→ 한국식품과학회지2017 ; 49(03): 286-295
Study of characteristics of Tenebrio molitor fermented liquids using Aspergillus oryzae as a flavoring material
황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색
Ji-Won Lee, Yang-Ju Son, In-Kyeong Hwang, Hyo-Nam Park2, and Soo-Hee Kim1,*
Department of Food and Nutrition · Research Institute of Human Ecology, Seoul National University 1Department of Culinary Arts, Kyungmin University 2Department of Culinary Industry Business Administration, Sejong Cyber University
서울대학교 생활과학대학 식품영양학과·생활과학연구소, 1경민대학교 호텔외식조리과, 2세종사이버대학교 조리산업경영학과
This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour non-addition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.
Tenebrio molitor larva, Aspergillus oryzae, fermentation characteristics, sensory characteristics, flavoring material
한국식품과학회지 2017 Jun; 49(03): 286 - 295