Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Glycyrrhizia uralensis Extract Addition on the Quality of Cheonggukjang

감초추출물 첨가가 청국장의 품질에 미치는 영향

  • Hwang Sung-Hee (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Chung Hun-Sik (Food & Bio-industry Research Institute, Kyungpook University) ;
  • Kim Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Youn Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 황성희 (대구카톨릭대학교 식품산업학부) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 김순동 (대구카톨릭대학교 식품산업학부) ;
  • 윤광섭 (대구카톨릭대학교 식품산업학부)
  • Published : 2004.12.01
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Abstract

This study was conducted to investigate the effects of Glycyrrhizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121, mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

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