Manufacture of Chungkuk-jang with Elastase Activity.

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概要

• 論文の詳細を見る

• <I>Chungkuk-jang</I> (hereafter referred to simply as <I>jang</I>), a traditional fermented soybean product in Korea, is manufactured by a process similar to that of Japanese <I>itohiki-natto</I> (referred to as <I>natto</I>). The bacteria isolated from <I>jang</I> were identified to belong to <I>Bacillus subtilis</I> (Ehrenberg) Cohn. The quality of <I>jang</I> manufactured with the isolated bacteria and two kinds of <I>natto</I> bacilli, <I>B. subtilis</I> (<I>natto</I>) KFP2 and KFP419, was evaluated to be as good in sensory evaluation except for the viscosity. Therefore, the isolated bacteria were estimated as <I>B. subtilis</I> (<I>natto</I>). In <I>jang</I>, soybean proteins were degraded to increase soluble and formol nitrogens. Sticky materials were produced, and <I>natto</I>-like flavor was emitted. <I>Jang</I> prepared in the laboratory showed elastase activity, and it was twice-to-three-times higher than that of the commercial product. While <I>jang</I> is a different product from that of <I>natto</I>, both products contain the common starter and elastase.

• 社団法人 日本食品科学工学会の論文

著者

• Muramatsu Kanako

  Department Of Advanced Information And Computer Sciences School Of Interdisciplinary Scientific Phen

• Kiuchi Kan

  Department Of Food Science And Nutrition Faculty Of Home Economics Kyoritsu Women's University

• Kanai Yukiko

  Department Of Food Science And Nutrition Faculty Of Home Economics Kyoritsu Women's University

• Takeyasu Michiyo

  Department Of Food Science And Nutrition Faculty Of Home Economics Kyoritsu Women's University

• Tanaka Tadayoshi

  Department Of The Science Of Living Kyoritsu Womens'junior College

• Kim Haeng-ran

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's University:(Present address)National Rural Living Science Institute

• KIUCHI Kan

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's College

• MURAMATSU Kanako

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's College

• KANAI Yukiko

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's College

• TANAKA Tadayoshi

  Department of Living Science, Kyoritsu Women's College

• TAKEYASU Michiyo

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's College

• KIM Haeng-Ran

  Department of Food Science and Nutrition, Faculty of Home Economics, Kyoritsu Women's College

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• Manufacture of Chungkuk-jang with Elastase Activity.
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