Food Engineering Progress
Korean Society for Food Engineering
Article

팽화 홍삼 추출액을 첨가한 양파 착즙액의 유산 발효

박영서1,*, 장재권2, 최영진3, 정명수4, 박훈5, 심건섭6
Young-Seo Park1,*, Jae Kweon Jang2, Young Jin Choi3, Myong-Soo Chung4, Hoon Park5, Kun-Sub Shim6
1경원대학교 식품생물공학과
2청강문화산업대학 식품과학과
3서울대학교 식품생명공학전공
4이화여자대학교 식품공학과
5선문대학교 식품과학전공
6(주)그린바이오
1Department of Food Science and Biotechnology, Kyungwon University
2Department of Food Science, Chungkang College of Cultural Industries
3Department of Agricultural Biotechnology, Seoul National University
4Department of Food Science and Engineering, Ewha Womans University
5Department of Food Science, Sunmoon University
6Greenbio Co., Ltd.
*Corresponding author: Young-Seo Park, Department of Food Science and Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do 461-701, Korea, Tel: +82-31-750-5378; Fax: +82-31-750-5273, E-mail: ypark@kyungwon.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 10, 2008; Revised: Dec 02, 2008; Accepted: Dec 10, 2008

Published Online: Feb 28, 2009

Abatract

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).

Keywords: onion; lactic acid fermentation; puffed red ginseng extract