Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions |
Lee, Myung-Hee
(Dept. of Fermentation and Health Food, Kyongbuk College of Science)
Gu, Young-Ah (Keimyung Foodex Co., Ltd.) Choi, Myung-Sook (Dept. of Food Science and Nutrition, Kyungpook National University) Kwon, Joong-Ho (Dept of Food Science and Technology, Kyungpook National University) Kim, In-Sun (Dept. of Biology, Keimyung University) Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) |
1 | Kim NM, Lee JS, Lee BH. 1999. Effects of -amylase and transglucosidase on the qualities of red ginseng extract. J Ginseng Res 23: 93-98 과학기술학회마을 |
2 | Choi UK, Lee SI, Son DH, Ji WD. 2002. Changes of flavor during cheonggukjang fermentation by Bacillus sp. CS-17. J Korean Soc Hygienic Sciences 8: 167-173 |
3 | In JP, Lee SK. 2004. Effect of Yucca (Yucca shidigera) extract on quality characteristics of cheonggukjang using Bacillus subtilis p01. J Korean Soc Appl Biol Chem 47: 176-181 과학기술학회마을 |
4 | Jeong YJ, Woo SM, Kwon JH, Choi MS, Sung JH, Lee JW. 2007. Quality characteristics of red ginseng fusion cheonggukjang by the addition methods of red ginseng. J Korean Soc Food Sci Nutr 36: 889-895 과학기술학회마을 DOI ScienceOn |
5 | Kim HK, Kim GT, Kim DK, Choi WA, Park SH, Jeong YK. 1997. Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. KA38 originated from fermented fish. J Fermentation and Bioengineering 84: 307-312 DOI ScienceOn |
6 | Joo HK. 1996. Studies on chemical composition of commercial chunggukjang and flavor compounds of cheonggukjang by mugwort (Artmisia asiatica) or red pepper seed oil. Korea Soybean Digest 13: 44-56 |
7 | Choe JS, Yoo SM, Kim HI, Kim JS, Chang CM. 1999. Volatile compounds of cheonggukjang prepared by different fermentation methods and soybean cultivars. J Korean Soc Agric Chem Biotechnol 42: 111-115 과학기술학회마을 |
8 | Choi UK, Son DH, Ji WD, Im MH, Choi JD, Chung YG. 1998. Changes of taste components and palatability during cheonggukjang fermentation by Bacillus subtilis DC-2. J Korean Soc Food Sci Nutr 27: 840-845 과학기술학회마을 |
9 | Woo SM, Kim KS, Kwon JH, Jeong YJ. 2005. Selection and fermentation characteristics of cheonggukjang strains. Korean J Food Preserv 13: 77-82 과학기술학회마을 |
10 | Seok YR, Kim YH, Kim S, Woo HS, Kim TW, Lee SH, Choi C. 1994. Change of protein and amino acid composition during cheonggukjang fermentation using Bacillus licheniformis CN-115. J Korean Soc Appl Biol Chem 37: 65-71 과학기술학회마을 |
11 | Choi SH, Ji YA. 1989. Changes in flavor of cheonggukjang during fermentation. Korean J Food Sci Technol 21: 229-234 과학기술학회마을 |
12 | Lee YL, Kim SH, Choung NH, Yim MH. 1992. A study on the production of viscous substance during the cheonggukjang fermentation. J Korean Agric Chem Soc 35: 202-209 과학기술학회마을 |
13 | Kim YT, Kim WK, Oh HI. 1995. Screening and identification of the fibrinolytic bacterial strain from cheonggukjang. Kor J Appl Microbiol Biotechnol 23: 1-5 과학기술학회마을 |
14 | Jung YK, Lee YK, No HK, Kim SD. 2006. Effect of chitosan on quality characteristics of cheonggukjang. J Korean Soc Food Sci Nutr 35: 476-481 과학기술학회마을 DOI ScienceOn |
15 | Jung YK, Lee YK, No HK, Kim SD. 2006. Effect of sea tanble on fermentation and quality characteristics of cheonggukjang. Korean J Food Preserv 13: 95-101 과학기술학회마을 |
16 | Lowry OH, Rosebrough NJ, Farr L, Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biol Chem 193: 265-275 |
17 | Shon MY, Kim MH, Park SK, Park JR, Sung NJ. 2002. Taste components and palatability of black bean cheonggukjang added with kiwi and radish. J Korean Soc Food Sci Nutr 31: 39-44 과학기술학회마을 DOI ScienceOn |
18 | KMHW. 1997. Korean Food Standard Code. The Korean Ministry of Health and Welfare. p 507-510 |
19 | An TH. 1998. Effects of enzyme modification and soy protein isolate on the quality of cheese analogs containing lipoxygenase-defected soy milk. PhD Dissertation. Chung Ang University, Seoul. Korea |
20 | AOAC. 1980. Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington, DC. p 176-180 |
21 | Pyun JW, Hwang IK. 1996. Preparation of calcium-fortified soymilk and in vitro digestion properties of its protein and calcium. Korean J Food Sci Technol 28: 995-1000 과학기술학회마을 |
22 | Chshman DW, Cheung HS. 1971. Spectrometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20: 1637-1648 DOI ScienceOn |
23 | Kim SY, Park PSW, Rhee KC. 1990. Functional properties of proteolytic enzyme modified soy protein isolate. J Agric Food Chem 38: 651-664 DOI |
24 | Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. 2000. Production and separation of anti-hypertensive peptide during cheonggukjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol 43: 247-252 과학기술학회마을 |
25 | 식품의약품안정청. 2003. 건강기능식품의 기준 및 규격제정(안) 입안예고. 공고 제2003-62호. p 36-39 |
26 | Choi KJ. 1991. Component and quality control of material ginseng. Kor J Pharmacol 15: 247-256 |
27 | Allagheny N, Obanu ZA, Campbell-Platt G, Owens JD. 1996. Control of ammonia formation during Bacillus subtilis fermentation of legumes. Int J Food Microbiol 29: 321-333 DOI ScienceOn |
28 | Larroche C, Besson I, Gros JB. 1999. High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans. Process Biochem 34: 667-674 DOI ScienceOn |
29 | Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM. 1998. Physicochemical properties of traditional cheonggukjang produced in different regions. J Korean Soc Appl Biol Chem 41: 377-383 과학기술학회마을 |