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Physicochemical Properties of Cheonggukjang with Fermentation Period for a Variety of Soybean Cultivars

콩 품종별 발효기간에 따른 청국장의 이화학적 특성

  • Baek, Ji Eun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon Hee (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Yun, Hong Tai (National Institute of Crop Science, RDA) ;
  • Choi, Hye Sun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Shin Young (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 백지은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 송진 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 윤홍태 (농촌진흥청 국립식량과학원) ;
  • 최혜선 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2014.03.04
  • Accepted : 2014.08.20
  • Published : 2014.08.30

Abstract

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

Acknowledgement

Supported by : 국립농업과학원

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