Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter

抄録

A new fermented soy protein (SP) food was manufactured, employing a new starter, Bacillus subtilis (natto), isolated from jang. The new fermented SP food manufactured with textured soy protein and triple distilled water contained similar constituents of jang manufactured with the same jang starter. The relative viscosity, γ-glutamyl transpeptidase activity and elastase activity were 2.5 to 3.0, 2.0 and 3.7 to 5.5 times higher than those of jang, respectively. Furthermore, the optimum conditions to produce the relative viscosity and enzymes were investigated. The new fermented SP food had a higher elastase activity than did jang and natto, while the constituents were similar to those in jang and natto.