Quality Characteristics of Traditional Soybean Paste (Doenjang) Manufactured with Mixed Beans |
Yoon, Won-Jung
(Dept. of Food Science & Nutrition, Kyungpook National University)
Lee, Soo-Won (Regional Innovation Center, Kyungpook National University) Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) Moon, Jae-Nam (Dept. of Food Science and Technology, Kyungpook National University) Kim, Bong-Gyu (Natural Sun Meridian Institute) Kim, Boon-Ju (Natural Sun Meridian Institute) Kim, Gwi-Young (Dept. of Food Science & Nutrition, Kyungpook National University) |
1 | Lee SJ, Ahn BI (2008) Thermal changes of aroma components in soybean pastes (Doenjang). Korean J Food Sci Technol 40: 271-276. |
2 | Ku KH, Choi EJ, Park WS (2009) Quality characteristics of Doenjang added with fed pepper (Capsicum annuum L.) seed. J Korean Soc Food Sci Nutr 28: 1587-1594. |
3 | Jung SW, Kwon DJ, Koo MS, Kim YS (1994) Quality characteristics and aceptance for doen-jang prepared with rice. Journal Korean Agr Chem Soc 37: 266-271. |
4 | Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK (2006) Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju. J Korean Soc Appl Biol Chem 49: 7-14. |
5 | Park KY, Hwang KM, Jung KO, Lee KB (2002) Studies on the standardization of Doenjang (Korean soybean paste) 1. Standardization of manufacturing method of Doenjang by literatures. J Korean Soc Food Sci Nutr 31: 343-350. DOI |
6 | Brim CA, Burton JW (1979) Recurrent selection in soybean II. Selection for increased percent protein in seeds. Crop Sci 19: 494-498. DOI |
7 | Chang M, Kim IC, Chang HC (2010) Effect of solar salt on the quality characteristics of doenjang. J Korean Soc Food Sci Nutr 39: 116-124. DOI |
8 | Cho EJ (1991) Changes in physicochemical and cook properties of kidney beans during stirage. Korean J Soc Food Sci 7: 15-22. |
9 | Yang SH, Choi MR, Kim JK, Chung YG (1992) Characteristics of the taste in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 443-448. |
10 | Shin ZI, Ahn CW, Nam HS, Lee HJ, Lee HJ, Moon TH (1995) Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korea J Food Sci Technol 27: 230-234. |
11 | Oh HJ, Lim JH, Lee JY, Jeon SB, Kang HY, Oh YS, Oh YJ, Lim SB (2009) Quality characteristics of Jeju traditional doenjang. The Korean Journal of Culinary Research. 15:298-308. |
12 | Amerine MA, Ough CS (1980) Methods for analysis of musts and win. Wiley & Sons New York. pp 176-180. |
13 | Lee HT, Kim JH, Lee SS (2009a) Comparison of biological activity between soybean pastes adding sword bean and general soybean pastes. J Fd Hyg Safety 24: 94-101. |
14 | Lee JJ, Kim AR, Lee H, Kim CH, Chang HC, Lee MY (2010) Effects of powders of soybean and Doenjang on cholesterol level and antioxidant activities in rats fed with a high cholesterol diet. Journal of Life Science 20: 1134-1142. DOI |
15 | Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST (2000) Fermentation of Doenjang prepared with sea salts. Korean J Food Sci Technol 32: 1365-1370. |
16 | Hwang JH, Oh YS, Lim JH, Park JE, Kim MB, Yoon HS, Lim SB (2009) Physiological properties of Jeju traditional Doenjang. J Korean Soc Food Sci Nutr 38: 1656-1663. DOI |
17 | Jeong JH, Kim JS, Lee SD, Choi SH, Oh MJ (1998) Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. J Korean Soc Food Sci Nutr 27: 10-15. |
18 | Choe GG, Choe SP, Ham SS, Lee DS (2003) Isolation, identification and growth characteristics of main strain related to meju fermentation. J Korean Soc Food Sci Nutr 32:818-824. DOI |
19 | Bang HY, Kim GH (2003) A study on the quality characteristics of doenjang with Paecilomyces japonica from slkworm. Korean J Soc Food Cookery Sci 19: 694-700. |
20 | Blios MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. DOI ScienceOn |
21 | AOAC (1990) Official Methods of Analysis 15th ed. Association of official analytical chemists. Washington DC. USA. pp 777-784. |
22 | Myung JG, Hwang IK (2008) Functional components and antioxidative activities of soybean extracts. Korea Soybean Digest 25: 23-29. |
23 | Wilson AM, Work TM (1981) HPLC determination of fructose and sucrose in potatose. J Food Sci 46: 300-301. DOI |
24 | Sohn KH, Yoon GS, Chung HJ, Chae SH (1990) Comparison of physicochemical propertres of various bean starches-cowpea, mung bean, kidney bear and red bean. Korean J Soc Food Sci 6: 13-19. |
25 | Park SK, See KI, Choi SH, Moon JS, Lee YH (2000) Quality assessment of commercial doenjang prepared by traditional method. J Korean Soc Food Sci Nutr 29: 211-217. |
26 | Park IB, Park JW, Kim JM, Jung ST, Kang SG (2005) Quality of soybean paste (doenjang) prepared with lotus root powder. J Korean Soc Food Sci Nutr 34: 519-523. DOI |
27 | Lim SY, Park KY, Bae MS, Kim KH (2009) Effect of doenjang with black soybean on cytokine production and inhibition of tumor metastasis. Journal of Science 19: 264-270. |
28 | Ryu HS, Shon MY, Cho SJ, Park SK, Lee SW (2007) Characterization of antibacterial substance - Producing Bacillus subtilis isolated from traditional Doenjang. J Korea Soc Appl Biol Chem 50: 87-94. |
29 | Park JS, Lee MY, Kim KS, Lee TS (1994) Volatile flavor components of soybean paste (Doenjang) prepared from different types of strains. Korean J Food Sci Technol 26:255-260. |
30 | Min SH (2006) Quality characteristics of doenjang containing astragalus membranaceus water extracts. Korean J Food Cookery Sci 22: 514-520. |
31 | Lee JJ, Lee YM, Chang HC, Lee MY (2009b) Antioxidative effects of Doenjang fermented using Bacillus subtilis DJI. Korean J Food Preserv 16: 554-561. |
32 | AOAC (2005) Official Methods of Analysis 18th ed. Association of offical analyticl chemists, Washington DC. UAS. Chapter 4 pp 33-36. |
33 | Korea Foods Industry Association (2003) The Rules of Hygiene. Moonyoungsa Co, Seoul Korea. pp 389. |
34 | Jung RM, Roh SB (2004) Physicochemical quality comparison of commercial doenjang and traditional green tea doenjang. J Korean Soc Food Sci Nutr 33: 132-139. DOI |
35 | Heo YH (2007) Studise on quality evaluation and metal content of fermented doenjang added green tea powder in sanitary canned. Korean J Sanitation 22: 37-47. |
36 | Hong SP, Jeong HS, Jeonh EJ, Shin DH (2005) Studies on chemical properties of cheongtae. J Fd Hyg Safety 20:272-276. |