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KMID : 0665420200350060569
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.569 ~ p.576
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Physico-chemical Properties of Chungyuk-jang on Different Roasting Conditions
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You Min-Jung
Choi Nam-Soon
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Abstract
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Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermentedafter roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented withroasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140oC for21 min (CY140), 180oC 9.5 min (CY180), 220oC 6 min (CY220) which was decided by pre-test and compared to one madewithout roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness andyellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was thehighest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N ofChungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid andglutamic acid was highest on fermented soybean roasted for 140oC, 21 min (CY140) and followed by fermented soybeanroasted on 180oC 9.5 min (CY180), 220oC 6 min (CY220) and CY0 (without roasting).
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KEYWORD
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Chungyuk-jang, amino acid contents, roasting condition, amin-N, brown pigment
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