The Effect of Adding Soybean Oil on the Fluidity of Garlic Chunggukjang Paste

대두유 첨가량이 마늘청국장 페이스트의 유동성에 미치는 영향

  • Lee, Eun-Kyung (Department of Chemistry, Sungshin Women's University) ;
  • Kim, Kyeong-Yee (Department of Food Science and Technology, Seoil College)
  • Published : 2007.06.30


In this study, chunggukjang was made from soybeans and Bacillus natto. This chunggukjang was meant to be consumed as a margarine and butter substitute, to help lower trans-fatty acid (TFA) intake. A freeze-dried garlic product was used during fermentation to aid in removing the smell of the chunggukjang. Chunggukjang has a very low fluidity due to its high viscosity; therefore, we added 3%(w/w) soybean oil to improve the fluidity. We found that the TFA content of the garlic chunggukiang paste was no more than 0.02${\sim}$0.05%, which was low compared to the usual contents of margarine and butter. After 4 weeks of storage the TFA content was 0.03${\sim}$0.08%, and it remained within the limits of the permissible amount. The addition of soybean oil allowed this chunggukjang to be made with greater ease, and the freeze-dried garlic eliminated the negative inherent qualities of the chunggukjang. Therefore, this garlic chunggukjang paste could be considered reasonable for commercial production.


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