Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans

훈연 처리한 콩으로 제조한 청국장의 품질 특성

  • Ko, Hyeong-Min (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Seon-Jeong (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Food Nutrition and Cook, Daegu Science University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 고형민 (한국교통대학교 식품공학과) ;
  • 최선정 (한국교통대학교 식품공학과) ;
  • 최원석 (한국교통대학교 식품공학과) ;
  • 이난희 (대구과학대학교 식품영양조리과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2014.01.06
  • Accepted : 2014.04.14
  • Published : 2014.04.30


The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS ($5.8{\pm}0.2%$) and CSS ($5.6{\pm}0.3%$). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS ($1,624.6{\pm}53.2{\mu}g/g$) were higher than that in CNS ($1,590.6{\pm}59.3{\mu}g/g$). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS ($8.1{\pm}0.4\;log\;cfu/g$) was higher than that in CSS ($7.3{\pm}0.3\;log\;cfu/g$). Taken together, a smoking process can useful for the development of new cheonggukjang products.


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