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KMID : 0613820080180121758
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Journal of Life Science
2008 Volume.18 No. 12 p.1758 ~ p.1763
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Establishment of Preparation Method of Dua-Chungkukjang
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Park Seok-Kyu
Ryu Cha-Yeol
Lee Sang-Won
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Abstract
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To increase the functional properties of black soybean, we prepared the Chungkukjang with black bean at 40℃ after its germination according to the time course. The black soybean was soaked for 3 hr and dried three times with 2 hr interval. The germination ratio reached 50% for 12 hr germination and 80% for 24 hr, respectively. The optimum temperature of the germination was 18℃. The general composition of the germinated black soybean were not different from the control black soybean. During germination and growth, protease activity decreased slightly, whereas glucoamylase activity increased. On the other hand, content of isoflavone was increased to two times when the germinated leaf was 20 ㎜ length. Absolute amount of the isoflavone was about 260 ㎍/g. When we estimated the sensory test of the Dua-chungkukjang, the color and mucoid formation was not different from traditional chungkukjang but bad flavor was decreased compared to traditional chungkukjang. And the same result was detected in the Dua-chungkukjang soup.
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KEYWORD
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Black soybean, germination, chungkukjang, isoflavone
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