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KMID : 1134819980270040664
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 4 p.664 ~ p.667
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Optimum Soaking Condition of Raw Soybean for Meju Preparation
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Im Moo-Hyeog
Choi Jong-Dong
Chung Hyun-Chae
Choi Cheong
Choi Kwang-Soo
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Abstract
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In order to establish scientific foundations for the production of meju, optimum soaking conditions of raw soybean were investigated. 100% hydration of raw soybean by soaking conditions was observed in 17 hrs at 5℃, 15 hrs at 10℃, 11 hrs at 15℃, 9 hrs at 20℃, 7 hrs 25℃ 5 hrs 30℃, 4 hrs at 40℃ and 3 hrs at 50℃. Exudation amounts of total free amino acids and free sugars were the least when soybean was soaked for 20℃ for 9 hours.
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KEYWORD
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soybean, soaking condition, hydration of soybean
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