Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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The Quality Changes of Chungugjang Prepared by Bacillus sp. CS-17 during Fermentation Time

Bacillus sp. CS-17로 제조한 청국장 발효기간별 품질변화

  • Son, Dong-Hwa (Dept. of Food Preparation, Taegu Polytechnic College) ;
  • Kwon, Oh-Jin (Dept. of Hotel Baking Technology, Taekyeung Broadcasting C&D College) ;
  • Ji, Won-Dae (Dept. of Food Science and Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Dept. of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Dept. of Food Science and Technology, Yeungnam University) ;
  • Lee, Eun-Joung (Dept. of Food Science and Technology, Yeungnam University) ;
  • Cho, Young-Je (Dept. of Food Engineering, Sangju National University) ;
  • Cha, Won-Seup (Dept. of Food Engineering, Sangju National University) ;
  • Chung, Yung-Gun (Dept. of Food Science and Technology, Yeungnam University)
  • 손동화 (대구산업정보대학 조리과) ;
  • 권오진 (대경대학 호텔제과제빵과) ;
  • 지원대 (영남대학교 식품가공학과) ;
  • 최웅규 (영남대학교 식품가공학과) ;
  • 권오준 (영남대학교 식품가공학과) ;
  • 이은정 (영남대학교 식품가공학과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 차원섭 (상주대학교 식품공학과) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 2000.02.29
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Abstract

The quality changes of chunggugjang produced by Bacillus sp. CS-17 was investigated with fermentation time. The pH was gradually alkalized. L-value became low while b-value became high. Both strength and hardness extraordinarily decreased during fermentation. Total content of free amino acid was $8274.7{\sim}9301.4\;mg%$ and phenylalanine, lysine, leucine and tyrosine were the most abundant components among the amino acids. The ratio of essential amino acid was $66.6{\sim}71.8%$. As a result of sensory test, it was found that the chunggugjang fermented by Bacillus sp. CS-17 was suitable enough to be produced for commercial purpose.

Bacillus sp. CS-17를 이용하여 청국장을 제조한 후 발효기간별 특성을 조사하였다. pH는 발효가 진행됨에 따라 점차 알카리화하였다. 색도를 조사한 결과 명도는 숙성이 지속될수록 낮아졌으며, 황색도는 약간 증가 하였다. 적색도는 차이가 없었다. 지용성 갈변물질은 거의 생성되지 않았으며, 수용성 갈현물질은 많은 양이 생성되었다. 강도와 경도는 발효초기부터 급격히 감소하였다. 아미노산 총 함량은 $8274.7{\sim}9301.4\;mg%$이었고 phenylalanine, lysine, leucine, tyrosine이 많이 함유되어 있었다. 총 필수아미노산의 함량은 총 아미노산에 대해 $66.6{\sim}71.8%$였다. 관능검사를 실시한 결과 향기를 제외한 모든 영역에서 숙성이 지속되어도 그 기호도가 감소하지 않았으며, 시판청국장과도 차이가 없었다.

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