KOREASCHOLAR

Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140oC for 21 min (CY140), 180oC 9.5 min (CY180), 220oC 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140oC, 21 min (CY140) and followed by fermented soybean roasted on 180oC 9.5 min (CY180), 220oC 6 min (CY220) and CY0 (without roasting).

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 청육장의 제조
    3. 일반성분 분석
    4. 색도 및 갈색도
    5. pH 측정
    6. 환원당 함량 측정
    7. 아미노태 질소 및 암모니아태 질소 측정
    8. 유리아미노산 측정
    9. 통계처리
III. 결과 및 고찰
    1. 일반성분
    2. 색도와 갈색도
    3. pH
    4. 환원당 함량
    5. 아미노태질소 및 암모니아태 질소 함량
    6. 볶음조건을 달리하여 제조한 청육장의 유리아미노산 함량
IV. 요약 및 결론
Conflict of Interest
References

• 유민정((주)오뚜기 중앙연구소) | Minjung You (Ottogi Research Center, Ottogi Corporation)
• 최남순(배화여자대학교 식품영양과) | Nam-Soon Choi (Department of Food and Nutrition, Baewha Woman's University) Corresponding author