Changes in quality characteristics of meju made with germinated soybean during fermentation

Korean Journal of Food Science and Technology

Volumn 39, Issue 3, 2007, Pages 304-308

  Choi, Ung Kyu ^a   Kim, Mi Hyang ^b   Lee, Nan Hee ^c   Jeong, Yeon Shin ^b   Hwang, Young Hyun ^b  

^a Asia University   (South Korea)

^b Kyungpook National University   (South Korea)

^c The Catholic University of Korea   (South Korea)

Author keywords

Free amino acid; Germination; Isoflavone; Whole soybean meju

Indexed keywords

ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); FUNGI; GLYCINE MAX;

EID: 58749085630     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Kim JS, Kim JG Kim WJ. Changes in isoflavone and oligosaccharides of soybeans during gennination. Korean J. Food Sci. Technol. 36: 294-298 (2004)
2. Choi JH, Kim MH, Shon MY, Park SK, Choi SD, U H. Production and quality properties of capsule type meju prepared with Rhizopus oligosponis. Korean J. Food Pres. 9: 315-320 (2002)
3. Kim DH, Lim DW. Bai S, Chun SB. Fermentation chracteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J. Food Sci. Technol. 29: 1006-1015 (1997)
4. Lee SS. Meju fermenation for a raw material of Korean traditional soy products. Korean. J. Mycol. 23: 161-175 (1995)
5. Shon MY. Physcochemical properties and biological activities of clnmgkugjang produced from Korean black bean. PhD thesis, Gyeongsang National University, Jinju, Korea. (1999)
6. Yoo JY, Kim HG. Characteristics of traditional mejus of nationwide collection. J. Korean Soc. Food Sci. Nutr. 27: 259-267 (1998)
7. Kim DH, Yook HS, Kim KY, Shin MG Byun MW. Fermentative characteristics of extruded meju by the molding temperature. J. Korean Soc. Food Nutr. 30: 250-255 (2001)
8. Yoo JY, Kim HG. Changes in microflora and exzyme activities of traditional meju during fermentation at Sunchang area. J. Korean Soc. Food Sci. Nutr. 30: 250-255 (2001)
9. Park CK, Joo HN, Song HI. Studies on the shelf-life of the brick shape improved meju. Krean J. Food Sci. Tecnol. 22: 82-87 (1990)
10. Park JM, Oh HI. Changes in microflora and exzyme activities of traditional kochujang meju during fermentation. Korean J. Food Sci. Technol. 27:56-62 (1995)
11. Im MH, Choi JD, Chung HC, Lee SH, Lee CWm Choi C, Choi KS. Improvement of meju preparation method for the production of Korean traditional ganjang (soy sauce). Korean J. Food Sci. Technol. 30:608-614(1998)
12. Yang CB, Kim ZU. Changes in nitrogen compounds in soybean sprout. J. Korean Agric. Chem. Soc. 23: 7-13 (1980)
13. Lee SH, Chung DH. Studies on the effects of plant growth regulator on growth and nutrient compositions in soybean sprout. J. Korean Agric. Chem. Soc. 25: 75-82 (1982)
14. Kim WJ, Smit CJB, Nakayama TOM. The removal of oligosaccharides from soybeans. Lebensm.-Wiss. Technol. 6: 201-204 (1973)
15. Kim EM, Lee KG, Chee KM. Comparison in isoflavone contents between soybean and soybean sprouts of various soybean culti-vars. J. Korean Soc. Nutr. 37: 45-51 (2004)
16. Oh BY, Park BH, Ham KS. Changes of saponin during the cultivation of sovbean sprout. Korean J. Food Sci. Technol. 35: 1039-1044 (2003)'
17. Kim YH, Hwang YH, Lee HS. Analysis of isoflavones for 66 varieties of sprout beans and bean sprouts. Korean J. Food Sci. Technol. 35: 568-575 (2003)
18. Kim EJ, Lee KI, Park KY. Effects of germanium treatment during cultivation of soybean sprouts. J. Korean Soc. Nutr. 31: 615-620(2002)
19. Lee HY, Kim JS, Kim YS, Kim WJ. Isoflavone and quality improvement of soymilk by using germinated soybean. Korean J. Food Sci. Technol. 37: 443-448 (2005)
20. Choi UK, Chung YS, Kim MH, Lee NH, Hwang YH. Quality characteristics of Meju according to germination time of raw soybean (Glycine max: Hwnagkumkong). Food Sci. Biotechnol. 16: in press (2007)
21. Kim 1J, Lee JO, Park MH, Son DH, Ha YL, Ryu CH. Preparation method of meju by three step fermentation. Korean J. Food Sci. Technol. 34: 536-539 (2002)
22. Official Methods of Analysis. Korea Food and Drug Administration, Seoul, Korea, pp. 9-15 (2002)
23. Ha SD. Evaluation of dryfilm method for isolation of microorganisms from foods. Korean J. Appl. Microbiol. Biotechnol. 24: 178-184(1996)
24. Difco Laboratories. Difco Manual. 10th ed. Detroit, MI, USA. pp. 689-1131 (1984)
25. Wang G Kuan SS, Francis OJ, Ware CM, Carman AS. A sim-plicfied HPLC method for the determnation of phytoestrogens in soybean and its processed products. J. Agr. Food Chem. 38: 185-190(1990)
26. Yoo JY, Kim HK, Kim WJ. Physico-chemical and microbiological changes of traditional meju during fermentation in Gangvvon-do area. Korean J. Food Sci. Technol. 30: 908-915 (1998)
27. Park CK, Nam JH, Sng HI, Park HY. Studies on the shelf life of the grain shape improved meju. Korean. J. Food Sci. Technol. 21: 876-883 (1989)
28. Kwon OJ, Choi UK, Lee EJ, Cho YJ, Cha WS, Son DH, Chung YG. Chemical changes of meju made with barley bran bran during fermentation. Korean J. Food Sci. Technol. 32: 1135-1141 (2000)
29. Park JS. Lee MR, Kim JS, Lee TS. Composition of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources. Korean J. Food Sci. Technol. 26:609-615(1994)
30. Lee JJ, Ko HY. Standardizatin of Korean soysauce. Korean J. Food Sci. Technol. 8: 247-252 (1976)
31. Chung YG Son DH, Ji WD, Choi UK, Kim YJ. Characteristics of commercial sigumjang meju. Korean J. Food Sci. Technol. 31: 231-237(1999)
32. Yang SH, Choi MR, Kim JK, Chung YG. Characteristics of the taste in traditional Korean soybean paste. J. Korean Soc. Food Nutr. 21:443-448(1992)
33. Kurzer MS, Xu X. Dietary phytoestrogens. Annu. Rev. Nutr. 17: 358-387(1997)
34. Wang HJ, Murphy PA. Isoflavone content of commercial soybean foods. J. Agr. Food Chem. 42: 1666-1673 (1994)
35. Kim JS, Yoon S. Isoflavone contents and B-glucosidaste activities of soyeans, meju, and doenjang. Korean J. Food Sci. Technol. 31: 1405-1409(1999)