• 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).

• 한국식품영양과학회지
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• 제27권1호
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• 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.

• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.277-284
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• 1993

We confirmed the character impact compounds of the flavors of the soybean paste manufactured with the traditional and improved Meju, respectively, by using the following methods: gas chromatography (GC), sniffing tests and GC-mass. The soybean paste made with the traditional Meju had 12 compound groups that smelled like the soybean paste flavor, whereas the soybean paste made with the improved Meju had 7 compound groups of soybean paste flavor smell. We were easily able to determine that there is a difference of soybean paste flavor compounds between the soybean pastes made with either the traditional or the improved Mejus because the two soybean paste flavors are very different from each other.

• 한국식품영양학회지
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• 제16권3호
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• pp.218-223
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• 2003

This study is proceeded on the development of standard method for making soybean paste by Korean traditional method. Fermentation condition of Meju was 1) Pre-fermentation : 30 days in about 20$^{\circ}C$ room, 2) Main fermentation : 5 days in 30$^{\circ}C$ or upper temperature, 3) Post fermentation and drying : 30 days in well sunlightened room in January. Meju was soaked in 18% salt solution(Meju 7kg/salt solution 20L) for 35～40 days (from late February to early April) and after soaking Meju was filtered as unsoluble solute and crushed and put into traditional Korean receptacle(named 'Dok'). Crushed Meju was stored from early April to mid September and Meju was changed into soybean paste(Doen-jang). During fermentation amino acid nitrogen in Doen-jang was slightly increased in early period and decreased lately. It has been proved that by panel test soybean paste made by the method suggested in this study was more excellent than commercially fermented soybean paste. This study has presented the possibility of commercial production of soybean paste made by traditional method.

• The Korean Journal of Pain
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• 제33권4호
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• pp.335-343
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• 2020

Background: Zhongyi paste is a traditional Chinese medicine herbal paste that is externally applied to reduce inflammation and relieve pain. Methods: An acute foot swelling inflammation model in C57BL/6J mice was established by carrageenan-induced pathogenesis. Zhongyi paste raised the pain threshold and also reduced the degree of swelling in mice with carrageenan-induced foot swelling. Results: Analysis indicated that serum tumor necrosis factor-alpha, interleukin-1 beta, and prostaglandin E₂ (PGE₂) cytokine levels and PGE₂ levels in the paw tissue of the mice were decreased by Zhongyi paste treatment. The quantitative polymerase chain reaction and western blot results showed that Zhongyi paste downregulated the mRNA and protein expression of extracellular signal-regulated kinase 1/2 (ERK1/2), and cyclooxygenase-2 (COX-2), and also downregulated the mRNA expression of PGE₂. At the same time, the Zhongyi paste exerted a stronger effect as an external drug than that of indomethacin, which is an oral drug, and voltaren, which is an externally applied drug. Conclusions: Our results indicated that Zhongyi paste is a very effective drug to reduce inflammatory swelling of the foot, and its mechanism of action is related to regulation of the ERK1/2-COX-2-PGE₂ pathway.

• 한국식품과학회지
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• 제26권5호
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• pp.609-615
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• 1994

Aspergillus oryzae, Bacillus natto균주와 재래식 메주를 사용하여 담금한 재래식 된장, 고오지 된장, 나토 된장, 고오지와 나토의 혼용된장의 질소성분과 아미노산을 분석한 결과는 다음과 같다. 아미노산성 질소는 숙성 90일에 $271{\sim}868\;mg/100g$으로 최대치를 보였으며 시험된 장별 함량은 고오지 된장, 재래식 된장, 고오지-나토 된장, 나토 된장의 순으로 높았다. 총 아미산은 Glutamic acid, Aspartic acid가 양적으로 많았고 함량은 고오지 된장에서 높았으나 시험 된장간의 함량 차이는 크지 않았다. 유리 아미노산은 시험된장에 따라서 다소 차이는 있지만 Glutamic acid, Tyrosine, lysine Aspartic acid 등이 비교적 많이 검출 되었다. 90일 유리 아미노산 총량은 고오지 된장이 3,339.5 mg/100g로 가장 높았고, 다음이 재래식 된장, 고오지-나토 된장, 나토 된장의 순이었다. 총 아미노산에 대한 유리 아미노산의 비율은 45일에는 $3.3{\sim}19.8%$였으나 90일에는 $10.98{\sim}25.1%$로 증가 되었고 90일의 총 아미노산에 대한 유리 아미노산의 비율은 재래식 된장, 고오지 된장 고오지-나토 된장, 나토 된장의 순으로 높았다. Methionine, Histidine 등은 총 아미노산에 대한 유리 아미노산의 비율이 높으나 Glutamic acid, Aspartic acid 등은 낮았다. 본 실험의 결과로 볼 때 유리 아미노산 및 총 아미노산에 대한 유리 아미노산의 비율이 높은 재래식이나 고오지 된장이 된장 숙성에 유리한 것으로 생각된다.

• Journal of Microbiology and Biotechnology
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• 제5권3호
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• 한국조리학회지
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• 제16권2호
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• pp.322-329
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• 2010

본 연구의 목적은 된장 식품 구매 시 가장 우선적으로 고려하는 속성을 탐색하고, 그 속성 간 중요도를 도출하는데 그 의의가 있다. 이러한 목적을 달성하기 위해 본 연구에서는 제주 지역 식당업소와 주부들을 대상으로 설문을 통해 된장 식품 구매 시 가장 선호하는 요인을 탐색하고 가장 선호하는 된장들에 대하여 살펴보았다. 분석 결과 국내산 B사 된장을 가장 선호였으며, 국내산 A사 된장, 제주산 재래된장 등의 순으로 선호하는 것으로 나타났으며, 민감도 분석 결과, 제주산 재래된장이 가격적인 측면을 보완하면 시장점유율을 향상시킬 수 있음을 알 수 있었다.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.