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KMID : 0613820090190091271
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Journal of Life Science
2009 Volume.19 No. 9 p.1271 ~ p.1276
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Physico-chemical Characteristics 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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Unlike the traditional preparation method for Chungkukjang, we prepared Dua-Chungkukjang with soybean fermented at 40℃ after the soaking, germination and steaming process, and we studied the physico-chemical characteristics of Dua-Chungkukjang. Reducing sugar content in both traditional Chungkukjang and Dua-Chungkukjang increased sharply after 10 hr of fermentation, but it decreased slightly after that. Total nitrogen content in both traditional Chungkukjang and Dua-Chungkukjang increased slowly as fermentation took place. Total nitrogen content reached 3,500 ㎎% and 3,700 ㎎%, and soluble nitrogen compound reached 750 ㎎% and 1,800 ㎎% after 40 hr of fermentation, respectively. β-Glucosidase activity increased continuously as fermentation took place, and it reached 193, 223, 235 and 248 units in Dua-Chungkukjang while it reached 125, 178, 205 and 214 units in traditional Chungkukjang after 10 hr, 20 hr, 30 hr and 40 hr of fermentation. This means that β-Glucosidase activity in Dua- Chungkukjang was 1.2～1.5 times higher than that in the control treatment, traditional Chungkukjang. Total isoflavone content was 101.44 ㎍/g and 365.92 ㎍/g for 10 hr of fermentation, and 225.98 ㎍/g and 441.37 ㎍/g for 40 hr in traditional Chungkukjang and Dua-Chungkukjang, respectively. Isoflavone content of Dua-Chungkukjang was 2～3.5 times higher than that of traditional Chungkukjang. Anthocyanin content also increased continuously as fermentation took place, and it reached 5.0 ㎎/g and 6.9 ㎎/g in traditional Chungkukjang and Dua-Chungkukjang after 40 hr of fermentation, respectively.
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KEYWORD
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Chungkukjang, β-glucosidase, isoflavone, anthocyanin
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