Study on the Processing Adaptability of Soybean Cultivars for Korean Traditional Chonggugjang Preparation

콩 품종별 청국장의 가공적성 연구

  • 장창문 (농촌진흥청 농촌생활연구소) ;
  • 유선미 (농촌진흥청 농촌생활연구소)
  • Published : 1999.05.31

Abstract

To select the desirable soybean cultivar for chonggugjang processing, the physicochemical characteristics of raw soybean materials and chonggugjang samples were investigated. Eight soybean varieties including Danyeobkong, Danbaegkong, Kwanankong, Pureunkong, Manlikong, Sinpaldalkong 2, Jinpeumkong and Hwankeumkong were used for experiment. On the basis of quality characteristics of raw materials, such as seed coat weight rate, hydration swelling, and the content of fructose, glucose and sucrose, and chonggugjang, such as hardness, ${\gamma}-glutamyltranspeptidase\;({\gamma}-GTP)$ activity, free amino acid content, and amino type nitrogen content, Sinpaldakong 2 and Danyeobkong were desirable soybean cultivars for high quality chonggugjang processing.