogen (%) Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 0.1391 0.2480 0.3859 0.4412 0.4769 0.4979 ±0.007 ±0.014 ±0.004 ±0.008 ±0.004 ±0.004 0.2443 0.3600 0.4877 0.4951 0.5222 0.5432 ±0.002 ±0.004 ±0.004 ±0.004 ±0.107 ±0.000 0.0702 0.1044 0.1162 0.1337 0.1686 0.1825 ±0.004 ±0.021 ±0.004 ±0.004 ±0.004 ±0.004 0.1191 0.1159 0.1410 0.1481 0.1900 0.2018 ±0.005 ±0.008 ±0.004 ±0.004 ±0.011 ±0.007 Non-ultra 0.0408 0.0607 0.0747 0.0887 0.1073 0.1097 Soy sonication ±0.002 ±0.004 ±0.004 ±0.004 ±0.004 ±0.004 sauce Ultrasonic 0.0513 0.0817 0.1167 0.1353 0.1540 0.1680 ation ±0.005 ±0.004 ±0.004 ±.004 ±0.000 ±0.007-62 -

Fig. 36. Amino-type nitrogen of soybean paste used by non-ultrasonication and ultrasonication koji. Fig. 37. Amino-type nitrogen of hot pepper soybean paste used by non-ultrasonication and ultrasonication koji. - 63 -

Fig. 38. Amino-type nitrogen of soy sauce used by non-ultrasonication and ultrasonication koji. Table 12. ABTs radical scavenging activity of soybean paste, hot pepper soybean paste and soy sauce used by non-ultrasonication and ultrasonication koji. Sample Soybean paste Hot pepper soybean paste Soy sauce Type Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation Non-ultra sonication Ultrasonic ation ABTS radical scavenging activity (%) Day 0 Day 10 Day 20 Day 30 Day 40 Day 50 11.49±0.26 9.88±0.51 18.28±0.16 22.30±0.54 23.24±0.32 23.99±0.21 13.38±0.62 13.32±0.57 17.20±0.67 24.76±0.06 26.65±0.25 27.05±0.07 5.62±0.18 9.77±0.15 16.45±0.66 17.86±0.34 19.44±0.35 21.07±0.21 6.26±0.25 10.43±0.27 17.26±0.16 18.82±0.27 20.14±0.30 21.76±0.10 5.00±0.08 5.46±0.08 8.34±0.17 10.78±0.18 12.35±0.22 14.56±0.28 5.39±0.18 5.98±0.07 8.58±0.22 10.87±0.04 13.06±0.12 14.84±0.21-64 -

Fig. 39. ABTs radical scavenging activity of soybean paste used by non-ultrasonication and ultrasonication koji. Fig. 40. ABTs radical scavenging activity of hot pepper soybean paste used by non-ultrasonication and ultrasonication koji. - 65 -

Fig. 41. ABTs radical scavenging activity of soy sauce used by non-ultrasonication and ultrasonication koji. Fig. 42. Capsaicin contents chromatogram of standard solution. - 66 -

- 67 -

Fig. 44. 좌 : 초음파스피커의지향특성, 우 : 초음파진동자의지향특성 - 68 -

Fig. 45. Drum 내부공간초음파음압측정 - 69 -

Fig. 46. 초음파발생장치스피커 cone 1cell model Fig. 47. 초음파발생장치스피커 cone 3cell model - 70 -

Fig. 48. 초음파발생 Incubator 의상판및하판의스피커 cone 및경사와설계단면도 - 71 -

Fig. 49. 초음파발생 Incubator 의단면도 - 72 -

Fig. 50. 초음파발생 Incubator 의상단관측도 Fig. 51. 초음파발생 Incubator 의 Tray 구조 - 73 -

Fig. 52. 초음파고체발효장치시제품설계도 ( 측면 ) - 74 -

- 75 -

μ μ Table 13. 된장제조의원료배합비 Ingredients Weight ratio(%) Koji 21 대두 (Soybean) 41 소금 (Salt) 12 물 (Water) 26 Total 100 Table 14. 고추장제조의원료배합비 Ingredients Weight ratio(%) Koji 10 찹쌀가루 (Glutinous rice) 20 고춧가루 (Red pepper powder) 15 소금 (Salt) 8.5 물 (Water) 45 물엿 (Starch syrup) 1.5 Total 100-76 -

Table 15. 간장제조의원료배합비 Ingredients Weight ratio(%) Koji 18 소금 (Salt) 16 물 (Water) 66 Total 100-77 -

아미노태질소 시료첨가구의흡광도전자공여능 무처리구의흡광도 - 78 -

λ λ - 79 -

Table 16. 산업용가습기 (UH-303, H1ENG) 의사양 항목크기사용전압소비전력사용면적분사입자소음수치가습량진동자수명급수사용압력 사양 W465 D150 H300 AC 220V 60Hz 340W 100~135m2 4~5μm약 50 db 3.3 kg/h 2,500~3,000 시간 3kg/ cm2이하 - 80 -

Fig. 54. 온습도제어장치 ( 모델 1) - 81 -

Fig. 55. 코지배양시스템의제어장치 ( 모 델 2) Fig. 56. 코지배양시스템의제어장치 ( 모델 2) 의도면및조작설명서 - 82 -

Fig. 57. 초음파고체발효장치 ( 모델 1) - 83 -

- 84 -

Fig. 59. 초음파고체발효장치의전체도면 - 85 -

Fig. 60. 코지배양시스템 ( 모델 2) Fig. 61. 코지배양시스템의도면 ( 모델 2) - 86 -

Fig. 62. 30 에서의초음파를처리하지않고가수량 100, 120, 140% 로첨가하여제조한코지의 곰팡이포자수변화 - 87 -

Fig. 63. 30 에서의초음파주파수 20 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의곰팡이포자수변화 - 88 -

Fig. 64. 30 에서의초음파주파수 25 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의곰팡이포자수변화 - 89 -

Fig. 65. 30 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의곰팡이포자수변화 - 90 -

Fig. 66. 30 에서의초음파주파수 35 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의곰팡이포자수변화 - 91 -

Fig. 67. 25 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의곰팡이포자수변화 - 92 -

Fig. 68. 35 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의곰팡이포자수변화 - 93 -

Fig. 69. 30 에서의초음파를처리하지않고가수량 100, 120, 140% 로첨가하여제조한코지의일반 세균수변화 - 94 -

Fig. 70. 30 에서의초음파주파수 20 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의일반세균수변화 - 95 -

Fig. 71. 30 에서의초음파주파수 25 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의일반세균수변화 - 96 -

Fig. 72. 30 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의일반세균수변화 - 97 -

Fig. 73. 30 에서의초음파주파수 35 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의일반세균수변화 - 98 -

Fig. 74. 25 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의일반세균수변화 - 99 -

Fig. 75. 35 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의일반세균수변화 - 100 -

Fig. 76. 30 에서의초음파를처리하지않고가수량 100, 120, 140% 로첨가하여제조한코지의 amylase activity 변화 - 101 -

Fig. 77. 30 에서의초음파주파수 20 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 amylase activity 변화 - 102 -

Fig. 78. 30 에서의초음파주파수 25 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 amylase activity 변화 - 103 -

Fig. 79. 30 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 amylase activity 변화 - 104 -

Fig. 80. 30 에서의초음파주파수 35 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 amylase activity 변화 - 105 -

Fig. 81. 25 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 amylase activity 변화 - 106 -

Fig. 82. 35 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 amylase activity 변화 - 107 -

Fig. 83. 30 에서의초음파를처리하지않고가수량 100, 120, 140% 로첨가하여제조한코지의 protease activity 변화 - 108 -

Fig. 84. 30 에서의초음파주파수 20 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 protease activity 변화 - 109 -

Fig. 85. 30 에서의초음파주파수 25 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 protease activity 변화 - 110 -

Fig. 86. 30 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 protease activity 변화 - 111 -

Fig. 87. 30 에서의초음파주파수 35 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 protease activity 변화 - 112 -

Fig. 88. 25 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 protease activity 변화 - 113 -

Fig. 89. 35 에서의초음파주파수 30 khz 를처리하고가수량 100, 120, 140% 로첨가하여제조한 코지의 protease activity 변화 - 114 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-115 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-116 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-117 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-118 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-119 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-120 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-121 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-122 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-123 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-124 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-125 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-126 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-127 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-128 -

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5-129 -

( 단위 : unit/ml) samples Fermentation time (days) 0 1 2 3 4 5 control 4.687±0.673 7.602±1.248 9.864±0.343 7.614±0.400 7.965±0.441 7.130±0.283 20kHz 5.437±0.515 9.319±1.270 11.327±0.565 10.263±0.424 10.408±0.282 8.557±0.400 25kHz 3.368±0.042 7.324±0.233 10.759±0.504 6.634±0.531 5.957±0.247 4.965±0.233 30kHz 3.538±0.096 14.569±0.689 18.016±0.951 13.758±1.447 12.029±0.939 6.985±0.384 35kHz 3.175±0.181 4.856±0.454 12.270±0.597 8.170±0.697 7.989±1.019 5.195±0.327 samples Fermentation time (days) 0 1 2 3 4 5 control 4.300±0.472 6.828±0.236 9.755±0.267 7.844±0.709 6.622±0.537 5.642±0.158 20 khz 4.288±0.233 8.944±1.006 10.287±1.166 8.751±0.590 7.735±0.546 6.743±0.055 25 khz 4.300±0.158 7.457±0.310 14.230±1.204 8.545±0.379 6.126±0.151 5.533±0.221 30 khz 4.227±0.192 15.524±0.617 19.600±0.866 14.061±0.418 12.198±0.459 8.412±0.654 35 khz 4.276±0.337 15.584±0.440 18.729±0.327 14.653±1.249 12.041±0.524 7.384±0.202-130 -

Table 19. 1 차년도에서제조한 koji 의 protease activity ( 단위 : unit/ml) samples Fermentation time(days) 0 1 2 3 4 5 control 12.274±1.266 15.530±1.674 27.065±2.771 18.181±0.639 15.204±0.161 12.414±1.653 20kHz 10.600±1.128 21.669±2.107 40.274±5.251 24.227±2.908 21.576±5.915 17.623±6.803 25kHz 10.693±0.426 28.971±2.928 46.320±7.689 21.204±1.955 17.623±2.914 13.204±1.556 30kHz 10.739±0.950 30.181±0.777 55.438±2.033 34.925±1.830 32.739±1.266 27.344±1.047 35kHz 11.018±1.203 21.158±1.219 32.413±7.126 27.576±0.426 24.314±3.441 12.600±1.968 samples Fermentation time (days) 0 1 2 3 4 5 control 11.577±1.170 16.181±2.256 28.739±6.279 17.669±0.818 15.204±0.818 13.530±1.047 20 khz 11.902±0.738 16.553±1.975 35.855±4.404 22.972±1.341 18.321±2.558 15.437±2.019 25 khz 11.949±0.929 18.088±0.449 40.506±1.470 27.669±2.246 23.762±2.421 20.832±0.608 30 khz 11.297±0.161 27.995±3.279 57.017±4.826 49.483±1.531 40.553±1.543 23.809±2.131 35 khz 10.646±0.639 27.623±1.057 43.064±1.794 37.436±3.929 30.181±2.193 19.948±2.497-131 -

일반파배양코지이용된장 (30, 30KHz, 15 일차 ) 초음파배양코지이용된장 (30, 30KHz, 15 일차 ) 일반배양코지이용고추장 (30, 30KHz, 15 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 15 일차 ) 일반배양코지이용간장 (30, 30KHz, 15 일차 ) 초음파배양코지이용간장 (30, 30KHz, 15 일차 ) - 133 -

일반배양코지이용된장 (30, 30KHz, 45 일차 ) 초음파배양코지이용된장 (30, 30KHz, 45 일차 ) 일반배양코지이용고추장 (30, 30KHz, 45 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 45 일차 ) 일반배양코지이용간장 (30, 30KHz, 45 일차 ) 초음파배양코지이용간장 (30, 30KHz, 45 일차 ) - 135 -

일반배양코지이용된장 (30, 30KHz, 60 일차 ) 초음파배양코지이용된장 (30, 30KHz, 60 일차 ) 일반배양코지이용고추장 (30, 30KHz, 60 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 60 일차 ) 일반배양코지이용간장 (30, 30KHz, 60 일차 ) 초음파배양코지이용간장 (30, 30KHz, 60 일차 ) - 136 -

일반배양코지이용된장 (30, 30KHz, 75 일차 ) 초음파배양코지이용된장 (30, 30KHz, 75 일차 ) 일반배양코지이용고추장 (30, 30KHz, 75 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 75 일차 ) 일반배양코지이용간장 (30, 30KHz, 75 일차 ) 초음파배양코지이용간장 (30, 30KHz, 75 일차 ) - 137 -

일반배양코지이용된장 (30, 30KHz, 90 일차 ) 초음파배양코지이용된장 (30, 30KHz, 90 일차 ) 일반배양코지이용고추장 (30, 30KHz, 90 일차 ) 초음파배양코지이용고추장 (30, 30KHz, 90 일차 ) 일반배양코지이용간장 (30, 30KHz, 90 일차 ) 초음파배양코지이용간장 (30, 30KHz, 90 일차 ) - 138 -

Table 21. Changes of moisture content(%) of deonjang, kochujang prepared with ultrasonic wave-treated koji during fermentation at 30 moisture content(%) Aging time (days) 0 15 30 45 60 75 90 된장고추장 C 61.46±0.32 62.18±0.14 62.04±0.27 63.10±0.15 63.09±0.62 64.25±0.37 64.01±0.25 S 61.20±1.02 60.38±0.43 60.09±0.19 59.71±0.49 59.64±0.44 59.18±0.46 59.11±0.34 C 48.24±0.27 50.41±0.15 51.37±0.15 50.94±0.09 52.15±0.26 52.88±0.11 52.77±0.36 S 48.75±0.25 48.89±0.06 52.31±0.11 52.60±0.16 52.75±0.05 53.61±0.09 53.78±0.51 Fig. 90. Changes of moisture content(%) of deonjang prepared with ultrasonic wave-treated koji during fermentation at 30-139 -

Fig. 91. Changes of moisture content(%) of kochujang prepared with ultrasonic wave-treated koji during fermentation at 30-140 -

Table 22. Changes of color value of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30 된장 고추장 간장 L a b L a b L a b Aging time (days) 0 15 30 45 60 75 90 C 61.37±0.32 61.12±0.63 60.34±0.18 60.40±0.39 59.30±0.22 58.32±0.69 58.25±0.26 S 54.11±0.13 53.90±0.11 52.16±0.14 50.65±0.45 48.90±0.15 46.77±0.24 46.57±0.06 C 4.60±0.24 4.76±0.23 4.99±0.10 5.23±0.31 5.68±0.46 5.70±0.06 5.64±0.16 S 5.95±0.19 6.01±0.14 6.28±0.09 6.94±0.18 7.92±0.08 8.29±0.14 8.27±0.11 C 21.49±0.21 21.34±0.72 21.47±0.47 22.31±0.07 21.81±0.59 21.81±0.61 22.62±0.30 S 20.65±0.28 20.75±0.17 20.74±0.26 21.50±0.18 22.70±0.29 21.68±0.54 21.57±0.08 C 37.90±0.22 38.83±0.54 39.60±0.18 40.31±0.17 41.19±0.41 40.99±0.01 40.26±0.59 S 38.99±0.48 39.63±0.27 40.25±0.38 41.22±0.23 41.06±0.42 41.78±0.23 41.77±0.18 C 24.55±0.64 25.55±0.84 26.02±0.48 24.78±0.02 25.89±0.15 24.99±0.08 24.68±0.41 S 25.41±0.36 25.51±0.22 25.76±0.06 25.78±0.16 25.82±0.54 25.39±1.20 25.33±0.17 C 24.88±0.50 26.76±2.57 28.08±0.35 28.56±0.28 30.14±0.96 30.28±0.22 29.90±0.98 S 26.62±0.73 27.42±0.39 29.28±0.20 30.28±0.38 30.43±1.09 31.20±0.60 31.75±0.24 C 97.01±0.01 93.80±0.02 86.02±0.10 78.08±0.06 66.99±0.12 66.53±0.52 65.42±0.03 S 97.07±0.01 95.37±0.05 85.58±0.14 71.48±0.03 65.57±0.13 64.78±0.46 64.21±0.02 C -0.33±0.01-0.45±0.02-0.13±0.02 0.90±0.01 2.22±0.05 2.49±0.06 2.88±0.01 S -0.32±0.01-0.72±0.03-0.03±0.04 1.75±0.01 2.64±0.02 2.95±0.06 3.04±0.05 C 0.89±0.01 5.74±0.02 12.87±0.10 17.96±0.02 21.82±0.13 23.12±0.22 24.78±0.03 S 0.90±0.01 5.88±0.03 13.67±0.01 20.74±0.06 24.05±0.03 27.26±0.10 28.35±0.02-141 -

Table 23. Changes of salt concentration(%) of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30. Aging time (days) 0 15 30 45 60 75 90 된장 고추장 간장 C 10.00 12.67 12.67 13.00 12.00 12.67 13.00 S 10.67 12.33 12.67 12.67 12.33 13.00 13.00 C 10.33 10.17 10.50 10.17 10.00 10.00 9.17 S 10.00 10.00 10.00 9.67 9.33 9.00 9.00 C 20.33 20.33 21.00 21.33 22.33 22.00 22.33 S 20.67 20.00 21.67 22.00 22.00 22.00 22.00-142 -

Table 24. Changes of ph of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30 Aging time (days) 0 15 30 45 60 75 90 된장 고추장 간장 C 5.78±0.01 5.41±0.09 5.40±0.05 5.40±0.01 5.40±0.01 5.30±0.01 5.25±0.02 S 5.54±0.06 5.25±0.04 5.00±0.01 5.05±0.01 4.95±0.01 4.85±0.05 4.87±0.03 C 5.30±0.08 5.12±0.01 5.05±0.04 5.04±0.01 4.98±0.01 4.97±0.01 4.91±0.01 S 5.06±0.05 5.05±0.01 4.99±0.02 4.97±0.02 4.91±0.02 4.91±0.01 4.87±0.01 C 6.62±0.01 5.96±0.05 5.43±0.04 5.52±0.03 5.38±0.02 5.37±0.01 5.21±0.01 S 6.35±0.01 5.91±0.01 4.56±0.02 4.58±0.01 4.58±0.02 4.53±0.02 4.47±0.01 Fig. 92. Changes of ph of deonjang prepared with ultrasonic wave-treated koji during fermentation at 30-143 -

Fig. 93. Changes of ph of kochujang prepared with ultrasonic wave-treated koji during fermentation at 30 Fig. 94. Changes of ph of kanjang prepared with ultrasonic wave-treated koji during fermentation at 30-144 -

Table 25. Changes of itratable acidity(1n NaOH/100g) of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30 Aging time (days) 0 15 30 45 60 75 90 된장 고추장 간장 C 7.50 9.75 11.75 12.75 13.25 15.00 15.00 S 5.50 13.50 14.50 16.00 16.50 19.50 19.00 C 8.20 9.50 9.75 12.00 10.75 11.75 11.75 S 10.00 11.25 11.50 12.25 13.50 13.00 12.00 C 0.15 3.25 3.50 3.25 3.75 3.50 4.25 S 0.15 3.75 4.50 5.00 5.25 6.25 5.75-145 -

Table 26. Changes of amino nitrogen contents(mg%) of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30 Aging time (days) 0 15 30 45 60 75 90 된장 고추장 간장 C 238±8.9 245±16.8 280±19.1 329±27.0 343±9.0 350±13.8 357±8.8 S 224±22.8 288±30.2 294±12.8 328±6.2 350±40.2 371±8.5 411±30.4 C 210±7.5 243±2.2 245±21.1 294±26.7 308±14.1 412±32.1 420±28.5 S 266±22.1 322±10.1 336±15.5 434±16.1 476±5.8 454±7.4 438±14.2 C 119±5.4 140±24.8 287±48.5 336±19.5 378±18.2 448±46.5 444±18.2 S 119±10.8 273±4.1 399±8.8 420±11.2 434±24.6 476±7.0 481±9.9 Fig. 95. Changes of amino nitrogen contents(mg%) of deonjang prepared with ultrasonic wave-treated koji during fermentation at 30-146 -

Fig. 96 Changes of amino nitrogen contents(mg%) of kochujang prepared with ultrasonic wave-treated koji during fermentation at 30 Fig. 97. Changes of amino nitrogen contents(mg%) of kanjang prepared with ultrasonic wave-treated koji during fermentation at 30-147 -

Table 27. Changes of ABTs radical scavenging activities(%) of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30-148 -

Table 28. Changes of DPPH radical scavenging activities(%) of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30 Aging time (days) 0 15 30 45 60 75 90 된장 고추장 간장 C 19.54±0.70 14.69±0.76 22.62±0.22 26.82±0.31 24.44±1.14 32.40±0.91 32.88±0.26 S 28.29±0.92 29.79±0.41 27.95±0.32 32.12±0.58 29.52±0.76 36.16±0.75 34.31±0.40 C 40.72±3.31 42.16±1.02 42.77±0.48 47.03±1.56 49.32±0.84 49.39±0.46 50.00±0.75 S 45.03±1.87 46.01±0.91 47.67±0.64 49.10±2.27 49.17±0.48 50.75±0.20 53.09±0.32 C 4.18±0.21 12.79±0.20 14.40±0.18 19.71±0.50 25.92±0.64 34.75±0.59 39.17±0.14 S 0.07±0.01 11.94±0.12 14.44±0.24 15.03±0.21 32.85±0.17 41.50±0.40 44.56±0.55-149 -

Table 29. Changes of reducing sugar(mg/g) of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30-150 -

Fig. 98. GC 를이용한지방산 Standard Supelco 37 comp. FAME Mix - 151 -

Table 30. Changes of Fatty acid contents(%) of deonjang prepared with ultrasonic wave-treated koji during fermentation at 30 (unit: area%) fatty acid palmitic stearic Oleic Linoleic Linolenic Unknown Aging time(days) 0 15 30 45 60 75 90 C 11.3±0.1 11.1±0.2 12.5±0.2 11.7±0.1 13.4±0.3 12.8±0.0 15.2±0.1 S 12.2±0.0 13.5±0.1 11.5±0.1 11.8±0.1 12.7±0.2 11.7±0.1 12.8±0.2 C 4.4±0.2 5.2±0.2 5.7±0.1 5.7±0.2 5.3±0.0 6.8±0.2 6.1±0.0 S 5.4±0.1 4.4±0.0 4.3±0.1 5.1±0.0 5.2±0.1 6.1±0.1 5.9±0.1 C 22.1±0.0 23.1±0.0 20.4±0.3 21.0±0.3 22.9±0.1 22.5±0.2 22.7±0.1 S 18.4±0.0 20.1±0.0 20.4±0.1 19.8±0.1 21.1±0.0 22.2±0.1 21.5±0.1 C 46.6±0.1 47.6±0.1 48.9±0.1 49.4±0.3 46.7±0.2 46.4±0.1 44.6±0.2 S 51.1±0.1 50.2±0.1 48.4±0.2 48.8±0.2 50.0±0.0 49.6±0.1 49.8±0.1 C 5.4±0.1 5.2±0.3 6.0±0.1 6.1±0.1 4.7±0.1 4.0±0.0 4.6±0.0 S 4.9±0.2 5.0±0.2 5.7±0.0 5.8±0.1 5.1±0.1 5.6±0.2 4.8±0.1 C 10.2±0.2 7.8±0.1 6.5±0.0 6.1±0.0 7.0±0.2 7.5±0.1 6.8±0.2 S 8.0±0.1 6.8±0.1 9.7±0.2 8.7±0.2 5.9±0.0 4.8±0.2 5.2±0.1-152 -

Table 31. Changes of capsaicin and dihydrocapsaicin contents (mg/100g) in kochujang prepared with ultrasonic wave-treated koji during fermentation at 30 Aging time (days) 0 15 30 45 60 75 90 Capsaicin 3.19±0.02 3.26±0.04 3.27±0.04 3.34±0.04 3.36±0.06 3.24±0.01 3.17±0.05 C Dihydrocapsaicin 3.71±0.01 3.77±0.02 3.82±0.01 3.87±0.05 3.88±0.04 3.88±0.03 3.74±0.02 Total 6.90±0.01 7.03±0.03 7.09±0.02 7.21±0.05 7.24±0.05 7.12±0.02 6.91±0.03 Capsaicin 3.25±0.05 3.17±0.04 3.27±0.01 3.48±0.03 3.44±0.02 3.49±0.02 3.84±0.03 S Dihydrocapsaicin 3.67±0.01 3.75±0.03 3.83±0.07 4.07±0.05 4.00±0.02 4.06±0.05 3.57±0.01 Total 6.92±0.03 6.92±0.03 7.10±0.04 7.55±0.04 7.44±0.03 7.55±0.03 7.41±0.02-153 -

Table 32. The sensory evaluation score of deonjang, kochujang, kanjang prepared with ultrasonic wave-treated koji during fermentation at 30 Sensory evaluation score Color Smell Taste Overall taste 된장 고추장 간장 C 4.95±0.94 5.05±0.94 4.80±0.83 4.90±0.91 S 5.50±0.83 4.45±1.05 4.95±0.83 4.95±0.89 C 5.70±0.73 4.95±0.89 4.90±0.72 5.10±0.72 S 5.75±0.79 5.00±1.03 5.15±0.75 5.25±0.79 C 4.65±1.14 3.90±0.91 4.80±0.83 4.75±0.64 S 5.40±0.75 3.85±1.04 5.05±0.89 4.80±0.70-154 -

- 155 -

Table 33. 초음파고체발효장치의기계사양및설비비용 구분 내용 수량 단가 ( 원 ) 금액 ( 원 ) 1 금형가격 ( 외형, Tray, Control Box) 1 3,600,000 3,600,000 2 Cone 초음파진동자 6 150,000 900,000 3 온 습도조절 Controller 1 1,000,000 1,000,000 4 열풍발생장치 1 600,000 600,000 5 가습장치 1 800,000 800,000 6 초음파 Generator 1 1,000,000 1,000,000 7 가습배관및배수구작업비 1 100,000 100,000 8 현장시운전경비및공과잡비 1 500,000 500,000 9 기업이윤 (20%) 1,700,000 1,700,000 합계 10,200,000 10,200,000 부가세 (10%) 1,020,000 1,020,000 총합계 11,220,000 11,220,000-156 -

Table 34. 초음파고체발효장치의연간이용비용 항목 초음파고체발효장치 설치가격 ( 원 ) 11,220,000 감가상각비 1,332,375 이자 448,800 고정비 ( 원 / 년 ) 전력비 ( 기본 ) 68,880 수리비 336,600 소계 2,186,655 노임 43,492 변동비 ( 원 / 년 ) 연료비 95,400 전력비 ( 사용 ) 243,966 소계 382,858 년간이용비용 ( 원 / 년 ) 2,569,513-157 -

Table 35. 초음파고체발효장치의코지발효용량에따른이용비용 코지발효용량 (l) 12 8 4 1 감가상각 ( 원 / 년 ) 1,332,375 1,332,375 1,332,375 1,332,375 고정 항목 이자 ( 원 / 년 ) 448,800 448,800 448,800 448,800 전력비 ( 원 / 년 ) 68,880 68,880 68,880 68,880 비 수리비 ( 원 / 년 ) 336,600 336,600 336,600 336,600 이용비용 변동비 항목 소계 ( 원 / 년 ) 2,186,655 2,186,655 2,186,655 2,186,655 노임 ( 원 / 년 ) 43,492 28,992 14,496 3,624 연료비 ( 원 / 년 ) 95,400 61,200 30,600 7,950 전력비 ( 원 / 년 ) 243,966 162,648 81,324 20,331 소계 ( 원 / 년 ) 382,858 252,840 126,420 31,905 이용비용합계 ( 원 / 년 ) 2,569,513 2,439,495 2,313,075 2,218,560 기계비용합계 ( 원 / 년 -l) 214,126 304,937 578,269 2,218,560-158 -

제 4 장. 목표달성도및관련분야에의기여도 구분 ( 연도 ) 세부과제명 세부연구목표 달성도 (%) 관련분야기여도 모델계에서초음파에따른코지미생물생육특성인곰팡이포자수및그발효적성인효소분석 100 초음파조사장류 koji 곰팡이의최적성장조건확립, 효율적인초음파조사시스템개발을위한기초자료제공 1차년도 (2012) 초음파조사고체발효기술및발효메커니즘 모델계에서초음파에따른발효 kinetics 의규명 100 생산수준의고체발효자동제어에서난제로알려진품온및습도를효과적으로제어할수있는발효 kinetics를기반으로한발효메커니즘모델링개발 모델링개발 모델계에서제조된코지를사용한된장, 고추장, 간장의품질측정을통한시스템최적화 100 모델계에서제조된코지를이용하여만든장류의품질특성을분석하여시제품장치를제작하기위한기초자료제공 가장핵심인초음파를발효실내부에균일하게조사할수있는기술및장치개발 100 발효실내부에초음파가균일하게조사될수있는모델을설계함 초음파조사시기, 최적의초음파조사 시제품장치에서코지미생물생육특성인곰팡이포자수및그발효적성인효소분석 100 강도, 가수량에따른미생물의생육특성, 발효적성확인을통해최적의성장조건확립. 효소활성증가로인한다른발효제품에의이용가능성제시. 고품질의장류생산가능성제시. 2차년도 (2013) 초음파고체발효장치의시제품제작과코지의발효시스템최적화 시제품장치에의해제조된코지를사용한된장, 고추장, 간장의품질측정을통한시스템최적화 100 초음파를적용한코지생산발효기술과생산장치를평가하여시스템을최적화함. 장류발효기간의단축으로인한비용절감초음파고체발효장치의시제품을제작하고그장치를이용한제품의품질평가를통해실제산업에서적용가능성 초음파고체발효장치의시제품설계및제작 100 을제시국내고체발효산업의활성화가능. 시간적, 공간적제약성을제거하고공 장간자동이송공정에의장착등이가 능. 발효장치경제성분석 100 초음파고체발효장치를산업에적용시 발효촉진과품질향상을통한경제성 이있는지확인 - 159 -

제 5 장. 연구개발성과및성과활용계획 구분 1차년도 2차년도계 특허 논문 출원 등록 SCI 비SCI 목표 1 달성 1 목표 2 3 달성 2 1 2( 투고중 ) 목표 2 4 달성 2 2 기타 - 160 -

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제 6 장참고문헌 - 163 -

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주 의 이보고서는농림축산식품부에서시행한고부가가치식품기술개발사업의연 구보고서입니다 이보고서내용을발표할때에는반드시농림축산식품부에서시행한고부 가가치식품기술개발사업의연구결과임을밝혀야합니다 국가과학기술기밀유지에필요한내용은대외적으로발표또는공개하여서는 아니됩니다 - 166 -