Studies on the MEJU Processing Aptitude of Recommended Soybean Varieties 1. Characteristics of Soybean Varieties as Raw Material, Soaking and Boiling Process

대두 품종에 따른 메주가공 적성 연구 -제1보 대두 품종별 원료 특성 및 침지, 증자 특성-

As a result of survey of one hundred grain weight and been husk/whole bean ratio of 25 soybean varieties, the one was ranged 12.1∼27.1g and Saeal was highest as 27.1g, and Kwangan was lowest as 12.1g, while the other was revealed that Sinpladal 2 was highest as 9.40%, and Jangyebo was lowest, as 6.13%. Contents of crude protein were ranged 38∼48.5% which Tanback was highest as 48.5%, and Jangyeob was lowest as 39%. Crude lipid contained 17∼22%, and Muhan was highest as 48.5% and Tanback was lowest as 39%. Range of water uptake ratio and hardness after soaking were 235.9∼202.8% and 0.890∼2.593kg/3.14$\textrm{mm}^2$ and Jinpum was highest as 2.593kg/3.14$\textrm{mm}^2$, while Tanwon was lowest as 0.066kg/3.14$\textrm{mm}^2$.