초 절임콩과 초절임액의 이화학적 특성 변화 및 초절임 콩 음료의 개발 (Changes in Physicochemical Characteristics of Chokong and Its Soaking Solution and Development of Chokong Beverage)

서지정보

· 발행기관 : 한국외식산업학회
· 수록지 정보 : 한국외식산업학회지 / 7권 / 1호 / 7 ~ 21페이지
· 저자명 : 이슬, 황인경, 김수희

초록

The purpose of this study was to evaluate physicochemical characteristics of chokong and its soaking solution to find a possibility of developing chokong beverage. For the objectives, two varieties of soybean were soaked in vinegar during 96 hours at room temperature. The results showed changes in pH, total acidity, color, isoflavone content and texture of chokong and soaking solution and sensory characteristics in chokong beverage. The pH in soaking solution increased rapidly whereas total acidity decreased during the first 16 hours of soaking. The 'L'values in soaking solution of two varieties were decreased, while 'b' values were increased after start of soaking. The 'a' values were increased by 3 hour and then not changed for soaking times in Chung-ja 3. The isoflavone content of Gae-chuk 2 in soaking solution for 92 hours was 78.03 mg/100g about 2 times for 37.98 mg/100g of Chung-ja 3. The hardness and chewiness of chokong showed a decreasing trend as soaking, and the values of Gae-chuk 2 were lower than the Chung-ja 3. Using the 16 hour soaking solution, three chokong beverages were made and the beverage containing 5% soaking solution was the highest scored in sensory evaluation.

영어초록

The purpose of this study was to evaluate physicochemical characteristics of chokong and its soaking solution to find a possibility of developing chokong beverage. For the objectives, two varieties of soybean were soaked in vinegar during 96 hours at room temperature. The results showed changes in pH, total acidity, color, isoflavone content and texture of chokong and soaking solution and sensory characteristics in chokong beverage. The pH in soaking solution increased rapidly whereas total acidity decreased during the first 16 hours of soaking. The 'L'values in soaking solution of two varieties were decreased, while 'b' values were increased after start of soaking. The 'a' values were increased by 3 hour and then not changed for soaking times in Chung-ja 3. The isoflavone content of Gae-chuk 2 in soaking solution for 92 hours was 78.03 mg/100g about 2 times for 37.98 mg/100g of Chung-ja 3. The hardness and chewiness of chokong showed a decreasing trend as soaking, and the values of Gae-chuk 2 were lower than the Chung-ja 3. Using the 16 hour soaking solution, three chokong beverages were made and the beverage containing 5% soaking solution was the highest scored in sensory evaluation.

참고자료

· 없음