기본첫장

Korean J. Food & Nutr. Vol. 26. No. 2, 258~265 (2013) http://dx.doi.org/10.9799/ksfan.2013.26.2.258 THE KOREAN JOURNAL OF 한국식품영양학회지 FOOD AND NUTRITION 서울대학교식품영양학과 광주보건대학교식품영양과 Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis Thunb Sae Bom Won and Hee-Sun Song * Dept. of Food and Nutrition, Seoul National University, Seoul 151-742, Korea * Dept. of Food and Nutrition, Gwangju Health University, Gwangju 506-701, Korea Abstract Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg %, and that of soy sauce with Hutgae fruits (346.8 mg %) was the highest when compared to Hutgae stems (272.3 mg %) and Hutgae twigs (225.6 mg %). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient. Key words: Hutgae fruit, soy sauce, DPPH, alcohol dehydrogenase (ADH), sensory evaluation 호깨나무, 허리깨나무라고도불리는헛개 (Hovenia dulcis Thunb) 는간해독및숙취해소등에효과가있는것으로알려지면서관련제품이상품화되어판매되고있다 (Lee 등 2004; Kang 등 2005; Kim 등 2006b; Park 등 2006a; Kim 등 2008; Choi 등 2011). 그외에항산화효과, 항미생물효과, 화장품생리활성등헛개의다양한기능성에대한연구 (Park 등 2003; Park 등 2006b; Kim 등 2010) 와헛개를이용한제품개발에대한연구도지속적으로보고되고있다. 숙취제거용건강음료개발에관한연구보고를포함하여헛개열매분말을첨가한백설기, 헛개열매추출물을첨가한식혜, 헛개추출물이 Corresponding author: Hee-Sun Song, Dept. of Food and Nutrition, Gwangju Health University, Gwangju 506-701, Korea. Tel: +82-62-958-7595, Fax: +82-62-958-7591, E-mail: songuta@ghc.ac.kr - 258 -

Vol. 26, No. 2(2013) 헛개열매, 줄기, 가지간장의관능적품질특성 259 첨가된조미간장, 재래식담금방법에의한헛개열매간장에대한연구등이보고되어있다 (Park 등 2006a; Kim 등 2007; Ryu 등 2007; Jung 등 2012; Won 등 2012). 질병양상의변화로건강먹거리에대한소비자의관심은전통식품및발효식품등의슬로푸드에대한관심의증가로이어져오고있다. 또한, 한식세계화의영향으로장류제품에대한관심과연구도지속되고있다. 간장의맛또는품질을증진시키기위한연구로대구피젤라틴의효소적가수분해물을이용한조미간장의제조 (Kim 등 1993), 고로쇠및거제수나무수액으로담근재래식간장 (Choi 등 2006), 고로쇠, 참다래및대나무수액을이용하여제조한간장 (Cho 등 2007), 해양심층수소금으로담근재래식간장의품질 (Kwon 등 2010) 등이보고되어있다. 간장의건강기능성및품질증진에대한연구로더덕, 곰취, 컴푸리를소맥에대체하여제조한양조간장 (Kang 등 1999), 산수유열수추출물을첨가한찜류용기능성간장소스의개발 (Oh & Kim 2006), 항고혈압성활성을가지는어성초, 결명자, 산수유, 오미자, 복령, 백출, 저령, 백작약, 황기, 천궁, 황금, 희첨, 육계등 13종의약용식물의열수추출물의첨가함량을달리한간장 (Shim 등 2008), 생마늘을직접첨가하여재래식담금에의해제조한마늘첨가간장 (Shin 등 2010), 헛개추출물이첨가된조미간장개발 (Won 등 2012), 청미래덩굴뿌리추출물이첨가된장국용조미간장개발 (Song HS 2012) 등이보고되어있다. 본연구에서는항산화활성, 알코올분해활성, 유리아미노산조성및관능평가를통해헛개열매, 줄기, 가지를넣어재래식으로담근헛개간장의개발가능성에대해검토하고자한다. 1. 간장시료는 Fig. 1과같이재래식담금방법에의하여준비되었다. 간략히살펴보면, 간장담그기에사용한메주는전라남도해남군에서재래식방법에의해숙성한것을농협의전자상거래를통해구입하였고, 소금은신안군의천일염을구입하여사용하였다. 간장제조는메주 1 kg에대해 6l의소금물 (25%) 의비율로 10l 옹기항아리에담았다 ( 메주 : 소금 : 물 = 1:1.5:4.5). 담근후 40일째에메주를건져내고, 50일의숙성시간을거친후실험의대조군시료 ( 일반간장 ) 로사용하였다. 헛개간장도동일한방법으로제조되었으며, 헛개열매, 줄기, 가지는메주무게의 20% 의양으로메주와함께소금물에넣고 40일째건져내고, 50일의숙성시간을거친후사용되었다. 2. DPPH DPPH (2,2-diphenyl-1-picrylhydrazyl) 의라디칼소거활성은 Meju Fermentation Ripening Filtration Soy sauce sample 1. Meju-brine mixture: Meju 1 kg +brine 6l (salt:water = 1:3) 2. Meju-Hutgae mixture: Meju:Hutgae = 1:0.2 for 40 days Remove the Meju and Hutgae For 50 days Groups: with/without Hutgae (fruit, stem, twig) Fig. 1. Overall scheme for the preparation of Korean traditional soy sauce. 여과지 (No.1) 에한번거른액상의일반간장및헛개간장을 사용하여측정하였다. 증류수로희석된간장시료 1 ml에에 탄올 2 ml와 700 μm DPPH 용액 0.5 ml를첨가하였다. UV- 분 광광도계 (Shimazu, Japan) 를이용하여흡광도 517 nm 에서 DPPH radical scavenging 효과를측정하였다 (Song 등 2007). 상대적항산화활성은일반간장대조군의흡광도에대한백 분율로표시하였다. 3. 헛개간장의알코올분해활성 (Alcohol dehydrogenase, ADH) 은분광광도계를이용하여 340 nm 에서형성되는 NADH 의 흡광도측정을통해나타내었다 (Kim 등 2006a). 즉, 시험관에 99.9% 에탄올 0.2 ml, 10 mm NAD 0.4 ml, 간장시료 0.1 ml, 0.05 M HCl-Tris buffer(ph 8.8) 2.3 ml를혼합하여, 25 water bath 에서 10 분간방치한후, ADH 0.04 ml (10 unit/ ml ) 를넣고 실온에서 30 분간반응시켰다. UV- 분광광도계를이용하여 340 nm 에서 1 분간격으로 5 분간측정하여활성의변화를관찰한 후최대활성의흡광도를측정하였다. 4. 유리아미노산분석은 ( 재 ) 장흥군버섯산업연구원에분석 을의뢰하여결과값을얻었다. 분석의방법은간장시료 10 ml에 sulfosalicylic acid 25 mg을첨가하여 4 에서 4 시간동안 방치시킨후원심분리 (50,000 rpm, 30 분 ) 하여단백질등을제 거하고, 상등액을 0.45 μm membrane filter 로여과하여얻은여 액을일정량취하여 AccQ-Tag 시약 (Waters, USA) 을사용하 여유도체화시킨후 HPLC 로분석하였다. 분석조건은 Table 1 과같다. 5.

260 원새봄 송희순 한국식품영양학회지 Table 1. Analysis conditions for free amino acids by HPLC Items Conditions Instrument Agilent Technologies 1200 Series Detector Agilent Technologies 1200 Series FLD Column AccQ-Tag (Waters Co., 150 mm L 3.9 mm ID) Column temp. 37 A: AccQ-Tag Eluent A (acetate-phosphate buffer) Buffer solution B: AccQ-Tag Eluent B (60% acetonitrile) Flow rate 1.0 ml /min Injection volume 5 μl관능평가를위해헛개간장과일반간장을무취의일회용컵에담아제공하였으며, 입을헹구기위한정수도함께제공하였다. 헛개간장의관능평가항목은향, 맛, 기호도를포함하여총 6개항목이었으며, 7점척도평가법을이용하였다. 헛개간장의관능적특성을검사하기위해관능평가훈련을받고, 다른관능평가실험에참여한경험이있는식품영양과남녀학생 12명을패널로활용하였다. 6. 각실험군간의비교분석은 SPSS 10.1 통계프로그램을이용하여 ANOVA 다중분산분석후 5% 유의수준에서 (α=0.05) Duncan's multiple range test를이용하여유의성을검증하였다. 1. DPPH 자유라디칼은다양한생리학적및생화학적반응에의해체내에서생성되지만자유라디칼에의한산화적손상은항산화방어시스템에의해보호될수있으며, 식물소재천연추출물이활성산소를감소시키는효과가있는것으로제안된바있다 (Dragland 등 2003; Valko 등 2007). 본연구에서는재래식간장담금에첨가된헛개열매, 줄기, 가지가간장의항산화활성에미치는효과를 DPPH 라디칼소거능검사를통해측정하였다 (Fig. 2). 헛개간장과일반간장은농도의존적으로항산화활성이증가하였다 (r>0.9). 헛개열매, 줄기, 가지간장들은일반간장에비해항산화활성이유의적으로높았으며, 이런결과는헛개의첨가가재래식간장의항산화활성을높이는것으로판단되었다. 헛개간장중에서는헛개줄기간장의 DPPH 라디칼소거활성효과가가장높았다. 이같은결과는헛개부위별추출물의 DPPH 라디칼소거능검사에서헛개열매및가지 Fig. 2. DPPH activity of Hutgae soy sauce. GSC: General type of soy sauce without Hutgae. Values are expressed as mean±s.d. (n=3). Values with different superscripts within the same sample content are significantly different at P<0.05. 추출물이 DPPH 라디칼소거능효과가높은것으로보고한 Won 등 (2012) 의결과와는차이를보였다. 2. 헛개열매의알코올분해및간해독효과에대한연구로 헛개열매추출물을함유한건강음료의숙취제거, in vivo 에 서알코올농도저하및간보호, 알코올에의한간손상감소 등다양하게보고되어있다 (Kim 등 2006b; Park 등 2006b; Kim 등 2008; Choi 등 2011; Xiang 등 2012). Jung 등 (2012) 의 연구에서는헛개열매및추출물의첨가가간장의알코올분 해효소의활성을높이는것으로보고하였는데, 본연구의결 과도유사하게헛개간장의알코올분해활성은일반간장에 비해 14~55% 이상높게나타났다 (Fig. 3). 헛개열매를첨가 한간장은 155% 의높은활성을보였고, 헛개가지간장이알 코올분해활성이가장낮은것으로나타났다. Fig. 3. Alcohol dehydrogenase (ADH) activity of Hutgae soy sauce. GSC: General type of soy sauce without Hutgae. Values are expressed as mean±s.d. (n=3). Values with different superscripts within the same sample content are significantly different at P<0.05.

Vol. 26, No. 2(2013) 헛개열매, 줄기, 가지간장의관능적품질특성 261 3. 질소함량이나유리아미노산조성은간장의맛과향기등의관능적품질에영향을미치는중요한인자로간장개발에서아미노산의조성이나함량을높이려는시도를해오고있다 (Seo & Lee 1992; Park 등 1996; Kim JG 2004). 유리아미노산은화학적조성이나맛의성질에따라서분류되고있는데, Tseng 등 (2005) 은맛의성질에따라서아미노산을분류하여, 감칠맛에영향을주는것으로 aspartate 와 glutamate 을, 단맛에영향을주는것으로 alanine, glycine, serine, threonine 을, 쓴맛에영향을주는것으로 arginine, histidine, isoleucine, leucine, methionine, phenylalanine, tryptophan, tyrosine, valine 을, 맛에영향을주지않는것으로 cysteine, lysine, proline 을제안하였고, Lee 등 (2002) 은간장의단맛에영향을주는유리아미노산으로 glycine, alanine, lysine, threonine 을, 쓴맛에영향을주는유리아미노산으로 valine, leucine, isoleucine, methionine, phenylalanin 을제안했다. 본연구에서일반간장의유리아미노산의총함량은 295.5 mg % 였으며, 헛개열매간장의유리아미노산총량이 346.8 mg % 로가장높았고, 헛개줄기와가지는각각 272.3 mg % 와 225.6 mg % 로분석되었다 (Table 2, Fig. 4A). 고로쇠및거제수나무수액간장의연구에서는대조군간장보다이들간장의유리아미노산총량이낮은것으로보고되었고 (Choi 등 2006), Jang 등 (2003) 은표고버섯을첨가한간장 의숙성기간이경과할수록아미노산의함량이감소했고, 그이유로유리당과아미노산의 Maillard 반응에의해아미노산이감소한것으로제안하였다. Cho 등 (2007) 은천연수액, 즉대나무수액, 참다래수액, 고로쇠수액으로제조한간장의유리아미노산비교에서대나무수액으로제조한간장은대조군에비해총유리아미노산의함량이낮은것으로보고했고, 이러한결과의이유를수액원료조성에서아미노산함량차이로제안했다. 본연구에서헛개줄기와헛개가지를첨가한간장의유리아미노산총량이대조군간장에비해낮은것은보고된연구결과들처럼간장에첨가된원료조성의차이즉, 헛개부위에의한것으로추정되었다. 재래식간장은감칠맛에영향을주는 glutamate 함량이높다는선행연구들과동일하게대조군으로사용된일반간장에서도 glutamate (9.5%) 가높게검출되었으나, leucine 의함량 (11.7%) 도높게검출되었다. 그외에도일반간장에서함량이높은아미노산은 threonine (9.0%), proline(8.2%), lysine(7.7%), isoleucine(7.4%) 이었다. 본연구에사용한세종류의헛개간장은감칠맛과단맛에영향을주는 aspartate 와 lysine 의조성비율이일반간장에비해높았으며, 쓴맛과관련이있는 isoleucine, leucine, phenylalanine 의조성비율은대체로낮았다. 여러간장연구에서동일한간장제조방법조건에서첨가된산채류종류, 수액의종류, 소금물의종류등에따라아미노산조성이다른것으로보고된 1) Table 2. Free amino acid profile of Hutgae soy sauce Amino acid GSC 1) Fruit Stem Twig mg / ml % mg / ml % mg / ml % mg / ml % Aspartate 5.0 1.7 7.8 2.3 6.1 2.2 11.4 5.0 Serine 17.2 5.8 23.1 6.7 14.5 5.3 5.6 2.5 Glutamate 28.1 9.5 34.2 9.9 23.5 8.6 29.6 13.1 Glycine 9.2 3.1 11.7 3.4 8.1 3.0 6.6 2.9 Histidine 13.2 4.5 17.5 5.0 19.6 7.2 17.6 7.8 Arginine 16.5 5.6 37.0 10.7 26.3 9.7 19.6 8.7 Threonine 26.7 9.0 28.3 8.2 28.5 10.5 26.7 11.8 Alanine 18.5 6.2 18.3 5.3 12.9 4.7 7.7 3.4 Proline 24.4 8.2 28.9 8.3 24.7 9.1 16.5 7.3 Tyrosine 17.1 5.8 19.2 5.5 14.5 5.3 12.7 5.6 Valine 20.2 6.8 21.1 6.1 1.8 0.7 2.3 1.0 Methionine 4.3 1.5 4.5 1.3 22.7 8.3 14.9 6.6 Lysine 22.8 7.7 27.2 7.8 23.5 8.6 29.8 13.2 Isoleucine 21.9 7.4 21.5 6.2 15.5 5.7 9.6 4.2 Leucine 34.5 11.7 31.0 8.9 20.7 7.6 11.3 5.0 Phenylalanine 16.0 5.4 15.5 4.5 9.5 3.5 3.8 1.7 Total 295.5 99.9 346.8 100.1 272.3 100.0 225.6 99.8 GSC: General type of soy sauce without Hutgae.

262 원새봄 송희순 한국식품영양학회지 (A) (B) Fig. 4. Free amino acid profiles of Hutgae soy sauces. (A) Total free amino acid levels, and (B) Essential amino acids levels. GSC: General type of soy sauce without Hutgae. 바있다 (Kang 등 1999; Cho 등 2007; Kwon 등 2010). 본연구 에서헛개의부위즉열매, 줄기, 가지의첨가에따라간장의 아미노산조성이다른것은헛개의부위에따라유출되는성 분의조성이다르며 (Park & Kim 2005; Kim 등 2006b, Kim 등 2010), 이러한성분조성의차이에의해간장의아미노산조성 이영향을받는것으로추정되었다. 아미노산은식품의맛특성뿐만아니라영양가를높이는데도영향을줄수있다. 본연구에서는헛개열매간장의필수유리아미노산의양이 149 mg % 로일반간장 (146 mg %) 과유사한수준으로높았다 (Fig. 4B). 신체에서쉽게손실되는형태이며, 두류의제1 제한아미노산인 methionine 은헛개줄기및헛개가지를첨가한간장에서높게나타났다. 아미노산중 aspartate, glutamate, alanine, glycine, methionine, arginine 은알코올해독활성또는알코올대사효소의활성을높이는것으로알려져있다 (Crabtree & Newsholme 1972; Park SC 1993; Limuro 등 1996; Lee 등 1999; Cha 등 2009). 본연구에사용된일반간장과헛개간장들의알코올분해활성을높이는것으로알려진유리아미노산 6종의함량을비교하였을때, 상관관계가있는것 (r>0.99) 으로나타났다. 즉, 알코올분해활성이높았던헛개열매, 줄기, 가지, 일반간장순으로알코올분해활성과관련있는것으로보고된 aspartate 를포함한 6종의아미노산의총량은 114 mg %, 100 mg %, 90 mg %, 82 mg % 로높았다 (Table 2). 헛개열매에서분리된 (+)-dihydromyricetin, hovenodulinol, (+)-ampelopsin 은알코올분해에효과가있는것으로보고되어있으나 (Yosshikawa 등 1997, Kang 등 2005), 이들물질은산분해등으로얻어지는고분자물질로, 간장에서이러한성분의용출이용이하지않으므로알코올분해활성의증가에직접적으로미치는영향이유리아미노산의조성보다크지않을것으로추정된다. 4. 재래식간장은짠맛, 감칠맛, 신맛, 단맛의조화에의하여간장맛의선호도가결정되므로헛개를첨가해발효 숙성한간장에서도재래식일반간장과유사하게관능적품질을유지하는것이중요하다. 본연구에서는헛개열매, 줄기, 가지를넣고, 재래식으로발효 숙성시킨간장을헛개를넣지않고발효 숙성시킨일반간장과함께관능평가하였다 (Table 3). 구 1) Table 3. Sensory evaluation of Hutgae soy sauce Smell 2,3) Taste Overall preference Roast Offensive Umami Salt Offensive GSC 1) 5.0 ab4) 3.6 b 4.8 5.7 3.0 4.7 ab Fruit 4.2 ab 4.2 b 4.2 5.3 4.4 3.7 b Stem 5.3 a 2.0 a 5.1 6.1 2.6 5.2 a Twig 3.3 b 1.6 a 4.1 6.5 3.4 4.3 ab GSC: General type of soy sauce without Hutgae. 2) Sensory properties were evaluated by a scoring test using a 7-point scale with scores from 1 to 7. The strongest properties were assigned 3) 4) as 7-points, and the weakest properties were 1-point. Values are expressed as mean (n=12). Values with different superscripts within the same column are significantly different at P<0.05.

Vol. 26, No. 2(2013) 헛개열매, 줄기, 가지간장의관능적품질특성 263 수한향은헛개줄기간장이일반간장과유사하게유의적으로높게평가되었다. 간장의불쾌취에대한평가에서는헛개줄기간장과헛개가지간장이헛개열매간장및일반간장에비해낮게평가되어헛개줄기와헛개가지를직접넣고재래식으로담그는간장이긍정적으로평가되었다. 헛개시료간유의차는없었으나, 헛개줄기간장이감칠맛은가장높게평가되었고, 또한헛개를첨가함으로써생길수있는이상한맛 ( 이미 ) 에대한평가는가장낮게평가되었으며, 일반간장보다도낮았다. 또한전체적인기호도도헛개줄기간장이가장높게평가 (p<0.05) 되어, 일반간장에비해더긍정적으로평가되었다. Won 등 (2012) 은헛개열수추출물의관능평가결과, 헛개줄기와헛개열매추출물의전반적기호도가높은것으로보고했다. 간장이천연조미료로서사용되는중요한맛중하나가감칠맛이며, 감칠맛을내는중요성분이 glutamate 와 aspartate 이다. 그러나전체적기호도가좋았던헛개줄기간장에는이두성분이 30 mg % 로유리아미노산의총량의 11% 를차지해다른헛개간장및일반간장에비해함량및조성비율이낮다. 또한단맛에영향을주는아미노산인 glysine, threonine, alanine, lysine 의함량도높지않다. 오히려헛개가지간장이감칠맛및단맛에관여하는유리아미노산의함량및조성비율이높고, 쓴맛에영향을주는 leucine 등의유리아미노산의비율이낮은편이다. 그러므로헛개간장의관능적품질은유리아미노산성분이외에다른성분들의영향을받는것으로추정되어졌다. 즉, 헛개의단맛특징은 saccharide 및 polyol 과같은성분에의한것으로알려져있는데 (Hussain 등 1990), 이러한성분들이간장의단맛및감칠맛등의관능적특성에영향을주는것으로제안되었다. 긍정적관능평가결과를얻은헛개줄기간장의경우헛개열매간장만큼알코올분해효과가높지는않았으나, 항산화효과는헛개열매간장보다높게나타나, 헛개간장으로개발가능성은높게평가되었다. 본연구의결과, 기능성, 기호도등을고려할때재래식담금간장에서헛개를직접첨가하여발효하는경우헛개줄기를첨가하는것이바람직한것으로제안되어졌다. 재래식간장담금법을이용하여헛개열매, 줄기, 가지를각각메주와함께넣어발효숙성시켜세종류의헛개간장을담갔다. 비교를위하여헛개를넣지않은일반간장을담가사용하였다. DPPH 라디칼소거항산화활성은헛개간장이일반간장에비해유의적으로높았으며, 헛개간장중에서는헛개줄기간장의항산화활성이가장높았다. 알코올분해효소의활성증가효과는헛개간장이일반간장에비해 14~55% 이상의높은알코올분해활성을나타내었다. 헛개열매간장 이가장높은활성을보였다. 일반간장의유리아미노산의총함량은 295.5 mg % 였으며, 헛개열매간장은 346.8 mg % 로유리아미노산총량이가장높았고, 헛개줄기와가지는각각 272.3 mg % 와 225.6 mg % 로분석되었다. 헛개간장은일반간장에비해간장의단맛및감칠맛에영향을주는 aspartate 와 lysine 의조성비율이높았으며, 쓴맛과관련이있는 isoleucine, leucine, phenylalanine 의조성비율은대체로낮았다. 관능평가는헛개줄기간장이일반간장에비해더긍정적으로평가되었다. 구수한향은헛개줄기간장이일반간장과유사하게유의적으로높게평가되었다. 간장의불쾌취에대한평가에서는헛개줄기간장과헛개가지간장이헛개열매간장및일반간장에비해낮게평가되었다. 시료간유의차는없었으나, 헛개줄기간장이감칠맛은가장높게평가되었고, 헛개를첨가함으로써생길수있는이상한맛 ( 이미 ) 에대한평가는가장낮게평가되어일반간장보다도낮았다. 또한전체적인기호도도헛개줄기간장이가장높게평가되었다 (p<0.05). 본연구의결과항산화활성, 알코올분해활성, 관능적특성등을고려할때, 헛개추출물을이용하지않고헛개를직접첨가하여발효하는재래식담금간장에서는헛개열매보다는헛개줄기를이용하는것이더바람직한것으로제안되어졌다. 본연구는 2010년도전라남도고소득창출아이디어연구개발사업과 2012년광주보건대학교교내연구비지원에의해연구된것으로이에감사드립니다. Reference Cha JY, Jung HJ, Jung JJ, Yang HJ, Kim YT, Lee YS. 2009. Effects of amino acids on the activities of alcohol metabolizing enzyme dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). J Life Sci 19:1321-1327 Cho SH, Choi YJ, Oh JY, Kim NG, Rho CW, Choi CY, Cho SH. 2007. Quality characteristics of Kanjang (soy sauce) fermentation with bamboo sap, xylem sap and Gorosoe. Korean J Food Preserv 14:294-300 Choi GH, Kim JG, Kwon ST. 2011. Protective effects of food including Hovenia dulcis on acute alcohol intoxication. J Korean Soc Food Sci Nutr 40:1107-1112 Choi SY, Sung NJ, Kim HJ. 2006. Physicochemical analysis and sensory evaluation of fermented soy sauce from Gorosoe (Acer mono Max.) and Kojesu (Betula costata T.) saps.

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