Earticle

초록

영어

This study was conducted to observe quality characteristics of whole soybean meju fermented with germinated soybean (Glycine max: Hwanggeumkong). The germination rate after 24 hr was 23.0±1.2%, then increased rapidly to 90.2±1.3% at 36 hr of germination, and finally reached a level of 99.4±0.3% at 60 hr of germination. It was confirmed that the total isoflavone content immediately after soaking was 100.1 mg%, increasing during the beginning of the germination process; it continued to increase to 114.0 mg% by 24 hr of germination, but decreased thereafter. The isoflavone content at 60 hr of germination was 101.6 mg%. A total of 6 organic acids were detected, and total organic acid content ranged from 963.1-1,145.3 mg%. Differences based on the degree of germination in the raw material were insignificant. The free amino acid levels of the whole soybean meju made from non-germinated soybeans and from soybeans that had germinated 48 hr were 2,580.9 and 2,519.7 mg%, respectively. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Choi, Ung-Kyu [ Department of Oriental Medicinal Food and Nutrition, Asia University ]
• Jeong, Yeon-Shin [ Soyventure Co., Ltd., Kyungpook National University ]
• Kim, Mi-Hyang [ Department of Food Science and Nutrition, Sangju National University ]
• Lee, Nan-Hee [ Department of Food Science and Nutrition, Catholic University of Daegu ]
• Hwang, Young-Hyun [ Soyventure Co., Ltd., Kyungpook National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664