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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 114 - 121 (8page)
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초록· 키워드
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This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products. Key words: soybean cultivars, formented soybean, soybean, quality properties
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참고문헌 (30)
참고문헌 신청
안용근 / 2011 / 청국장 발효시의 성분 변화 및 펩티드의 생성 / 한국식품영양학회지 24(1):124~131
Cao ZH / 2019 / Bioactivity of soy-based fermented foods : A review / Biotechnol Adv 37:223~238
Cha WS / 2000 / Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023 / Korean Soc Appl Biological Chem 43:247~252
Chang CM / 1999 / Study on the processing adaptability of soybean cultivars for Korean traditional chonggugjang preparation / Appl Biological Chem 42:91~98
최혜선 / 2007 / 황기청국장의 발효 중 품질특성 / 한국식품저장유통학회지 14(4):356~363
Cao ZH / 2019 / Bioactivity of soy-based fermented foods : A review / Biotechnol Adv 37:223~238
Cha WS / 2000 / Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023 / Korean Soc Appl Biological Chem 43:247~252
Chang CM / 1999 / Study on the processing adaptability of soybean cultivars for Korean traditional chonggugjang preparation / Appl Biological Chem 42:91~98
최혜선 / 2007 / 황기청국장의 발효 중 품질특성 / 한국식품저장유통학회지 14(4):356~363
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