• 제목/요약/키워드: Doenjang

검색결과 433건 처리시간 0.031초

개량된장과 전통된장의 품질 특성 (Quality Characteristics of Modified Doenjang and Traditional Doenjang)

  • 전현진;이상훈;김상숙;김윤숙
    • 한국식품영양과학회지
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    • 제45권7호
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    • pp.1001-1009
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    • 2016
  • 본 연구에서 된장의 맛에 관련된 품질인자를 도출하기 위해 개량된장과 전통된장의 이화학적 및 관능적 특성을 평가하였다. 된장의 이화학적 특성에서는 수분 함량, 무기질 함량, 당류, 식염, pH 및 적정산도와 유리아미노산 함량이 유의적인 차이를 나타내지 않았으며, e-tongue를 비롯한 관능적 특성인 전체기호도 값이 개량된장과 전통된장 사이에서 차이를 나타내었다. 이러한 된장의 맛을 판정할 수 있는 품질 지표를 선정하기 위해 전자혀 분석 값과 관능평가 결과인 전체적 기호도 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 SRS(sourness), STS(saltiness), UMS(umami) 값이 각각 -0.772, -0.642, 0.678로 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛(SRS), 짠맛(STS)의 두 변수가 된장의 맛에 영향을 미친다고 할 수 있었다. 따라서 된장의 풍미에는 된장의 종류(개량된장, 전통된장)와 상관없이 신맛과 짠맛이 관여한다는 것을 알 수 있었다.

Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus

  • Kang, Su Jin;Seo, Ji Yeon;Cho, Kye Man;Lee, Chang Kwon;Kim, Jeong Hwan;Kim, Jong-Sang
    • Preventive Nutrition and Food Science
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    • 제21권3호
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    • pp.221-226
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    • 2016
  • A new type of doenjang was manufactured by mixing soaked soybean, koji (Rhizopus oryzae), cheonggukjang (Bacillus amyloliquefaciens MJ1-4 and B. amyloliquefaciens EMD17), and Pichia farinosa SY80 as a yeast, salt, and water, followed by fermentation with koji that was made by fermenting whole wheat with R. oryzae. The mixed culture doenjang was designed to have a more palatable flavor and stronger biological activities than the conventional product. The extract of mixed culture doenjang showed higher antioxidant activity than the commercial doenjang as evaluated by the ferric reducing antioxidant power assay although it was not significantly different from the commercial product in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities. Further, the mixed culture doenjang reduced intracellular reactive oxygen species levels and protected cells from glutamate-induced cytotoxicity more efficiently in human hippocampal HT22 neuroblastoma cells than the commercial doenjang. In conclusion, a newly-developed mixed culture doenjang had a strong antioxidant activity in vitro and cultured cell model systems, exhibited a potential to prevent oxidative stress-associated disorders although animal and clinical studies are needed to confirm its in vivo efficacy.

표고버섯을 첨가한 전통된장의 이화학적 특성 (Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes)

  • 최선영;성낙주;김행자
    • 한국식품조리과학회지
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    • 제22권1호
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    • pp.69-79
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    • 2006
  • Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

Selective Cytotoxic Effects of Doenjang (Korean Soybean Paste) Fermented with Bacillus Strains on Human Liver Cell Lines

  • Choi, Myeong-Rak;Lim, Hyun-Soo;Chung, Yoon-Ju;Yoo, Eun-Jeong;Kim, Jong-Kyu
    • Journal of Microbiology and Biotechnology
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    • 제9권4호
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    • pp.504-508
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    • 1999
  • This report compares the selective cytotoxic effects of Doenjang fermented by various Bacillus strains (Bacillus sp. SS9, SSA3, and PM3) on human liver cell lines with that of conventional Doenjang (DTY, DTG, and DTK) and commercial Doenjang (DCM, DCD, and DCS). To investigate selective cytotoxic effects of Doenjang extracts, the cell density of HepG2 (Hepatocellular carcinoma) and CCL-13 (cells derived from human normal liver) was estimated after addition of the extracts by using a viable cell counting method. The maximum selectivity ratio ($IC_{50}$value against CCL-13/$IC_{50}$ value aganist HepG2) was observed by PM3 (extracts of Doenjang fermented with Bacillus sp. PM3). As for morphological changes shown by the addition of PM3 into HepG2 and CCL-13 cultures, HepG2 was significantly disrupted, however, CCL-13 was not affected. Also, the growth rate of HepG2 was decreased significantly by the addition of PM3. Consequently, PM3 showed a more detrimental effect on HepG2 than that on CCL-13.

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한국 재래식 된장과 고추장의 숙성 중 미생물, 효소활성 및 주요 성분의 변화

  • 이종수;권수진;정성원;최영준;유진영;정동효
    • 한국미생물·생명공학회지
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    • 제24권2호
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    • pp.247-253
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    • 1996
  • Changes in microorganisms, enzyme activities and major components of two types of Doenjang prepared with spring Meju and autumn Meju and Kochujang were investigated during 4 months of fermentation. The viable cell counts of aerobic bacteria in Doenjang and Kochujang were increased up to 60 days of fermentation, but viable cell counts of anaerobic bacteria did not show remarkable changes during fermentation. Viable cell count of yeast showed a rapid increase up to 15 days of fermentation in Doenjang and 60 days in Kochujang. It was found that $\alpha$-amylase activity of autumn Meju Doenjang and glucoamylase activity of Kochujang were higher than the other. Acidic and neutral protease showed the highest activity during 15-30 days of fermentation. The pH of Doenjang was increased up to pH 7.0 until 60 days of fermentation, but pH of Kochujang gradually decreased during fermentation. Moisture content of spring Meju Doenjang and Kochujang decreased to 40% during ferme- ntation and reducing sugar content of Kochujang increased up to 15 days of fermentation, but decreased after that.

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Effect of Doenjang (Korean Fermented Soybean Paste) on Lipid Oxidation and Cooking Properties of Pork Patties

  • Oh, Hyun-Ju;Kim, Chang-Soon
    • Food Science and Biotechnology
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    • 제18권5호
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    • pp.1138-1144
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    • 2009
  • This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화 (Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria)

  • 서영란;김성훈;송호수
    • 한국수산과학회지
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    • 제51권5호
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    • pp.477-490
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    • 2018
  • This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

The Effect of Doenjang (Korean Soy Paste) on the Liver Enzyme Activities of the Sarcoma-180 Cell Transplanted Mice

  • Kim, Moon-Kyung;Moon, Suk-Hee;Park, Jong-Won;Park, Kun-Young
    • Preventive Nutrition and Food Science
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    • 제4권4호
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    • pp.260-264
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    • 1999
  • Korean traditional fermented soy paste (doenjang) prolonged the life span of Balb/c mice injected with the sarcoma-180 cells. The activities of liver enzymes, such as xanthine oxidase, aminopyrine N-demethylase, aniline hydroxylase, ${\gamma}$-glutamylcysteine synthetase, glutathione reductase and glutathione S-transferase (GST), and the contents of lipid peroxide and glutathione were determined from the sarcoma-180 cell injected mice that were treated with methanol extracts from doenjang, miso and soybean. The content of lipid peroxide and the activity of xanthine oxidase in the liver of Balb/c mice which were increased by the transplantation of the sarcoma-180 cells were decreased by treatment with the methanol extract from doenjang. But the activities of aminopyrine N-dementhylase and aniline hydroxylase were not affected by the treatment of methanol extracts from doenjang to the mice injected with the sarcoma-180 cells. The content of glutathione, the activities of glutamylcysteine synthetase, glutathione reductase and glutathione S-transferase decreased by the injection of the sarcoma-180 were recovered considerably by the treatment of the methanol extract from doenjang.

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염 함량이 된장의 초고압 살균에 미치는 영향 (Effect of Salt Contents on High Pressure Inactivation of Microorganism in Doenjang)

  • 목철균
    • 산업식품공학
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    • 제15권4호
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    • pp.318-323
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    • 2011
  • 염 함량을 달리한 된장을 초고압 처리하여 미생물 저감특성을 조사함으로써 된장, 특히 저염 된장의 저장성을 높이기 위하여 초고압기술의 적용가능성을 검토하였다. 초고압처리에 의한 된장 미생물 사멸효과는 전반적으로 낮은것으로 나타났으며, 초고압처리에 의한 미생물 사멸효과는 염 함량에 반비례하는 경향을 보였다. 미생물 종류에 따른 초고압사멸효과는 곰팡이, 효모, 세균 순으로 낮아졌다. 염 함량 10% 이하의 저염 된장은 6500 기압에서 40 분간 초고압처리에 의해 곰팡이와 효모가 거의 사멸되었으며, 초고압처리는 저염 된장의 유통기간 향상에 기여할 것으로 기대되었다.

다양한 천일염으로 제조한 된장의 암세포 성장 억제 효과 (Growth Inhibitory Effects of $Doenjang$, Prepared with Various Solar Salts, on Cancer Cells)

  • 윤해훈;김인철;장해춘
    • 한국식품저장유통학회지
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    • 제19권2호
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    • pp.278-286
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    • 2012
  • 사용 소금에 따른 된장의 암세포 성장 억제효과를 조사하기 위하여 4종의 천일염(1년 숙성 천일염, 4년 숙성 천일염, 토판염, 육염)을 사용하여 된장을 제조하였다. 대조구로는 정제염을 사용한 된장을 제조하여 실험을 수행하였다. 된장의 모든 제조 조건(원료, 제조방법, 발효 미생물, 발효조건 등)을 동일하게 하여주고 소금의 종류만을 달리하여 발효된 된장이 인체 위암세포(AGS)와 대장암세포(HT-29)의 성장 억제효과와 인간 정상세포(BJ)에 미치는 세포 독성을 조사하였다. 숙성된 된장을 물과 메탄올을 이용해 추출하여 사용 소금에 따른 된장의 암세포 성장억제효과를 MTT assay를 사용해 살펴보았다. 소금의 종류를 달리한 된장의 물 추출물과 메탄올 추출물은 AGS 위암세포, HT-29 결장암세포 대해서 모두 농도 의존적으로 높은 세포생육 억제율을 나타내었다. AGS의 경우 4년 숙성 천일염 된장의 물 추출물과 메탄올 추출물이 최대 처리 농도인 1.000 mg/mL에서 53%, 55%의 억제율을 나타내어 다른 종류의 소금에 비해 암세포 생육 억제효과가 매우 뛰어남을 확인하였다. 이어서 토판염, 육염, 1년 숙성 천일염, 정제염순으로 암세포 생육 저해 효과를 나타내는 것으로 관찰되었다. HT-29의 경우 AGS에 대한 암세포 성장 억제효과보다는 다소 낮지만 물 추출물의 최대 처리 농도 시 4년 숙성 천일염이 44%의 억제율을 보여 가장 높았으며 나머지 4종의 소금으로 제조한 된장들은 30~40% 정도의 억제 효과가 관찰되었다. 또한 메탄올 추출물에서도 위와 비슷한 경향을 보임을 확인하였으며 소금의 종류를 달리한 된장의 물 추출물과 메탄올 추출물은 모두 정상세포 BJ에 대해 세포독성을 거의 나타내지 않았으며 오히려 세포 성장효과를 보였다. 모든 추출물에서 우수한 암세포 생육 억제현상을 나타낸 4년 숙성 천일염 된장의 메탄올 추출물을 AGS, HT-29, BJ 세포에 처리하였을 때, 정상세포 BJ에 대해서는 처리 전후로 큰 차이가 관찰되지는 않았으나 세포 밀도의 감소와 함께 일부 세포 수축 현상을 관찰할 수 있었다. 따라서 이러한 결과들은 천일염 된장이 암세포 생육억제에 좋으며 그 중에서도 4년 숙성 천일염 된장이 가장 뛰어난 항암효과를 지님을 시사하고 있다.