• 동아시아식생활학회지
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• 제20권2호
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• pp.263-271
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• 2010

The study examined the quality characteristics of brown sauce made with various amounts (2%, 4%, 6%, 8% and 10%) of Chungkukjang powder. Sensory tests and measurements of viscosity, moistness, and color done and the antioxidant effects of Chungkukjang powder in brown sauce were examined by measurements of acid, peroxide, TBA during 12 days storage at $24^{\circ}C$. Overall sensory preference was highest in brown sauce made with 6% Chungkukjang powder. As the powder content increased the Lightness, Redness and Yellowness values decreased as did viscosity. Acid, peroxide and full term for TBA values increased to a low level that produced an edible product even at 12 days.

• 한국식생활문화학회지
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• 제24권3호
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• 동아시아식생활학회지
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• 제17권6호
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• pp.853-859
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• 2007

청국장의 생리활성 기능을 제과 제빵 산업에 적용하기 위해 밀가루의 10%, 20%를 청국장 분말로 대체한 청국장 식빵을 제조하여 빵의 물리적, 관능적 저장 특성을 조사하였다. 미생물 분석 결과, 저장 기간이 늘어나고 청국장 분말 첨가량이 증가할수록 미생물수가 증가하였다. pH는 청국장 분말 첨가 식빵에서 증가하였고, 식빵 표면 및 내부의 L값은 청국장분말 함량이 증가할수록 유의적으로 감소하였으며, $a^*$값은 증가하였다. $b^*$값은 식빵 표면의 경우는 감소, 내부의 경우는 첨가량을 늘일수록 증가하였다. 청국장 분말을 첨가한 식빵의 물성을 측정한 결과, 첨가량의 증가에 따라 탄력성 및 응집성은 감소하였고, 씹힘성 및 경도는 증가하였다. 관능검사 결과, 청국장 분말 10%첨가한 빵이 저장 1일째까지 조직감 및 전반적인 기호도를 떨어뜨리지 않았다 따라서 청국장의 생리활성 기능을 기대하면서 저장 기간 동안의 미생물 변화 및 물리적, 관능적 특성 변화를 함께 고려할 때, 청국장 분말 10% 첨가가 가능한 것으로 확인되었으며 여기에 청국장 취의 개선 및 유통 기한 문제 등을 해결한다면 청국장을 이용한 더 우수한 품질의 빵을 제조할 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.492-501
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• 2007

This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).

• 한국식품영양과학회지
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• 제40권2호
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• pp.327-333
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• 2011

Alcalase, protamex 및 neutrase 효소처리가 청국장의 펩타이드 및 항산화 활성 증가에 미치는 영향을 동일한 조건으로 효소 처리한 대두분말과 비교하였다. 효소 20, 100 및 500 mAU를 $50^{\circ}C$에서 120분간 처리한 결과 청국장과 대두분말 모두에서 alcalase 및 protamex에 의한 펩타이드 생성이 neutrase보다 높게 나타났다. 항산화 활성은 청국장의 경우 alcalase 처리에 의해 DPPH, ABTS 및 hydroxyl radical 소거활성이 효소처리를 하지 않은 대조구와 비교하여 시료량에 따라 각각 37~57%, 59~106% 및 67~83%, protamex 처리에 의해 35~50%, 56~74% 및 52~75% 통계적으로 유의하게 증가하였다. 대두분말을 효소 처리한 시료에서도 유사한 결과를 보여 alcalase 처리에 의해 DPPH, ABTS 및 hydroxyl radical 소거활성이 각각 37~55%, 51~99% 및 67~83%, protamex 처리에 의해 36~44%, 44~66% 및 51~65% 증가하였다. 그러나 두 시료 모두에서 neutrase 처리에 의한 항산화 활성의 유의적 증가는 없었다. 이상의 결과는 alcalase와 protamex가 청국장에 특이적이지는 않으나 펩타이드 생성 및 항산화 활성 증가에 효율적임을 보여주고 있다.

• 한국식품조리과학회지
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• 제27권1호
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• pp.43-54
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• 2011

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1727-1735
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• 2013

본 연구는 대두청국장분말, 약콩청국장분말, 그리고 흑미, 흑임자, 다시마와 같은 블랙푸드를 첨가한 약콩청국장분말의 일반성분과 영양소 및 항산화 물질을 분석 비교하여 향후 알츠하이머성 치매관리나 인지능력 향상을 위한 블랙푸드가 첨가된 청국장분말의 in vivo 실험을 위한 기초자료로 활용하고자 실시하였다. 그 결과 대두와 약콩청국장에 비해서 블랙푸드를 첨가한 약콩청국장에서 수분함량이 높았으며, 유리당 중 sucrose, fructose, glucose, maltose 함량이 높았다. 또한 수용성과 조단백질 함량은 P<0.05 수준에서 약콩청국장과 블랙푸드를 첨가한 약콩청국장에서 높았다. 불포화지방산과 포화지방산의 비율은 대두청국장에 비해서 약콩청국장과 블랙푸드를 첨가한 약콩청국장에서 높았다. 무기질 함량은 대두청국장이 가장 높았으나 약콩청국장에서는 Zn, Cr, Mn이, 블랙푸드를 첨가한 약콩청국장에서는 Fe의 함량이 높았다. Isoflavone 중 diadzein 함량은 약콩청국장에서 가장 높았으나, genistein과 anthocyanin 함량은 블랙푸드를 첨가한 약콩청국장에서 가장 높았다. 따라서 본 연구에서는 일반 및 영양적 특성에서 대두청국장에 비해서 블랙푸드로 만든 청국장분말이 유리당과 뇌조직의 구성과 기능에 필요한 수용성 및 단백질 함량과 불포화지방산과 포화지방산의 비율이 높을 뿐만 아니라 우수한 항산화력으로 보고되고 있는 diadzein, genistein 그리고 anthocyanin 함량이 높은 것으로 나타났다. 그러므로 향후 알츠하이머성 치매의 원인 및 치료기전으로 보고되고 있는 산화적 스트레스조절에 대한 in vivo 실험에 블랙푸드청국장분말을 활용할 수 있을 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제15권3호
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• pp.176-183
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• 2010

The hypoglycemic effects of red ginsgeng-chungkukjang plus seaweeds, green laver and sea tangle, in streptozotocin (STZ)-induced diabetic rats were investigated. Five groups of male Sprague-Dawley rats weighing $140\pm10$ g (10 animals/group) were fed for four weeks with the following: nondiabetic control (NC group); STZ-induced diabetic (D group); diabetic rats fed 3% red ginseng (20%, w/w)-chungkukjang (D-RC group); diabetic rats fed RC containing 10% (w/w) green laver powder (D-RCG group); diabetic rats fed RC containing 10% (w/w) sea tangle powder (D-RCS group). Partially normalized body weight gain, FER, and blood glucose levels were observed in the D-RC, D-RCG and D-RCS groups as compared to the D group. In these three groups, serum levels of triglycerides, total cholesterol, and LDL-cholesterol were found to be lower than in the D group, whereas HDL-cholesterol levels increased. Serum insulin level in D was significantly lower than that of NC, although D-RC, D-RCG, and D-RCS almost recovered to the NC. Serum ALT activity was markedly increased in the D group, while the serum ALT levels in the D-RC, D-RCG, and D-RCS were almost the same as the NC group. Due to diabetes, hepatic xanthine oxidase (XO) activity was significantly increased and administration of red ginseng-chungkukjang or seaweeds resulted in decreased levels of the XO activity. Activity of hepatic antioxidant enzymes (superoxide dismutase and glutathione peroxidase) were significantly decreased in the D group, but the activity in the D-RC, D-RCG, and D-RCS groups were similar to that of the NC group. Results of the present study indicate that supplementation of red ginseng-chungkukjang with seaweed after the onset of diabetes ameliorated hyperglycemia via an increase in serum insulin.

• 한국식품저장유통학회지
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• 제22권2호
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• pp.281-289
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• 2015

본 연구는 산화적 스트레스에 대한 당뇨병의 예방과 관리에 대한 청국장과 블랙푸드의 효과를 평가하고자 대두청국장, 약콩청국장 그리고 블랙푸드를 첨가한 약콩청국장 분말을 식이에 첨가하여 STZ로 유도된 당뇨쥐에게 7주간 급여한 후 지질과산화물 함량, 항산화 효소 및 항산화 영양소 상태를 측정하였다. 그 결과 당뇨로 인하여 혈청과 간조직 내 증가된 지질과산화물 함량은 대두 및 블랙푸드가 첨가된 약콩청국장 공급군에서 p<0.05 수준에서 유의적으로 낮았다. 항산화 효소 중에서 당뇨 유도로 혈청 내 catalase 활성은 변화 없었으나 SOD 활성은 감소되었으며, 이때 약콩청국장의 공급으로 SOD 활성이 유도되었다. 항산화 영양소 중에서 혈청 내 retinol 함량은 당뇨 유도로 낮아졌지만 약콩청국장의 공급으로 7.5배 가량의 증가 현상을 보였고, 간 조직 내 retinol과 ${\alpha}$-tocopherol 함량은 세종류의 청국장의 공급으로 높일수 있었다. 당뇨 유도로 낮아진 간 조직 내의 GSH/GSSG와 비장 조직의 anthocyanin 함량은 약콩청국장, 그리고 혈청 내 총 항산화능은 블랙푸드 청국장의 공급으로 높아진 것으로 나타났다. 이상의 결과 당뇨병이 유발되었을 때 산화적 스트레스 지표인 지질과산화물 함량은 증가된 반면에, 항산화 효소인 catalase 및 SOD 활성과 항산화 영양소인 retinol, ${\alpha}$-tocopherol, GSH/GSSG, TAC 및 anthocyanin 함량이 낮아졌다. 그러나 세종류의 청국장이 당뇨쥐의 산화적 스트레스 반응과 항산화 영양소 상태에 긍정적인 반응 효과를 보였다. 이를 기반으로 향후 당뇨병의 예방과 관리를 위한 건강 기능성 식품으로서 청국장 및 블랙푸드의 활용 방안에 대한 좀 더 많은 연구가 이루어져야 하겠다.

• 동아시아식생활학회지
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• 제18권4호
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• pp.507-515
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• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.