• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1104-1111
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• 2014

To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.159.2-160
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• 2003

청국장의 섭취를 증대할 수 있는 방안으로 청국장 분말을 유산균과 클로렐라, 녹차 등과 혼합하여 타블렛 제품을 제조하고 품질특성을 조사하였다. 분말과 과립 청국장으로 제조한 청국장 타블렛의 품질특성을 조사해 본 결과 pH는 과립청국장으로 제조한 타블렛이 건조청국장보다 높았다. 총당의 함량은 분말과 과립으로 제조한 청국장 타블렛 모두 비슷한 함량을 나타내었고 원심분리 후의 고형분양은 분말로 만들어진 청국장이 더 단단한 과립을 형성하였다. 분말청국장으로 제조한 타블렛의 경우 건조초기에 낮은 흡습량을 보이다가 4시간 이후부터 증가량이 많아진 반면 과립으로 제조한 청국장의 경우는 저장 초기부터 빠른 증가를 보였다. 분말과 과립청국장을 이용하여 제조한 타블렛의 색도는 클로렐라를 첨가한 처리구는 청색을 나타내었다. 물리적 강도는 분말을 이용한 경우 파괴될 때 소요되는 힘이 큰 것으로 나타났으며 이는 흡습특성이나 붕해성의 결과와도 일치하였다. 청국장 타블렛의 관능특성은 유의성 검정을 실시한 결과로는 통계적인 유의 차가 없는 것으로 나타나 부재료의 첨가가 관능적으로 큰 영향을 주지는 않는 것으로 나타났다.

• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.647-655
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• 2018

Someone said Chongkukjang(淸麴醬) might be a Jang(醬) that made it possible to eat quickly at the time of war, and it is called Jonkukjang(戰國醬), or it might have been learned from the Qing Dynasty, and it was also called Chongkukjang(淸國醬) or Jonsijang(煎?醬). It is not true. Even more they say the first appearance of Chongkukjang in the Korean ancient documents is in "Jeungbosallimgyeongje(增補山林經濟)" of the 1700s. Other argument is that Chongkukjang is also known as the Three Kingdoms since it was in the records of 'Shi(?)' which means Meju and chongkukjang written in "The Chronicles of the Three States(三國史記)". It is not clear whether Chongkukjang was introduced from the Qing Dynasty (1600s) or from the Three kingdom period. In this article, the history of Chongkukjang was studied through the records of ancient documents. There was a Chongkukjang(?) in Goguryeo and Silla era. Chongkukjang was called as Jyonkuk(젼국), Chyonkuk(쳔국), Chyongkuk(?국), and it was written as '?' as the Chinese character. Chongkukjang began to be perceived as Jang such as Doenjang and Gochujang at some time, and it was used as Jonsijang, Jonkukjang, but now it was unified as Chongkukjang(淸國醬). The meaning of '?' also means Chongkukjang until the 1500s, and after 1600, it happened to be it's meaning is changed to Meju and Doenjang. There is no evidence that Chongkukjang has history of war or food related to the Qing Dynasty. Chongkukjang has more than 2200 years of history, but since it was there before it recorded, it had a history of thousands of years earlier than this.

• Food Science and Preservation
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• v.16 no.2
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• pp.238-245
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• 2009

The antioxidant effects of chungkukjang, a popular fermented soybean paste in Korea, prepared with solar salt were investigated in vitro. DJI chungkukjang(DJIC) was prepared using 3%(w/w) solar salt or 3%(w/w) refined salt, and fermented by Bacillus subtilis DJI. All of DJIC with no salt, DJIC with 3%(w/w) solar salt, DJIC containing 3%(w/w) refined salt, and commercial chungkukjang were extracted with ethanol, hexane, and water. Antioxidative activities were measured by 1,1-diphenyl-2-picryl hydrazyl(DPPH) free-radical generation, nitrite scavenging activity, peroxide value in the presence of linoleic acid, and the Rancimat test, in comparison with the commercial antioxidant butylated hydroxytoluene(BHT). Ethanol chungkukjang extracts showed the highest antioxdative capacities, whereas DPPH free-radical generation and scavenging activities, and linoleic acid peroxide values of DJIC extracts prepared using solar salt, and salt-free DJIC, showed the greatest values. In addition, extracts of DJIC prepared using solar salt had the highest antioxidant indices. Antioxidative activities were higher in DJIC extracts than in those of commercial chungkukjang. However, the antioxidative capacities of DJIC prepared using solar salt and DJIC with no added salt were less than those of BHT. In conclusion, these results suggest that extracts of chungkukjang prepared using solar salt are useful nutritional antioxidants and that dietary supplementation with such materials would decrease oxidative stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1580-1586
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• 2009

This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04$\pm$0.21 mg/g of sesamin, which is meaningfully higher than 2.41$\pm$0.14 mg/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36$\pm$0.09 mg/g) than DSFAF (1.12$\pm$0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1727-1735
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• 2013

This study is carried out to investigate the analysis of nutrition and antioxidants of soybean Chungkukjang powder (SCP), Yak-Kong Chungkukjang powder (YCP) and Yak-Kong Chungkukjang powder added black foods (YCBP) for the management of Alzheimer's disease. The water content of YCBP was higher than that of SCP and YCP. The soluble and crude protein contents of YCP were the highest among three Chungkukjang powders. In SCP, YCP and YCBP, the ratios of unsaturated and saturated fatty acids were 5.17, 5.76, and 5.78, respectively. The mineral content of SCP was higher than that of YCP and YCBP. Antioxidants analysis showed that the content of diadzein was the highest in YCP and genistein, and anthocyanin contents were higher than the others in YCBP. In conclusion, YCP and YCBP had higher contents than SCP in soluble and crude proteins, and unsaturated fatty acids, which are needed for composition and function of the brain tissue. Also, it was found that the contents of diadzein, genistein and anthocyanin with outstanding antioxidative ability were high. Thus, this study suggests that Chungkukjang powder, which is made with Yak-Kong, black sesame, black rice and sea tangle, can be utilized for in vivo experiment for the control of oxidative stress, reported as cause and therapy for Alzheimer's Disease.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.56-62
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• 2008

This study was carried out to investigate the changes in microflora, enzyme activity and sensory quality of four kinds of cheonggukjang during fermentation. Three different kinds of cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, B. natto plus Aspergillus oryzae, and the last one was prepared with non-germinated soybeans using rice straw. The pH values of cheonggukjang prepared with germinated or non-germinated soybeans increased up to 36 hr of fermentation and then decreased. The number of bacteria and molds increased significantly up to 24 hr of fermentation and then leveled off during fermentation. Acidic and neutral protease activities of all cheonggukjang continuously increased significantly during fermentation. ${\alpha}$- and ${\beta}$-Amylase activities of cheonggukjang decreased slightly during fermentation except cheonggukjang prepared with germinated soybeans using the mixed culture. The number of microflora, protease and ${\alpha}$-amylase activities were highest in cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae. The results of the sensory evaluation revealed that for overall acceptability, the cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae was similar to the cheonggukjang prepared with non-germinated soybeans using rice straw.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.244-249
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• 2006

Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.826-833
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• 2008

The effects of porphyran-chungkookjang on cytotoxicity of human normal cell line (BJ) and human cancer cell lines (AGS and HT-29) were examined. Porphyran, which was prepared from laver (Porphyra yezoensis), decreased the viability of the cancer cells, however, it did not affect the viability of normal cells. Porphyranchungkookjang was prepared by the addition of 5% (w/w) porphyran into chungkookjang which was fermented by starter, Bacillus subtilis DJI. The cytotoxicity effects of the chungkookjang and porphyran-chungkookjang were evaluated with MTT assay. The methanol and the water extract of porphyran-chungkookjang at 1.0 mg/mL showed $23{\sim}38%$ decreases in proliferation of cancer cells (AGS and HT-29). However, the methanol and the water extracts of porphyran-chungkookjang did not inhibit the growth of normal cell. Moreover, the methanol extract of porphryan-chungkookjang at 1.0 mg/mL showed $1.2{\sim}1.5$ fold higher anticancer effects than that of the chungkookjang.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.