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KMID : 0665220200330030279
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 3 p.279 ~ p.286
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Physicochemical Characteristics of Fermented Soybean Products with Aspergillus Strain
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Shin Dong-Sun
Choi In-Duck
Lee Seuk-Ki
Park Ji-Young
Kim Nam-Geol
Jeong Kwang-Ho
Park Chang-Hwan
Choi Hye-Sun
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Abstract
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In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.
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KEYWORD
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soybean, cultivars, Aspergillus, fermented soybean products
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