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KMID : 0665220140270020274
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 2 p.274 ~ p.279
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Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans
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Ko Hyeong-Min
Choi Seon-Jeong
Choi Won-Seok
Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS (5.8±0.2%) and CSS (5.6±0.3%). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS (1,624.6±53.2 ㎍/g) were higher than that in CNS (1,590.6±59.3 ㎍/g). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS (8.1±0.4 log cfu/g) was higher than that in CSS (7.3±0.3 log cfu/g). Taken together, a smoking process can useful for the development of new cheonggukjang products.
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KEYWORD
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cheonggukjang, smoked soybean, viscous substance, isoflavone
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