발아콩으로 제조한 청국장의 발효 및 품질특성
Fermentation and Quality Characteristics of Cheongkookjang Prepared with Germinated Soybean
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초록
짚에서 분리한 B. licheniformis B-59를 starter로 사용하여 12시간(GS12), 24시간(GS24) 동안 발아시킨 발아콩을 이용한 청국장의 발효 및 품질 특성을 대조구(NG)과 비교하였다. 청국장의 발효 과정 중 발아시간에 따른 총균수와 pH의 변화는 뚜렷한 차이를 나타내지 않았다. 총균수는 발효 48시간 후 108∼109 CFU/mL, pH는 6.90∼7.01의 범위를 나타내었다. 발효 과정 중 점질물 함량은 증가하였으며, 유의적인 차이는 관찰되지 않았다. 환원당 함량은 발효 12시간째 1.5∼3배 증가하였으며, 이후 감소하였다. 발아시간에 따른 원료 콩의 총 폴리페놀 함량, 전자공여능은 뚜렷한 차이를 나타내지 않았으나, 발효 과정 중 발아시간에 따른 증가현상은 뚜렷하였다. 이소플라본 함량 중 daidzein함량은 발효전 처리구간의 차이는 나타내지 않았으나, 발효 후 NG 0.095 mg/g, GS12 0.218 mg/g 그리고 GS24 0.344 mg/g로 원료 콩의 발아 시간에 따라 청국장의 daidzein 함량은 증가하였다. 발효 후 청국장의 genistein 함량은 NG는 0.046 mg/g, GS12 0.151 mg/g, GS24 0.225 mg/g로 발아에 의해 증가하였다. 원료 콩의 유리 아미노산 함량은 각각 135.18 mg% (NG), 194.31 mg% (GS12), 262.32 mg% (GS24)로 발아시간에 따라 증가하였다. 발효 후 총 유리아미노산의 함량은 각각 254.26 mg% (NG), 337.49 mg% (GS12), 528.78 mg% (GS24)로 뚜렷하게 증가하였다. 맛, 색상, 풍미, 쓴맛, 조직감, 종합적기호도 등 청국장의 기호성은 처리구간의 유의적인 차이는 나타나지 않았다.
Abstract
Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at 40℃. The total aerobes of the Cheongkookjang variants reached 108~109 CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.
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