Characteristics of Cheonggukjang produced by the rotative fermentation method |
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Authors: | Nam Keun Lee Il Jae Cho Joung Whan Park Byung Yong Kim Young Tae Hahm |
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Affiliation: | (1) Department of Biotechnology (BK21 Program), Chung-Ang University, An-seong, 456-756, Republic of Korea; |
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Abstract: | This study was to develop a processing method for improving the quality of a fermented soybean food, cheonggukjang. Bacillus sp. AS-2 isolated from traditionally fermented cheonggukjang was selected for the production of cheonggukjang with the rotative fermentation method (RFM). The pH value of cheonggukjang made by RFM (cRFM) was 6.1±0.25. The amount of crude protein (329.0±0.92 mg/g) and amino-type nitrogen (120.6±21.81 mg%) were similar to those in traditionally fermented cheonggukjang (cTFM). The amount of ammonium-type nitrogen was 173.0±1.72 mM/g and nearly 4 times lower than that in cTFM. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging values in the traditional product were between 1.62±0.08 and 1.27±0.05, while with the RFM, the values were between 1.38±0.02 and 0.78±0.20. The antioxidative activity of the sauce-type cRFM was approximately 1.7 times higher than that of cTFM. The sensory scores for cRFM were uniformly higher than those for cTFM. |
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