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Quality Properties of Soy-paste Soybean Cultivar for Fermented Soybean Products
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장류용 콩 품종별 발효물의 품질 특성

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Type
Academic journal
Author
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제32권 제2호 KCI Accredited Journals
Published
2019.1
Pages
114 - 121 (8page)

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Quality Properties of Soy-paste Soybean Cultivar for Fermented Soybean Products
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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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안용근 / 2011 / 청국장 발효시의 성분 변화 및 펩티드의 생성 / 한국식품영양학회지 24(1):124~131 google schola Cao ZH / 2019 / Bioactivity of soy-based fermented foods : A review / Biotechnol Adv 37:223~238 google schola 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 google schola Chang CM / 1999 / Study on the processing adaptability of soybean cultivars for Korean traditional chonggugjang preparation / Appl Biological Chem 42:91~98 google schola 최혜선 / 2007 / 황기청국장의 발효 중 품질특성 / 한국식품저장유통학회지 14(4):356~363 dbpia

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