위생적인 청국장의 간편 제조에 관한 연구

• 영문명: A Simple Method of Making Hygienic Cheonggukjang
• 발행기관: 한국실과교육학회
• 저자명: 최홍규(Choi Hong Kyu)
• 간행물 정보: 『한국실과교육학회지』제16권 제2호, 119~128쪽, 전체 10쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2003.06.30

영문 초록

The purpose of this study is to propose that Cheonggukjang made in a new simple method is hygienic, compared with traditional one. Traditional Cheonggukjang has been made using rice straw. Improved Cheonggukjang was made in an innovative method. The whole process including inoculation of Bacillus subtilis occurred in a clean bench. It used Bacillus subtilis extracted from traditional Cheonggukjang and cultured in a sterilized condition. For the extraction of Bacillus subtilis, nutrient agar medium and dextrose tryptone agar medium were used. Nutrient broth medium was used for mass culture. Endo agar medium was used for the inspection of Escherichia coli (E. coli). In order to make both traditional and improved Cheonggukjang, steamed soybeans were fermented for three days at 40 ℃. Hygienic Cheonggukjang was made in two simple methods. In the first simple method, Bacillus subtilis was mixed with sterilized soybean powder and then lyophilized Bacillus subtilis was used (henceforth called hygienic Cheonggukjang 1: HC1). In the second method, Bacillus subtilis was adsorbed on the surface of sterilized toothpicks and lyophilized. The lyophilized Bacillus subtilis was inoculated onto steamed soybeans in the ordinary cooking room susceptible to air pollution and fermented in an incubator (henceforth called hygienic Cheonggukjang 2: HC2). These two types of Cheonggukjang made in new methods were compared with traditional and improved ones in the following three criteria: hygienic condition, fermentation, and odor. The following were the results: 1) The total number of bacilli per one gram found in traditional Cheonggukjang was 1,394,000,000: 856,000,000 Bacillus subtilis and 538,000,000 various bacilli including 26,000,000 coli bacilli. 14,760,000,000 bacilli were found in improved Cheonggukjang and they were all Bacillus subtilis. 2) HC1 contained 74.66% of the total number of bacilli per one gram found in improved one and HC2, 62.60% of it. Various bacilli except for Bacillus subtilis were barely detected. 3) The total number of bacilli per one gram found in HC1 was 7.91 times the one found in traditional Cheonggukjang and in HC2, 6.63 times. 4) With respect to fermentation and odor, HC1 and HC2 showed the results similar to those found We can conclude that even though HC1 and HC2 were inoculated in the ordinary cooking room susceptible to air pollution, they were almost hygienic as improved one. Furthermore, they can be made in the simplest way.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 적요

참고문헌

키워드

전통 청국장 위생 청국장 고초균 Traditional Cheonggukjang Hygienic Cheonggukjang Bacillus subtilis