• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.478-484
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• 1991

As a work on the preparation of spread type product using chungkook-jang, proximate composition and enzyme activity of chungkook-jang were analyzed and extrusion capillary viscometer was made. The effects of moisture content, oil type and content and temperature on the rheological properties of chungkook-jang spread were investigated. As the moisture content of chungkook-jang spread increased from 55% to 65%, apparent viscosity $({\eta}a)$ decreased and spreadibility and L value in Hunter color system increased. On the contrary, as the added oil content of chungkook-jang spread increased from 10% to 30%, rla increased and spreadibility and L value decreased. Specially, in case of palm olefin addition, the rla of chungkook-jang spread was more high than that of soybean oil addition. As the temperature of chungkook-jang spread increased, rla decreased and spreadibility increased. In the same conditions, the ${\eta}a$ of chungkook-jang spread increased in order of B. natto, B. natto and B. subtilis mixture and B. subtilis fermentation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.4
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• pp.345-349
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• 2004

This study was carried out to establish the manufacturing method of green tea extract-containing chungkook-jang. One strain showed the highest protease activity was isolated, and subsequently identified as Bacillus species. The strain was designated as Bacillus sp. B1, and applied to chungkook-jang fermentation. Green tea extract(TS 0.2%) was added to chungkook-jang fermentation in the quantities of 1.25%, 2.5% and 5%. Results of bacterial growth and sensory evaluation showed that chungkook-jang manufactured from addition of 1.25% quantity of peen tea extract (TS 0.2%) was most acceptable. In investigation of volatile compounds, addition of green tea extract was effective for repression of off-odor from chungkook-jang.

• Microbiology and Biotechnology Letters
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• v.23 no.1
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• pp.1-5
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• 1995

Bacterial strains showing the fibrinolytic activity were screened from Chungkook-jang and Natto (Japanese traditional soy food). The strains isolated from Natto revealed a high level of fibrinolytic activity, wherease nearly half of the isolates from Chungkook-jang did not show the relevant activity. However, one strain isolated from Chungkook-jang showed the highest fibrinolytic activity (1.84 plasmin unit), and subsequently identified as Bacillus species. The fibrinolytic strain was designated as Bacillus sp. CK 11-4.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.51-56
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• 1998

A bacteium, KP-6408, capable of hydrolyzing fibrin was isolated from Chungkook-jang, which was possibly identified as a strain of Bacillus sp. The effects of culture condition and medium composition on the enzyme production were investigated. Among nitrogen sources tested, yeast extract was the most effective for the enzyme production, and the level of the concentration for the optimal enzyme production was 0.2%(w/v). For carbon sources, glucose was the best for the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the organism at the liquid medium of the initial pH 8.0 and temperature of 4$0^{\circ}C$. In Chungkook-jang fermentation, the enzyme was maximally produced when incubated at 35$^{\circ}C$ for 24 hrs using soybean as a solid medium. The addition of various rice starch to the soybean in Chungkook-jang fermentation lowered the enzyme production.

• Microbiology and Biotechnology Letters
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• v.32 no.4
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• pp.291-296
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• 2004

To produce functional and high nutritional chungkook-jang, an immuno-stimulating and rapid growing bacterium was isolated from one of Korean traditional food, chungkook-jang. The isolated bacterium was identified as Bacilpumilus and deposited in Korean Collection for Type Culture (KCTC 10461BP). The chungkook-jang fermented by JB-l has good taste and pleasant smell with high content of free amino acids, and the water extract of chungkook-jang showed 410% of immuno-stimulation activity at concentration of 2 mg/ml. The rapid fermentation in 16 h is achieved by inoculation of 20 ml culture broth of JB-l into 6 kg cooked soybean in commercial scale at $40^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.509-512
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• 1991

Rheological property and apparent viscosity(η)of several semi-solid foods were measured with extrusion capillary viscometer. Apparent viscosities of several semi-solid foods ranged from 0.2714 Pa.s to 2.6453 Pa.s Rheological property of spread type semi-solid foods was pseudoplastic (with yield value). Especially, as the moisture content and temperature of Chungkook-jang spread increased, apparent viscosity decreased. On the contrary, as the added soybean oil content of Chungkook-jang spread increased, apparent viscosity also increased.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.250-254
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• 1994

The quality characteristics of freeze-dried Chungkook-jang soup, stored at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$ was investigated. Peroxide value(POV) was increased as the storage time was extended. Browning reaction occured earlier in the sample stored at $45^{\circ}C$ than those stored at $35^{\circ}C$ and $25^{\circ}C$. Red color developed more intensely in the sample stored at $45^{\circ}C$. However, moisture content was not changed during storage. Regression analyses between sensory scores and quality characteristics showed that the peroxide formation of oil contained in Chungkook-jang soup was the major quality index for the deterioration of Chungkoak-jang soup.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.599-604
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• 1991

The physico-chemical properties of viscous substances extracted from chungkook-jang were investigated. The crude protein content of the viscous substance was approximately 61% and 32% of the crude protein content was amino type nitrogen. The contents of glutamic acid in amino acids and potassium in minerals of viscous substances were more higher than those of raw soybean and chungkook-jang. The viscosity of 5% viscous substance solution was higher than that of 15% sucrose solution. The transmittance of viscous substance solutions from Bacillus natto and Bacillus subtilis was lowest at pH 5.0, the absorbances were lowest at pH 5.5 and pH 4.0, respectively. The fibrinolytic activity of viscous substances by B. natto and B. subtilis was 0.438 and 0.163 unit/mg protein, respectively. Though viscous substances were heated for 5 min and 30 min at $100^{\circ}C$, 90% of and 45% the fibrinolytic activity was remained, respectively.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.65-71
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• 1994

Chungkook-Jang was produced by fermenting Bacillus licheniformis CN-115. The changes of chemical composition, enzyme activity, and amino acids during the fermentation were investigated. The proximate composition was shown irregular fluctuation phenomenon during the fermentation, but only the moisture tended some reducing during the fermentation just after steaming. The content of amino nitrogen was increased radically after the 36 hours of fermentation and became the highest level at 18.072 mg/g at the 60 hours of it. In accordance with the fermentation of Chungkook-Jang, pH got to the 8.39 at 60 hours with increasing, protease activity was increased according to the fermentation and acid and neutral protease activity was reduced after being reached at the highest activity at 48 hours. The most suitable pH was 6.5 and temperature was $35^{\circ}C$ for dissolution-activated of protein in the process of fermentation of Chungkook-Jang. The content of water soluble protein and the content of salt soluble protein were increased at continuously according to the fermentation time of Chungkook-Jang the largest quantity. The molecular weight of water soluble protein of Chungkook-Jang fermented for 48 hours was about 19,000. The amino acids of water soluble protein just after steaming were totally 16 kinds and proline was amino acid and them was in series by glutamic acid and serine in that ordered. The amino acids salt soluble protein, just after steaming were totally 16 kinds and was the largest quantity phenylalanine, glutamic acid and aspartic acid and aspartic acid in that order.

• KSBB Journal
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• v.23 no.3
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• pp.251-256
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• 2008

The aim of this work was to investigate the fibrinolytic activity and characterization of Bacillus licheniformis HK-12, which produces the fibrinolytic enzyme excreted from naturally fermented Chungkook-Jang. Initially, the physiological and biochemical characteristics of strain HK-12 was examined. Both physiological analysis using BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were performed to identify the strain, and the strain could be assigned to Bacillus licheniformis, designated as B. lichenformis HK-12, and registered in GenBank as [EU288193]. Phylogenetic analysis of B. licheniformis HK-12 was plotted based on 16S rRNA sequence comparisons. During the incubation period of B. licheniformis HK-12, the changes of bacterial growth, fibrinolytic activity, and pH were monitored. As the results, after 36 hours of incubation, the maximum fibinolytic activity was about 2.25 times than that of plasmin used as standard. Optimal conditions on the growth of B. licheniformis HK-12 associated with the fibrinolytic activity was initial pH 7.0 and 40$^{\circ}C$, respectively.