• Food Science and Biotechnology
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• 제14권6호
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• pp.878-880
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• 2005

Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.

• 한국식생활문화학회지
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• 제35권1호
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• 한국식품위생안전성학회지
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• 제24권1호
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• pp.94-101
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• 2009

작두콩 첨가 된장의 생리활성 특성을 알아보기 위해 재래 된장에 8.0% 작두콩을 첨가한 된장과 쌀된장에 6.5% 작두콩을 첨가한 된장 등 총 2종을 실험구로 하고, 재래된장 및 쌀된장 그리고 시중에서 유통되는 일반 된장 6종 등 8종을 대조구로 하여 전자공여작용, 총 페놀화합물 함량, 이소플라본 함량, ACE 활성저해 효과, tyrosinase 활성저해 효과를 살펴보았다. 전자공여능의 경우, 전체적으로 $23.6{\pm}3.0{\sim}88.3{\pm}0.7%$의 분포를 나타냈으며, 작두콩 첨가 된장인 J2, J4가 각각 $81.5{\pm}2.2%$, $88.3{\pm}0.7%$로 다른 대조구에 비해 높게 나타났으며, 총 페놀 화합물 함량은 전체 시료가 $928.5{\pm}1.4{\sim}1785.7{\pm}3.9\;mg/kg$의 분포를 나타냈고, J2와 J4가 각각 $1773.8{\pm}2.9\;mg/kg$, $1785.7{\pm}3.6\;mg/kg$로 가장 높은 함량을 보였다 그리고 ACE 활성저해 효과도 전체적으로 $32.7{\pm}3.3{\sim}63.1{\pm}1.0%$의 분포를 보였으며, 작두콩 첨가 된장인 J2, J4가 각각 $63.1{\pm}1.0%$, $62.1{\pm}1.4%$로 대조구에 비해 우수한 것으로 나타났다. 그러나 이소플라본 함량은 배당체인 daidzin 이나 genistin 보다 aglycone 형태인 daidzein과 genistein의 함량이 높게 검출되었으며, tyrosinase 활성저해 효과는 전체 시료가 $40.4 {\pm}1.2{\sim}61.7{\pm}2.0%$의 분포로 나타났으나, 이소플라본 함량과 tyrosinase 활성저해 효과의 경우, 작두콩 첨가 된장과 다른 대조구 사이에 큰 차이를 보이지 않았다. 시료간 콩 함량에 따라 전자공여능, 총 페놀화합물 함량 등의 결과에 관련성을 나타내지는 않았다. 작두콩 첨가 된장의 경우 전자공여능 및 총 페놀화합물 함량이 다른 시료에 비해 높았고 항산화능과 ACE활성저해 효과가 우수한 것으로 나타나 고혈압과 동맥 경화 등의 성인병 예방에도 효과가 있을 것으로 생각된다.

• 산업식품공학
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• 제13권3호
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• pp.176-182
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• 2009

작두콩 된장의 품질특성을 알아보기 위해 재래식 방법으로 제조한 된장에 작두콩을 8.0% 첨가한 된장(J2)과 재래식 쌀 된장에 작두콩을 6.0% 첨가한 된장(J4)을 제조하여 시판된장(K1-K6) 및 일반 재래 된장(J1, J3)과의 시험분석을 하였다. 수분, 회분 등 일반성분결과, 시료간 차이는 없었으나, 조단백질 함량과 protease 활성은 다른 시료에 비해 콩함량이 높은 J1과 J2가 높게 나타났으며, amylase 활성과 환원당 함량은 쌀을 첨가하여 제조한 J3과 J4가 다른 시료보다 높게 나타났다. 또한 아미노태 질소 함량은 시판된장인 K5와 K6에서 각각 668.34mg%와 642.64mg% 함량을 나타내어 다른 시료보다 높게 측정되었으며, 색도는 시료간에 유의적인 차이가 있었으며 작두콩 첨가가 색도에 큰 영향을 미치지는 않았다.

• 미생물학회지
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• 제49권3호
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• pp.286-291
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• 2013

한국인의 저염 섭취 필요성에 부응하기 위해 14% (w/w) 염도의 된장 대신 8% (w/w) 저염 된장을 제조하였다. 숙성 후 8% 저염 된장 시료들은 14% 염 된장과 달리 모두 산막을 형성하였고, 이 산막 형성균들을 동정한 결과 8종 모두 효모인 Pichia kudriavzevii에 속하였다. 장류 고유한 풍미를 유지하기 위해 발효 특성이 우수한 11종의 Bacillus 균들을 전통 장류에서 분리했고, 이들의 생화학적 특성 및 16S rRNA 염기 서열 분석 결과 B. subtilis, B. licheniformis, B. methylotrophicus로 동정되었다. 이 균주들은 8종의 산막 효모에 대해 증식 억제 능력을 보였으며, 항균 계면활성제인 lichenysin 또는 surfactin 유전자들을 함유하고 있었다.

• 동아시아식생활학회지
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• 제6권3호
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• pp.403-410
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• 1996

This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

• Food Science and Biotechnology
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• 제18권3호
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• pp.700-705
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• 2009

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

• Food Science and Biotechnology
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• 제15권1호
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• pp.24-27
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• 2006

A simple HPLC quantification method was developed for genistein, genistin, daidzein, and daidzin in soybeans and soybean products. The procedure used a $4.6{\times}100\;mm$ $Chromolith^{(R)}$ RP-18e column with a mobile phase of 1% HOAc in 20% MeOH to 1% HOAc in 80% MeOH for 10 min. The injection volume was $2\;{\mu}L$ at a flow rate of 2 mL/min. Detection was carried out under UV at 254 nm. Under these conditions, the major isoflavones daidzein, daidzin, genistein, and genistin in soybean and soybean pastes were eluted within 7 min with baseline separation. Optimal extraction of the above four major isoflavones was achieved when 40 g of soybean or soybean paste was refluxed in 100 mL of 95% ethanol for 2 hr. Ten different soybean cultivars and nine commercial soybean pastes were analyzed by this method. The total isoflavone content was highest in the cultivar Somyung ($2,497\;{\mu}g/g$ dry weight). The isoflavone content in soybean pastes varied widely from manufacturer to manufacturer (an almost five-fold difference between the highest and lowest values). Such variations were presumably due to differences in fermentation conditions, type of soybeans used, and levels of such additives as starch and salt.

• Journal of Microbiology and Biotechnology
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• 제25권4호
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• pp.464-468
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• 2015

The production of gamma-aminobutyric acid (GABA) using GABA-producing lactic acid bacteria (LAB) has been considered to be an attractive strategy. However, some LAB may produce biogenic amines (BA), which may be of concern from the safety viewpoint. The aim of the present study was to characterize the production of GABA and BA in the soybean pastes fermented by Aspergillus oryzae (A. oryzae) FMB S46471 and GABA-producing Lactobacillus brevis (L. brevis) GABA 100. After a ripening period of 90 days, the levels of BA (putrescine, cadaverine, histamine, and tyramine) and GABA in the fermented soybean were assessed by highperformance liquid chromatography. The soybean pastes fermented by A. oryzae and L. brevis showed a range of 7,130-11,592 mg/kg for GABA, 178-305 mg/kg for tyramine, 139-163 mg/kg for putrescine, 7.4-10.8 mg/kg for histamine, and 7.1-7.9 mg/kg for cadaverine, whereas the soybean pastes fermented by A. oryzae only showed a range of 30-1,671 mg/kg for GABA, 0.8-189 mg/kg for tyramine, 1.3-85 mg/kg for putrescine, up to 3.6 mg/kg for histamine, and 0.2-2.4 mg/kg for cadaverine. The results showed that the production of GABA was accompanied by the increase in the production of BA, even though the production levels of histamine and cadaverine were very low. This is the first study to simultaneously characterize the production of BA and GABA in GABA-enriched fermented soybean pastes, and warrants further study to minimize the production of BA while optimizing the production of GABA.

• 한국조리학회지
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• 제23권8호
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.