작두콩 첨가 된장의 이화학적 특성

이학태¹^,², 이만종¹, 이상선²^,^*

Physicochemical Characteristics of Soybean Pastes Containing Sword Bean

Hak Tae Lee¹^,², Man Jong Lee¹, Sang Sun Lee²^,^*

¹롯데중앙연구소

²한양대학교 식품영양학과

¹Lotte R&D Center

²Department of Food & Nutrition, Hanyang University

^*Corresponding author: Sang Sun Lee, Department of Food & Nutrition, Hanyang University, 17 Hangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea, Tel: +82-2-2220-1206; Fax: +82-2-2220-1179, E-mail: leess@hanyang.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 30, 2009; Revised: Jun 10, 2009; Accepted: Jul 23, 2009

Published Online: Aug 31, 2009

Abatract

This study was carried out to analyse the physicochemical characteristics of soybean pastes with the sword beans and general soybean pastes. There was no difference in contents of general component (moisture contents, crude ash, crude fiber, crude fat) among the soybean pastes, but contents of crude protein was higher in J1, J2 compared to the others. Amylase activity was higher in J3, J4 adding the rice, and protease activity was higher in J1, J2 that has higher soybean contents than the others. Reducing sugar contents was higher in J3, J4 that has high amlyase activity with value of 8.53±0.45% and 8.36±1.05%, and amino-type nitrogen contents was higher in commercial soybean paste K5, K6 than other soybean pastes with value of 668.34±4.11 mg% and 642.64±2.05 mg% respectively.

Keywords: soybean pastes; sword beans; physicochemical characteristics