• 한국조리학회지
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• 제23권3호
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• 한국식품영양과학회지
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• 제23권6호
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• pp.980-985
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• 1994

We investigated the quality of soybean paste(Doenjang) fermented by BAcillus brevis. The results obtained were as follows : soybean paste fermented by Bacillus brevis had alkaline pH and yellow ochre color. Dextrinizing activity was about 98 D.P. unit from 5th to 25th day of fermentation at 3$0^{\circ}C$ and after that day somewhat decreased . Saccharifying activity was respectively 6.1, 7.2, 6.8, 6.4 S.P. unit on 5, 15, 25 and 35th day of fermentation. Protease activity suddenly increased after 15th day of fermentation and was 250, 275, 299 unit on15, 25, 35 th day of fermentation , respectively. The most abundant free amino acid was found to be glutamic acid (561.8mg%) in soybean paste fermented by Bacillus brevis. In case of free sugar and non-volatile organic acid, fructose and oxalic acid showed highest content of 10.25mg% on 25th day and 12.20mg% on 15th day. The contents of free amino acids, free sugars, organic acids in soybean paste fermented by B.brevis were most abundant after 25 days of fermentation and this results were similar to that of traditional soybean paste. The odor of soybean paste fermented by Bacillus brevis was improved to be a nice soybean paste odor on 25th day of fermentation. However, sensory evaluation value of the taste of it decreased after 10 th day of fermentation.

• Journal of Animal Science and Technology
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• 제47권5호
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• pp.825-836
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• 2005

이 연구는 간장, 고추장 및 된장 양념을 이 용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 7 × 10 × 2 cm³ 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 1±1℃에서 10일간 발효숙성한 후 진공포장하여 1±1℃에서 1, 14 및 28일 동안 저장하면서 품질 변화를 측정한 것으로 결과는 다음과 같다. pH는 된장 발효 돈육이 저장 1일과 28일에 간 장과 고추장 발효 돈육에 비해 높았지만, 저장 14일에는 낮았다. 보수성은 간장 발효 돈육이 저장 28일에 고추장과 된장 발효 돈육에 비해 높았다. 전단가는 된장 발효 돈육이 간장과 고 추장 발효 돈육에 비해 낮았다. 표면 육색의 L*값은 된장 발효 돈육이 간장과 고추장 발효 돈육에 비해 높았지만, a*와 b*값은 고추장 발 효 돈육이 간장과 된장 발효 돈육에 비해 현저하게 높았다. VBN은 저장 1일과 28일에 된장 발효 돈육이 간장 발효 돈육에 비해 현저하게 낮았다. TBARS는 된장 발효 돈육이 간장과 고 추장 발효 돈육에 비해 현저하게 낮았다. 총균 수는 저장 14일에 된장 발효 돈육이 간장과 고 추장 발효 돈육에 비해 높았지만, 저장 28일에 는 현저하게 낮았다. 대장균수는 저장 1일에 간장과 된장 발효 돈육이 고추장 발효 돈육에 비해 현저하게 낮았고, 저장 14일과 28일에는 고추장과 된장 발효 돈육은 대장균 성장을 나타내지 않았다. 유산균수는 고추장 발효 돈육 이 간장과 된장 발효 돈육에 비해 현저하게 낮았다. 이상의 결과에서 된장 발효 돈육은 간장 과 고추장 발효 돈육에 비해 전단가, 단백질변 패, 지방산화도가 낮게 나타났고 미생물 중 총 균수와 대장균수가 적게 나타났다.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1230-1238
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• 1999

To identify antimicrobial activities of soybean paste, studies have been carried out with laboratory manufactured soybean paste, traditional and improved type soybean paste purchased on the market. The soybean paste fermented with Aspergillus oryzae and Rhizopus tamari and commercial soybean paste were shown antimicrobial activities for Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphy lococcus aureus, Streptococcus faecalis, Escherichia coli O157:H7, Bacillus subtilis and Salmonella typhimurium. Non fermented soybean paste did not show antimicrobial activities against Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Streptococcus faecalis. The extract of soybean paste extracted by 80% methanol showed the highest antimicrobial activities of in ethyl acetate fraction and followed butanol fraction, respectively. Antimicrobial activities of traditional and improved type soybean paste were shown against all tested microorganisms and clear zone length of traditional soybean paste was slightly larger than that of improved type. Components of antimicrobial fractions of soybean paste were guessed peptides, 4 hydroxy benzoic acid, benzoic acid by GC MS.

• 생명과학회지
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• 제17권12호
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• pp.1695-1700
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• 2007

본 연구의 목표는 발효식품인 된장의 섭취가 Helicobacter pylori에 의한 감염의 억제에 효과가 있음을 확인하는데 있다. 된장 추출물과 된장으로부터 분리된 균이 H. pylori의 생장을 억제시키는지 여부를 표준균주인 H. pylori ATCC 26695와 위궤양 환자의 조직으로부터 분리한 H. pylori 균주를 대상으로 실시하였다. 된장 추출물과 된장으로부터 분리된 대부분의 세균은 H. pyloir의 생장을 억제하였다. 된장의 섭취효과를 측정하기 위해 무자각 증상의 H. pylori 보균자를 대상으로 $^{13}C$-요소호기검사법을 실시하였으며, H. pylori 감염 농도는 ${\Delta}^{13}C(T_1-T_0)$ 값(P)으로 판정하였다. 1일 30 g ($10g{\times}3$회)씩 6주간 섭취한 지원자들의 섭취 전 후의 P값은 58에서 28로 감소하여 H. pylori의 밀도가 낮아졌음을 입증하였다. 즉, 된장이 위 점막에서 H. pylori의 생장을 억제하는 것을 확인하였다.

• 한국식품영양과학회지
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• 제29권5호
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.117-123
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• 2016

Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acidophilus KCTC 3925 showed the highest relative ratio of aglycone-formed isoflavones to total isoflavones in fermented soybean paste. Production of exopolysaccarides (EPS) by lactic acid bacteria was compared using de Man, Rogosa, and Sharpe medium containing 1% sucrose at $37^{\circ}C$ for 48 h. Among the 5 lactic acid bacteria, Lac. acidophilus KCTC 3925 and Lactobacillus rhamnosus KCTC 3929 were investigated to produce EPS. Based on the results concerning growing susceptibility and conversion of aglycone-formed isoflavones/EPS production, it is anticipated that Lac. acidophilus KCTC 3925 may be used for preparation of Cheonggukjang, which contains relative low NaCl content.

• 한국식품영양학회지
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• 제25권3호
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• pp.460-482
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• 2012

한국고전종합 데이터베이스(http://db.itkc.or.kr/itkcdb/mainIndex Iframe.jsp)와 조리서를 통하여 고려시대(918~1392) 및 조선시대(1392~1897) 문헌에 실린 장류와 조리서에 실린 장류를 비교분석하였다. 고려시대의 장류는 문집에 15종류로 그중 장(6), 염장 염시(2), 겨자장(1) 등이 있으나, 조리서는 남아있지 않다. 고려 조정에서는 장을 굶주린 사람들에게 주어 구제하였다. 조선시대의 장류는 문집에 111종류, 조리서에 153종류가 있었다. 일반장류는 문집에 53종류로 그중 장(204), 염장(63), 초장 구장(7), 겨자장(6) 등이 있고, 조리서에는 55종류로 숙황장(9), 대맥장 면장 생황장 유인장(8) 등이 있는데, 그중 13종류가 중국계이다. 간장은 문집에 9종류로, 수장(30, 청장(23), 감장(8), 간장(3) 등이 있고, 조리서에는 12종류로 청장(10), 천리장(4), 간장(3) 등이 있다. 고추장은 문집에 9종류로 초장(12), 고초장(3) 등이 있다. 조리서에는 9종류로 고초장(7), 만초장 급조만초장(4) 등이 있다. 육류장은 문집에 16종류로 해장(15), 혜장 육장(11) 등이 있고, 조리서에는 22종류인데 계란장 및 알장(9), 게장(6), 육장(5), 쇠고기장(4) 등이 있다. 시류(청국장)는 문집에 18종류로, 염시(40), 시(35), 시장(6) 등이 있고, 조리서에는 19종류로 전시전 국장(6), 시 수시장(4)이 있는데 그중 11가지가 중국계이다. 집장은 문집에 6종류로 집장(7), 읍장(4), 포장 장즙(2) 등이 있고, 조리서에는 15종류로 집장(9), 즙저(7), 하절집장(5) 등이 있다. 구황장은 문집에 없으나 나라에서는 일반 장을 구제용으로 사용하였다. 조리서의 구황장은 21종류로 포장(7), 급조청장(6), 사삼길경장(4) 등이 있다. 문헌과 조리서에 모두 있는 장은 건장, 난장, 두장, 말장, 면장, 소두장, 육장, 장이다. 중국계장은 일반장류 조리서와 시류 조리서에만 있고 문집 등의 문헌에는 없으므로 중국계 장류는 일반 백성들에게 전파되지 않은 것으로 나타난다.

• Journal of Microbiology and Biotechnology
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• 제26권1호
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• pp.44-55
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• 2016

Bacillus cereus is a gram-positive, rod-shaped, spore-forming bacterium that has been isolated from contaminated fermented soybean food products and from the environment. B. cereus produces diarrheal and emetic toxins and has caused many outbreaks of foodborne diseases. In this study, we investigated whether B. amyloliquefaciens RD7-7, isolated from rice doenjang (Korean fermented soybean paste), a traditional Korean fermented soybean food, shows antimicrobial activity against B. cereus and regulates its toxin gene expression. B. amyloliquefaciens RD7-7 exhibited strong antibacterial activity against B. cereus and inhibited the expression of B. cereus toxin-related genes (groEL, nheA, nheC, and entFM). We also found that addition of water extracts of soybean and buckwheat soksungjang (Korean fermented soybean paste made in a short time) fermented with B. amyloliquefaciens RD7-7 significantly reduced the growth and toxin expression of B. cereus. These results indicate that B. amyloliquefaciens RD7-7 could be used to control B. cereus growth and toxin production in the fermented soybean food industry. Our findings also provide a basis for the development of candidate biological control agents against B. cereus to improve the safety of fermented soybean food products.

• Journal of Microbiology and Biotechnology
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• 제6권4호
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• pp.278-285
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• 1996

We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).