• Title, Summary, Keyword: Doenjang

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Quality Characteristics of Dried Noodle Prepared with Doenjang Powder (된장분말을 첨가한 국수의 품질 특성)

  • Park, Bock-Hee;Koh, Kyeong-Mi;Cha, Min-hye;Kim, Sol;Jeon, Eun-Raye
    • Journal of the Korean Society of Food Culture
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    • v.31 no.6
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    • pp.616-623
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    • 2016
  • This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

Changes in lipid component and quantitative measurement of carbonyl compound during Doenjang fermentation (된장 숙성 중 지질의 변화 및 카보닐 화합물의 함량 변화)

  • 강정희;이혜수
    • Korean journal of food and cookery science
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    • v.10 no.1
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    • pp.51-56
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    • 1994
  • Conventional Doenjang, improved Doenjang prepared with Asp. oryzae were made to investigate the changes in the lipid content, and the carbonyl compounds during fermentation. Total lipid contents of conventional Doenjang increased slowly during fermentation, and that of the improved Doenjang increased at first, but showed sharp decrease at moment and then increased. Triglyceride contents of all samples decreased remarkedly during fermentation. Conversely, free acid contents increased. From the result of quantitative analysis of fatty acid by gas chromatography, saturated fatty acid ratio of total lipid in conventional Doenjang increased at early stages and then decreased, but unsaturated fatty acid ratio showed the reverse phenomenon. Saturated fatty acid in improved Doenjang increased during the fermentation but unsaturated fatty acid decreased by degrees. The concentration of total and monocarbonyl compounds in the fermented Doenjang were comparably higher than that found in raw Boenjang. Sensory evaluation revealed that off flavor had a negative effect on overall eating quality of Doenjang and total carbonyl content was related to the off flavor.

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The Effect of Commercial Doenjangs(Korean soybean paste) on the Sponge Cake Making (시판 된장 첨가가 스폰지 케이크 제조에 미치는 영향)

  • 오현주;김창순
    • Korean journal of food and cookery science
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    • v.20 no.4
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    • pp.387-395
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    • 2004
  • The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

Physicochemical and Sensory Characteristics of Traditional Doenjang Prepared using a Meju Containing Components of Acanthopanax senticosus, Angelica gigas, and Corni fructus (가시오가피, 당귀와 산수유 성분이 함유된 메주로 제조한 전통 된장의 이화학적 특성 및 관능적 특성)

  • Lee, Yim-Jin;Han, Jin-Suk
    • Korean journal of food and cookery science
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    • v.25 no.1
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    • pp.90-97
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    • 2009
  • Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.

Antioxidative characteristics of isolated Crude Phenolics from Soybean Fermented Foods(Doenjang) (콩 발효식품에 있어서 페놀물질의 분리와 이의 항산화성)

  • 이정수;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.3
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    • pp.376-382
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    • 1997
  • Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

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Development of Ready-to-use Starters for the Production of doenjang (된장 제조를 위한 바로 사용 종균의 개발)

  • Lee, Eun Jin;Hurh, Byung-Serk;Lee, Inhyung
    • Microbiology and Biotechnology Letters
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    • v.47 no.2
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    • pp.234-241
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    • 2019
  • In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.

Quality Characteristics and Acceptance for Doenjang Prepared with Rice (쌀을 이용한 된장의 품질특성 및 기호성)

  • Jung, Sung-Won;Kwon, Dong-Jin;Koo, Min-Seon;Kim, Young-Soo
    • Applied Biological Chemistry
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    • v.37 no.4
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    • pp.266-271
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    • 1994
  • In order to investigate the effects of the mixing ratio of rice on Doenjang, Meju Doenjang and Koji Doenjang were prepared respectively with oaring mix ratio of raw materials. The following results were obtained, after fermentation of up to 3 months. Significant differences between the kinds of Doenjang were not found in moisture and salt contents. Protein solubility $(water\;soluble\;nitrogen/total\;nitrogen{\times}100)$ was $32{\sim}50%$ and $14{\sim}24%$ in Koji Doenjang and Meju Doenjang, respectively. Protein digestibility $(formol\;nitrogen/total\;nitrogen{\times}100)$ was similar to the tendency of protein solubility. Reducing sugar content was $5{\sim}6%$ in Meju Doenjang, while $19{\sim}21%$ in Koji Doenjang. As the mixing ratio of rice increased, reducing sugar content also increased. Sensory evaluation showed that Koji Doenjang was desirable than Meju Doenjang and the mixing ratio of 20% rice was recommened for Koji Doenjang.

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Quality Characteristics of Doenjang Added with Red Pepper (Capsicum annuum L.) Seed (고추씨 첨가 된장의 품질 특성)

  • Ku, Kyung-Hyung;Choi, Eun-Jeong;Park, Wan-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.11
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    • pp.1587-1594
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    • 2009
  • This study investigated the physico-chemical and sensory quality of Doenjang added with red pepper (Capsicum annuum L.) seed. The initial moisture content and salt content of Doenjang were 52.03-53.79% and 13.28-14.05%, respectively. The moisture and salt contents of Doenjang slightly decreased and increased, respectively, as fermentation periods increased. According to increasing fermentation periods, pH of Doenjang showed a little decreasing value although there were no difference between samples with various red pepper seed contents. On the other hand, titratable acidity of Doenjang increased as fermentation periods increased. Also, Doenjang added with red pepper seed had higher titratable acidity value than control Doenjang without red pepper seed. In the color of Doenjang, ‘L’ of lightness, ‘b’ of yellowness, and ‘a’ of redness were decreased as fermentation periods increased. Also, generally, increase of red pepper seed concentration resulted in higher values of redness (a), yellowness (b) and lightness (L) of Doenjang. Also, amino-type nitrogen content, which was 497-623 mg% in initial fermentation period samples, increased to 1,000 mg% for control and to 756~896 for red pepper added at the fermentation 120 days. In the total microbes, total cell count in the Doenjang samples was in the range of $10^7{\sim}10^8$ CFU/g regardless of fermentation periods. In contrast, yeast and mold number of Doenjang samples showed the range of $10^5$ CFU/g at the initial fermentation periods and decreased thereafter. In the sensory evaluation of Doenjang, unique Doenjang flavor increased regardless added red pepper seed as fermentation periods increased.

The Antitumor Effect in Sarcoma-180 Tumor Cell of Mice Administered with Japanese Apricot, Garlic or Ginger Doenjang (매실, 마늘 및 생강첨가 된장을 투여한 쥐의 Sarcoma-180 종양세포에서 항암효과)

  • Park, Kun-Young;Lee, Soo-Jin;Lee, Kyeoung-Im;Rhee, Sook-Hee
    • Korean journal of food and cookery science
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    • v.21 no.5
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    • pp.599-606
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    • 2005
  • The study was carried out to measure the antitumor effect of traditional doenjang (Korean soybean paste) added with Japanese apricot, garlic or ginger. Four kinds of traditional doenjang inhibited significantly the tumor growth in mice injected sarcoma-I80 cells. Especially, traditional doenjang added with ginger (Gi-TD) showed an inhibition of tumor cell activity of 97% by the administration of 1.0 mg/kg methanol extracts. Among Balb/c mouse administered doenjang extracts, the liver weight of mice fed Gi-TD was heavier than that of the group not administered doenjang. However, no difference was found between the control and doenjang administrated groups in weights of body, spleen, kidney and heart. The activity of natural killer (NK) cells was relatively high in mice administrated with the four kinds of doenjang. Particularly, mice administrated with the Gi-TD methanol extracts showed a strong activity of 82.9%. The activity of glutathione S-transferase (GST) in mice administrated with the 4 kinds of doenjang was higher than that of the group not administered with doenjang. In particular, the GST activity was the strongest in the group administrated with Gi-TD. The results suggest that Gi-TD has a strong growth inhibition activity against sarcoma-180 tumor cells.

Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food

  • Jeong, Do-Won;Kim, Hye-Rim;Jung, Gwangsick;Han, Seulhwa;Kim, Cheong-Tae;Lee, Jong-Hoon
    • Journal of Microbiology and Biotechnology
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    • v.24 no.5
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    • pp.648-660
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    • 2014
  • Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.