Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar

발아콩을 이용한 초콩의 제조 중 Isoflavone 및 특성 변화

  • Eom, Kwon-Yong (Dept. of Food Science and Technology, Sejong University) ;
  • Kim, Joo-Sook (Dept. of Food Science and Technology, Sejong University) ;
  • Choi, Hee-Sook (Dept. of Food and Biotechnology, Ansan College of Technology) ;
  • Cha, Bo-Sook (Dept. of Food and Nutrition, Suwon Women's College) ;
  • Kim, Woo-Jung (Dept. of Food Science and Technology, Sejong University)
  • 엄권용 (세종대학교 식품공학과) ;
  • 김주숙 (세종대학교 식품공학과) ;
  • 최희숙 (안산공과대학 식품생명과학과) ;
  • 차보숙 (수원여자대학 식품영양과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2006.03.01
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Abstract

Changes in isoflavone and oligosaccharides, and some physicochemical properties of Chokong, a pickled and dried soybeans, were investigated during pickling in brewed vinegar at $20^{\circ}C$. The used soybeans were 24 hr germinated soybeans, which was maximumly increased in isoflavone content during germination. The isoflavone contents were significantly increased by approx. 80% in both glycosides and aglycone type of isoflavone after 20 day of pickling at $20^{\circ}C$. The isoflavone values of germinated Chokong were significantly higher than those of ungerminated ones. Pickling the soybeans in vinegar resulted in a rapid initial decrease in oligosaccharides, Particularly in raffinose and stachyose. The pH and soluble solids contents in vinegar increased markedly and L values decreased during initial pickling of 24 hr.

콩을 24시간 발아시켜 건조한 것을 양조식초에 480시간 절임하면서 초콩을 제조하는 과정 중 콩과 절임액의 isoflavone과 oligo당 그리고 pH, 색, texture의 변화를 조사하였다. 그 결과 절임이 진행되는 동안 콩에 함유된 isoflavone은 비발아콩의 경우 128.2 mg%에서 480시간 절임 하였을 때 210.0 mg%로 약 64%가 증가되었고 발아콩은 133.4 mg%에서 절임 480시간 후에는 239.7 mg%로 약 80%증가하였으며 특히 aglycone type의 증가가 더욱 현저하였다. 절임액의 pH는 절임 24시간 후에 2.4에서 3.5로 빠르게 증가하였으며 수용성 고형분 또한 빠른 증가를 보였고, L값은 감소하였다. Oligo당은 급속히 감소하여 절임 72시간 후에 약 90%이상 감소하였으며 그 중 raffinose와 stachyose의 감소가 더욱 빨리 감소하였다.

Keywords

References

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