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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 926 - 932 (7page)
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This research was conducted to investigate the changes in quality characteristics of cheonggukjang fermented with the addition of hazelnut (10, 20, 30 and 40%) including; water content, pH, hydrophilic and lipophilic substances, color, viscosity and angiotensin converting enzyme inhibition activity. There was no significant change in pH with the addition of hazelnut. The water content significantly decreased with the addition of hazelnut. Hazelnut was also found to brighten the color of cheonggukjang. L-value and b-value increased with the addition of cheonggjuang. There was an insignificant change in the a-value. There was a slight decrease in the content of hydrophilic with addition of hazelnuts. Where there was more than 20% addition of hazelnut to soybean, the viscous substance content in cheonggukjang decreased significantly. Angiotensin converting enzyme inhibitory activity increased proportionally to the amount of hazelnut added. It was identified that the addition of 40% of hazelnut made its angiotensin converting enzyme inhibitory activity 10% point higher than that of control. These results suggests that the addition of hazelnut makes it possible to produce cheongkukjang of excellent angiotensin converting enzyme inhibitory activity.
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참고문헌 (32)
참고문헌 신청
Cha WS / 2000 / Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023 / Appl Biol Chem 43:247~252
주선종 / 2007 / 황기청국장의 발효 중 품질특성 / 한국식품저장유통학회지 14(4):356~363
최선정 / 2014 / 훈연 처리한 콩으로 제조한 청국장의 관능특성 변화 / 한국식품영양학회지 27(2):280~286
Choi UK / 1998 / Characteristics of chunggugjang produced by Bacillus subtilis DC-2 / J Korean Soc Food Sci Nutr 27:846~851
Ung-Kyu Choi / 2007 / The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans / Food Science and Biotechnology 16(5):734~739
주선종 / 2007 / 황기청국장의 발효 중 품질특성 / 한국식품저장유통학회지 14(4):356~363
최선정 / 2014 / 훈연 처리한 콩으로 제조한 청국장의 관능특성 변화 / 한국식품영양학회지 27(2):280~286
Choi UK / 1998 / Characteristics of chunggugjang produced by Bacillus subtilis DC-2 / J Korean Soc Food Sci Nutr 27:846~851
Ung-Kyu Choi / 2007 / The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans / Food Science and Biotechnology 16(5):734~739
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