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KMID : 0665420160310060643
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Korean Journal of Food Culture
2016 Volume.31 No. 6 p.643 ~ p.651
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Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions
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You Min-Jung
Choi Nam-Soon
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Abstract
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This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on 140°C for 21 min, 180°C 9.5 min, and 220°C 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on 220°C for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on 180°C for 9.5 min (FS180), 140°C 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on 140°C for 21 min (FS140) and followed by fermented soybean roasted on 180°C for 9.5 min (FS180), 220°C 6 min (FS220) and conventional cheonggukjang (FS0).
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KEYWORD
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Cheonggukjang, cheongyukjang, total free amino acid contents, roasting condition
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