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Characteristics of Cheonggukjang produced by the rotative fermentation method

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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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Authors and Affiliations

  1. Department of Biotechnology and BK21 Program, Chung-Ang University, Anseong, Gyeonggi, 456-756, Korea

    Nam Keun Lee, Il Jae Cho, Joung Whan Park & Young Tae Hahm

  2. Department of Food Science and Biotechnology, Kyung-Hee University, Yongin, Gyeonggi, 446-701, Korea

    Byung Yong Kim

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  1. Nam Keun Lee
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  2. Il Jae Cho
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  3. Joung Whan Park
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  4. Byung Yong Kim
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  5. Young Tae Hahm
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Correspondence to Young Tae Hahm.

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Lee, N.K., Cho, I.J., Park, J.W. et al. Characteristics of Cheonggukjang produced by the rotative fermentation method. Food Sci Biotechnol 19, 115–119 (2010). https://doi.org/10.1007/s10068-010-0016-z

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  • DOI: https://doi.org/10.1007/s10068-010-0016-z

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