韓國大豆食品의 Oligo糖 消長에 關한 硏究 = The Changes of Oligosaccharides in Korean Soybean Foods

다국어 초록 (Multilingual Abstract)

Three Korean variety of soybeans and five ordinary fermented soybean pastes collected from 5 districts were studied for oligosaccharides. Oligosaccharides in soybean (Bong Eui Variety), meju, and fermented soybean pastes were determined. The changes of oligosaccharides during the meju preparation were investigated. And then oligosaccharides hydrolyzing micro-organism was isolated and identified.
The results obtained are as follows:
1) All of the three Korean variety of soybeans were detected for sucrose, raffinose, and stachyose. In case of five ordinary fermented soybean pastes, three samples collected from Seoul, Busan, and Daegu were detected for sucrose, the only one sample collected from Busan was detected for traces of raffinose and stachyose, and the rest was not detected for these oligosaccharides.
2) Bong Eui variety of soybean contained 42.3㎎/g of sucrose, 12.5㎎/g of raffinese, and 32.5㎎/g of stachyose. Meju contained 2.48㎎/g of sucrose, 0.01㎎/g of raffinose, and 0.03㎎/g of stachyose. And then fermented soybean paste contained 0.25㎎/g of sucrose.
3) As the result of steeping and cooking the soybean, the contents of sucrose, raffinose, and stachyose in soybean decreased to 66.9%, 72%, and 69.5% respectively.
4) Oligosaccharides in cooked soybean decreased a little at early stage of fermentation and almost disappeared except sucrose in 40 days.
5) Oligosaccharides hydrolyzing bacteria, strain B-12 was isolated from meju and identified as Bacillus sp.