• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.427-434
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• 2006

This study was performed to investigate the consumption and the preference of chungkukjang products among the middle school students. The subject were 538 middle school students(male 283, female 255) in $3^{th}$ grade, and were asked to fill out the questionnaire. The collected data were analyzed by SAS package. The result showed that most students knew about traditional chungkukjang(88.5%) and chungkukjang powder(68.2%), but only 43.5% and 29.4% of the respondents knew about raw chungkukjang and chungkukjang pill, respectively. When asked how often they eat chungkukjang products, traditional chungkukjang were taken often, but chungkukjang powder, raw chungkukjang and chungkukjang pill were shown to be taken relatively less. Over 60% of the students responded that they liked chungkukjang products, because of 'encourage by parents' and 'good for health', but there was no statistical difference by gender. When asked about the reasons for the dislike of the chungkukjang products, male students responded 'bad smell'of traditional chungkukjang, while female students 'eplied' not eating at home'. The students disliked the chungkukjang powder, chungkukjang pill and raw chungkukjang because of 'not knowing it.' These results showed that the social interest and support for the chungkukjang products were necessary and there was a need to advertise the chungkukjang products.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.168-183
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• 2006

The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH $(\alpha,\alpha’-diphenyl-\beta-picrylhydrazyl)$ free radical scavenging activity. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and 1% tryptone as nitrogen source. In color values, with increasing Chungkukjang powder content, the "lightness" (p<0.05) decreased in the crumb bread, while the redness(p<0.05) and yellowness(p<0.05) increased. The volume and specific volume of roll bread with 5.0% Chungkukjang powder were the highest(p<0.05). In the rheology measurements for the roll bread, the hardness (p<0.05) decreased with the addition of 5.0% Chungkukjang powder, but then increased with further additions of Chungkukjang up to 10.0%. Highest sensory scores for color, flavor, taste(p<0.05), texture(p<0.05) and overall acceptance(p<0.05) were obtained from roll bread with 5.0% Chungkukjang powder and control. From the results of this study, it was assumed that the development of food products using Chungkukjang is prospective in response to health-oriented consumers.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.492-501
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• 2007

This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.163-170
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• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.29-36
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• 2009

To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group. In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.177-187
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• 2012

This study aimed to improve the quality with acomparison of quality characteristics by collecting Chungkukjang in the market, and to establish the foundation data for starter, which support to manufacture standardized Chungkukjang products. Firstly, Chungkukjang was collected from the industrial company and home-made production which located in the several regions of Korea. Moisture contents of collected Chungkukjang were ranged from 56.3 to 62.1% and salinity was 0.23 to 11.51%. Total nitrogen and amino nitrogen contents of Chungkukjang ranged from 5.82 to 8.76% and 173.71 to 2,700.66 mg%, respectively. Nitrogen degradation ratio, which means the proportion of amino nitrogen to total nitrogen, was 2.88~26.93%. Collected Chungkukjang AG and Z have predominant value in histamine and tyramine contents as 755.40 and 1913.51 mg/kg, respectively, and viable cells count in collected Chungkukjang, maximum was $9.6{\times}10^9CFU/g$. As a result, most products showed various properties in flavor and nutrition, and it is supposed to be caused on use of different soybean species and unstandardized fermentation process.

• Journal of Life Science
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• v.12 no.3
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• pp.357-362
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• 2002

A bacterial strain showing the fibrinolytic activity was screened from korean traditional soybean products. For the identification, the strain was investigated morphology and biochemical characteristics and it was classified to Bacillus subtilis. The strain had high fibrinolytic activity in Chungkukjang. The optimum fermentation condition of temperature and time were 37$^{\circ}C$ and 24hour. The pH in Chungkukjang was gradually alkalized during fermentation. The fibrinolytic enzyme in Chungkukjang stable at heft treatment; After heating at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 30 min, the fibrinolytic activity remained 75% and 40%, respectively.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.137-142
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• 2007

This study was carried out to observe the antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of susijang (Korean traditional fermented soy food). The antioxidant activity of susijang was measured by using TEAC (trolox equivalent antioxidant capacity) assay. In addition contents of isoflavones, phenolic acids and amino acids were determined. TEAC values of chungkukjang and susijang were significantly higher than those of yellow soybean (p<0.05). The contents of isoflavones (genistein, daidzein) were found to be significantly higher in chungkukjang and susijang than yellow soybean. The susijang showed high content of free amino acids and phenolic acids. ACE inhibitory activity of susijang was significantly higher than those of chungkukjang and yellow soybean, particularly of 70% ethanol extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1580-1586
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• 2009

This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04$\pm$0.21 mg/g of sesamin, which is meaningfully higher than 2.41$\pm$0.14 mg/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36$\pm$0.09 mg/g) than DSFAF (1.12$\pm$0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.