고함량 이소플라본 생산을 위한 대두의 전처리 및 청국장 발효조건 확립

유재수¹^,^*

Pretreatment of Soybean and Development of Fermentation Conditions of Chungkukjang for High Contents Isoflavone Production

Jae-Soo Yoo¹^,^*

¹전북대학교 식품공학과

¹Department of Food Science and Technology, Chonbuk National University

^*Corresponding author: Jae-Soo Yoo, Department of Food Science and Technology, Chonbuk National University, Jeonju, 561-756, Korea, Tel: +82-63-270-2565; Fax: +82-63-270-2572, E-mail: yjsoo5@hanmail.net

ⓒ Copyright 2011 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: Sep 23, 2011; Revised: Nov 03, 2011; Accepted: Nov 03, 2011

Published Online: Nov 30, 2011

Abatract

The separation conditions for the enhancement of isoflavone contents in soybean by soaking and germination were developed, and the fermentation conditions of Chungkukjang were optimized by using response surface methodology analysis. The high-yield of isoflavone production was obtained when the conditions of soaking and gemination were at 25.6°C, 7 hr and 29.1°C, 42.4 hr, respectively. Total isoflavone contents in soybean (Daepung) by treatment were increased from 1,012 ppm to 1,912 ppm. Also, the optimum fermentation conditions of Chungkukjang were determined 39.96°C, 1.32% (inoculum size) and 42.4 hr, respectively. Isoflavone contents in Chungkugjang under the optimum fermentation conditions were 1.3 times higher than the control (1,960 ppm).

Keywords: isoflavone; response surface methodology; gemination; fermentation; Chungkukjang