The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Preperation of Sweet Potato Doenjang using Colored Sweet Potato

유색고구마를 이용한 고구마 된장의 제조

  • Bae, Jae-O (Dept. of Food Science & Technology, Graduate School, Woosuk University) ;
  • Lee, Kyung-Jin (Dept. of Food Science & Technology, Graduate School, Woosuk University) ;
  • Park, Jeong-Seob (Agri-Food Human Resource Development Institute, Jeonbuk Provincial Government) ;
  • Choi, Dong-Seong (Dept. of Food Science & Technology, Graduate School, Woosuk University)
  • 배재오 (우석대학교 식품생명공학과) ;
  • 이경진 (우석대학교 식품생명공학과) ;
  • 박정섭 (전라북도 농식품인력개발원) ;
  • 최동성 (우석대학교 식품생명공학과)
  • Received : 2012.07.19
  • Accepted : 2012.08.20
  • Published : 2012.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the manufacturing characteristics of sweet potato doenjang in order to gain a more efficient use of the sweet potato. Sweet potato(Sinwhangmi, Sinjami) koji(mixed sweet potato paste and soybean powder in a ratio of 1:1) was cultured with Aspergillus oryzae KCCM 11372 at $35^{\circ}C$ for 48 h. Sweet potato doenjang was fermented for 60 days using a sweet potato koji(20%, 45%) and steamed soybean(70%, 45%), with salt accounting for 10%. The glutamic acid content was determined to be much higher in sweet potato doenjang using Sinwhangmi koji(45%) and steamed soybean (45%), than that of general doenjang. The DPPH radical scavenging activity has the largest $EC_{50}$(0.9 mg) in sweet potato doenjang using Sinjami potatoes 45%. Sensory evaluation indicated a good preference for sweet potato doenjang using Sinwhangmi(45%) and steamed soybean(45%).

고구마의 새로운 이용방법으로 고구마의 기능성을 활용한 고구마 된장을 제조하였다. 고구마 페이스트와 대두분말을 1:1로 혼합하여 펠렛을 제조한 다음 황국균을 접종, 배양하여 효소활성이 높은 고구마 황국을 제조하였고, 제조한 신황미와 신자미 황국(20, 45%)에 증자대두와 식염 10%를 혼합, 60일간 발효 숙성하여 저염 고구마 된장을 제조하였다. 고구마 된장에는 감칠맛 성분인 글루탐산이 일반된장보다 많은 양 함유되어 있었고 숙성에 의해 항산화활성이 증가하였으며, DPPH 라디칼 소거활성($EC_{50}$)은 신자미 황국을 45% 혼합한 신자미 된장에서 0.9 mg으로 가장 높았다. 관능평가에서 신황미 황국을 45% 혼합한 신황미 된장의 선호도가 가장 좋았다.

Keywords

References

  1. Almeida LB, Penteado MVC. 1988. Carotenoids and pro-vitamin A value of white fleshed Brazilian sweet potatoes (Ipomoea batatas Lam.). J Food Comps Anal 4:341-352
  2. Baum G, Simcha LY, Fridmann Y, Arazi T, Katsnelson H, Zik M. 1996. Calmodulin binding to glutamate decarboxylase is required for regulation and GABA metabolism and normal development in plants. EMBO J 15:2988-2996
  3. Blios MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  4. Cheight HS, Park KS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J Korean Soc Food Nutr 19:163-167
  5. Cho YJ, Kim HA, Bang MA, Oh YB, Jeong BC, Moon YH, Jeong WJ. 2003. Protective effect of purple sweet potato (Ipomoea batatas) on hepatotoxicity rats induced by carbon tetrachlolide. Korean J Food Culture 18:202-210
  6. Jang SM. 2009. The quality and potential of DHEA formation after the addition of diosgenin of yam(Dioscorea spp.) during the fermentation of soybean paste. Korean J Food & Nutr 22:449-455
  7. Kim HJ. 2002. Brown color characteristics and antioxidizing activity of doenjang extracts. J Kor Food Cookery Sic 18:644-654
  8. Kim JS, Heu MS. 2004. Effects of cultured oyster powder on food quality of soybean pastes. J Korean Soc Appl Biol Chem 47:208-215
  9. Kim MH, Im SS, Yoo YB, Kim GH, Lee JH. 1994. Antioxidative materials in domestic meju and doenjang, 4. separation of phenolic compound and their antioxidative activity. J Korean Soc Food Nutr 23:792-798
  10. Kim MJ. 1990. Studies on the changes of states compounds during soy paste fermentation. J Kor Chem Soc 6:1-8
  11. Kim SJ, Rhim JW, Jung ST. 1997. Carotenoid contents of yellow sweet potatoes. Korean J Food Sci Technol 29:218-222
  12. Kwon SH, Shon MY. 2004. Antioxidant and anticarcinogenic effects of traditional doenjang during maturation periods. Korean J Food Preserv 11:461-467
  13. Lee HH, Kang SG, Rhim JW. 1999. Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. Korean J Food Sci Technol 31:1090-1095
  14. Lee HT, Kim JH, Lee SS. 2009. Comparison of biological activity between soybean pastes adding sword bean and general soybean pastes. J Fd Hyg Safety 24:94-101
  15. Lee HT, Lee MJ, Lee SS. 2009. Physicochemical characteristics of soybean pastes containing sword bean. Food Engineering Progress 13:176-182
  16. Lee JM, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88:1269-1278
  17. Lee JS, Ahn YS, Chung MN, Kim HS. 2007. Biological activity of varieties, isolation and purification of antioxidants components in sweet potato. Korean J Breed Sci 39:296-301
  18. Lim SY. 2004. Inhibitory effect of methanol extract of doenjang on growth and DNA synthesis of human cancer cells. J Kor Chem Soc 33:936-940 https://doi.org/10.3746/jkfn.2004.33.6.936
  19. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31:426-431 https://doi.org/10.1021/ac60147a030
  20. Mok CK, Song KT, Lee JY, Park YS, Lim SB. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste(doenjang) during fermentation. Food Engineering Progress 9:112-117
  21. Park JS, Bae JO, Choi GH, Chung BW, Choi DS. 2011. Antimutagenicity of Korean sweet potato(Ipomoea batatas L.) cultivars. J Korean Soc Food Sci Nutr 40:37-46 https://doi.org/10.3746/jkfn.2011.40.1.037
  22. Park JS, Chung BW, Bae JO, Lee JH, Jung MY, Choi DS. 2010. Effects of sweet potato cultivars and koji types on general properties and volatile flavor compounds in sweet potato soju. Korean J Food Sci Technol 42:468-474
  23. Peto R, Coll R, Buckey JD, Sporn MB. 1984. Can dietary beta-carotene materially reduce human cancer rates? Nature 290:201-208
  24. Rhee CH, Kim WC, Rhee IK, Park HD. 2008. Effects of inoculation of Bacillus subtilis cells on the fermentation of korea traditional soy paste. J Kor Chem Soc 15:598-605
  25. Rho JD, Choi SY, Lee SJ. 2008. Quality characteristics of soybean pastes prepared using different type of microorganism and mixing ratios. J Kor Food Cookery Sci 24:243-250
  26. Slinkard K, Singleton VL. 1977. Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28:49-55
  27. Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 50(s):141-146
  28. Teow CC, Truong VD, McFeeters RF, Thompson RL, Pecota KV, Yenco GC. 2007. Antioxidant activities, phenolic and $\beta$-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry 103:829-838 https://doi.org/10.1016/j.foodchem.2006.09.033
  29. Yoshimoto M. 2001. New trends of processing and use of sweet potato in Japan. Farming Japan 35:22-28
  30. Ziska LH, Runion GB, Tomecek M, Prior SA, Torbet HA, Sicher R. 2009. An evaluation of cassava, sweet potato and field corn as potential carbohydrate sources for bioethanol production in Alabama and Maryland. Biomass Bioenergy 33:1503-1508 https://doi.org/10.1016/j.biombioe.2009.07.014

Cited by

  1. Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.266
  2. Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.558
  3. Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.565
  4. Quality characteristics of low salted garlic Doenjang during fermentation vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.627
  5. Antioxidant Activity and Protective Effects of Anthocyanins-Rich Fraction from Korean Purple Sweet Potato Variety, "Shinjami" against Oxidative Stress in HepG2 Cell vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.1090
  6. Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1843
  7. Evaluation of Quality Characteristics and Antioxidant Activities from Doenjang Ripened for 30 Years vol.48, pp.4, 2014, https://doi.org/10.14397/jals.2014.48.4.253
  8. Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties vol.29, pp.1, 2018, https://doi.org/10.7856/kjcls.2018.29.1.69
  9. Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.819
  10. 고구마를 첨가한 저맥아 맥주의 양조와 품질 특성 vol.30, pp.3, 2012, https://doi.org/10.9799/ksfan.2017.30.3.491
  11. 품종에 따른 고구마 칩의 아크릴아마이드 함량과 품질 특성 vol.50, pp.3, 2012, https://doi.org/10.9721/kjfst.2018.50.3.308
  12. 유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화 vol.51, pp.5, 2012, https://doi.org/10.5657/kfas.2018.0477
  13. 국내산 고구마 품종에 따른 영양성분 및 이화학적 특성 vol.33, pp.6, 2012, https://doi.org/10.7318/kjfc/2018.33.6.597
  14. Quality Characteristics of Doenjang Added with Root Vegetables Powder vol.29, pp.4, 2012, https://doi.org/10.17495/easdl.2019.8.29.4.326
  15. 호박고구마 물 추출물 투여가 마우스의 비장세포와 사이토카인의 분비량에 미치는 영향 vol.33, pp.3, 2012, https://doi.org/10.9799/ksfan.2020.33.3.317