• Applied Biological Chemistry
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• v.47 no.1
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• pp.149-153
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• 2004

전통된장 제조방법으로서 원료 혼합비, 메주의 건조시간 및 온도, 메주와 된장의 발효 시간 및 온도, 된장 간장의 분리 여부, 된장 숙성(aging) 시간을 조사하였다. 혈액응고 저해 활성(anticoagulant activity)을 fibrin clotting assay법으로 분석하여 혈액응고 저해활성과 제법간의 상관 관계를 검토하였다. 숙성 기간이 길수록 혈액응고 저해활성이 높게 나타나는 경향을 보였으나 선형적인 상관관계보다는 비선형적으로 양의 상관관계를 갖는 것으로 판단되었다. 이상의 결과를 토대로 혈액응고 저해활성이 높은 2종의 된장시료를 선발하였으며 숙성기간이 180일 이상일 경우 전통된장의 혈액응고 저해활성이 높은 것으로 판단되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1001-1009
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• 2016

This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as $X_1$ (sourness), $X_3$ (saltiness), and $X_4$ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=$45.356-0.008X_1-0.010X_3$ with a coefficient of 0.882.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1035-1040
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• 2016

This study investigated the prevalence of foodborne pathogens and the bacterial community of traditional Doenjang collected from a longevity area in Korea as well as the antagonistic effect of traditional Doenjang isolates against Bacillus cereus to estimate the microbiological safety of traditional Doenjang. Aerobic bacteria showed $10^6{\sim}10^9CFU/g$, whereas coliform bacteria was not detected. Foodborne pathogens were not detected except B. cereus, which was detected in seven samples out of 10 Doenjang samples. A total of 327 isolates were identified from traditional Doenjang. The isolates consisted of Bacillus subtilis 155 (47.4%), Bacillus licheniformis 68 (20.8%), Bacillus amyloliquefaciens 46 (14.1%), and Bacillus pumilus 18 (5.5%). Antagonistic effect against B. cereus was detected in 20 (6.1%) of 327 isolates, which consisted of B. subtilis (12 strains), B. amyloliquefaciens (5 strains), and B. licheniformis (3 strains). The inhibitory zone for the antagonistic effect was 9.0~12.0 mm in diameter. Although a small amount of traditional Doenjang was tested in this study, these results indicated that the potential risk of B. cereus in traditional Doenjang is lower than generally presumed. It is necessary to monitor the antagonistic effect of traditional Doenjang isolates against B. cereus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.944-950
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• 2015

The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis revealed that the composition of basic volatile compounds in Doenjang was similar, but isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural and butanoic acid can serve as marker compounds for quality evaluation since they were specifically abundant in only some kinds of Doenjang. As a result, the quality status of Doenjang certified as a traditional food was determined by constructing a database of the volatile compounds, which can be suggested as a quality control method.

• 식품문화 한맛한얼
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• v.3 no.1
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• pp.31-35
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• 2010

우리나라 장류로는 된장, 간장, 고추장 쌈장, 청국장 등이 전통적으로 제조되어 왔으며 한국인의 식단에서 빼놓을 수 없다. 여기에서는 된장과 간장의 건강기능성에 중점을 두어 얘기하고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.41-46
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• 2004

A correlation between fibrinolytic activity and microflora in Korean traditional soybean fermented food was investigated. The fibrinolytic activities of traditional soybean pastes and commercially processed samples were 2.42$\pm$1.01 unit/g and 1.58$\pm$0.98 unit/g, respectively. The cell density of Bacillus in traditional soybean pastes was about 10$^{7}$ CFU/g and its commercially processed one was 10$^{6}$ CFU/g. Acid producing bacteria, fungi and yeast group were higher in commercially processed one. The correlations of fibrinolytic activity and microflora in traditional and commercial Doenjang were positively correlated in Bacillus ($R^2$≒ 0.69), negatively correlated in fungal group ($R^2$≒0.40), and there were no significant correlations in acid forming bacteria and yeast group ($R^2$<0.16). Fibrinolytic activities in Meju and Koji were 6.54$\pm$1.97 unit/g and 1.46$\pm$0.43 unit/g respectively, and were positively correlated with Bacillus. Yeast and acid forming bacteria were grown by 5∼6 decimal induction during fermentation period of Doenjang, but Bacillus, fungal cells and fibrinolytic activity were nearly stable. Results indicate that fibrinolytic activity of Doenjang depends on enzyme induction in Meju or Koji processing by Bacillus, Doenjang fermentation process.

• Food Science and Preservation
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• v.13 no.2
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• pp.241-245
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• 2006

The biofunctional properties of traditional Doenjang supplemented with the extract of herb medicines (refer as DHM) were examined DHM divided to four groups, I, II, III and IV according to herb medicines were added. Nitrite scavenging-activities from all 4 groups of DHMs were significantly higher than that of control. Also hydrogen donating-activities from all 4 groups of DHMs were slightly higher than that of control. Antibacterial activities against pathogenic bacteria such as Streptococcus mutant and Salmonella enteritidis and fibrinolytic activity of all DHMs on fibrin plate were higher than those of control. On the other those of groups III and IV were higher in sensory score, biofunctional and antimicrobial activities than those of group I, II and control. Therefore, the usage of extract of Korean herb medicines instead of water to make Doenjang will effective in development of traditional soybean Doenjang with the biofunctional properties.

• 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)

• Food Science and Preservation
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• v.11 no.4
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• pp.461-467
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• 2004

Antioxidant effect of traditional doenjang(TD) was reduced by increasing of maturation period. Methanol fractionate of TD matured for 1 year showed strong antioxidant effect against linoleic acid, following the order of hexane and water layer. Antioxidant effect in lipophilic and hydrophilic extracts of TD were gradually increased according to increasing maturation period, whereas their values or two extracts were lower than those or fractionates from TD. Hydrogen-scavenging effect in hydrophobic extract, methanol and butanol fractionates of TD were much higher than those of the other samples. Chloroform and ethylacetate fractionates were markedly lower in the range of $10.57{\sim}22.84\%\;and\;7.82{\sim}22.58\%$, respectively. Anticarcinogenic effect of extracts and fractionates from TD were higher in water fractionates for A549 cell (human lung carcinoma) and methanol fractionates fur MCF-7 cell (human breast adenocarcinoma). Especially, inhibitory effect for growth of cancer cell was increased by the increasing maturation period of TD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1525-1530
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• 2015

Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09~13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39~6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.