• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.91-91
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• 2003

우리나라 전통 발효식품인 된장이용 활성화방안의 하나로서 저염된장을 제조하고, 된장과 올리고당의 수준을 달리하여 된장 40%와 올리고당 40%(D40O40), 된장의 40%와 올리고당 60% (D40O60), 된장 50%와 올리고당 40%(D50O40), 된장 50%와 올리고당 60%(D50O60), 된장 60%와 올리고당 40%(D60O40) 및 된장 60%와 올리고당 60%(D60O60)의 생된장을 이용한 된장잼을 개발하였다. 생된장의 염도는 6.4%였고, 끓인 된장의 염도는 7.7%를 나타내었다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.132-139
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• 2004

This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3000 mg%. Glutamic acid was almost high in commercial doenjang except one product but green tea doenjang was low. Linoleic acid (51%) was the highest content among the fatty acids. The major organic acid in both commercial and green tea doenjang was oxalic acid and its content in commercial times higher than in green tea doenjang. The antioxidant activity of green tea doenjang was higher than that of commercial doenjang.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.592-599
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• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.35-43
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• 2016

To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang ($522.16{\sim}684.46{\mu}g/g$) made from LOX-free cultivars than in Taekwang ($374.79{\mu}g/g$). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.609-615
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• 1994

Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.360-366
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• 2010

Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.

• Food Science and Preservation
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• v.24 no.7
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• pp.923-933
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• 2017

This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. ${\alpha}$-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1036-1042
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• 2013

The aim of the present study is to elucidate the anti-obesity effects of Doenjang with and without salt in C57BL/6J mice. For the analysis, a total of forty mice were randomly divided into four groups: normal diet group (ND), high-fat diet group (HD), high-fat diet supplemented with 20% Doenjang group (DJ), high-fat diet supplemented with 20% unsalted Doenjang group (NS). During the study period, food intake and body weight were measured daily and weekly, respectively. The animals were sacrificed after 12 weeks. Body weight gain, epididymal fat pad weight and serum triglyceride levels of DJ group were found to be significantly lower than those of the HD and NS groups. Serum total-cholesterol levels of DJ and NS groups were significantly lower as compared to the HD group. There were significant decreases in plasma insulin and leptin levels in DJ group compared with the HD and NS groups. We did not observe any significant changes in the expression of hepatic lipogenic-related gene $PPAR{\gamma}$ among the HD, DJ and NS groups. However, ACC expression was found to be significantly decreased in DJ group. Lipolysis-related gene ($PPAR{\alpha}$ and CPT-1) expression was significantly higher in the DJ group as compared to HD and NS groups. In conclusion, the results of this study showed that Doenjang supplementation lowers body weight gain and improves obesity-related parameters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1543-1548
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• 2014

To study traditional Doenjang characteristics, Doenjang was purchased from five different provinces: Chungcheong (CC), Gangwon (GW), Gyeonggi (GG), Gyeongsang (GS), and Jeolla (JL). To determine physicochemical characteristics, contents of reducing sugar, amino type nitrogen, salt, pH, and acidity were analyzed. The sensory characteristics were analyzed by sensory descriptive analysis. Reducing sugar content was highest for Doenjang from GW province. Amino type nitrogen content was highest for Doenjang from JL province. The salt content was highest in Doenjang from CC and GS provinces. After principal component analysis (PCA) based on sensory descriptive analysis, salty taste and aftertaste were highly correlated with overall acceptance. In the correlation analysis among chemical compounds and overall acceptance, Doenjang contained low reducing sugar content, and high pH value was positively correlated with overall acceptance. In conclusion, Doenjang with high pH value and salty taste and aftertaste have high overall acceptance.