Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes of Antioxidative Activity and Related Compounds on the Chungkukjang Preparation by Adding Drained Boiling Water

콩 삶은 물을 첨가한 청국장 제조시 항산화활성 및 관련 성분들의 변화

  • Lee Kyung-Hee (Dept. of Food Science and Nutrition, Dong-eui Univeraity) ;
  • Ryu Seung-Hee (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Sciences, Inje University) ;
  • Lee Young-Soon (Dept. of Food Science and Nutrition, Kyung-hee University) ;
  • Kim Young-Man (Dept. of Food Science and Nutrition, Dong-eui Univeraity) ;
  • Moon Gap-Soon (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Sciences, Inje University)
  • 이경희 (동의대학교 식품영양학과) ;
  • 류승희 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 이영순 (경희대학교 식품영양학과) ;
  • 김영만 (동의대학교 식품영양학과) ;
  • 문갑순 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부)
  • Published : 2005.04.01
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Abstract

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

Keywords

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