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KMID : 0665220210340040381
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 4 p.381 ~ p.389
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Comparison of Quality Properties for Choosing Appropriate Varieties of Saengcheonggukjang
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Kim Nam-Geol
Lee In-Hye
Seo Min-Jung
Lee Yu-Young
Choi Hye-Sun
Sim Eun-Yeong
Yun Hong-Tae
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Abstract
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Saengcheonggukjang, known as Natto in Japan, is a soybean fermented food which is made from steamed soybean, Bacillus and water. Demand of Saengcheonggukjang has increased because it does not have much smell compared to Cheonggukjang. Seven varieties of Saengcheonggukjang were investigated and compared in terms of 100 seed weight, quality characteristics, hard seed rate, and water absorption rate in order to determine the suitability of Korean soybeans. In addition, each characteristic of Saengcheonggukjang was compared. ‘Hoseo’ and ‘Haewon’ showed low 100 seed weight with 8.41 g and 8.11 g, respectively. The water absorption rate was higher in ‘Hoseo’ and ‘Pungwon’ than in Japan varieties. The yield of Saengcheonggukjang was significantly different for each variety. No differences were observed in yield and hardness of Saengcheonggukjang with respect to the varieties and sowing date. ‘Haewon’ showed the highest amino nitrogen content with 575.0 mg%. Viscous material content did not appear to differ between varieties. These results suggested that ‘Hoseo’ and ‘Haewon’ can be considered as suitable candidates for yield and quality of Saengcheonggukjang compared to Japan varieties.
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KEYWORD
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soybean, Saengcheonggukjang, quality, variety
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