Characterization of Soybean Paste Doenjang with added Ulmi cortex

유백피를 첨가한 된장의 품질 특성 연구

  • Son, Dae-Yeul (Department of Herbal Foodceutical Science, Daegu Haany University)
  • 손대열 (대구한의대학교 한방식품약리학과)
  • Published : 2008.08.30


This study sought to prepare Doenjang with added Ulmi cortex, to improve functionality and flavor, while retaining the original Doenjang scent. Ulmi cortex powders were added during fermentation. The Ulmi cortex-containing Doenjang showed lower pH and less salinity than did the Doenjang prepared without Ulmi cortex. Sensory evaluation data showed that Doenjang with Ulmi cortex tasted sweeter, and less salty, and was preferred over Doenjang without Ulmi cortex. In the DPPH assay, Doenjang with Ulmi cortex showed much higher free-radical scavenging ability (IC50 of 29.16 g/mL)did Doenjang without Ulmi cortex(IC50 of 155.67 g/mL), indicating that Ulmi cortex Doenjang has higher antioxidant levels. Doenjang prepared with 1%(w/v) Ulmi cortex powder was best in terms of consumer preference and functionality.


  1. Kim, M.J. and Lee, H.S. (1990) Studies on the changes of taste compounds during soy paste fermentation. Korean Soc. Food Cookery Sci., 6, 1-8
  2. Park, S.K., Seo, K.I., Moon, J.S. and Lee Y.H. (2000) Quality characteristics of home-made Doenjang, a traditional Korean soybean paste. Korean J. Soc. Food Sci., 16, 121-127
  3. Ku, N.S. (1997) Housewives' consumption aspects of Korean fermented foods in Taejon. J. Korean Soc. Food Sci. Nutr., 26, 714-725
  4. Kim, Y.S. and Yeum, D.M. (1990) Consumption aspects of fermented in Busan, Yangsan and Ulsan. J. Korean Soc. Food Sci. Nutr., 12, 350-357
  5. Hong, N.D., Rho, Y.S., Kim, N.J. and Kim, J.S. (1990) A study of efficacy of Ulmi cortex. Kor. J. Pharmcogn., 21, 217-222
  6. Hong, N.D., Rho, Y.S., Kim, N.J. and Kim, J.S. (1990) A study of components of Ulmi cortex. Kor. J. Pharmcogn., 21, 201-204
  7. Lim, J.P. and Cui, X. (2002) Effect of water extract of Ulmi pumilae cortex on gastric ulcer in rats. Korean J. Medicinal Sci., 10, 177-180
  8. Lee, T.W., Kim, S.N., Jee, U.K. and Hwang, S.J. (2004) Anti-wrinkle effect of pressure sensitive adhesive hydrogel patches containing Ulmi cortex extract. Korean Soc. Pharmaceu. Sci. Technol., 34, 193-199
  9. AOAC. (1990) Official methods of analysis. 15th ed., Association of Official Analytical Chemists, Washington D.C. US
  10. Blosis, M.S. (1958) Antioxidant activity determination by the use of a stable free radical. Nature, 181, 1199-1200
  11. Jung, S.W., Kwon, D.J., Koo, M.S. and Kim, Y.S. (1994) Quality characteristics and acceptance for Doenjang prepared with rice. Agric. Chem. Biotech., 37, 266-271
  12. Park, W.P., Kim, N.D., Lee, S.C., Kim, S.Y. and Cho, S.H. (2006) Effects of powder and concentrates of Prnus mume on the quality of Doenjang during fermentation. Korean J. Food Preserv., 13, 574-580
  13. Kim, Z.U., Hur, B.S. and Park, W.P. (1989) Utilization of soymilk residue for barley Doenjang. J. Korean Agric. Chem. Soc., 32, 91-97
  14. Park, I.B., Park, J.W., Kim, J.M., Jung, S.T. and Kang, S.G. (2005) Quality of soybean paste (Doenjang) prepared with lotus root powder. J. Korean Soc. Food Sci. Nutr., 34, 519-523
  15. Choi, S.Y., Sung, N.J. and Kim, H.J. (2006) Physicochemical characteristics of traditional Doenjang with added Lentinus edodes. Korean Soc. Food Cookery Sci., 22, 69-79
  16. Kwak, E.J., Park, W.S. and Lim, S.I. (2003) Color and quality properties of Doenjang added with citric acid and phytic acid. Korean J. Food Sci. Technol., 35, 455-460
  17. Joo, H.K., Kim, D.H. and Oh, K.T. (1992) Changes of chemical composition during Deonjang fermentation depend on Doenjang koji and mixture. J. Korean Agric. Chem. Soc., 35, 351-360
  18. Park, S.K., Seo, K.I., Choi, S.H., Moon, J.S. and Lee, Y.H. (2000) Quality assessment of commercial Doenjang prepared by traditional method. J. Korean Soc. Food Nutr., 29, 211-217
  19. Lee, S.K., Kim, N.D., Kim, H.J. and Park, J.H. (2002) Development of traditional Doenjang improved in color. Korean J. Food Sci. Technol., 34, 400-406
  20. Oh, H.J., Moon, H.K. and Kim, C.S. (2003) Development of yeast leavened pan bread using commercial Doenjangs (Korean soybean pastes). J. Korean Soc. Food Sci. Nutr., 37, 1002-1010
  21. Byun, M.W., Kim, D.H., Yook, H.S., Cha, B.S. and Kim, J.O. (2001) Changes in microbiological and general qualities in gamma irradiated Doenjang. Food Sci. Biotechnol., 10, 7-11
  22. Yang, S.H., Choi, M.R., Kim, J.K. and Chung, Y.G. (1992) Characteristics of the taste in traditional Korean soybean paste. J. Korean Soc. Food. Nutr., 21, 443-448
  23. Okiyoshi, H. (1990) Function of milk as a source of calcium supply. New Food Ind., 32, 58-64
  24. Lee, S.K. (1997) Evaluation of cancer chemopreventive activity mediated by antioxidants and modulators of tumor promotion. Ph.D thesis of University of Illinois at Chicago, p.52-54
  25. Kim, J.S. and Heo, M.S. (2004) Effects of cultured oyster powder on food quality of soybean pastes. J. Korean Soc. Appl. Biol. Chem., 47, 208-215
  26. Kwon, J.W. and Park, J.H. (2006) Effect of shading practices on the chemical compounds and antioxidant in Aruncus dioicus. Korean J. Plant Res., 19, 1-7