DOI QR코드

DOI QR Code

명조건에서 발아시킨 콩을 이용한 청국장의 발효 특성

Fermentation Characteristics of Cheonggukjang made of Germinated Soybean under Light Condition

  • 김미향 (경북대학교 식품영양학과) ;
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Kim, Mi-Hyang (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 발행 : 2008.10.30

초록

본 연구에서는 명조건 하에서 발아된 콩으로 청국장을 제조하여 발효특성을 확인하고자 하였다. 수분함량은 명조건과 암조건에 따른 유의적인 차이는 없었으나 미발아 청국장에 비해 10%이상 수분흡수가 이루어짐을 확인할 수 있었다. 암조건 청국장과 명조건 청국장의 pH는 각각 미발아 청국장에 비해 1.0 이상 상승한 것으로 나타났다. 색도는 명조건 청국장이 미발아 청국장과 암조건 청국장에 비해 좀 더 어두운색을 띄는 것으로 나타났다. 암조건과 명조건 청국장의 세균수는 미발아 청국장에 비해 10배 이상 성장이 활성화되는 것으로 확인되었으나 원료 콩의 발아조건에 따른 차이는 없는 것으로 확인되었다. 암조건과 명조건 청국장의 점질물은 미발아 청국장에 비해 약간 증가하는 것으로 나타났다. 암조건과 명조건 청국장의 isoflavone 함량은 미발아 청국장에 비해 10%이상 증가하였으며, 명조건 발아와 암조건 발아에 따른 유의적인 차이는 없는 것으로 나타났다. 관능적 특성을 확인한 결과 명조건과 암조건 청국장 모두 관능적 특성에서 미발아 청국장에 비해 떨어지지 않는 것으로 확인되어 새로운 발효식품으로 활용할 수 있을 것으로 기대된다.

This study was conducted to investigate the fermentation characteristics of cheonggukjang prepared with soybean germinated under light condition. The moisture content and pH of cheonggukjang made with soybean germinated under light condition (CGL) were higher than that of cheonggukjang made with non-germinated soybean (CNG). The color of CGL was darker than that of CNG and cheonggukjang made with soybean germinated under dark condition (CGD). The number of live bacteria in the CGL ($10.7{\pm}0.3\;\log\;CFU/g$) and CGD ($10.7{\pm}0.4\;\log\;CFU/g$) was higher than that of CNG ($9.7{\pm}0.4\;\log\;CFU/g$). The levels of isoflavone in CGL, CGD and CNG were 2,038.0, 1,993.6 and 1,747.0 ug/g, respectively. There were no significant differences in the appearance, aroma, taste and overall acceptability of the cheonggukjang made with different germination conditions. Therefore, it was expected that the cheonggukjang prepared with soybean germinated under light condition could be practically used as a new fermented food.

키워드

참고문헌

  1. Choi, U. K., M. Y. Kim, N. H. Lee, Y.S. Jeong, O. J. Kwon, Y. C. Kim and Y. H. Hwang. 2007. The characteristics of cheonggukjang, a fermented soybean products, by the degree of germination of raw soybean. Food Sci. Biotechnol. 16, 734-739.
  2. Choi, U. K., M. H. Kim, N. H. Lee, Y. S. Jeong and Y. H. Hwang. 2007. Changes in quality characteristics of meju made with germinated soybean during fermentation. Korean J. Food Sci. Technol. 39, 304-308.
  3. Choi, U. K., Y. S. Jeong, M. H. Kim, N. H. Lee and Y. H. Hwang. 2007. Quality characteristics of meju according to germination time of raw soybean (Glycine max: Hwanggeumkong). Food Sci. Biotechnol. 16, 386-391.
  4. Ha, S. D. 1996. Evaluation of dry film method for isolation of microorganisms from foods. Korean J. Appl. Microbiol. Biotechnol. 24, 178-184.
  5. Heo, S., S. K. Lee and H. K. Joo. 1998. Isolation and identification of fibrinolytic bacteria from Korean traditional cheonggukjang. Agric. Chem. Biotechnol. 41, 119-124.
  6. Hwang, S. H., H. S. Chung, S. D. Kim and K. S. Youn. 2004. Effect of Glycyrrhizia uralensis extract addition on the quality of cheonggukjang. J. East Asian Soc. Dietary Life 14, 571-575.
  7. Kim, J. S., J. G. Kim and W. J. Kim. 2004. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J. Food Sci. Technol. 36, 294-198.
  8. Kim, M. H., W. W. Kang, N. H. Lee, D. J. Kwon, O. J. Kwon, Y. S. Chung, Y. H. Hwang and U. K. Choi. 2007. Changes in quality characteristics of cheonggukjang made with germinated soybean. Korean J. Food Sci. Technol. 39, 676-680.
  9. Ko, H. S., D. O. Cho, S. Y. Hwang and Y.M. Kim. 1999. The effect of quality improvement by chungkukjang processing methods. Korean J. Food Nutr., 12, 1-6.
  10. Kurzer, M. S., X. Xu. 1997.(논문명이 누락) Dietary phytoestrogens. Annu. Rev. Nutr. 17, 358-387.
  11. Lee, B. Y., D. M. Kim., K. H. Kim. 1991. Physicochemical properties of viscous substance extracted from cheonggukjang. Korean J. Food Sci. Technol. 23, 599-604.
  12. Lee, H. J., S. I. Kim, J. G. Park, J. N. Park, I. J. Han, B. S. Song, J. H. Kim, M. W. Byun and J. W. Lee. 2008. Effect of Choi-cha on fermentation characteristics and sensory quality of chungkookjang (Korean fermented soybean). Korean J. Food Preserv. 15, 144-149.
  13. Lee, H. Y., J. S. Kim, Y. S. Kim and W. J. Kim. 2005. Isoflavone and quality improvement of soymilk by using germinated soybean. Korean J. Food Sci. Technol. 35, 568-575.
  14. Lee, J. J., D. S. Lee and H. B. Kim. 1999. Fermentation pattern of cheonggukjang and ganjang by Bacillus licheniformis B1. Korean J. Microbiol. 35, 296-301.
  15. Lee, K. H., H. C. Park and E. S. Her. 1998. Statistics and Data Analysis Method. Hyoil Press. Seoul Korea 253-296.
  16. Lee, M. Y., S. Y. Park, K. O. Jung, K. Y. Park and S. D. Kim. 2005. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J. Food Sci. 70, 191-196. https://doi.org/10.1111/j.1365-2621.2005.tb07187.x
  17. Lee, S. H. and D. H. Chung. 1982. Studies on the effects of plant growth regulator on growth and nutrient compositions in soybean sprout. J. Korean Agric. Chem. Soc. 25, 75-82.
  18. Oh, H. J. and S. M. Eom. 2008. Changes in microflora and enzyme activities of cheonggukjang prepared with germinated soybean during fermentation. Korean J. Food Sci. Technol. 40, 56-62.
  19. Wang, G., S. S. Kuan, O. J. Francis, G. M. Ware and A. S. Carman. 1990. A Simplicated HPLC method for the determination of phytoestrogens in soybean and its processed products. J. Agr. Food Chem. 38, 185-190. https://doi.org/10.1021/jf00091a041
  20. Wang, H. J. and P. A. Murphy. 1994. Isoflavone content of commercial soybean foods. J. Agr. Food Chem. 42, 1666-1673. https://doi.org/10.1021/jf00044a016
  21. Yang, C. B. and Z. U. Kim. 1980. Changes in nitrogen compounds in soybean sprout. J. Korean Agric. Chem. Soc. 23, 7-13.
  22. Yang, J. L., S. H. Lee and Y. S. Song. 2003. Improving effect of powders of cooked soybean and cheonggukjang 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

피인용 문헌

  1. Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7 vol.23, pp.4, 2013, https://doi.org/10.5352/JLS.2013.23.4.529
  2. Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.163
  3. Effect of Cheonggukjang made with germinated soybean on lipid contents and fecal excretion of neutral steroids in rats fed a high cholesterol diet vol.22, pp.1, 2013, https://doi.org/10.1007/s10068-013-0003-2
  4. Antimicrobial Effect of ε-Poly-L-lysine Mixture on cheonggukjang and Optimization of the Mixing Ratio vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.276
  5. Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition vol.29, pp.6, 2014, https://doi.org/10.7318/KJFC/2014.29.6.599