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KMID : 0613820080180101420
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Journal of Life Science
2008 Volume.18 No. 10 p.1420 ~ p.1425
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Fermentation Characteristics of Cheonggukjang made of Germinated Soybean under Light Condition
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Kim Mi-Hyang
Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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This study was conducted to investigate the fermentation characteristics of cheonggukjang prepared with soybean germinated under light condition. The moisture content and pH of cheonggukjang made with soybean germinated under light condition (CGL) were higher than that of cheonggukjang made with non-germinated soybean (CNG). The color of CGL was darker than that of CNG and cheonggukjang made with soybean germinated under dark condition (CGD). The number of live bacteria in the CGL (10.7±0.3 log CFU/g) and CGD (10.7±0.4 log CFU/g) was higher than that of CNG (9.7±0.4 log CFU/g). The levels of isoflavone in CGL, CGD and CNG were 2,038.0, 1,993.6 and 1,747.0 ug/g, respectively. There were no significant differences in the appearance, aroma, taste and overall acceptability of the cheonggukjang made with different germination conditions. Therefore, it was expected that the cheonggukjang prepared with soybean germinated under light condition could be practically used as a new fermented food.
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KEYWORD
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Cheonggukjang, germination, light condition, isoflavone, viscous substance
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