• Food Science and Preservation
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• v.12 no.5
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• pp.432-435
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• 2005

In order to assess the possibility in utilizing the rice soybean paste (rice doenjang) powder as food processing materials, the quality of cookies added with 0, 1, 3, 5, and 7% of rice soybean paste powder was investigated. Lightness decreased from 74.14 to 62.83, while redness increased from 6.30 to 11.14 with increasing rice soybean paste powder contents. Hardness value of the cookies was increased from 426.29 g to 829.29 g as increasing soybean paste powder amounts from 0% to 7%. In sensory evaluation, the cookie added with 5% soybean paste powder showed the highest acceptable scores. Approximate composition of cookies containing rice soybean powder was composed with 2.4~2.7% of moisture, 6.8~7.5% of crude protein, 22.6~27.3% of crude fat, 0.8～5.5% of crude fiber and 0.5~1.1% of crude ash.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.59-64
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• 1998

In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of $11.5%{\sim}22.6%$ and $10.4%{\sim}12.5%$, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

• The Korean Journal of Mycology
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• v.23 no.2 s.73
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• pp.161-175
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• 1995

Meju is a raw material used to make Korean soy sauce (Kanjang) and soybean paste (Doenjang), both of them rich in plant protein. The twenty-nine fungal and a bacterial species were identified from twenty-three traditionally homemade meju cakes. Out of them, only a few species were found to be involved in the actual fermentation process of meju; The other species were contaminants during the improper subprocesses of meju fermentation. The fungal floral successions were observed to be related to two physical and biochemical changes of meju cakes during meju fermentation: drying and heat releasing processes. The zygomycetous fungi were first observed to exist mainly during the first stage. Scopulariopsis brevicaulis was observed to grow on the surface of meju cakes and then to coexist with Bacillus megatrium in the inner part of meju cakes during the second stage. Based on the biochemical tests, the proteases secreted by the different microorganisms were involved in the degradation of soybean proteins with a mutual relationship. Also, zygomycetous fungi were speculated to be important microorganisms for inducing the second stage in the traditional Korean homemade meju.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.271-276
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• 2008

In this study, volatile compounds were isolated from traditional and commercial fermented soybean pastes according to different heating temperatures (room temperature, $50^{\circ}C$, $100^{\circ}C$) using headspace-solid phase microextraction (HS-SPME). The compounds were then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 51 volatile components, including 18 esters, 3 alcohols, 6 acids, 8 pyrazines, 5 volatile phenols, 6 aldehydes, and 5 miscellaneous compounds, were identified. Esters and acids such as ethyl hexadecanoate, acetic acid, and 2/3-methyl butanoic acid were the largest groups among the quantified volatiles. By applying principal component analyses to the GCMS data sets, differences were observed in the volatile components of the soybean pastes as to the different heating temperatures. A large variation was shown between the volatile components of the traditional and commercial soybean pastes by increasing the heating temperature. Commercial samples had significantly higher levels of longer chain ethyl esters, aldehydes, and thermal degradation products such as maltol and 2-acetyl pyrrole, while traditional samples showed higher concentrations of acids and pyrazines.

• KSBB Journal
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• v.14 no.4
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• pp.434-439
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• 1999

A wild yeast S-13 which has excellent killer toxin activity to gas-producing yeast of traditional Doenjang and Kochujang was selected among forty seven strains of Meju yeasts and identified as Hansenular capsulata S-13 by investigation of the morphological, cultural and physiological properties. The optimal conditions for the production of killer toxin were investigated. H. capsulata s-13 showed the higest killer toxin activities when it was cultured up to the late-log phase of 36 hr in YEPD medium (pH4.5) at $25^{\circ}C$ H. capsultara S-13 showed killer toxin activities to seven strains of industrial yeasts such as S. cerevisiae, C. veratilis and P. membranaefacieus.

• Journal of Microbiology and Biotechnology
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• v.11 no.1
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• pp.143-152
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• 2001

Korean-style fermented soybean paste (KFSP), Doenjang, is a traditional food that is consumed as a protein source in Korea. Recently, efforts to identify biolgocial response modifiers (BRMs) have been focused on food products. Accordingly, this study which isolated abiologically active substance form KFSP, named KFSP-BRM, ws defined to be aheat-stable carbohydrate with a molecular weight of 2,000 kDa. The biological activity of KFSP-BRM was not inactivated by treatment with an anti-LPS antibody. The oral as well as intraperitoneal treatment of mice with KFSP-BRM significantly enhanced the number of B cells expressing surface significantly enhanced the number of B cells expressing surface immunoglobulins (IgM and IgG). Subsequently, an increased level of immunoglobulins in the sera was also observed. In vitro. KFSP-BRM was found to upregulate the production of interleukin-1 (IL-1) and IL-6 by mactro phages and B cells but not the production of IL-2 by T cells. In conclusion, these data demonstrate the presence of a BRM in KFSP, which may provide an additional benefit to those consuming it is a food. KFSP-BRM is a novel B cellmitogen distinct from fresh soybean lectin or B cell mitogens, such as LPS and Streptococcus protein A. The major biological effects of KFSP-BRM would appear to be anincreased production of IL-1 and IL-6 by macrophages and B cells, thereby enhancing the function of mature B cells.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.251-261
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• 2017

Initially, we screened 18 Aspergillus sojae-like strains from Aspergillus spp. isolated from meju (Korean traditional fermented soybean brick) according to their morphological characteristics. Because members of Aspergillus section Flavi are often incorrectly identified because of their phylogenetic similarity, we re-identified these strains at the morphological and molecular genetic levels. Fourteen strains were finally identified as A. sojae. The isolates produced protease and ${\alpha}-amylase$ with ranges of 2.66-10.64 and 21.53-106.73 unit/g-initial dry substrate (U/g-IDS), respectively, which were equivalent to those of the koji (starter mold) strains employed to produce Japanese soy sauce. Among the isolates and Japanese koji strains, strains SMF 127 and SMF 131 had the highest leucine aminopeptidase (LAP) activities at 6.00 and 6.06 U/g-IDS, respectively. LAP plays an important role in flavor development because of the production of low-molecular-weight peptides that affect the taste and decrease bitterness. SMF 127 and SMF 131 appeared to be non-aflatoxigenic because of a termination point mutation in aflR and the lack of the polyketide synthase gene found in other A. sojae strains. In addition, SMF 127 and SMF 131 were not cyclopiazonic acid (CPA) producers because of the deletion of maoA, dmaT, and pks/nrps, which are involved in CPA biosynthesis. Therefore, A. sojae strains such as SMF 127 and SMF 131, which have high protease and LAP activities and are free of safety issues, can be considered good starters for soybean fermentations, such as in the production of the Korean fermented soybean products meju, doenjang, and ganjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.316-320
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• 1989

This study was performed to assess the contamination levels of the heavy metals (Pb, Cd, Cr, Cu, Fe, Zn and Mn) for common restaurant meals in Seoul area. The samples were seolong-tang, galbi-tang, yeukge-jang, kalguksoo, doenjang-chige, bibim-bab, bibim-nangmyon, bulgogi, chazang-myon, yanggobchang and zumuluk, which were seperated draind residues from fluids. The heavy metal contents were determined by atomic absorption spectrophotometer. The results obtained were as follows : ${\circ}$ The total amount of heavy metals per meals were $131.8{\mu}g\;lead,\;18.4{\mu}g\;cadmium,\;135.5{\mu}g\;chromium,\;804.9{\mu}g\;copper,\;7430.6{\mu}g\;iron,\;2807.4{\mu}g\;zinc,\;and\;841.6{\mu}g$ manganese. ${\circ}$ Intake levels per daily through common restaurant meals were lower than the daily intake limit established by FAO/WHO.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.