Fermentation process of cheonggukjan
Soybeans 10 to 20 hours in the hot water
and put the litter
↓
After cooling, place a warm place until 60 ℃
↓
Bacillus bacteria causes fermentation by breeding
⇛ Composition of soybeans becomes changed by
Bacillus subtilis(natto), Bacillus licheniformis,
Bacillus megaterium
Changing of ingredient - PH
By Bacillus subtilis p
1 )exogenous radicals
① Radiation
UV light, x-rays, gamma rays
② peroxides 와 반응하는 Chemical
Ozone and singlet oxygen
③ superoxide를 생성하는 물질
Quinones, nitroaromatics, bipyrimidiulium herbicides
④ Radical을 생성하는 물질
polyhalogenated alkanes, phenols, aminophenols
3) 특징
① 비고리 열린
하루 2,000 mg (소금 5g) 이내로 제한한다.
C
항산화제의 보충은 장기간 사용 시의 효과나 안정성이 확실하지 않으므로 권장하지 않는다 Heart Protection Study Collaborative Group: MRC/BHC Heart Protection study of antioxidant vitamin supplementation in 20536 high-risk individuals: a randomised placebo-controlled trial. Lancet 360:23-33, 2002
Introduction
What is Food Additives?
: Substances added to food to maintain/improve food quality
or preserve flavor and enhance its taste and appearance during processing
Types of Food AdditivesPreventing from spoilage of food
preservative, antioxidant
Improving or maintaining the quality of food
emulsifier, fortifying nutrient
Giving better texture
coagulant, blowing agent, thickenin
기능성
Anthocyanin이 antioxidant 작용
→ meat product에 있는 fat의 acidify를 저해 가능
Anthocyanin색소의 고유의 색(청자색)
→ nitrite사용 저하를 이끌어 낼 수 있음
Berry의 향
→ 지방의 산패취, 고기의 역한 냄새 등을 잡아줄 수 있음
천연 당 함유
→ 추가로 설탕 등으로 맛을 내지 않아도 됨