Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean

• Published in: Korean 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
• Language: Korean
• Published: 01.12.2007
• Subjects: ACIDE AMINE LIBRE; AMINOACIDOS LIBRES; cheonggukjang; FREE AMINO ACIDS; GERMINACION; GERMINATION; viscous substance
• ISSN: 0367-6293

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.