Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean

This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of visc...

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Published inKorean Journal of Food Science and Technology Vol. 39; no. 6
Main Authors Kim, M.H. (Sangju National University, Sangju, Republic of Korea), Kang, W.W. (Sangju National University, Sangju, Republic of Korea), Lee, N.H. (Catholic University of Daegu, Gyungsan, Republic of Korea), Kwon, D.J. (Asia University, Kyungsan, Republic of Korea), Kwon, O.J. (Gyeongbuk Regional Innovation Agency, Gyeongsan, Republic of Korea), Chung, Y.S. (Soyventure Co. Ltd., Kyungpook National University, Daegu, Republic of Korea), Hwang, Y.H. (Soyventure Co. Ltd., Kyungpook National University, Daegu, Republic of Korea), Choi, U.K. (Asia University, Kyungsan, Republic of Korea), E-mail: cuk8272@asiau.ac.kr
Format Journal Article
LanguageKorean
Published 01.12.2007
Subjects
ACIDE AMINE LIBRE
AMINOACIDOS LIBRES
cheonggukjang
FREE AMINO ACIDS
GERMINACION
GERMINATION
viscous substance
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Summary:This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process.
Bibliography:2008001497
Q02
ISSN:0367-6293