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The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans  

Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
Kim, Mi-Hyang (Department of Food Science and Nutrition, Sangju National University)
Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu)
Jeong, Yeon-Shin (Soyventure Co., Ltd.)
Kwon, O-Jun (Gyeongbuk Regional Innovation Agency)
Kim, Young-Chan (Traditional Food Research Group, Korea Food Research Institute)
Hwang, Young-Hyun (Soyventure Co., Ltd.)
Publication Information
Food Science and Biotechnology / v.16, no.5, 2007 , pp. 734-739 More about this Journal
Abstract
This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was $8.6{\pm}5.6%$ after 12 hr of germination, but at 24 hr it increased rapidly to $85.4{\pm}4.7%$. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.
Keywords
germination; soybean; cheonggukjang; organic acid; amino acid; isoflavone;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By Web Of Science : 9  (Related Records In Web of Science)
Times Cited By SCOPUS : 8
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