This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on 140oC for 21 min, 180oC 9.5 min, and 220oC 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on 220oC for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on 180oC for 9.5 min (FS180), 140oC 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on 140oC for 21 min (FS140) and followed by fermented soybean roasted on 180oC for 9.5 min (FS180), 220oC 6 min (FS220) and conventional cheonggukjang (FS0).

I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 콩의 볶음조건 설정
  2. 발효 콩 시료의 제조
  3. 일반성분 분석
  4. 색도와 갈색도 측정
  5. pH 측정
  6. 환원당 함량 측정
  7. 아미노태 질소와 암모니아태 질소 함량 측정
  8. 유리당 함량 측정
  9. 유리아미노산 측정
  10. 통계처리
 III. 결과 및 고찰
  1. 적정 볶음조건의 설정
  2. 볶음 조건을 달리하여 발효시킨 콩의 일반성분
  3. 색도와 갈색도
  4. pH
  5. 환원당
  6. 아미노태 질소와 암모니아태 질소
  7. 유리당 함량
  8. 볶음 조건을 달리하여 발효시킨 콩의 유리 아미노산 함량
 IV. 요약 및 결론
 References

• 유민정((주)오뚜기 마케팅실) | Min jung You
• 최남순(배화여자대학교 식품영양과) | Nam-Soon Choi Corresponding author