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Fermentation and Quality Characteristics of Cheongkookjang Prepared with Germinated Soybean
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.547-553
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.547
 Title & Authors
Fermentation and Quality Characteristics of Cheongkookjang Prepared with Germinated Soybean
Beak, Lag-Min; Kang, Kyoung-Myoung; Park, La-Young; Lee, Shin-Ho;
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 Abstract
Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at . The total aerobes of the Cheongkookjang variants reached CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.
 Keywords
Germinated soybean;Cheongkookjang;B. licheniformis;isoflavone;amino acid;antioxidant;
 Language
Korean
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