The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans

• Published in: Food science and biotechnology Vol. 16; no. 5
• Main Authors: Choi, U.K. (Asia University, Kyungsan, Republic of Korea), Kim, M.H. (Sangju National University, Sangju, Republic of Korea), Lee, N.H. (Catholic University of Daegu, Gyungsan, Republic of Korea), Jeong, Y.S. (Kyungpook National University, Daegu, Republic of Korea), Kwon, O.J. (Gyeongbuk Regional Innovation Agency, Gyeongsan, Republic of Korea), Kim, Y.C. (Korea Food Research Institute, Seongnam, Republic of Korea), Hwang, Y.H. (Kyungpook National University, Daegu, Republic of Korea), E-mail: hwangyh@knu.ac.kr
• Format: Journal Article
• Language: English
• Published: 01.10.2007
• Subjects: ACIDE AMINE; ACIDE ORGANIQUE; ACIDOS ORGANICOS; AMINO ACIDS; AMINOACIDOS; cheonggukjang; FLAVONOIDE; FLAVONOIDES; FLAVONOIDS; GERMINACION; GERMINATION; ORGANIC ACIDS; SOJA; SOYBEANS

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was 8.6±5.6% after 12 hr of germination, but at 24 hr it increased rapidly to 8...