Changes in Quality Characteristics of Meju Made with Germinated Soybean during Fermentation

싹튼 콩으로 제조한 메주의 발효기간에 따른 품질변화

  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University) ;
  • Kim, Mi-Hyang (Department of Food Science&Nutrition, Sangju National University) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jeong, Yeon-Shin (Soyventure Co. Ltd., Kyungpook National University, Division of Plant Biosciences, Kyungpook National University) ;
  • Hwang, Young-Hyun (Soyventure Co. Ltd., Kyungpook National University, Division of Plant Biosciences, Kyungpook National University)
  • 최웅규 (아시아대학교 한방식품영양학과) ;
  • 김미향 (상주대학교 식품영양학과) ;
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 정연신 (소이벤처(주), 경북대학교 농학과) ;
  • 황영현 (소이벤처(주), 경북대학교 농학과)
  • Published : 2007.06.30

Abstract

This research was conducted to investigate the changes in quality characteristics of meju made with 24-hour germinated soybeans according to fermentation time. The study confirmed that the amino nitrogen content immediately after soaking was 15.5 mg%, and the content rapidly increased in the beginning of the germination process and continued to increase to 312.9 mg% by 48 hours of fermentation. The number of fungi in the whole soybean meju made with 24-hour germinated soybeans was higher than the numbers of bacteria and yeast since the Aspergillus oryzae was inoculated artificially. The content of organic acids, in which the amount of citric acid was highest followed by tartaric acid and malic acid, increased with the fermentation process. The level of free amino acids in the whole soybean meju made from the 24-hour germinated soybeans increased rapidly with fermentation. The free amino acid content after 48 hours of fermentation (2,513.5 mg%) was 5.7 times higher than the content of the soaked germinated soybeans. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to the total free amino acids at 48 hours fermentation was 21.2% for the whole soybean meju. It was confirmed that the total isoflavone content, in which the content of genistein was highest followed by daidzein and glycitein, increased at the beginning of the fermentation process, but did not change thereafter.

Keywords

germination;whole soybean meju;free amino acid;isoflavone

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