검정콩의 기능적, 영양적으로 매우 유용한 성분을 손쉽게 섭취할 수 있는 편리성을 갖춘 형태인 스낵 타입의 검정콩 제품을 개발하였다. 부드러운 조직감과 높은 기호도를 위해서 1차 당침지 조건/2차 당침지 조건을 달리하였으며 수분함량, 조직감, 관능평가 등을 고려하여 1차 당침지 당액농도 $40^{circ}brix$, 2차 당침지 당액농도 $50^{circ}brix$로 침지하여 제조한 당침지 콩스낵 제조공정을 확립하였고 그에 따른 최적 조건하에 제조된 당침지 검정콩 편이식 시제품에 대한 일반성분 분석을 실시한 결과 수분함량은 $5.50{pm}0.39%$, 조단백질은 $16.25{pm}0.07%$, 조지방은 $34.26{pm}3.95%$, 조회분은 $0.51{pm}0.05%$, 탄수화물은 $43.48{pm}0.01%$이었으며 최종제품의 잔존당 함량은 $10.20{pm}0.10^{circ}brix$로 나타났다. GABA 함량은 $15.24{pm}1.47;mg$/g으로 9배 정도 증가되었으며, 이소플라본은 당이 분리된 alycon 형태로써의 daidzein($695.7{pm}6.08;{mu}g$/g), genistein($810.6{pm}3.9;{mu}g$/g) 함량보다 배당체 형태인 daidzin($755.8{pm}39.6;{mu}g$/g)과 genistin($1640.7{pm}390.8;{mu}g$/g) 형태로 많이 함유되어 있으며 페놀성분과 플라보노이드 함량은 각각 $0.16{pm}0.01;mg$/g과 $2.33{pm}0.40;mg$/g이 함유되어 있는 것으로 분석되었다.
We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{circ}brix$ for the first sugar soaking step and $50^{circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{circ}brix$ for first sugar soaking step and $50^{circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{pm}0.39%$, crude protein content of $16.25{pm}0.07%$, and crude lipid content of $34.26{pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{pm}0.05%$ and $43.48{pm}0.01%$, respectively, and the final glucose content was $10.20{pm}0.10^{circ}brix$. GABA concentration was $15.24{pm}1.47;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{pm}6.08;{mu}g$/g, $810.6{pm}3.9;{mu}g$/g, $755.8{pm}39.6;{mu}g$/g, and $1640.7{pm}390.8;{mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{pm}0.01$ and $2.33{pm}0.40;mg$/g, respectively.
