본 실험은 청국장의 풍미와 품질 향상을 위한 기초자료를 제공하기 위하여 홍삼 및 복분자 추출액을 첨가하여 청국장을 제조하고 이들의 이화학적 특성을 조사하였다. 수분 및 조지방의 함량은 증자콩, 일반청국장, 홍삼청국장 및 복분자청국장에서 유의적인 차이가 없었다. 환원당 함량은 홍삼청국장이 1,992.6 mg/100 g으로 가장 높았으며, 증자콩은 138.7 mg/100 g으로 청국장에 비해 그 함량이 매우 낮았다. 유리당 함량을 살펴보면, 증자콩에

This study was carried out to provide basic information related to improvement of flavor and consumption of cheonggukjang. Red ginseng cheonggukjang (RGC) and Rubus coreanum cheonggukjang (RCC) extracts were prepared, and their physicochemical characteristics were compared with either general cheonggukjang (GC) or non-fermented boiled soybean (BS). The moisture and crude fat contents were not significantly different among samples. RGC had the highest reducing sugar content and BS had the lowest. The free sugar content of RGC was higher than that of either GC or RCC, and the major free sugars present were glucose, fructose and sucrose. Seventeen free amino acids were detected in BS and cheonggukjang, and the content of free amino acids ranged from 1,233.8 to 2,599.6 mg/100 g. The greatest content of free amino acids was found in RGC. Color L, a and b values were highest in BS and lowest in RCC. The hardness and strength of RGC and RCC were lower than for GC.

• 홍주연
• 김은정
• 신승렬
• 김태완
• 이인중
• 윤경영