Quality Properties of Commercial Chungkukjang in Korea |
Ko, Yu-Jin
(Div. of Applied Life Science (BK21 program), Insti. of Agric. & Life Sci., Gyeongsang National Univ.)
Son, Yong-Hwi (Div. of Applied Life Science (BK21 program), Insti. of Agric. & Life Sci., Gyeongsang National Univ.) Kim, Eun-Ja (Div. of Applied Life Science (BK21 program), Insti. of Agric. & Life Sci., Gyeongsang National Univ.) Seol, Hui-Gyeong (Div. of Applied Life Science (BK21 program), Insti. of Agric. & Life Sci., Gyeongsang National Univ.) Lee, Gyeong-Ran (Div. of Applied Life Science (BK21 program), Insti. of Agric. & Life Sci., Gyeongsang National Univ.) Kim, Dong-Hyeon (Korea Jang Cooperative) Ryu, Chung-Ho (Div. of Applied Life Science (BK21 program), Insti. of Agric. & Life Sci., Gyeongsang National Univ.) |
1 | Choi, U. K., W. D. Ji, and Y. G. Chung. 1998. Characteristics of Chunggugjang produces by Bacillus subtilis DC-2. Korean J. Soc. Food Sci. Nutr. 27: 846-851. |
2 | Chu, C. H. and L. F. Bjeldanes. 1981. Effects of diamines polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. J. Food Sci. 47: 7980-7988. |
3 | Han, K.Y. and B. S. Noh. 1996. Characterization of Chinese cabbage during soaking in sodium chloride solution. Korean J. Food Sci. Technol. 28: 707-713. |
4 | Ju, H. K. 1971. Studies on the manufacturing of chungkukjang. Korean J. Food Sci. Technol. 3: 64-67. |
5 | Ju, H. K. 1996. Studies on chemical composition of commercial Chung-kuk-jang and flavor compounds of Chung-kuk-jang by mugwort (Artemisia asiatica) or red pepper seed oil. Korean Soybean Digest. 13: 44- 56. |
6 | Kim, B. N., C. H. Park, S. S. Ham, and S. Y. Lee. 1995. Flavor component, fatty acid and organic acid of Natto with spice added. Korean J. Soc. Food Nutr. 24: 219-227. |
7 | Kim, C. H. 1996. Changes of volatile flavor compounds during Chungkookjang fermentation. M. D. Thesis. Konkuk University, Seoul, Korea. |
8 | Kim, I. J., J. O. Lee, M. H. Park, D. H. Shon, Y. L. Ha, and C. H. Ryu. 2002. Preparation method of meju by three step fermentation. Korean J. Food Sci. Technol. 35: 536-539. |
9 | Kim, J. S., S. M. Yu, J. S. Choi, H. J. Park, and C. M. Jang. 1998. Physicochemical properties of traditional Cheonggukjang produced in different regions. Agric. Chem. Biotech.. 41: 377-383. |
10 | Kim, J. W., Y. S. Kim, P. H. Jeong, H. E. Kim, and D. H. Shin. 2006. Physicochemical characteristics of traditional fermented soybean products manufactured in folk villages of Sunchang region. J. Fd Hyg. Safety. 21: 223-230. |
11 | Kim, W. K., K. H. Choi, H. H. Park, J. Y. Choi, Y. S. Lee, H. I. Oh, I. B. Kwon, and S. Y. Lee. 1996. Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strains CK11-4 screened from chungkookjang. Appl. Environ. Microbiol. 62: 2482-2488. |
12 | Kim, Y. S., H. J. Jung, Y. S. Park, and T. S. Yu. 2003. Characteristics of flavor and functionality of Bacillus subtilis K-20 Chunggukjang. Korean J. Food Sci. Technol. 35: 475-478. |
13 | Lee, B. Y., D. M. Kim, and K. H. Kim. 1991a. Studies on the change in rheological properties of Chungkook-Jang. Korean J. Food Sci. Technol, 23: 478-484. |
14 | Lee, B. Y., D. M. Kim, and K. H. Kim, 1991b. Physicochemical properties of viscous substance extracted from Chungkook-Jang. Korean J. Food Sci. Technol. 23: 599-604. |
15 | Lee, H. J. and J. S. Suh. 1981. Effect of Bacillus strains on the Chung-kook-jang processing. Korean J. Food Sci. Technol. 14: 97-104. |
16 | Lee, M. Y., S. Y. Park, K. O. Jung, K. Y. Park, and S. D. Kim. 2005. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J. Food Sci. 70: M191-M196. |
17 | Lee, Y. L., S. H. Kim, N. H. Choung, and M. H. Yim. 1992. A study on the production of viscous substance during Chungkookjang fermentation. Korean J. Agric. Chem. Soc. 35: 202-209. |
18 | No, J. D., D. H. Lee, S. Y. Choi, N. M. Kim, and J. S. Lee. 2006. Changes of quality and physiological functionality during the fermentation of doenjangs made by isolated nuruk mold and commercial nuruk mold. Korean J. Food Sci. Technol. 26: 255-260. |
19 | Park, K. I. 1972a. Studies on the N-compounds during Chung-Kook-jang Meju fermentation. Korean J. Agric. Chen. Soc. 15: 93-109. |
20 | Park, K. I. 1972b. Studies on the N-compounds during Chung-Kook-jang Meju fermentation. Korean J. Agric. Chen. Soc. 15: 111-142. |
21 | Rhee, S. H., S. K. Kim, and H. S. Cheigh. 1983. Studies on the lipids in Korean soybean fermented foods. Korean J. Food Sci. Technol. 15: 399-403. |
22 | Shon, M. Y., K. I. Seo, S. W. Lee, S. H. Choi, and N. J. Sung. 2000. Biological activities of cheonggukjang prepared with blackbean and changes in the phyto estrogen content during fermentation. Korean J. Food Sci. Technol. 32: 936-941. |
23 | Cho, T. Y., G. H. Han, K. N. Bahn, Y. W. Son, M. R. Jang, C. H. Lee, S. H. Kim, D. B. Kim, and S. B. Kim. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J. Food Sci. Technol. 38: 730-737. |
24 | Bock, J. Y. 1993. Changes in chemical composition of steamed soybean during fermentation and in alkyl pyrazines during aging of Chungkookjang. Ph. D. Thesis, Chungang University, Seoul, Korea. |
25 | Chang, J. H., Y. Y. Shim, S. H. Kim, K. M. Chee, and S. K. Cha, 2005. Fibrinolytic and immuno stimulation activities of Bacillus sp. strains isolated from Chungkuk-jang. Korean J. Food Sci. Technol. 37: 255-260. |
26 | Cheigh, H. S., J. S. Lee, and C. Y. Lee. 1993. Antioxidative characteristics of soybean sauce. Korean J. Soc. Food Nutr. 22: 570-575. |
27 | Choe, J. S., J. S. Kim, S. M. Yoo, T.Y. Kim, C.M. Chang, and S.Y. Shin. 1996. Survey on preparation method and consumer response of Chung-Kuk-Jang. Korea Soybean Digest. 13: 29-43. |
28 | Choi, S. H. and Y. A. Ji. 1989. Changes in flavor Chungkookjang during fermentation. Korean J. Food Sci. Technol. 21: 229-234. |
29 | Suh, J. S., M. K. Ryu, and Y. H. Hur. 1983. Effect of Bacillus strains on the Chung-kook-jang processing. Korean J. Food Sci. Technol. 15: 385-391. |
30 | Suh, J. S., S. G. Lee, and M. K. Ryu. 1982. Effect of Bacillus strains on the Chung-kook-jang processing. Korean J. Food Sci. Technol. 14: 309-314. |
31 | Ten Brink B., C. Damink, H. M. Joosten, and J. H. Huis in't Veld. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11: 73-84. DOI |
32 | Youn, K. C., D. H. Kim, J. O. Kim, B. J, Park, H. S. Yook, J. M. Cho, and M. W. Byun. 2002. Quality characteristics of the Chungkookjang fermented by the mixer culture of Bacillus natto and B. licheniformis. Korean J. Soc. Food Sci. Nutr. 31: 204-210. DOI |