• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.251-256
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• 2008

Eoyukjang is a traditional sauce-type of Korean food that is similar to a soybean sauce made from fermented soybeans, and it is produced from a fermented mixture of sea foods, meats, and meju (soybean paste). This study examined periodical changes in the enzymatic activities of ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, protease, lipase, and lipoxygenase within the culture broth and solids of eoyukjang during 1 year of fermentation. The eoyukjang solids had 234-532% higher protein content than the culture broth. The specific activities of ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, and protease increased in both the culture broth and solids. Particularly, in the culture broth, ${\alpha}$-amylase, esterase, ${\beta}$-glucosidase, and protease activities rapidly increased (3- to 8-fold) until 10 months of fermentation, and then drastically decreased. However, the activities of lipase and lipoxygenase in both the culture broth and solids were less than 0.05 unit/mg of protein, respectively, throughout fermentation; thus, their activity levels were low and changed little over the 12 months. Overall, while the solids had higher protein content than the culture broth, the broth had greater enzyme activity levels during eoyukjang preparation.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Food Science and Preservation
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• v.15 no.4
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• pp.598-605
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• 2008

Korean traditional soy paste(Doenjang) was fermented for 90 days using, as a starter, a Meju prepared by inoculation of Bacillus subtilis cells. Changes in physiochemical and functional properties were investigated during fermentation. Amylase and protease activities increased and showed maximal levels(4.11 and 7.75 units/mL, respectively) after 60 days of fermentation. Both enzyme activities then fell. Inhibitory activities of the soy paste against tyrosinase and angiotensin converting enzyme(ACE) increased during the fermentation period. Antimutagenic activities during fermentation were determined using the S. enterica serovar Typhimurium TA100 and TA98 analysis system. No significant differences in activity were observed in soy pastes prepared with or without B. subtilis. Antimutagenic activities against the activities of N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-O-phenylenediamine (NPD) increased and reached 70.33% and 60.22%, respectively, after 90 days of fermentation, as assessed using the tester strain TA100. Against the actions of NPD and 4-nitroquinoline-1-oxide(NQO), antimutagenic activities also increased during fermentation and reached 50.84% and 47.01%, respectively, as assessed using the tester strain TA98. The genistin content was much higher(187.48 g/g) in soy paste prepared using B. subtilis inoculation than the level(31.30 g/g) seen in soy paste prepared without bacterial inoculation, although the contents of daidzein and genistein were slightly reduced under such circumstances.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.89-103
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• 2005

Recently the rural Korea has been remarkedly changed of family and social value in accordance with the development of industry. The lower economic class made by social economic growth is widespread with increasing aged, specially odd pair family in rural. The purpose of this study was to investigate to help and keep improve health of rural lower economic class, family system by comparing and analyzing the dietary management, between pair and odd pair family, and to get the data helpful the right guidance for rural. The subjects 1870 collected in 9 provinces by sampling with probability proportional to size (PPS). Questionnaire about dietary habit, food cultivation, production and preservation survey was conducted by trained interviewers. The main results were as follows : 1) The characteristics of odd pair families, head of household was female(77%), over 65 years(84.9%), small family(1.76 persons) and lower education(male 7.5 years, female 3.1 years) status. 2) As the states of diets of odd pair family, having breakfast(87.1 %) but one or two kinds of side dishes(31.3 %) only possible to guess lower status of food intake balance. Nutritional supplements(21. 7 %) was lower than that of paired family. 3) The aspects of dietary habit of odd pair family, no instant foods(70.7%), no snack(38.4%) no dine out(69.2%) were common. 4) Dietary habit scores were 7.78 points of odd pair family compared 8.34 points of paired family. 5) Food purchase place of odd pair family was market(44.2%) but super-market(42.7%) of paired family. 6)In odd pair family, seldom traditional dish preparation(62.0%) but prepared winter kimchi(81.9%), comparing seldom traditional dish(38.6%) and winter kimchi(96.4%) in paired family. 7)The food cultivation state was surveyed, pepper( 42.2 %) and chinese cabbage( 43.9 %) were consumed after cultivation, but sesame(59.4%), bean sprout(90.2%), tofu(92.8%) and egg(93.3%) were consumed by purchase in odd pair family.8) Food cultivation score of odd pair family was 2.98/12points significantly lower than 4.50/12 points of paired family(p<0.01). 9) At the status of fermentation food production in odd pair family, Duenjang(72.1 %) and Gochujang(69.7%) Kanjang(68.3%) Kimchi(82.1 %) and Meju(68.3%) were high rate of production, but more frequently producted in pair family. 10) The score of fermentation food production of odd pair family was 8.57/12points but significantly lower than 10.24/12 points of pair family(p<0.0001). 11) Food preservation score 0.48/6 points in odd pair family was not significantly different than that of pair family(1.07/6points).

• Food Science and Preservation
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• v.13 no.5
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• pp.603-610
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• 2006

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.

• Journal of Life Science
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• v.16 no.1
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• pp.141-147
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• 2006

The effect of traditional Doenjang supplemented with the extracts of herb medicines (refer as DHM) on the taste component and microbial properties was investigated. The DHMs were divided to four group. Fatty acid compositions were similar between DHMs and control as ratio of each fatty acid to total fatty acids. Concentration of total free amino acid from groups II , III and IV was higher than that of control. Major organic acids were phytic acid, lactic acid, and butyric acid. In isoflavone of DHMs, free daidzein and genistein contents were mostly similar among the groups, and groups m and W were slightly higher as compared with control. Viable cell count of DHMs was shown to be $2.5\times10^7\;CFU/ml$, a similar trend of control. Protease activity of DHMs was higher than that of control(67.65 units), but amylase activity between DHMs and control was almost identical Sensory scores of group II and IV were shown to be brighter than those of group I and II, and decreasing off-odor was more effective. In over all eating-quality, group III and IV were evaluated to be favorable as compared with control and the other DHMs because of supplementing the sweet taste of extracts to Korean indigenous Doenjang.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.445-453
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• 2016

Eighty-four strains of lactic acid bacteria were isolated from Korean fermented foods for the production of fermented apple juice. Among these strains, the JBE245 strain that showed rapid growth and food functionality was selected and identified as Lactobacillus plantarum. This strain reached the stationary phase after 24 h fermentation at $30^{\circ}C$ with $1.5{\times}10^8$ colony forming unit (CFU)/mL of viable cells, and maintained its viability levels even after 14 days of storage. During fermentation, the ${\alpha}-glucosidase$ inhibitory activity (40.4%), total polyphenol content (583.6 mg gallic acid equivalent (GAE)/mL), and 2,2-diphenyl-l-picryl-hydrazyl hydrate (DPPH) radical scavenging activity (52%) were increased. As judged by a sensory test, the overall preference for the fermented juice (4.22) was comparable to that for the unfermented juice (4.72), indicating that fermentation does not significantly affect the sensory characteristics of apple juice. Consequently, the fermented beverage containing L. plantarum JBE245 and apple juice is a promising functional health food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.368-382
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• 2012

This paper investigated the system that is relevant to Jang(fermented soybean paste or solution), the relief of hunger-stricken people by Jang, 33 kinds of Jang, and its consumption in the documents, such as the annals of the Chosun Dynasty, Ihlseong-document, Seungjeongwon daily, Uigwe(record of national ceremony), official documents on the basis of Kyujanggak institute for the Korean studies and data base of Korean classics. There are lots of Jang named after the place of particular soybean's production from the ancient times. Jang, soybean, salt and Meju(source of Jang), during the Dynasty, were collected as taxation or tribute. In the 5th year of Hyeonjong(1664), the storage amount of soybean in Hojo(ministry of finance) was 16,200 $k{\ell}$, and its consumption was 7,694 $k{\ell}$ a year. In the 32nd year of Yongjo(1756), the 1,800 $k{\ell}$ of soybean was distributed to the people at the time of disaster, and in his 36th year(1756), the 15,426 $k{\ell}$ of soybean was reduced from the soybean taxation nationwide. The offices managing Jang are Naejashi, Saseonseo, Sadoshi, Yebinshi and Bongsangshi. Chongyoongcheong(Gyeonggi military headquarters) stored the 175.14 $k{\ell}$ of Jang, and the 198 $k{\ell}$ of Jang in Yebinshi. There are such posts managing Jang as Jangsaek, Jangdoo, and Saseonsikjang. In the year of Jeongjong(1777~1800), the royal family distributed the 3.6 $k{\ell}$ of Meju to Gasoon-court, Hygyeong-court, queen's mother-court, queen's court, royal palace. The 13.41 $k{\ell}$ of Gamjang(fermented soybean solution) was distributed to the Gasoon-court, 17.23 $k{\ell}$ to Hegyeong-court, 17.09 $k{\ell}$ to the queen's mother-court, and the 17.17 $k{\ell}$ to the queen's court each. There are 112 Jang-storing pots in the royal storages, and the 690 are in Namhan-hill, where the 2.7 $k{\ell}$ of fermented Jang was made and brought back by them each year. At the time of starvation, Jang relieved the starving people. There are 20 occasions of big reliefs, according to the annals of the Chosun Dynasty. In the 5th year of Sejong(1423), the 360 $k{\ell}$ of Jang was given to the hunger-stricken people. In his 6th year(1424), the 8,512.92 $k{\ell}$ of rice, bean, and Jang was provided and in the 28th year(1446), the 8,322.68 $k{\ell}$ of Jang was also provided to them. In the Dynasty, Jang was given as a salary. In case that when they were bereaved, they didn't eat Jang patiently for its preservation. They were awarded for their filial piety. In the annals of the Chosun Dynasty, there are 19 kinds of Jang. They are listed in the order of Jang(108), Yeomjang(90), Maljang(11), Yookjang(5), Gamjang(4), and etc.,. In Seungjeongwon daily, there are 11 kinds of Jang. Jang(6), Cheongjang (5), Maljang(5), and Tojang(3) are listed in order. In the Ihlseong-document, there are 5 kinds of Jang. They are listed in Jang(15), Maljang(2), Gamjang(2), and etc.,. There are 13 kinds of Jang in Uigwe, and the official documents, in the order of Gamjang(59), Ganjang(37), Jang(28), Yeomjang(7), Maljang(6), and Cheongjang(5). In addition, shi are Jeonshi(7), and Dooshi(4). All these are made of only soybean except, for Yookjang. The most-frequently recorded Jang among anthology, cookbook, the annals of the Chosun Dynasty, Ihlseong-document, Seoungjeongwon daily, Uigwe, or official document is Jang(372), and then Yeomjang(194), Gamjang(73), Cheongjang(46), Ganjang(46), Soojang(33), and Maljang(26), which were made of soybean. Jang from China in cookbook is not in anthology and royal palace documents. Thus, traditional Jang made of soybean was used in the daily food life in the royal court, and in the public during the Chosun period.

• Food Science and Preservation
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• v.16 no.3
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• pp.348-354
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• 2009

We examined the quality characteristics of soybean paste prepared using Bacillus subtilisDH3, which expresses high levels of protease, and deep-sea water. The protease activity of Doenjang prepared with Bacillus subtilis DH3 was $278.83{\pm}1.68$ units/mL/min. Protease and angiotensin-converting enzyme (ACE) inhibition activities increased with aging, for up to 30 days. The electron-donating ability (EDA) of Doenjang PD(Doenjang fermented with protease prodncing B. Subtilis DH3) was $61.27{\pm}0.42%$, whereas Doenjang M (traditional Doenjang fermented with meju and salt) had a lower value of $14.47{\pm}0.41%$. The mineral content of Doenjang PD was higher than that of Doenjang M. The overall acceptability of Doenjang PD was better than that of Doenjang M.