• 한국식품영양학회지
• /
• 제35권2호
• /
• pp.96-105
• /
• 2022

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

• Food Science and Biotechnology
• /
• 제17권3호
• /
• 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.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• 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.

• 한국식품영양과학회지
• /
• 제20권2호
• /
• pp.148-155
• /
• 1991

Lipid oxidation and browning during fermentation of domestic Meju and Doenjang were examined in order to elucidate the antioxidative effects of browning products and phenol compounds from Meju and Doenjang. Peroxide values of lipids from Meju were detectable and slightly increased until 3 weeks of fermentation, but started to be decreased after 3 weeks of fermentation and notdetectable after 6 weeks. Peroxides were not detected in Doenjang during the whole fermentation, but started to be decreased after 3 weeks of period of 22 weeks fermentation. Carbonyl value were increased during the whole period of Meju fermentation, but started to be decreased at the early stage of Doenjang fermentation. Hydrophilic fraction of browning products from Meju was much higher than lipophilic fraction and the former fraction was dramatically increased at the early stage of the fermentation. But the both fractions maintained high values during Doenjang fermentation. Hydrophilic browning products and phenol and phenol compound in Meju showed strong antioxidative against linoleic acid.

• 한국식품영양학회지
• /
• 제29권5호
• /
• 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.

• 한국식생활문화학회지
• /
• 제31권6호
• /
• pp.616-623
• /
• 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.

• 한국식품조리과학회지
• /
• 제20권4호
• /
• pp.387-395
• /
• 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.

• 한국식품영양과학회지
• /
• 제26권3호
• /
• pp.376-382
• /
• 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.

• 한국식품조리과학회지
• /
• 제25권1호
• /
• pp.90-97
• /
• 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.

• 한국식품조리과학회지
• /
• 제10권1호
• /
• pp.51-56
• /
• 1994

본 연구에서는 재래식 된장, AsP. oryzae를 이용한 개량식 된장을 만들어 숙성과정 중 지질의 변화와 카보닐화합물의 함량변화를 측정하였다. 1 재래식 된장의 총지질 함량은 숙성에 따라 점차 증가하였고 지질 중의 중성지방은 감소하였으나 유리지방산은 증가하였다. 2. 지방산 조성을 GC로 분석한 결과 포화지방산이 증가하고 불포화 지방산은 감소하였다. 3. 숙성 후 hexane으로 추출한 카보닐의 함량은 증가하였고 monocarbonyl 중 methyl ketone과 alkanal만이 검출되었고 그 함량은 숙성 후 증가하였다.