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KMID : 1024420110150040355
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Food Engineering Progress
2011 Volume.15 No. 4 p.355 ~ p.361
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Pretreatment of Soybean and Development of Fermentation Conditions of Chungkukjang for High Contents Isoflavone Production
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Yoo Jae-Soo
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Abstract
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The separation conditions for the enhancement of isoflavone contents in soybean by soaking and germination were developed, and the fermentation conditions of Chungkukjang were optimized by using response surface methodology analysis. The high-yield of isoflavone production was obtained when the conditions of soaking and gemination were at 25.6oC, 7 hr and 29.1oC, 42.4 hr, respectively. Total isoflavone contents in soybean (Daepung) by treatment were increased from 1,012 ppm to 1,912 ppm. Also, the optimum fermentation conditions of Chungkukjang were determined 39.96oC, 1.32% (inoculum size) and 42.4 hr, respectively. Isoflavone contents in Chungkugjang under the optimum fermentation conditions were 1.3 times higher than the control (1,960 ppm).
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KEYWORD
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isoflavone, response surface methodology, gemination, fermentation, Chungkukjang
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