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허브간장의 항산화성 및 품질 특성에 미치는 영향

Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce

한국식품영양학회지 2020년 33권 1호 p.86 ~ 90
김기명 ( Kim Ki-Myong ) - 호남대학교 식품영양학과

신지선 ( Shin Ji-Sun ) - 전라남도식품산업연구센터
이재우 ( Lee Jae-Woo ) - 김천대학 식품영양과

Abstract


Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference. Key words: herb, soy sauce, antioxidant, extraction, lemon balm

키워드

herb; soy sauce; antioxidant; extraction; lemon balm
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