• Title, Summary, Keyword: Doenjang

Search Result 417, Processing Time 0.045 seconds

Recognition and Consumption Patterns of Traditional Doenjang and Soy Sauce Housewives according to Age in Seoul (연령에 따른 서울지역 주부의 전통장류에 대한 인식 및 소비실태)

  • Kim, Na-Young;Han, Myung-Joo
    • Korean journal of food and cookery science
    • /
    • v.23 no.6
    • /
    • pp.867-876
    • /
    • 2007
  • This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).

Compilation of volatile flavor compounds in Cheonggukjang and Doenjang (청국장과 된장의 휘발성 향기성분 데이터베이스)

  • Baek, Hyung Hee
    • Food Science and Industry
    • /
    • v.50 no.4
    • /
    • pp.24-49
    • /
    • 2017
  • Volatile flavor compounds of cheonggukjang and doenjang, which are the most representative Korean soybean fermented foods, were compiled throughout literature review. Total of 225 and 404 volatile flavor compounds were found in cheonggukjang and doenjang, respectively. The most characteristic volatile flavor compounds in cheonggukjang are thought to be pyrazine compounds. In addition, acids, such as 2-methyl propanoic acid, butanoic acid, 2-methyl butanoic acid, and 3-methyl butanoic acid, contribute to aroma characteristics of cheonggukjang. On the other hand, ester compounds are the most predominant volatile flavor compounds in doenjang. Ninety six ester compounds were detected in doenjang while 22 ester compounds were identified in cheonggukjang. Pyrazine compounds and acids also play an important role in the flavor of doenjang. Compilation of volatile flavor compounds from cheonggukjang and doenjang will provide basic information to food industry to understand and improve aroma characteristics of cheonggukjang and doenjang.

Characteristics of Doenjang made from Different Material and Ratio of Koji (고오지의 종류와 배합을 달리한 된장의 특성)

  • 최경숙;이혜수
    • Korean journal of food and cookery science
    • /
    • v.10 no.1
    • /
    • pp.39-44
    • /
    • 1994
  • For the purpose of supplying the basic knowledge to make Doenjang which is acceptable to Korean people three kinds of koji, namely rice, wheat, and soybean Koji were made with Aspegillus oryzae. Then Doenjangs were made with four different ratio of three Kinds of Koji. Components related to the taste of Boenjang were analyzed, sensory evaluation of Doenjang were made, and correlation between analytical variables and sensory parameters were investigated. The results were as followed 1. Total nitrogen contents of each Doenjang were increased with increasing the ratio of Koji except Doenjang made with soybean Koji. The amounts of amino nitrogen increased with the ratio of koji increases in each Doenjang. Amino nitrogen contents of Doenjang made with soybean Koji were highe. than the others, 2. Reducing sugar contents of rice and wheat Doenjang were similar, but amounts were increased with increasing the ratio of Koji Reducing sugar contents of Soybean Doenjang were lower than the others. pH of the Doenjangs decreased as the ratio of the koji increased. The amount of sweet taste amino acids and MSf; like amino acids were increased, but bitter taste amino acids were decreased as the ratio of the koji increased in rice and wheat Doeujang, The sweet taste amino acids and bitter taste amino acids in soybean Doenjang showed little Changes in amount, but the amount of MSG like amino acids increased as the ratio of the Koji increased from 13% to 25%, 37%, and 50%. The nucleotide contents of wheat Doenjang were higher than other Doenjangs, and there is a tendency to increase the amounts of nucleotide as increasing the ratio of koji in each Doenjang. 3. As a result of sensory evaluation, wheat Doenjang of 13% koji ranked highest in the overall eating quality, and Doenjangs made with 50% and 37% of rice koji ranked next, 4. pH and sweet tast amino acids influenced on the Overall eating quality of the Doenjang, however most compo-nents of the Doenjang seemed to relate to overall eating quality of Doenjang, however most components of the Doenjang seemed to relate to overall eating quality of Doenjang.

  • PDF

Inhibition of Bacillus cereus in Doenjang Fermented with Multiple Starters Showing Inhibitory Activity against Pathogens (유해균 억제능을 지닌 복합종균을 접종하여 제조한 된장에서 Bacillus cereus 억제)

  • Lee, Jae Yong;Shim, Jae Min;Lee, Kang Wook;Cho, Kye Man;Kim, Gyoung Min;Shin, Jung-Hye;Kim, Jong-Sang;Kim, Jeong Hwan
    • Microbiology and Biotechnology Letters
    • /
    • v.44 no.3
    • /
    • pp.254-260
    • /
    • 2016
  • Doenjang samples were prepared by inoculation of multiple starters consisting of two Bacillus spp., one yeast, and one fungus. Doenjang A was fermented with Bacillus amyloliquefaciens EMD17, B. amyloliquefaciens MJ1-4, Pichia farinosa SY80, and Rhizopus oryzae. Doenjang B and C were fermented with the same yeast and fungus but different Bacillus strains; namely, B. amyloliquefaciens EMD17 and B. subtilis CH3-5 for doenjang B, and B. amyloliquefaciens MJ1-4 and B. subtilis CH3-5 for doenjang C. Doenjang D was fermented with microorganisms present in rice straw (control). The doenjang samples were spiked with B. cereus ATCC14579 at two different levels, 104 CFU/g doenjang (I) and 107 CFU/g doenjang (II). All eight doenjang samples were fermented for 70 days at 25℃. Growth of B. cereus was inhibited in doenjang A, B, and C, with the bacterial cell count after 70 days being less than the initial 104 CFU/g added, whereas B. cereus was not inhibited in doenjang D. Doenjang B showed the strongest inhibitory activity against B. cereus, with a cell count of less than 103 CFU/g after 42 days, even when B. cereus was initially added at 107 CFU/g. Some properties of the doenjang samples, such as pH, TA, and amino-type nitrogen content, were similar to those of doenjang fermented with starters only. The results indicate that carefully selected starters can effectively prevent the growth of B. cereus during doenjang fermentation.

A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm (누에 동충하초(Paecilomyces japonica)를 첨가하여 제조한 된장의 품질특성 변화에 관한 연구)

  • 방혜열;홍은영;김수정;김연경;김건희
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
    • /
    • /
    • pp.203-204
    • /
    • 2003
  • Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

  • PDF

Doenjang Extract Has Anticancer Activity and Induces Apoptosis in AGS Human Gastric Adenocarcinoma

  • Hwang, Kyung-Mi;Lee, Jeong-Min;Park, Kun-Young
    • Preventive Nutrition and Food Science
    • /
    • v.10 no.2
    • /
    • pp.167-171
    • /
    • 2005
  • The anticancer and apoptotic effect of chloroform extract from 24 month-fermented doenjang were investigated in AGS human gastric adenocarcinoma cells. The chloroform extract of 24 month-fermented doenjang inhibited the AGS gastric cancer cell growth in a dose-dependent manner. It has been confirmed by observing the cell distribution under inverted microscope. Approximately, 48 hour treatment of $100\;{\mu}g/mL$ doenjang extract inhibited AGS cancer cell growth by $76.7\%$, respectively. The growth inhibition may be caused by apoptosis of AGS cancer cells after 48 hour treatment of 24 month-fermented doenjang extract. It has been demonstrated by cell cycle arrest that revealed the shift from $G_2+M\;to\;G_0+G_1$ phase and the formation of apoptotic bodies. The fermentation period playa critical role in cell cycle arrest, in which 24 month-fermented doenjang extract was more effective than 12 month-fermented doenjang extract. The treatment of 24 month-fermented doenjang extract for 48 hours has induced intercellular Bax and decreased Bcl-2 level, indicating that it may regulate the expression level of Bax/Bcl-2 proteins. Thus, 24 month-fermented doenjang extract seems to have anticancer effect via cancer cell growth inhibition induced by apoptosis process.

A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm (누에 동충하초(Paecilomyces japonica)를 첨가하여 제조한 된장 품질특성 변화에 관한 연구)

  • 방혜열;김건희
    • Korean journal of food and cookery science
    • /
    • v.19 no.6
    • /
    • pp.694-700
    • /
    • 2003
  • Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time (저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석)

  • Kang, Hee-Joo;Kim, Jin-Hee;Kim, Ri-Rang;Kim, Kang Sung;Hong, Sang-Phi;Kim, Min-Jung;Yang, Hye Jeong
    • The Korean Journal of Food And Nutrition
    • /
    • v.29 no.5
    • /
    • pp.785-794
    • /
    • 2016
  • This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were $13.2{\pm}1.15$, $7.17{\pm}2.74$, $10.67{\pm}0.35%$, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at $35^{\circ}C$, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF.

Effects of Cheonggukjang and Doenjang on Bone Loss in Ovariectomized Rats

  • Lee, Chang-Hyun;Song, Geun-Seoup;Kim, Young-Soo
    • Food Science and Biotechnology
    • /
    • v.17 no.3
    • /
    • pp.553-557
    • /
    • 2008
  • The effects of cheonggukjang and doenjang on bone mineral density, trabecular area and cortical thickness of the tibia, and serum osteocalcin level in ovariectomized rats were investigated. After 4 weeks, bone mineral density, bone trabecular area, the cortical thickness index, and serum osteocalcin level were analyzed. The cheonggukjang and doenjang diet groups showed significant prevention of ovariectomized (OVX)-related body weight gain. Whole body bone mineral density of the OVX group was significantly lower than that of the sham group, whereas the cheonggulgang and doenjang diets resulted in complete restoration of bone mineral density. Trabecular area in the proximal diaphysis and cortical thickness in the distal diaphysis of the tibia were increased significantly in the cheonggukjang and doenjang diet fed groups. The cheonggukjang and doenjang diets significantly reduced serum osteocalcin level in the OVX rats. These results suggest that cheonggukjang and doenjang might have inhibitory effects on osteoporosis, by showing accelerated bone formation in OVX rats.

Anticancer Effect of Doenjang in in vitro Sulforhodamine B (SRB) Assay (된장의 in vitro Sulforhodamine B (SRB) Assay에 의한 암세포 증식 억제 효과)

  • 이숙희;임선영;박건영
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.28 no.1
    • /
    • pp.240-245
    • /
    • 1999
  • Growth inhibitory effect of doenjang(Korean soypaste) methanol extracts in SRB assay using AGS human gastric adenocarcinoma cell, Hep 3B human hepatocellular carcinoma cell and HT 29 human colon cancer cell was studied. The treatment of doenjang methanol extracts(2mg/assay) to the AGS, Hep 3B and HT 29 cancer cells inhibited the growth of the cancer cells by 55%, 60%, and 71%, respectively. Doenjang methanol extracts exhibited the highest inhibitory effect among other soybean fermented foods and original materials in the SRB assay. In addition, to separate active compounds of doenjang methanol extracts, we fractionated the doenjang with hexane, methanol, dichloromethane, ethylacetate and butanol. Growth inhibitory effect on the AGS, Hep 3B, HT 29 and MG 63 cancer cells was the highest in the fractions of dichloromethane and ethylacetate among other solvent fractions of the doenjang. These results showed that some compounds contained in the fractions of dichloromethane and ethylacetate might play a role on the anticanceric effect of doenjang.

  • PDF