• Title/Summary/Keyword: Doenjang

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Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

  • Son, Yang-Ju;Kang, Sun-Hee;Ko, Jong-Min;Lee, Yeon-Kyung;Hwang, In-Kyeong;Kang, Hee-Jin
    • Korean Journal of Food Science and Technology
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    • v.49 no.1
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    • pp.56-62
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    • 2017
  • The purpose of this study was to determine how seeding time changes the properties of soybean products meju and doenjang. Soybeans were seeded on the last day of May (5L), on the mid day of June (6M), and on the last day of June (6L), respectively. The 5L soybeans experienced a distinguishing hot and humid climate at the ripening stage, and these climate conditions resulted in smaller seed sizes. Fermentation briskly progressed in all doenjang until 120 days, and the 5L doenjang exhibited the lowest fermentation efficiency. The 5L soybeans showed the highest GABA, polyphenol contents, and ACE inhibitory activity, and the 6M soybeans showed the highest radical scavenging activity among the groups tested. In doenjang, the functional properties generally increased as the aging time approached the $120^{th}$ day, and the 6M doenjang showed the highest functional properties at the $120^{th}$ day. Therefore, 6M soybeans had the most appropriate characteristics when producing doenjang.

Physiological Activity in Doenjang Added with Various Mushrooms (버섯첨가된장의 생리활성 작용)

  • 이수진;이경임;이숙희;박건영
    • Korean journal of food and cookery science
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    • v.20 no.4
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    • pp.365-370
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    • 2004
  • The study was carried out to evaluate the radical scavenging activity, and antimutagenic and anticancer effects in Korean soybean paste(doenjang) added with various mushrooms. Ganoderma lucidum doenjang(Gl-TD) showed significant inhibitory activity against the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, with an IC$\sub$50/ value of 245$\mu\textrm{g}$/$m\ell$. In contrast, the other doenjang varieties appeared to have weaker antioxidant activity. Four kinds of doenjang didn't have any antimutagenic activity against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) by adding of 5mg/plate, but exhibited a strong inhibitory effect(55∼70%) against aflatoxin B$_1$(AFB$_1$). Especially Phellinus linteus doenjang(Pl-TD) inhibited more than 70% of the mutagenicity induced by AFB$_1$ in Salmonella typhimurium TA100. On the other hand, the mushroom doenjang varieties showed relatively weak activity toward MNNG in SOS chromotest, their inhibitory rate ranging from 23% to 33%. Methanol extracts of Gl-TD and Pl-TD inhibited by 91∼92% the growth of AGS gastric cancer cells in a concentration of 100$\mu\textrm{g}$/$m\ell$.

Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design

  • Oh, Hyun-Ju;Kim, Chang-Soon;Chang, Duk-Joon
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.772-779
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    • 2008
  • The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet

  • Nam, Ye Rim;Won, Sae Bom;Chung, Young-Shin;Kwak, Chung Shil;Kwon, Young Hye
    • Nutrition Research and Practice
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    • v.9 no.3
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    • pp.235-241
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    • 2015
  • BACKGROUND/OBJECTIVES: Doenjang, Korean traditional fermented soybean paste has been reported to have an anti-obesity effect. Because adipose tissue is considered a major source of inflammatory signals, we investigated the protective effects of Doenjang and steamed soybean on oxidative stress and inflammation in adipose tissue of diet-induced obese mice. MATERIALS/METHODS: Male C57BL/6J mice were fed a low fat diet (LF), a high-fat diet (HF), or a high-fat containing Doenjang diet (DJ) or a high-fat containing steamed soybean diet (SS) for 11 weeks. RESULTS: Mice fed a DJ diet showed significantly lower body and adipose tissue weights than those in the HF group. Although no significant differences in adipocyte size and number were observed among the HF diet-fed groups, consumption of Doenjang alleviated the incidence of crown-like structures in adipose tissue. Consistently, we observed significantly reduced mRNA levels of oxidative stress markers (heme oxygenase-1 and $p40^{phox}$), pro-inflammatory adipokines (tumor necrosis factor alpha and macrophage chemoattractant protein-1), macrophage markers (CD68 and CD11c), and a fibrosis marker (transforming growth factor beta 1) by Doenjang consumption. Gene expression of anti-inflammatory adipokine, adiponectin was significantly induced in the DJ group and the SS group compared to the HF group. The anti-oxidative stress and anti-inflammatory effects observed in mice fed an SS diet were not as effective as those in mice fed a DJ diet, suggesting that the bioactive compounds produced during fermentation and aging may be involved in the observed health-beneficial effects of Doenjang. CONCLUSIONS: Doenjang alleviated oxidative stress and restored the dysregulated expression of adipokine genes caused by excess adiposity. Therefore, Doenjang may ameliorate systemic inflammation and oxidative stress in obesity via inhibition of inflammatory signals of adipose tissue.

Development of Yeast Leavened Pan Bread Using Commercial Doenjangs (Korean Soybean Pastes): 1. Physicochemical Properties of Doenjang and Physical Properties of Bread Added with Doenjang (시판 된장을 이용한 식빵 제조: 1. 된장의 이화학적 특성 및 된장을 첨가한 식빵의 물리적 특성)

  • 오현주;문혜경;김창순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.7
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    • pp.1002-1010
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    • 2003
  • This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period (다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화)

  • Choi, Bo-Young;Gil, Na-Young;Park, Shin-Young;Kim, So-Young
    • Food Science and Preservation
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    • v.23 no.6
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    • pp.788-796
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    • 2016
  • This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and ${\alpha}-amylase$ activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.

Antimutagenic Effects of Doenjang(Korean Soy Paste)

  • Park, Kun-Young;Suk-Hee;Cheigh, Hong-sik;Baik, Hyung-Suk
    • Preventive Nutrition and Food Science
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    • v.1 no.2
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    • pp.151-158
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    • 1996
  • Antimutagenic effect of Doenjang (Korean soy paste) on various carcinogens in Salmonella typhimurium strains of TA98 and TA100 were studied. By the addition of methanol extract of Doenjang to aflatoxin B₁(AFB₁)in the experimental system, the mutagenicity of AFB₁ on the strains of TA98 and TA100 was com-pletely inhibited. The methenol extract of the Doenjang also inhibited the mutagencities induced by direct mutagens such as N-methy1-N'-nitro-N-nitroguanidine(MNNG)and 4-nitroquinoline-1-oxide(4-NQO), and another indirect mutagens of benzo(a) pyrene(BaP) and dimethylnitrosamine(DMN). From the solvents and thin layer chromatographic(TLC) fractionations, free fatty acid(s), especially linoleic acid in Doenjang seemed to be one of the active antimutagenic compounds.

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Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans

  • Kim, Seong-Yeong;Son, Heung-Soo;Oh, Sung-Hoon
    • Preventive Nutrition and Food Science
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    • v.14 no.2
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    • pp.134-141
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    • 2009
  • The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones ($1111.6{\mu}g/g$) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.

Antimutagenic Effect of Doenjang(Korean Fermented Soy Paste) toward Aflatoxin (된장의 Aflatoxin $B_1$에 대한 항돌연변이 효과)

  • 박건영;문숙희;백형석;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.19 no.2
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    • pp.156-162
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    • 1990
  • Antimutagenic effect of doenjag (Korean fermented soy paste) on mutagenesis induced by aflatoxin B1 (AFB1) in Salmonella typhimurium strains TA98 and TA100 was studied. AFB1 revealed maximum mutagenicity at dose level of 1 $\mu$g/plate with metabolic activation system in both strains. Strong antiutagenic activity toward AFB1 was completely inhibited at the level of 50% of the doenjang extract. At the same concentration 64-66% and 39-53% of the AFB1 induced mutageneses were blocked when the methanol extracts of raw and cooked soybeans were added in the system respectively Raw soybeans showed higher ihhibition rate to the mutagenicity than cooked soybeans but the fermented soybeans(doenjang) was the most effective (p<0.05) Other soybean fermented foods such as commercial doenjang natto and miso were also exhibited some antimutagenic activities however the traditional doenjang was the most effective and then commercial doenjang. Natto and miso were less effective.

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Anti-proliferative Effects of Traditional Korean Doenjang across Different Aging Periods on Cancer Cell Lines (숙성기간으로 구분된 전통된장의 암세포 증식억제 효과)

  • Yang, Hye Jeong;Hur, Jinyoung;Hong, Sang Pil
    • Journal of the Korean Society of Food Culture
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    • v.35 no.5
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    • pp.467-477
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    • 2020
  • Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foods have immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported that genistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. The purpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Four groups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effects of doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activity and splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjang at different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for all three cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in the S and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenolic compounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period of doenjang plays a very important role in determining its anti-cancer effects.