Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality characteristics of chunggugjaug prepared byBacillus subtilis NRLSI IV with different inoculum levels and fermentation temperatures

Bacillus subtilis NRLSI IV로 제조한 청국장의 접종포자농도 및 발효온도에 따른 품질 특성

  • 김경미 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 김행란 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 유선미 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 김진숙 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 최정숙 (농촌진흥청 농업과학기술원 농촌자원개발연구소)
  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study, investigated the effect of changes in inoculum levels and fermentation temperature of chunggugjang prepared with Bacillus subtilis(B. subtilis) NRLSI IV on the quality characteristics. In chunggugjang prepared at different inoculum levels, viable cell count, reducing sugar and amino type nitrogen were maximized at $10^6\;CFU/mL$, whereas relative viscosity of viscous substance and hardness peaked at $10^2\;CFU/mL$. In sensory evaluation, chunggugjang made with $10^2\;CFU/mL$ showed higher values of appearance, color, taste and viscosity and a lower value of off-flavor than that made at other inoculum levels. Based on the results of ammonia type nitrogen, relative viscosity and sensory evaluation, the optimum inoculum level for chunggugjang prepared by B. subtilis NRLSI IV was $10^2\;CFU/mL$. In the second step, the effect of different fermentation temperatures on the quality changes of chunggugjang incubated with $10^2\;CFU/mL$ of B. subtilis NRLSI IV were investigated. The viable cell count was maximized at $40^{\circ}C$, but minimized at $45^{\circ}C$. Reducing sugar was not significantly different from $30^{\circ}C$ to $40^{\circ}C$ but was increased at $45^{\circ}C$. Increasing fermentation temperature decreased the content of amino type and ammonia type nitrogen. Chunggugjang prepared at $40^{\circ}C$ showed high sensory evaluation result in microorganism growth, appearance, taste and viscosity and particularly had low off-favor.

B. subtilis NRLSI IV 균주를 이용하여 포자농도와 발효온도를 달리하여 제조한 청국장의 생균수, 이화학적 특성 및 관능적 특성의 결과는 다음과 같다. 포자농도별$(10^2,\;10^4,\;10^6,\;10^8\;CFU/mL)$로 제조한 청국장에서, 생균수, 환원당 및 아미노태질소는 $10^6\;CFU/mL$ 농도에서 가장 높은 반면, 기능성 물질로 밝혀진 점질물의 상대점도와 경도는 $10^2\;CFU/mL$ 농도에서 가장 높았다. 청국장의 이취 물질인 암모니아태 질소는 포자농도가 높아짐에 따라 급격히 증가하였다. 청국장의 관능검사 결과 $10^2\;CFU/mL$ 농도에서 외관, 색상, 청국장 맛 및 점질물의 점도에서 가장 높은 점수를 나타냈으며 이취는 가장 낮았다. 따라서 암모니아태 질소 함량이 낮고 상대점도 및 관능검사 결과가 우수한 조건의 청국장을 제조하기 위한 포자농도로 $10^2\;CFU/mL$가 적정한 것으로 사료되었다. 적정 포자농도인 $10^2\;CFU/mL$를 접종하여 발효온도별$(30,\;35,\;40,\;45^{\circ}C)$로 제조한 청국장의 특성을 살펴보면, $40^{\circ}C$에서 발효시킨 청국장의 생균수가 가장 많았고 $45^{\circ}C$에서 가장 적었다. 환원당 함량의 경우 발효온도가 높을수록 약간 증가하였으나 $30-40^{\circ}C$에서는 유의적인 차이를 보이지 않았다. 아미노태 질소 함량은 발효온도가 $30^{\circ}C$일 때 가장 높았고 $45^{\circ}C$는 $30^{\circ}C$에 비해 약 2.5배 낮은 함량을 보였고 암모니아태 질소 함량은 발효온도가 높을수록 감소하였다. 청국장의 관능검사 결과, 외관은 발효온도가 높을수록 높은 점수를 보였고, 균 형성 정도, 점질물의 점도 및 청국장 맛에서는 $40^{\circ}C$에서 가장 높은 점수를 나타냈으며 이취는 가장 낮았다. 청국장의 이화학적 특성, 상대점도 및 관능검사 결과에 의하여, 포자농도 $10^2\;CFU/mL$를 접종하여 청국장을 제조할 경우 $40^{\circ}C$에서 발효하는 것이 적정한 것으로 사료된다.

Keywords

References

  1. 장창문, 김태영. 1996. 일본식품가공연구기술현황조사. 농촌진흥청 귀국보고서. 수원. p26
  2. 정동효, 심상국외 편저. 1994. 대두발효식품. 지성의 샘. 서울. pp 673-686
  3. 채수규, 강갑석, 마상조, 방광용, 오문헌, 오성훈. 1997. 표준 식품분석학. 지구문화사. 서울. pp 397-399
  4. AOAC. 1990. Official method of analysis. 15th ed., The Association of Official Analytical Chemists. Washington, DC. U.S.A
  5. Choe JS, Kim JS, Yoo SM, Park HJ, Kim TY, Chang CM and Shin SY. 1996. Survey on preparation method and consumer response of chungkukjang. Korea soybean Digest 13:29-43
  6. Choi SH, Ji JA. 1989. Changes in flavor of chungkookjang during fermentation. Korean J Food Sci Technol 21:229-234
  7. Choi UK, Ji WD and Chung YG. 1998. Characteristics of chungugjang produced by Bacillus subtilis DC-2. J Korean Soc Food Sci Nutr 27(5):846-851
  8. Choi UK, Lee SI, Son DH and Ji WD. 2002. Change of flavor during chunggugjang fermentation by Bacillus sp. CS-17. J Korean Soc Hygienic Sciences 8:167-173
  9. Chung KS, Yoon KD, Hong SS and Kwon DJ. 1996. Antimutagenic and antiearcinogenic effect of korean fermented soybean products. J Food Sci Technol 1:75-85
  10. Heo S, Lee SK and Joo HK. 1998. Isolation and identification of fibrinolytic bacteria from Korean traditional chungkookjang. Agri Chem Biotechnol 41:119-124
  11. Joo HK. 1971. Studies on the manufacturing chungkukjang. Korean J Food Sci Technol 3:64-67
  12. Kim JI, Kang MJ and Kwon TW. 2003. Antidiabetic effect of soybean and chungkukjang. Korea Soybean Digest 20:44-52
  13. Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP and Cang CM. 1998. Physicochemical properties of traditional chunggugiang produced in different regions. J Korean Agric Chem Soc 41(5):377-383
  14. Kim KJ, Rye MK and Kim SS. 1982. Chungkookjang koji fermentation with rice straw. Korean J Food Sci Technol 14(4):301-308
  15. Kim WK, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, OH HI, Kwon IB and Lee SY. 1996. Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strains CK11-4 screend from chungkookjang. Appl Environ Microbiol 62:2482-2488
  16. Kim YS, Jung HJ, Park YS and Yu TS. 2003. Characteristics of flavor and functionality of Bacillus subtilis K-20 chunggukjang, Korean J Food Sci Technol 35:475-478
  17. Kwon HY, Kim YS, Kwon KS, Kwon JS and Sohn HY. 2004. Isolation of immuno-stimulating strain Bacillus pumilus JB-1 from chungkook-jang and fermentational characteristics of JB-1. Korean J Microbiol Biotechnol 32(4):291-296
  18. Lee BY, Kim DM and Kim KH. 1991. Physico-chemical properties of viscous substance extracted from chungkukjang. Korean J Food Sci Techol 23:599-604
  19. Lee HC 1999. Fermentation food. Sinkwang, Seoul. pp 105-117
  20. Lee HJ and Suh JS. 1981. Effect of Bacillus strains on the chungkookjang, processing(I). Changes of the components and enzymes activities during chungkookjang koji preparation. Korean J Nutr 14(2):97-104
  21. Lee HK, Kim SH, Jung NH, Yim NH. 1996. Changes in the rheological properties of viscous substance by the additivies during the chungkookjang fermentation. J Sci and Tech 3(1):127-146
  22. Lee YR, Kim SH, Jung NH and Yim MH. 1992. A stndy on the production of viscous substance during the chungkukjang fermentation. Korean J Food Sci Techol 35:202-209
  23. Lim CB. 2002. The study a plan on the quality improvement for industrialization of high quality cheonggukjang. MS thesis, Chung-ang University, Seoul, Korea. 145-186
  24. Park KI. 1972a. Stndies on the N-compounds during chungkook-jang meju fementation(I). Changes of soybean protein during chunkukjang meju fermentation. J Korean Agric Chem Soc 15(2):93-109
  25. Park KI. 1972b. Stndies on the N-compounds during chungkook-jang meju fermentation(II). Amino acids of oligopeptides formed during chunkukjang fermentation. J Korean Agric Chem Soc 15(2):111-142
  26. Son DH, Kwon OJ, Ji WD, Choi UK, Kwon OJ, Lee EJ, Cho YJ, Cha YS, Chung TG and Chung YG. 2000. The quality changes of chunggugjang prepared by Bacillus sp. CS-17 during fermentation time. J Korean Soc Agric Chem Biotechnol 43(1):1-6
  27. Suh JS, Lee SG and Ryu MK. 1982. Effect of Bacillus strains on the chungkookjang processing,(II). Changes of the components and enzymes activities during the storage of chungkookjang. Korean J Food Sci Technol 14:309-314
  28. Suh JS, Ryu MK and Hur YH. 1983. Effect of Bacillus strains on the chungkookjang processing(III). Changes of free amino acid contents and nitrogen compounds during chungkookjang koji preparation. Korean J Food Sci Technol 15:385-391
  29. Sung NJ, Ji TA, Chung SY. 1984. Changes in nitrogenous compounds of soybean during chungkookjang koji fermentation. J Korean Soc Food Nutr 13:275-284
  30. Weatherburn MW. 1967. Phenol-hypochorite reaction for determination of ammonia. J Anal Chem 39:971-974 https://doi.org/10.1021/ac60252a045
  31. Yang JL, Lee SH and Song YS. 2003. Improving effect of powders of cooked soybean and chungkookjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J Korean Soc Food Sci Nutr 32:899-905 https://doi.org/10.3746/jkfn.2003.32.6.899
  32. Yoo SM and Chang CM. 1999. Study on the adaptability soybean cultivars for traditional chunggugjang preparation. J Korean Soc Agric Chem Biotechnol 42(2):91-98
  33. You TJ. 1988. A handbook of food. Moonundang. Seoul. pp 328-329
  34. Youn HK, Choi HS, Hur SH and Hong JH. 2001. Antimicrobial activity of viscous substance from chungkukjang fermented with different Bacillus sp. J Fd Hyg Safety 16(3):188-193
  35. Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM and Byun MW. 2002. Quality characteristics of the chungkookjang fermented by the mixed culture of B. natto and B. licheniformis. J Korean Soc Food Sci Nutr 31:204-210 https://doi.org/10.3746/jkfn.2002.31.2.204