Change of quality properties of Doenjang according to soaking method in brine
![]() |
Choi, Bo-Young
(Fermented Food Science Division, National Institute of Agricultural Science)
Gil, Na-Young (Fermented Food Science Division, National Institute of Agricultural Science) Park, Shin-Young (Fermented Food Science Division, National Institute of Agricultural Science) Cho, Yong-Sik (Fermented Food Science Division, National Institute of Agricultural Science) Kim, So-Young (Fermented Food Science Division, National Institute of Agricultural Science) |
1 | Park KY, Hwang KM, Jung KO, Lee KB (2002) Studies of the standardization of Doenjang (Korean soybean paste) Standardization of manufacturing method of Doenjang by literatures. J Korean Soc Food Sci Nutr, 31, 343-350 DOI |
2 | Kim DY, Kwon DJ (2014) Quality characteristics of Doenjang manufactured with soybean Koji. Korean J Food Preserv, 21, 434-441 DOI |
3 | Park JW, Lee YJ, Yoon S (2007) Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. Korean J Food Cult, 22, 353-358 |
4 | Jung KO, Park SY, Park KY (2006) Longer aging time increases the anticancer and antimetastatic properties of Doenjang. Nutrition, 22, 539-545 DOI |
5 |
Lee NR, Lee SM, Cho KS, Jeong SY, Hwang DY, Kim DS, Hong CO, Son HJ (2014) Improved production of poly- |
6 | Yang BK, Park JB, Ha SO, Kim KY, Kym KH, Park KY, Yun JW, Song CH (2000) Hypolipidemic effect of extracts of soybean paste containing mycelia of mushrooms in hyperlipidemic rats. Korean J Micro Biotech, 28, 228-232 |
7 | Cha YS, Yang JA, Back HI, Kim SR, Kim MG, Jung SJ, Somg WO, Chae SW (2012) Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste. Nutr Res Pract, 6, 520-526 DOI |
8 | Jang IH, Ahn MJ, Chae HJ (2004) Manufacturing method for traditional Deonjang and screening of high fibrin clotting inhibitory samples. J Appl Biol Chem, 47, 149-153 |
9 | Kwak CS, Park SC, Song KY (2012) Doenjang, a fermented soybean paste, decreased visceral fat accumulation and adipocyte size in rats fed with high fat diet more effectively than nonfermented soybeans. Journal of Medicinal Food, 15, 1-9 DOI |
10 | Kim, JH, Jia Y, Lee JG, Nam BR, Lee JH, Shin KS, Hurh BS, Choi YH, Lee SJ (2014) Hypolipidemic and antiinflammation activities of fermented soybean fibers from Meju in C57BL/6J mice. Phytother Res, 28, 1335-1341 DOI |
11 | Lim SI, Son SM (2010) Fermentation properties of low-salted Doenjang supplemented with licorice, mustard, and chitosan. Korean J Food Sci Technol, 42, 323-328 |
12 | Jung BM (2003) Physicochemical characteristics of freeze dried soybean paste block with sea mustard. Korean J Soc Food Cook Sci, 19, 318-323 |
13 | Kim EM, Kim YJ, Yu BH, Choi HS, Sin YJ (2012) Quality characteristics of DIY Kochujang with different ratios of rice-nuruk. Korean J Community Living Sci, 147-147 |
14 | AOAC (1990) Official Methods of Analysis. 15th ed, Association of official analytical chemists, Washington DC, USA, p 335 |
15 | Cho KM, Kang JR, Kim GM (2014) Quality characteristics of low salted garlic Doenjang during fermentation. Korean J Food Preserv, 21, 627-635 DOI |
16 | Kim JY, Yi YH (2008) pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added wheat flour Takju during fermentation. J Food Eng Prog, 12, 71-77 |
17 | Kim JW, Doo HS, Kwon TH, Kim YS, Shin DH (2011) Quality characteristics of Doenjang and Meju fermented with Aspergillus species and Bacillus subtilis during fermentation. Korean J Food Preserv, 18, 397-406 DOI |
18 | National Agricultural Products Quality Management Service (2012) Traditional food quality certification system. p 88 |
19 | Kim HJ, Lee JJ, Cheigh MJ, Choi SY (1998) Amylase, protease, peroxidase and ascorbic acid oxidase activity of Kimchi ingredients. Korean J Food Sci Technol, 30, 1333-1338 |
20 | 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 |
21 | Byun1 MW, Nam1 TG, Chun MS, Lee GH (2014) Physicochemical and sensory characteristics of Doenjang made by traditional methods. J Korean Soc Food Sci Nutr, 43, 1543-1548 DOI |
22 | 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 |
23 | Lee JY, Mok CK (2010) Changes in physicochemical properties of low salt soybean paste (Doenjang) during fermentation. Korean J Food Eng Prog, 14, 153-158 |
24 | Mok CK, Song KT, Lee JY, Park YS, Lim SB (2005) Changes in microorganisms and enzyme activity of low salt soybean paste (Doenjang) during fermentation. Korean J Soc Food Eng, 9, 112-117 |
25 | Lee SY, Park NY, Kim JY, Choi HS (2012) Quality characteristics of rice-Doenjang during fermentation by differently shaped Meju and adding starter. Korean J Food Nutr, 25, 505-512 DOI |
26 |
Tiedje KE, Stevens K, Barnes S, Weaver DF (2010) |
27 | Kim JG (2004) Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste-amino nitrogen, amino acids, and color. J Food Hyg Saf, 19, 31-37 |
28 | Brewing Society of Japan (1999) Component of the alcoholic beverages. Shin Nippon Printing Co Ltd, Tokyo, Japan, p 50-79, 409-418 |
29 | Mody I, de Koninck Y, Otis TS, Soltesz I (1994) Bridging the cleft at GABA synapses in the brain. Trends Neurosci, 17, 517-525 DOI |
30 | Chae HJ, Lee HJ (1990) An analytical study on Doenjang recorded in the literature. Korean Life Sci Res, 8, 29-69 |
31 | National Institute of Agricultural Science (2015) Manufacturing technology of fermented food and application of agricultural industry, NIAS, ISBN: 978-89-480-3354-093520, 32-33 |
![]() |