Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

볶음 조건에 따른 발효 콩의 이화학적 특성 연구

  • You, Min jung (Marketing Division, Ottogi Corporation) ;
  • Choi, Nam-Soon (Department of Food and Nutrition, Baewha Woman's University)
  • 유민정 ((주)오뚜기 마케팅실) ;
  • 최남순 (배화여자대학교 식품영양과)
  • Received : 2016.12.15
  • Accepted : 2017.01.02
  • Published : 2016.12.30
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Abstract

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on $140^{\circ}C$ for 21 min, $180^{\circ}C$ 9.5 min, and $220^{\circ}C$ 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on $220^{\circ}C$ for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $140^{\circ}C$ 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on $140^{\circ}C$ for 21 min (FS140) and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $220^{\circ}C$ 6 min (FS220) and conventional cheonggukjang (FS0).

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References

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