한국식품영양학회지 Vol. 33 No. 3 (p.279-286)

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Aspergillus속 균주를 이용한 콩 발효물의 이화학적 특성

Physicochemical Characteristics of Fermented Soybean Products with Aspergillus Strain
키워드 :
soybean,cultivars,Aspergillus,fermented soybean products

목차

Abstract
서 론
재료 및 방법
   1. 사용균주 및 재료
   2. 곰팡이 이용 콩 발효물의 이화학적 성분 및 색도 측정
   3. 곰팡이 이용 콩 발효물의 효소활성과 질소성분, 미생물 측정
   4. 곰팡이 이용 콩 발효물의 아미노산 분석
   5. 곰팡이 이용 콩 발효물의 유기산 분석
   6. 곰팡이 이용 콩 발효물의 향기성분 분석
   7. 통계처리
결과 및 고찰
   1. 곰팡이이용콩발효물의이화학적성분및색도의변화
   2. 곰팡이 이용 콩 발효물의 효소활성과 질소성분, 미생물의 변화
   3. 곰팡이 이용 콩 발효물의 아미노산 분석
   4. 곰팡이 이용 콩 발효물의 유기산 분석
   5. 곰팡이 이용 콩 발효물의 향기성분 분석
요약 및 결론
References

초록

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.