The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Choenggukjang prepared with Germinated Soybeans by the Addition of Smoking Process

훈연공정을 첨가하여 제조한 발아콩 청국장의 품질특성

  • Choi, Won-Seok (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Park, Hwa-Young (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 최원석 (한국교통대학교 식품공학과) ;
  • 박화영 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2015.04.17
  • Accepted : 2015.06.23
  • Published : 2015.06.30
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Abstract

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and ${\Delta}T$ values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS ($61.9{\pm}0.9%$) was increased by more than 8% compared with that of NCNS ($53.3{\pm}0.7%$). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were $1,573.9{\pm}62.5$, $1,759.1{\pm}65.8$, $1,738.0{\pm}68.1mg%$, respectively.

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