한국조리학회지 (Culinary science and hospitality research)
- 제12권4호
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- Pages.225-235
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
소립콩과 Bacillus subtilis KCCM 11315 균주를 이용한 생청국장의 제조
Preparation of Natto(Unripe Chungkukjang) Using Small Soybeans and Bacillus subtilis KCCM 11315
- 박신인 (경원대학교 식품영양학과)
- Park, Shin-In (Department of Food and Nutrition, Kyungwon University)
- 발행 : 2006.12.30
초록
소원콩(소립 황색콩)과 Bacillus subtilis KCCM 11315를 이용한 생청국장을 제조하기 위하여 생청국장 발효 및 후숙 기간별로 아미노태 질소, 암모니아태 질소, pH, 총산, 총당, 갈색도 및 생균수 등의 품질 특성을 조사하였다.
This study was carried out to investigate the optimum conditions for the preparation of natto(unripe Chungkukjang) using Sowonkong(small soybeans) and Bacillus subtilis KCCM 11315. The changes in the contents of amino-type nitrogen, ammonia-type nitrogen, total acidity and total sugar, and those in the pH, browning materials and microbial growth were determined during fermentation and aging of natto(unripe Chungkukjang). The amounts of amino-type nitrogen and ammonia-type nitrogen were increased gradually during the fermentation at