DOI QR코드

DOI QR Code

Comparison of Quality Properties for Choosing Appropriate Varieties of Saengcheonggukjang

생청국장 적합 품종 선정을 위한 가공 특성 비교

  • Kim, Namgeol (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Inhye (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Min-Jung (Planning and Coordination Bureau, Rural Development Administration) ;
  • Lee, Yu Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hyesun (Dept. of Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Dept. of Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration) ;
  • Yun, Hong-Tae (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 김남걸 (국립식량과학원 중부작물과) ;
  • 이인혜 (국립식량과학원 중부작물과) ;
  • 서민정 (농촌진흥청 기획조정관실) ;
  • 이유영 (국립식량과학원 중부작물과) ;
  • 최혜선 (국립식량과학원 수확후이용과) ;
  • 심은영 (국립식량과학원 수확후이용과) ;
  • 윤홍태 (국립식량과학원 중부작물과)
  • Received : 2021.07.14
  • Accepted : 2021.08.04
  • Published : 2021.08.30

Abstract

Saengcheonggukjang, known as Natto in Japan, is a soybean fermented food which is made from steamed soybean, Bacillus and water. Demand of Saengcheonggukjang has increased because it does not have much smell compared to Cheonggukjang. Seven varieties of Saengcheonggukjang were investigated and compared in terms of 100 seed weight, quality characteristics, hard seed rate, and water absorption rate in order to determine the suitability of Korean soybeans. In addition, each characteristic of Saengcheonggukjang was compared. 'Hoseo' and 'Haewon' showed low 100 seed weight with 8.41 g and 8.11 g, respectively. The water absorption rate was higher in 'Hoseo' and 'Pungwon' than in Japan varieties. The yield of Saengcheonggukjang was significantly different for each variety. No differences were observed in yield and hardness of Saengcheonggukjang with respect to the varieties and sowing date. 'Haewon' showed the highest amino nitrogen content with 575.0 mg%. Viscous material content did not appear to differ between varieties. These results suggested that 'Hoseo' and 'Haewon' can be considered as suitable candidates for yield and quality of Saengcheonggukjang compared to Japan varieties.

Keywords

References

  1. AOAC. 2000. Official Methods of Analysis. 17th ed. Method 991.43. Association of Official Analytical Chemist
  2. Baek JE, Choi YH, Song J, Yun HT, Choi HS, Park SY. 2014. Physicochemical properties of cheonggukjang with fermentation period for a variety of soybean cultivars. Korean J Food Nutr 27:742-750 https://doi.org/10.9799/ksfan.2014.27.4.742
  3. Cober ER, Fregeau-Reid JA, Pietrzak LN, McElroy AR, Voldeng HD. 1997. Genotype and environmental effects on natto soybean quality traits. Crop Sci 37:1151-1154 https://doi.org/10.2135/cropsci1997.0011183X003700040020x
  4. Cook DE, Rainey KM. 2010. Seed coat deficiency, trait stability, and other soybean seed quality traits for natto cultivar development. Crop Sci 50:1244-1249 https://doi.org/10.2135/cropsci2009.06.0300
  5. Escamilla DM, Rosso ML, Holshouser DL, Chen P, Zhang B. 2019. Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review. Plant Breed 138:131-139 https://doi.org/10.1111/pbr.12678
  6. Geater CW, Fehr WR, Wilson LA. 2000. Association of soybean seed traits with physical properties of natto. Crop Sci 40:1529-1534 https://doi.org/10.2135/cropsci2000.4061529x
  7. Hosoi T, Kiuchi K. 2003. Natto-A food made by fermenting cooked soybeans with Bacillus subtilis (natto). In Farnworth ER (Ed.), Handbook of Fermented Functional Foods. pp. 227-245. CRC Press
  8. Jung GH, Kim HJ, Lee JH, Lee BW, Lee YY, Kim SK, Lee BK, Woo KS. 2018. Quality and physicochemical characteristics with different seeding periods of sprout-soybean cultivar cultivated in the North-Central region. J Korean Soc Food Sci Nutr 47:1301-1311 https://doi.org/10.3746/jkfn.2018.47.12.1301
  9. Kim JG. 2004. Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste: Amino nitrogen, amino acids, and color. J Food Hyg Saf 19:31-37
  10. Kim K, Lee G. 2016. Quality characteristics of various bean varieties fermented with Bacillus subtilis. Korean J Food Cookery Sci 32:541-548 https://doi.org/10.9724/kfcs.2016.32.5.541
  11. Kim MR, Yang JE, Chung L. 2017. Study on sensory characteristics and consumer acceptance of commercial soy-meat products. J Korean Soc Food Cult 32:150-161
  12. Kim SS, Lee JH, Ahn YS, Kang DK, Kim JH. 2003a. A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from Chungkook-Jang; It's characterization and influence of additives on thermostability. Korea J Microbiol Biotechnol 31:271-276
  13. Kim YH. 2002. Current achievement and perspectives of seed quality evaluation in soybean. Korean J Crop Sci 47:95-106
  14. Kim YS, Jung HJ, Park YS, Yu TS. 2003b. Characteristics of flavor and functionality of Bacillus subtilis K-20 Chunggukjang. Korean J Food Sci Technol 35:475-478
  15. Korea Agro-Fisheries & Food Trade Corporation [aT], Minister of the Ministry of Agriculture, Food and Rural Affairs [MAFRA]. 2019. 2019 processed food segment market status - Cheonggukjang. Korea Agro-Fisheries & Food Trade Corporation. Report No. 11-1543000-002890-01
  16. Lee BM, Do JR, Kim HK. 2007. Monitoring on functional properties of solid Cheonggukjang extracts by using response surface methodology. J Korean Soc Food Sci Nutr 36:1334-1340 https://doi.org/10.3746/jkfn.2007.36.10.1334
  17. Maestri DM, Labuckas DO, Guzman CA, Giorda LM. 1998. Correlation between seed size, protein and oil contents, and fatty acid composition in soybean genotypes. Grasas Aceites 49:450-453 https://doi.org/10.3989/gya.1998.v49.i5-6.757
  18. Mullin WJ, Xu W. 2001. Study of soybean seed coat components and their relationship to water absorption. J Agric Food Chem 49:5331-5335 https://doi.org/10.1021/jf010303s
  19. Orazaly M, Chen P, Zeng A, Zhang B. 2015. Identification and confirmation of quantitative trait loci associated with soybean seed hardness. Crop Sci 55:688-694 https://doi.org/10.2135/cropsci2014.03.0219
  20. Park JS, Lee MY, Kim JS, Lee TS. 1994. Compositions of nitrogen compound and amino acid in soybean paste (Doenjang) prepared with different microbial sources. Korean J Food Sci Technol 26:609-615
  21. Park SI. 2006. Preparation of natto (unripe Chungkukjang) using small soybeans and Bacillus subtilis KCCM 11315. Korean J Culin Res 12:225-235
  22. Rural Development Administration [RDA]. 2018. Soybean - Agricultural technology guide 116. pp.129-164. Rural Development Administration. Report No. 11-1390000-004496-14
  23. Rural Development Administration [RDA]. 2012. The standard of agricultural research and analysis. 5 th ed. p.421. Rural Development Administration. Report No. 11-1390000-003149-01
  24. Salas P, Oyarzo-Llaipen JC, Wang D, Chase K, Mansur L. 2006. Genetic mapping of seed shape in three populations of recombinant inbred lines of soybean (Glycine max L. Merr.). Theor Appl Genet 113:1459-1466 https://doi.org/10.1007/s00122-006-0392-1
  25. Seo MJ, Park MR, Yun HT, Park CH. 2017. Analysis on variation and stability of agricultural characteristics in soybean landraces and cultivars. J Korean Soc Int Agric 29:271-281 https://doi.org/10.12719/KSIA.2017.29.3.271
  26. Shin DS, Choi ID, Park JY, Kim NG, Lee SK, Jeong KH, Park CH, Choi HS. 2020. Changes in quality of according to fermentation time of fermented soybean produced made with Bacillus amyloliquefaciens. Korean J Food Nutr 33:381-389
  27. Wei Q, Chang SKC. 2004. Characteristics of fermented natto products as affected by soybean cultivars. J Food Process Preserv 28:251-273 https://doi.org/10.1111/j.1745-4549.2004.23047.x
  28. Yang EI, Kim YS. 2013. Physiological properties of viscous substance from Cheonggukjang. J Agric Life Sci 44:10-14
  29. Yoo SM, Chang CM. 1999. Study on the processing adaptability of soybean cultivars for Korean traditional chonggugjang preparation. J Korean Soc Agric Chem Biotechnol 42:91-98
  30. Yoshikawa Y, Chen P, Zhang B, Scaboo A, Orazaly M. 2014. Evaluation of seed chemical quality traits and sensory properties of natto soybean. Food Chem 153:186-192 https://doi.org/10.1016/j.foodchem.2013.12.027
  31. Zhang B, Chen P, Florez-Palacios SL, Shi A, Hou A, Ishibashi T. 2010. Seed quality attributes of food-grade soybeans from the U.S. and Asia. Euphytica 173:387-396 https://doi.org/10.1007/s10681-010-0126-y
  32. Zheng Y, Jeong JK, Choi HS, Park KY. 2011. Increased quality characteristics and physiological effects of Chunggukjang fermented with Bacillus subtilis-SKm. J Korean Soc Food Sci Nutr 40:1694-1699 https://doi.org/10.3746/jkfn.2011.40.12.1694