Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean

싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화

  • Kim, Mi-Hyang (Department of Food Science & Nutrition, Sangju National University) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Sangju National University) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kwon, Dae-Jun (Department of Oriental Medicinal Resources, Asia University) ;
  • Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) ;
  • Chung, Yeon-Shin (Soyventure Co. Ltd.) ;
  • Hwang, Young-Hyun (Soyventure Co. Ltd.) ;
  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 김미향 (상주대학교 식품영양학과) ;
  • 강우원 (상주대학교 식품영양학과) ;
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 권대준 (아시아대학교 한약자원학과) ;
  • 권오준 (경북전략산업기획단) ;
  • 정연신 (소이벤처(주)) ;
  • 황영현 (소이벤처(주)) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2007.12.01
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Abstract

This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process. The levels of free amino acids in the 24-hr germinated agakong and the 48-hr fermented cheonggukjang were 391.0 and 10,994.8 mg%, respectively. Glutamic acid content was highest, followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to total free amino acids at 48-hr of fermentation was 18.0%. Finally, it was confirmed that the sensory evaluation score of the 24-36 hr fermented cheonggukjang, made with the 24-hr germinated soybeans, was superior to that of the 24 and 48-hr fermented cheonggukjang.

본 연구에서는 24시간 동안 발아시킨 콩을 이용하여 제조한 청국장의 발효기간에 따른 품질변화를 확인하고자 하였다. 24시간 발아시킨 콩의 pH는 6.7이었으며, 발효가 진행됨에 따라 pH가 점차 증가하여 48시간 후 발효를 종료할 때 pH 7.4를 나타내었다. 발아된 아가콩으로 만든 청국장의 점질물은 발효 48시간 동안 지속적인 증가를 보여 발효 종료 시에는 5.89%로 36시간 발효 이후는 점질물의 함량의 증가는 다소 미비하였다. 유리당은 raffinose, sucrose, glucose 및 fructose가 검출되었으며, 발효가 진행됨에 따라 급격히 감소하였다. 24시간 발아된 아가콩의 유리아미노산의 함량은 391.0 mg%로 나타났으며, 48시간 발아된 아가 콩의 유리아미노산은 10,994.8 mg%이었다. 발효 전기간 동안 glutamic acid가 가장 많았으며, aspartic acid, lysine, leucine, proline의 순이었다. 필수아미노산이 차지하는 비율은 전체 유리아미노산의 43%의 수준을 유지하였다. 발아 아가콩으로 만든 청국장의 관능검사 결과, 24시간 발아시킨 아가콩으로 제조한 청국장은 24-36시간 동안 발효시킨 것이 가장 우수하였다.

Keywords

References

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