DOI QR코드

DOI QR Code

Physicochemical Quality Comparison of Commercial Doenjang and Traditional Green Tea Doenjang

전통식 녹차된장과 일부 시판된장의 이화학적 특성

  • 정복미 (여수대학교 식품영양학과) ;
  • 노승배 (양사대학 식품가공제과제빵과)
  • Published : 2004.01.01

Abstract

This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3000 mg%. Glutamic acid was almost high in commercial doenjang except one product but green tea doenjang was low. Linoleic acid (51%) was the highest content among the fatty acids. The major organic acid in both commercial and green tea doenjang was oxalic acid and its content in commercial times higher than in green tea doenjang. The antioxidant activity of green tea doenjang was higher than that of commercial doenjang.

References

  1. Korean J Food Sci Technol v.30 Characteristics of samjangs prepared with different doenjangs as a main material Kim,H.L.;Lee,T.S.;Noh,B.S.;Park,J.S.
  2. Food processing and storage Kim,J.U.;Lee,T.S.;Kim,K.U.;Kim,J.W.
  3. Fermentation Engineering Song,H.I.;Shin,J.Y.
  4. J Korean Soc Food Sci Nutr v.28 Anticancer effect of doenjang in vitro sulforhodamine B (SRB) Assay. Lim,S.Y.;Park,K.Y.;Rhee,S.H.
  5. J Korean Soc Food Sci Nutr v.20 Antioxidative materials in domestic meju and doenjang 1. Lipid oxidation and browning during fermentation of meju and doenjang Lee,J.H.;Kim,M.H.;Lim,S.S.
  6. J Korean Soc Food Sci Nutr v.19 Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. Cheigh,H.S.;Park,K.S.;Moon,G.S.;Park,K.Y.
  7. Korean J Immunol v.19 Immunomodulators extracted from Korean style fermented soybean paste and their function. 1.Isolation of B cell mitogen from Korean style fermented soybean paste Lee,B.K.;Jang,Y.S.;Yi,S.Y.;Chung,K.S.;Choi,S.Y.
  8. 釀協 v.85 みその機能性につぃて 海老根英雄
  9. Korean J Food Sci Technol v.27 Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Shin,Z.I.;Ahn,C.W.;Nam,H.S.;Lee,H.J.;Moon,T.H.
  10. J Korean Soc Food Sci Nutr v.26 Angiotensin I converting enzyme inhibitory effect of doenjang fermented by B. subtilis isolated from meju, Korean traditional food. Hwang,J.H.
  11. Agric Chem Biotechnol v.37 Purification of ACE inhibitor from soybean paste. Suh,H.J.;Suh,D.B.;Chung,S.H.;Whang,J.H.;Sung,H.J.;Yang,H.C.
  12. Korean Soybean Digest v.15 New trends of studying on potential activities of doenjang. -Fibrinolytic Activity- . Kim,S.H.
  13. J Korean Soc Food Sci Nutr v.26 Housewives' consumption aspects of Korean fermented foods in Taejon. Ku,N.S.
  14. J Food Sci v.35 Biological activity/nutrition: Enhancement of chitooligos-accharides in doenjang (soybean paste) and kanjang (soy sauce) using bacillus subtilis koji and rhizopus oryzae koji. Eum,B.W.;Kwak,B.Y.;Kim,S.Y.;Shon,D.H.;Lee,K.H.
  15. Current trends and problems of fermented soybean products. lecture 1, 1st symposium and expo for soybean fermentation foods, the research Institute of soybean fermentation foods, Yeungnam Univ. Joo,H.K.
  16. J Korean Soc Food Sci Nutr v.21 Characteristics of the taste in traditional Korean soybean paste. Yang,S.H.;Choi,M.R.;Kim,J.K.;Chung,Y.G.
  17. J Korean Soc Food Sci Nutr v.21 Flavor compounds of domestic meju and doenjang. Kim,G.E.;Kim,M.H.;Choi,B.D.;Kim,T.S.;Lee,J.H.
  18. J Korean Agric Chem Soc v.35 Volatile flavor components of soybean pastes manufactured with traditional meju and improved meju. Ji,W.D.;Lee,U.J.;Kim,J.K.
  19. J Korean Soc Food Sci Nutr v.29 Quality assessment of commercial doenjang prepared by traditional method. Park,S.K.;Seo,K.I.;Choi,S.H.;Moon,J.S.;Lee,Y.H.
  20. Korean J Soc Food Cookery SciKorean J Soc Food Cookery Sci v.16 Quality characteristics of home-made doenjang, a traditional Korean soybean paste Park,S.K.;Seo,K.I.;Shon,M.Y.;Moon,J.S.;Lee,Y.H.
  21. Korean J Soc Food Cookery SciKorean J Soc Food Cookery Sci v.17 The quality assessment of doenjang added with Japaness apricot, garlic and ginger and samjang. Lee,K.I.;Moon,R.J.;Lee,S.J.;Park,K.Y.
  22. J Korean Agric Chem Soc v.36 Antioxidants of theae folium and moutan cortex. Bu,Y.C.;Jeon,C.O.
  23. Oncol Rep v.5 Induction of apoptosis in human stomach cancer cells by green tea catechins. Hibasami,H.;Komiya,T.;Achiwa,Y.;Ohnishi,K.;Kojima,T.;Nakanishi,K.;Hara,Y.
  24. Cancer Lett v.96 Growth inhibition and regression of human prostate and breast tumors in athymic mice by tea epigallocatechin gallate Liao,S.;Umekita,Y.;Guo,J.;Kokontis,J.M.;Hiipakka,R.A. https://doi.org/10.1016/0304-3835(95)03948-V
  25. Nippon Shokuhin Kogyo Gakkaishi v.36 Antibacterial activities of tea polyphenols against foodborne pathogenic bacteria. Yukihiko,H.;Tadashi,I. https://doi.org/10.3136/nskkk1962.36.12_996
  26. Kansenshogaku Zasshi v.72 Bactericidal and anti-toxin activities of catechin on enter-obemorrhagic Escherichia coli. Okubo,S.;Sasski,T.;Hara,Y.;Mori,F.;Shimamura,T. https://doi.org/10.11150/kansenshogakuzasshi1970.72.211
  27. Am J Hypertens v.8 Effect of green tea rich in gamma-aminobutyric acid on blood pressure of Dahl salt-sensitive rats. Abe,Y.;Umemura,S.;Sugimoto,K.;Hirawa,N.;Kato,Y.;Yokoyama,T.;Iwai,J.;Ishii,M. https://doi.org/10.1016/0895-7061(94)00141-W
  28. Yakugaku Zasshi v.116 Effect of teal leaf saponin on blood pressure of spontaneously hypertensive rats. Sagesaka-Mitane Y.;Sugiura,T.;Miwa,Y.;Yamaguchi,K.
  29. Korean J Dietary Culture v.9 Science of green tea. Shin,M.K.
  30. J Korean Soc Food Sci Nutr v.28 Quality changes of Sulgiduk added green tae powder during storage. Hong,H.J.;Choik,J.H.;Choi,K.H.;Choi,S.W.;Rhee,S.J.
  31. J Korean Soc Food Sci Nutr v.28 Effects of job's tears powder and green tea powder on the characteristics of quality of brea. Park,G.S.;Lee,S.J.
  32. J Korean Soc Food Sci Nutr v.29 Preparation of yogurt added with green tea and mugwort tea and quality characteristics Bang,B.H.;Park,H.H.
  33. Korean J Food Sci Ani Resour v.22 Developments of functional sausage using plant extracts from pine needle and green tea. Kim,S.M.;Cho,Y.S.;Sung,S.K.;Lee,I.G.;Shin,H.L.;Kim,D.G.
  34. J Culinary Research v.5 A study on the texture of cookie depending the quality of green tea. Shin,K.M.;Rho,S.H.
  35. Korean J Soc Food Cookery Sci v.18 The effect of green tea powder levels on storage characteristics of tofu Jung,J.Y.;Cho,E.J.
  36. 식품공전 보건복지부
  37. J Korean Soc Food Nutr v.20 Antioxidative materials in domestic meju and doenjang I. lipid oxidation and browing during fermentation of meju and doenjang. Lee,J.H.;Kim,M.H.;Im,S.S.
  38. Nippon Shokuhin Kogyo Gakkaishi v.32 Determination of caffeine in tea by high-performance liquid chromatography Ikegaya,K. https://doi.org/10.3136/nskkk1962.32.61
  39. J Food Sci v.50 Effects of oxygen absorber and temperature on W₃ polyunsaturated fatty acids of sardine oil during storage. Suzuki,H.;Wada,S.;Hayakawa,S.;Tamura,S. https://doi.org/10.1111/j.1365-2621.1985.tb13401.x
  40. Korean J Soc Food Cookery Sci v.18 Brown color characteristics and antioxidizing activity of doenjang extracts. Kim,H.J.;Sohn,K.H.;Chae,S.H.;Kwak,T.K.;Yim,S.K.
  41. J Korean Soc Food Sci Nutr v.24 Compositions of sugars and fatty acids in soybean paste (doenjang) prepared with different microbial sources. Park,J.S.;Lee,M.Y.;Lee,T.S.
  42. Korean J Food Sci Technol v.31 Catechin content and composition of domestic tea leaves at different plucking time Wee,J.H.;Moon,J.H.;Park,K.H.
  43. J Korean Soc Food Nutr v.21 Analysis of catechin contents in commercial green tea by HPLC. Choi,S.H.;Lee,B.H.;Choi,H.D.
  44. Korean J Food Sci Technol v.26 Compositions of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources. Park,J.S.;Lee,M.Y.;Kim,J.S.;Lee,T.S.
  45. J Korean Soc Food Nutr v.17 The components of free amino acids nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product. Kim,M.J.;Rhee,H.S.
  46. J Kor Tea Soc v.8 Comparison of caffeine, free amino acid, vitamin C and catechins content of commercial green tea in Bosung, Sunchon, Kwangyang and Hadong. Kim,B.S.;Yang,W.M.;Choi,J.
  47. Korean J Soc Food v.10 Changes in lipid component and quantitative measurement of carbonyl compound during doenjang fermentation. Kang,J.H.;Lee,H.S.
  48. J Korean Soc Food Sci Nutr v.27 Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. Jeong,J.H.;Kim,J.S.;Lee,S.D.;Choi,S.H.;Oh,M.J.
  49. Korean J Soc Food Cookery Sci v.9 Studies on the changes of taste compounds during soy paste fermentation (2). Kim,M.J.;Rhee,H.S.
  50. J Korean Agric Chem Soc v.35 Chemical composition changes in fermented doenjang depend on doenjang koji and its mixture. Ju,H.K.;Oh,K.T.;Kim,D.H.
  51. J Korean Agric Chem v.46 Screening of antixoidative activity of legume species. Kang,M.Y.;Nam,S.H.
  52. Korean J Food Sci Technol v.25 Antioxidant effect of aqueous extract obtained from green tea. Rhi,J.W.;Shin,H.S.

Cited by

  1. Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.266
  2. Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste) vol.03, pp.08, 2012, https://doi.org/10.4236/fns.2012.38154
  3. Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean vol.43, pp.3, 2011, https://doi.org/10.9721/KJFST.2011.43.3.361
  4. Metabolite profiling of doenjang, fermented soybean paste, during fermentation 2010, https://doi.org/10.1002/jsfa.4036
  5. Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea vol.25, pp.1, 2012, https://doi.org/10.9799/ksfan.2012.25.1.142
  6. Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang vol.25, pp.2, 2015, https://doi.org/10.17495/easdl.2015.4.25.2.326
  7. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.702
  8. Effect of dietary green tea supplementation on growth, fat content, and muscle fatty acid profile of rainbow trout (Oncorhynchus mykiss) vol.25, pp.3, 2017, https://doi.org/10.1007/s10499-016-0099-5
  9. Comparison of Antioxidant activity and Amino Acid Components of Mungbean Cultivars Grown in Highland Area in Korea vol.29, pp.4, 2010, https://doi.org/10.5338/KJEA.2010.29.4.381
  10. Changes in Physicochemical Properties of Low-Salt Doenjang during Fermentation vol.44, pp.5, 2012, https://doi.org/10.9721/KJFST.2012.44.5.592
  11. Effects of Anti-Microbial Materials on Storages of Low Salted Doenjang vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1864
  12. Quality Characteristic of Wheat Doenjang according to Mixing Ratio of Meju vol.20, pp.2, 2013, https://doi.org/10.11002/kjfp.2013.20.2.191
  13. Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.866
  14. Antimicrobial and Anticancer Activity of Korean Traditional Soy Sauce and Paste with Chopi vol.17, pp.8, 2007, https://doi.org/10.5352/JLS.2007.17.8.1121
  15. Fermentation properties of low-salted Doenjang supplemented with licorice and mustard vol.21, pp.1, 2012, https://doi.org/10.1007/s10068-012-0011-7