Earticle

초록

영어

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was 8.6±5.6% after 12 hr of germination, but at 24 hr it increased rapidly to 85.4±4.7%. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Choi, Ung-Kyu [ Department of Oriental Medicinal Food and Nutrition, Asia 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 ]
• Jeong, Yeon-Shin [ Soyventure Co., Ltd. ]
• Kwon, O-Jun [ Gyeongbuk Regional Innovation Agency ]
• Kim, Young-Chan [ Traditional Food Research Group, Korea Food Research Institute ]
• Hwang, Young-Hyun [ Soyventure Co., Ltd. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664