Nutritional Evaluation of Naturally Fermented Soybean and the Enzymatic Activity Changes during the Preparation

자연발효(自然醱酵) 대두식품(大豆食品)의 영양적(營養的) 가치(價値)와 그의 제조(製造) 중(中) 효소활성변화(酵素活性變化)

  • Lee, Sang-Yeol (Department of Food Science and Technology, Seoul National University) ;
  • Min, Young-Kyoo (Korea Rural Nutrition Institute) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
  • 이상열 (서울대학교 식품공학과) ;
  • 민용규 (농촌영양개선연수원 연구조사과) ;
  • 박관화 (서울대학교 식품공학과)
  • Published : 1983.01.01


The four varieties of Korean soybeans were allowed to undergo natural fermentation for seven days at ambient temperature. The average pH of the product was 3.93 and titratable acidity was 1.94%. For all varieties of soybeans the content of riboflavin increased from 98 to $309.4{\mu}g/100g$ dry-matter, relative nutritive value from 78.66 to 94.59% and available lysine from 6.56 to 7.38 mg/gN, respectively. During fermentation, the activities of protease and lipase increased, while lipoxygenase and trypsin inhibitor activity decreased markedly. The capacity of water sorption of fermented soybean flour was increased with progress of proteolysis during fermentation. The cookie and noodle prepared with 20:80 mixture of fermented soybean flour and wheat flour were in the 'like' category, but it was desirable to neutralize the sour taste produced by fermentation. Among five kinds of products prepared from the fermented soybean flour pan cake was liked most by rural consumers.