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한국식품과학회지 = Korean journal of food science and technology v.39 no.6 = no.196, 2007년, pp.676 - 680   피인용횟수: 17
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화
Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean

김미향   (상주대학교 식품영양학과UU0000665  ); 강우원   (상주대학교 식품영양학과UU0000665  ); 이난희   (대구가톨릭대학교 식품영양학과UU0000343  ); 권대준   (아시아대학교 한약자원학과UU0000887  ); 권오준   (경북전략산업기획단  ); 정연신   (소이벤처(주)CC0097238  ); 황영현   (소이벤처(주)CC0097238  ); 최웅규   (아시아대학교 한방식품영양학과UU0000887  );
  • 초록

    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.


    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.


  • 주제어

    germination .   cheonggukjang .   viscous substance .   free amino acid.  

  • 참고문헌 (21)

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  • 이 논문을 인용한 문헌 (17)

    1. 2008. "" Journal of food science and nutrition, 13(2): 77~83     
    2. Pyo, Young-Hee 2008. "Effect of Monascus-fermentation on the Content of GABA and Free Amino Acids in Soybean" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(9): 1208~1213     
    3. Kim, Hyun-Jeong ; Lee, Sung-Gyu ; Ji, Young-Ju ; HwangBo, Mi-Hyang ; Lee, Eun-Ju ; Lee, Sam-Pin ; Lee, In-Seon 2008. "Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(11): 1479~1484     
    4. Kim, Mi-Hyang ; Lee, Nan-Hee ; Choi, Ung-Kyu 2008. "Fermentation Characteristics of Cheonggukjang made of Germinated Soybean under Light Condition" 생명과학회지 = Journal of life science, 18(10): 1420~1425     
    5. Jo, Yong-Jun ; Jeong, Yong-Jin ; Jang, Se-Young ; Seo, Ji-Hyung 2010. "Physicochemical Characteristics of Chokong and Soaking Solution on Soaking Period" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(2): 281~286     
    6. 2010. "" Journal of asia-pacific entomology, 13(4): 261~265     
    7. Kim, Ji-Eun ; Lee, Sam-Pin 2010. "Evaluation of Radical Scavenging Activity and Physical Properties of Textured Vegetable Protein Fermented by Solid Culture with Bacillus subtilis HA According to Fermentation Time" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(6): 872~879     
    8. Lee, Hye-Hyeon ; Park, Cheol ; Kim, Min-Jeong ; Seo, Min-Jeong ; Choi, Sung-Hyun ; Jeong, Yong-Kee ; Choi, Yung-Hyun 2010. "Inhibition of Cyclooxygenase-2 Activity and Prostaglandin E2 Production through Down-regulation of NF-κB Activity by the Extracts of Fermented Beans" 생명과학회지 = Journal of life science, 20(3): 388~395     
    9. Son, Se-Jin ; Lee, Sam-Pin 2011. "Evaluation of Rheological and Functional Properties of Roasted Soybean Flour and Mixed Cereals Fermented by Bacillus sp." 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(3): 450~457     
    10. Jung, Jin-Bo ; Choi, Seung-Kwon ; Jeong, Do-Youn ; Kim, Young-Soo ; Kim, Yong-Suk 2012. "Effects of Germination Time of Soybeans on Quality Characteristics of Cheonggukjang Fermented with an Isolated Bacterial Strain" 한국식품과학회지 = Korean journal of food science and technology, 44(1): 69~75     
    11. Choi, Won-Seok ; Choi, Seon-Jeong ; Choi, Ung-Kyu 2013. "Changes in Isoflavones and Germination Characteristics of Eunhakong (Glycine max) by Germinated under Dark Condition" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(2): 318~322     
    12. Ko, Hyeong-Min ; Choi, Seon-Jeong ; Choi, Won-Seok ; Lee, Nan-Hee ; Choi, Ung-Kyu 2014. "Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(2): 274~279     
    13. Choi, Seon-Jeong ; Ko, Hyeong-Min ; Choi, Won-Seok ; Lee, Nan-Hee ; Choi, Ung-Kyu 2014. "Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(2): 280~286     
    14. Park, Hwa-Young ; Ryu, Beom-Seok ; Choi, Ung-Kyu 2015. "Changes in the Physicochemical Characteristics and the Antioxidative Activity of Cheonggukjang by Addition of Walnut" 한국식품영양학회지 = The Korean journal of food and nutrition, 28(6): 1004~1010     
    15. Choi, Won-Seok ; Park, Hwa-Young ; Choi, Ung-Kyu 2015. "Quality Characteristics of Choenggukjang prepared with Germinated Soybeans by the Addition of Smoking Process" 한국식품영양학회지 = The Korean journal of food and nutrition, 28(3): 493~498     
    16. Park, Hwa-Young ; Choi, Won-Seok ; Choi, Ung-Kyu 2015. "Changes in Taste Component of Cheonggukjang prepared with Germinated Soybeans by the Addition of Smoking Process" 한국식품영양학회지 = The Korean journal of food and nutrition, 28(3): 499~506     
    17. Park, Hwa-Young ; Choi, Hee-Eun ; Jo, Young-In ; Choi, Ung-Kyu 2016. "Changes in Fatty Acid Composition and Sensory Characteristics of Cheonggukjang by Addition of Walnut" 한국식품영양학회지 = The Korean journal of food and nutrition, 29(5): 628~634     

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