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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 734 - 739 (6page)
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초록· 키워드
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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 85.4±4.7%. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (68)
참고문헌 신청
1. [학술지(정기간행물)] - / 1997 / Kim JS. Changes in isoflavone contents duringmaturation of soybean seed. J Food Sci. Nutr. 2 : 255 ~ 258
2. [학술지(정기간행물)] - / 1993 / Antitumor isoflavones in soybeanfoods from American and Asian diets. J. Agr. Food Chem. 31 : 392 ~ 396
3. [학술지(정기간행물)] - / 1995 / Cook-Newell ME. Meta-analysis ofthe effects of soy protein intake on serum lipids. New Engl. J. Med.333 : 276 ~ 282
4. [학술지(정기간행물)] - / 2005 / Yoo SH. Germination effect ofsoybean on its contents of isoflavones and oligosaccharides. FoodSci. Biotechnol. 14 : 498 ~ 502
5. [학술지(정기간행물)] - / 2005 / Lee CH. The protective effects of isoflavoneextracted from soybean paste in free radical initiator treated rats.Food Sci. Biotechnol. 14 : 586 ~ 592
2. [학술지(정기간행물)] - / 1993 / Antitumor isoflavones in soybeanfoods from American and Asian diets. J. Agr. Food Chem. 31 : 392 ~ 396
3. [학술지(정기간행물)] - / 1995 / Cook-Newell ME. Meta-analysis ofthe effects of soy protein intake on serum lipids. New Engl. J. Med.333 : 276 ~ 282
4. [학술지(정기간행물)] - / 2005 / Yoo SH. Germination effect ofsoybean on its contents of isoflavones and oligosaccharides. FoodSci. Biotechnol. 14 : 498 ~ 502
5. [학술지(정기간행물)] - / 2005 / Lee CH. The protective effects of isoflavoneextracted from soybean paste in free radical initiator treated rats.Food Sci. Biotechnol. 14 : 586 ~ 592
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UCI(KEPA) : I410-ECN-0101-2013-573-001011155