Quality Characteristics of Doenjang by Aging Period
![]() |
Ku, Kyung-Hyung
(Div. of Convergence Technology, Korea Food Research Institute)
Park, Kyungmin (Div. of Convergence Technology, Korea Food Research Institute) Kim, Hyun Jung (Div. of Convergence Technology, Korea Food Research Institute) Kim, Yoonsook (Div. of Convergence Technology, Korea Food Research Institute) Koo, Minseon (Div. of Convergence Technology, Korea Food Research Institute) |
1 | Kwon DJ, Kim YJ, Kim HJ, Hong SS, Kim HK. 1998. Changes of color in Doenjang by different browning factors. Korean J Food Sci Technol 30: 1000-1005. 과학기술학회마을 |
2 | Park SK, Seo 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. 과학기술학회마을 |
3 |
Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. 2011. Changes in contents of |
4 | Kim JG. 2004. Changes of compounds affecting organoleptic quality during the ripening of traditional Korean soybean paste-amino nitrogen, amino acids and color. J Fd Hyg Safety 19: 31-37. 과학기술학회마을 |
5 | Lee KS, Lee JC, Lee JK, Hwang ES, Lee S, Oh MJ. 2002. Quality of 4-recommended soybean cultivars for Meju and Doenjang. Korean J Food Preserv 9: 205-211. 과학기술학회마을 |
6 | Anna G, Santosh K, Shihikura Y, Anna GS, Marzanna H, Jozef K. 2006. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur J Lipid Sci Technol 108: 351-362. DOI ScienceOn |
7 | Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28: 25-30. DOI ScienceOn |
8 | Korean Agency for Technology and Standards. 2009. KS H 2119: Doenjang. Korean Industrial Standard, Gwacheon, Korea. |
9 | Hutchings JS. 1994. Instrumental specification. In Food Colour and Appearance. Blackie Academic & Professional, Bedford, UK. p 217-223. |
10 | Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-599. DOI ScienceOn |
11 | Van den Berg B, Haenen GRMM, Van den Berg H, Bast A. 1999. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66: 511-517. DOI ScienceOn |
12 | KFDA. 2009. Food Code. Korea Food and Drug Administration, Seoul, Korea. p 10-3-1-43. |
13 | Meilgaard M, Civvle GV, Carr BT. 1991. Sensory evaluation techniques. 2nd ed. CRC press, Boston, MA, USA. p 53-54. |
14 | SAS. 1988. SAS/STAT User's Guide. Version 6. 2th ed. Statistical Analysis System Institute Inc., Cary, NC, USA. |
15 | Kim YT, Kim WK, Oh HI. 1995. Screening and identification of the fibinolytic bacterial strain from Chungkookjang. Korean J Appl Microbiol Biotechnol 23: 1-5. 과학기술학회마을 |
16 | Kim MH, Im SS, Yoo YB, Kim GE, Lee JH. 1994. Antioxidative materials in domestic Meju and Doenjang; 4. Separation of phenolic compounds and their antioxidative activity. J Korean Soc Food Nutr 23: 792-798. 과학기술학회마을 |
17 | Hong SS, Chung KS, Yoon KD, Cho YJ. 1996. Antimutagenic effect of solvent extracts of Korean fermented soybean products. Food Biotechnol 5: 263-267. 과학기술학회마을 |
18 | Shin ZI, Ahn CW, Nam HS, Lee HJ, Lee HJ, Moon TH. 1995. Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J Food Sci Technol 27: 230-234. 과학기술학회마을 |
19 | 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. 과학기술학회마을 |
20 | Lee SJ, Ahn B. 2008. Thermal changes of aroma components in soybean paste (Doenjang). Korean J Food Sci Technol 40: 271-276. 과학기술학회마을 |
21 | Jung KO, Park SY, Park KY. 2006. Longer aging time increase the anticancer and antimetastatic properties of Doenjang. Nutrition 22: 539-545. DOI ScienceOn |
22 | Park JS, Kim DH, Lee JK, Lee JY, Kim DH, Kim HK, Lee HJ, Kim HC. 2010. Natural ortho-dihydroxyisoflavone derivatives from aged Korean fermented soybean paste as potent tyrosinase and melanin formation inhibitors. Bioorg Med Chem Lett 20: 1162-1164. DOI ScienceOn |
23 | Park JS, Park HY, Kim DH, Kim DH, Kim HK. 2008. ortho-Dihydroxyisoflavone derivatives from aged Doenjang (Korean fermented soypaste) and its radical scavenging activity. Bioorg Med Chem Lett 18: 5006-5009. DOI ScienceOn |
24 | AOAC. 1990. Official method of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. |
25 | Kim MJ, Rhee HS. 1990. Studies on the changes of taste compounds during soy paste fermentation. Korean J Soc Food Sci 6: 1-8. 과학기술학회마을 |
26 | Park JS, Lee MY, Kim JS, Lee TS. 1994. Compositions of nitrogen compound and amino acid in soybean paste (Doenjang) prepared with different microbial sources. Korean J Food Sci Technol 26: 609-615. 과학기술학회마을 |
27 | Park SK, Seo KI, Shon MY, Moon JS, Lee YH. 2000. Quality characteristics of home-made doenjang, a traditional Korean soybean paste. Korean J Soc Food Sci 16: 121-127. 과학기술학회마을 |
28 | Ahn SC, Bog HJ. 2007. Consumption pattern and sensory evaluation of traditional Doenjang and commercial Doenjang. Korean J Food Culture 22: 633-644. 과학기술학회마을 |
29 | Lee WJ, Cho DH. 1970. Microbiological studies of Korean native soy sauce fermentation. A study on the microflora changes during Korean native soy-sauce fermentation. J Korean Agric Chem Soc 13: 35-42. 과학기술학회마을 |
![]() |