Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Change of Fermented Soybean Products by Aspergillus spp. from Soybean Cultivar

  • Dong Sun Shin (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • In Duck Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Seuk Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ji Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Nam Geol Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kwang-Ho Jeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Chang Hwan Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Hye Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • Received : 2019.10.11
  • Accepted : 2019.10.31
  • Published : 20191100
⟨ Previous Next ⟩

Abstract

This study evaluates the quality properties of soybean cultivar for fermented soybean products with several Aspergillus spp., which were selected based on their high antimicrobial activities. The six soybean varieties Daewonkong, Taekwangkong, Jinpung, Daechan, Daepung-2, and Seonpung were used in the experiment. Physicochemical analysis of soybeans showed that the cured fat and protein contents were 18.28-19.15 and 36.49-38.72%, respectively. The pH and total acidity (TA) were 6.31-6.60 and 0.36-0.48%, respectively. The amino nitrogen contents of all samples were in the range of 641.23 to 791.12 mg%, while Daechan showed the highest content (791.12 mg%). Mold counts of fermented soybean products were 7.63-9.20 log CFU/g. Hunter color values for L value, a value, and b value ranged from 59.52-71.28, 0.11-3.03, and 14.61-31.70, respectively. The amylase and protease activities of the Daepung-2 and Daechan were the highest among all the cultivars. The rank order of major free amino acids was glutamic acid > lysine > alanine > aspartic acid, with Daepung-2 and Daechan being the highest. As a result, Daepung-2 was suitable as a soybean cultivar, exhibiting high quality standards for the fermentation process of the fermented soybean products.

Keywords

Acknowledgement

본 논문은 농촌진흥청 AGENDA 연구사업(과제번호 :PJ01350803)의 지원에 의해 이루어진 것임.