Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus iiatto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied.
The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fernentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palinitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.
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