Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean

싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화

  • Kim, Mi-Hyang (Department of Food Science & Nutrition, Sangju National University) ;
  • Kang, Woo-Won (Department of Food Science & Nutrition, Sangju National University) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kwon, Dae-Jun (Department of Oriental Medicinal Resources, Asia University) ;
  • Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) ;
  • Chung, Yeon-Shin (Soyventure Co. Ltd.) ;
  • Hwang, Young-Hyun (Soyventure Co. Ltd.) ;
  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 김미향 (상주대학교 식품영양학과) ;
  • 강우원 (상주대학교 식품영양학과) ;
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 권대준 (아시아대학교 한약자원학과) ;
  • 권오준 (경북전략산업기획단) ;
  • 정연신 (소이벤처(주)) ;
  • 황영현 (소이벤처(주)) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2007.12.01


This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process. The levels of free amino acids in the 24-hr germinated agakong and the 48-hr fermented cheonggukjang were 391.0 and 10,994.8 mg%, respectively. Glutamic acid content was highest, followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to total free amino acids at 48-hr of fermentation was 18.0%. Finally, it was confirmed that the sensory evaluation score of the 24-36 hr fermented cheonggukjang, made with the 24-hr germinated soybeans, was superior to that of the 24 and 48-hr fermented cheonggukjang.


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