한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제28권3호
  • /
  • Pages.493-498
  • /
  • 2015
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

훈연공정을 첨가하여 제조한 발아콩 청국장의 품질특성

Quality Characteristics of Choenggukjang prepared with Germinated Soybeans by the Addition of Smoking Process

  • 최원석 (한국교통대학교 식품공학과) ;
  • 박화영 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Choi, Won-Seok (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Park, Hwa-Young (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 투고 : 2015.04.17
  • 심사 : 2015.06.23
  • 발행 : 2015.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and ${\Delta}T$ values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS ($61.9{\pm}0.9%$) was increased by more than 8% compared with that of NCNS ($53.3{\pm}0.7%$). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were $1,573.9{\pm}62.5$, $1,759.1{\pm}65.8$, $1,738.0{\pm}68.1mg%$, respectively.

키워드

참고문헌

  1. AOAC. 2002. Korea Food and Drug Administration. Seoul. Korea. pp.9-15
  2. AOAC. 2005. The Association Official Methods of Analysis. 18th ed. pp.114-118
  3. Choi UK, Kim MY, Lee NH, Jeong YS, Kwon OJ, Kim YC, Hwang YH. 2007. The characteristics of cheonggukjang, a fermented soybean products, by the degree of germination of raw soybean. Food Sci Biotechnol 16:734-739
  4. Deymer DI, Vandekerckhove P. 1974. Compounds determining pH in dry sausage. Meat Sci 3:161-167
  5. Ha SD. 1996. Evaluation of dry film method for isolation of microorganisms from foods. Korean J Appl Microbiol Biotechnol 24:178-184
  6. Hosoi T. 1996. Recent progress in treatment of osteoprosis. Nippon Romen Igakkai Zasshi 33:240-244
  7. Hwang SH, Chung HS, Kim SD, Youn KS. 2004. Effect of Glycyrrhizia uralensis extract addition on the quality of cheonggukjang. J East Asian Soc Dietary Life 14: 571-575
  8. IARC Environmental Carcinogens, Selected Methods of Analysis. Lyon. France. 1979. Vol. 3. PAHs : IARC publication 29
  9. Iwai K, Nakaya N, Kawasaki Y, Matsue H. 2002. Antioxidative functions of natto, a kind of fermented soybeans: Effect on LDL oxidation and lipid metabolism in cholesterol fed rats. J Agr Food Chem 50:3597-3601 https://doi.org/10.1021/jf0117199
  10. Kim JG. 2004. Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste. J Fd Hyg Safety 19:31-37
  11. Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM. 1998. Physicochemical properties of traditional cheonggukjang produced in different regions. Agric Chem Biotech 41:377-383
  12. Kim MH, Kang WW, Lee NH, Kwon DJ, Kwon OJ, Chung YS, Hwang YH, Choi UK. 2007. Changes in quality characteristics of cheonggukjang made with germinated soybean. Korean J Food Sci Technol 39:676-680
  13. Ko HM, Choi SJ, Choi WS, Lee NH, Choi UK. 2014. Quality characteristics of cheonggukjang made with the smoked soybeans. Korean J Food & Nutr 27:274-279 https://doi.org/10.9799/ksfan.2014.27.2.274
  14. Kurzer MS, Xu X. 1997. Dietary phytoestrogens. Annu Rev Nutr 17:353-381 https://doi.org/10.1146/annurev.nutr.17.1.353
  15. Kwak CS, Kim MY, Kim SA, Lee MS. 2006. Cytotoxicity on human cancer cells anti tumorigenesis of cheonggukjang, a fermented soybean product, in DMBA-treated rats. Korean J Soc Food Sci Nutr 39:347-356
  16. Lee HJ, Kim SI, Park JG, Park JN, Han IJ, Song BS, Kim JH, Byun MW, Lee JW. 2008. Effect of Choi-cha on fermentation characteristics and sensory quality of cheonggukjang (Korean fermented soybean). Korean J Food Preserv 15:144-149
  17. Lee JJ, Lee DS, Kim HB. 1999. Fermentation pattern of cheonggukjang and ganjang by Bacillus licheniformis B1. Korean J Microbiol 35:296-301
  18. Lee MY, Park SY, Jung KO, Park KY, Kim SD. 2005. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J Food Sci 70:191-196
  19. Lee YL, Kim SH, Jung NH, Lim MH. 1992. A study on the production of viscous substance during the cheonggukjang fermentaiton. J Korean Soc Agric Chem Biotechnol 35:202-209
  20. Okamato A, Hanagata H, Matsumoto E, Kawamura T, Koizume Y, Yanagida F. 1995. Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci Biotech Bioch 59:1147-1149 https://doi.org/10.1271/bbb.59.1147
  21. Park HJ, Park LY, Yoon KS, Lee SH. 2010. Quality characteristics of smoked dombaeki (shark meat). Korean J Food Preserv 17:471-477
  22. Takahashi C, Kikuchi N, Katou N, Miki T, Yanagida F, Umeda M. 1995. Possible antitumor-promoting activity of components in Japanese soybean fermented foods, natto. Effect on gap junctional intracelluar communication. Carciongenesis 16:471-476 https://doi.org/10.1093/carcin/16.3.471
  23. Tilgner DJ. 1977. Fortschritte in der raucher technologie. Fleischwirtschaft 57:42
  24. Wang G, Kuan SS, Francis OJ, Ware GM, Carman AS. 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
  25. Wang HJ, Murphy PA. 1994. Isoflavone content of commercial soybean foods. J Agr Food Chem 42:1666-1673 https://doi.org/10.1021/jf00044a016
  26. Yoo CK, Seo WS, Lee CS, Kang SM. 1998. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from cheonggukjang. Korean J Appl Microbiol Biotechnol 26:506-514
  27. Yoo JY. 1997. Present status of industries and research activities of Korean fermented soybean products. Korean J Appl Microbiol Biotechnol 23:13-30

피인용 문헌

  1. 헤이즐넛 첨가에 따른 청국장의 품질 특성 변화 vol.31, pp.6, 2015, https://doi.org/10.9799/ksfan.2018.31.6.926