한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제31권6호
  • /
  • Pages.643-651
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  • 2016
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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볶음 조건에 따른 발효 콩의 이화학적 특성 연구

Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

  • 유민정 ((주)오뚜기 마케팅실) ;
  • 최남순 (배화여자대학교 식품영양과)
  • You, Min jung (Marketing Division, Ottogi Corporation) ;
  • Choi, Nam-Soon (Department of Food and Nutrition, Baewha Woman's University)
  • 투고 : 2016.12.15
  • 심사 : 2017.01.02
  • 발행 : 2016.12.30
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초록

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on $140^{\circ}C$ for 21 min, $180^{\circ}C$ 9.5 min, and $220^{\circ}C$ 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on $220^{\circ}C$ for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $140^{\circ}C$ 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on $140^{\circ}C$ for 21 min (FS140) and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $220^{\circ}C$ 6 min (FS220) and conventional cheonggukjang (FS0).

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