유산균을 이용한 기능성 발효 양파음료의 개발

최유정¹, 김수우¹, 장재권², 최영진³, 박영서⁴, 박훈⁵, 심건섭⁶, 이혜성¹, 정명수¹^,^*

Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria

You-Jung Choi¹, Su-Woo Kim¹, Jae-Kweon Jang², Young-Jin Choi³, Young-Seo Park⁴, Hoon Park⁵, Kun-Sub Shim⁶, Hye-Seong Lee¹, Myong-Soo Chung¹^,^*

¹이화여자대학교 식품공학과

²청강문화산업대학 식품과학과

³서울대학교 식품생명공학전공

⁴경원대학교 식품생물공학과

⁵선문대학교 식품과학과

⁶(주)그린바이오

¹Department of Food Science and Engineering, Ewha Womans University

²Department of Food Science, Chungkang College of Cultural Industries

³Department of Agricultural Biotechnology, Seoul National University

⁴Department of Food Science and Biotechnology, Kyungwon University

⁵Department of Food Science, Sunmoon University

⁶Greenbio Co., Ltd.

^*Corresponding author: Myong-Soo Chung, Department of Food Science and Engineering, Ewha Womans University, 11-1 Deahyun-dong, Seodaemun-gu, Seoul 120-750, Korea, Tel.: +82-2-3277-4508; Fax: +82-2-3277-4508, E-mail address: mschung@ewha.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 20, 2008; Revised: Nov 18, 2009; Accepted: Nov 28, 2009

Published Online: Feb 28, 2009

Abatract

Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of β-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.

Keywords: fermented functional onion juice; Pediococcus pentosaceus; manufacturing process; sensory evaluation