청국장 발효중 당성분 변화에 관한 연구 = Studies on the Change of Sugars During Fermentation of Chungkuk-jang Koji

국문 초록 (Abstract)

Bacillus natto에 의한 대두의 발효시간에 따른 당성분의 함량 변화는 다음과 같다.
1. 증자 대두의 주요 당은 stachyose (4.27%), raffinose (1.30%), maltose (0.56%), galactose(2.38%) 와 glucose (0.18%)이였으며 stachyose와 galactose 함량이 가장 높았다.
2. 0~24시간 발효에서 stachyose 함량이 현저하게 증가하였고, rhamnose & xylose, f-ructose와 ribose는 비로소 생성 되었으며, maltose와 galactose 함량은 계속적인 감소 현상이었다.
3. 증자 대두의 당보다 24시간 발효후의 당이 증가하였고 48시간 발효에서 전체적인 감소현상 이었으며 72시간 후의 당함량은 증가하는 경향이었다.
4. 발효 48~60 시간에서 출국이 적합하였다.

다국어 초록 (Multilingual Abstract)

Fermentation was carried out on steamed soybeans with a selected Bacillus that is Bacillus natto distributed from KFCC, while change of sugar content was follows:
1. Weight of sugars in steamed soybean were stachyose(4.27%), raffinose (1.30%), maltose (0.56%), galactose (2.38%) and glucose (0.18%), the highest ammount of sugars were stachyose and galactose.
2. During the fermentation 0-24hours, stachyose content increased of over that steamed soybean, while rhamnose xylose, fructose and ribose for the first time were formed and amounts of maltose and galactose had bean decreased continuosly.
3. Sugars contents almost increased after fermented 24hours rather than those contents of steamed soybeans, had bean increased, but after formented 48hours generally had bean disappeared and those contents with 72hours had been increased again.
4. According to fermentation during 48-60hours, conclusion of Chung kuk-jang koji was appropriate.

목차 (Table of Contents)

• ABSTRACT = 33
• 緖論 = 33
• 材料 및 方法 = 34
• 1. 實驗 材料 = 34
• 2. 實驗 方法 = 34
• 結果 및 考察 = 36
• 1. 온도, pH, 滴定酸度의 變化 = 36
• 2. 一般成分의 變化 = 37
• 3. Amylase, protease 力家 變化 = 37
• 4. 室素成分의 含量變化 = 38
• 5. 糖成分의 含量變化 = 38
• 要約 = 40
• 參考文獻 = 40