• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.