The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Taste Component of Cheonggukjang prepared with Germinated Soybeans by the Addition of Smoking Process

훈연공정을 첨가하여 제조한 발아콩 청국장의 맛 성분 변화

  • Park, Hwa-Young (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 박화영 (한국교통대학교 식품공학과) ;
  • 최원석 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2015.03.24
  • Accepted : 2015.06.23
  • Published : 2015.06.30
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Abstract

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

Keywords

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