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Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang (Soybean Paste)
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.18-25
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.018
 Title & Authors
Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang (Soybean Paste)
Kwon, O-Jun; Kim, Mi-Ae; Kim, Tae-Wan; Kim, Dae-Gon; Son, Dong-Hwa; Lee, Seon-Ho;
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 Abstract
We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.
 Keywords
Poria cocos;mycelium;doenjang;
 Language
Korean
 Cited by
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재료 배합비를 달리한 복령병의 품질특성,최미애;

한국식품저장유통학회지, 2012. vol.19. 4, pp.510-518 crossref(new window)
1.
Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 3, 372  crossref(new windwow)
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