• 한국식품과학회지
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• 제26권3호
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• pp.255-260
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• 1994

재래식 메주, 고오지, 나토 메주, 고오지-나토의 혼용 메주를 사용하여 90일 수성시킨 된장의 향기 성분은 다음과 같다. 된장의 향기 성분을 Headspace 방법으로 추출하여 GC-MS로 분석한 결과 36종이 검출되었는데 이중 알콜류 5종, 알데히드류 5종, 케톤류 8종, 유기산류 3종, 에스테르류 9종, 그 외 6종으로 확인되었다. 시험 된장별로는 재래식 된장에서 29종으로 가장 많았고, 고오지 된장과 고오지-나토 된장에서 각각 $26{\sim}24$종, 그리고 나토 된장에서 20종으로 가장 적었다. 관능기별 향기성분 조성비는 각 시험구에서 알콜 함량이 가장 많았으며 재래식 된장은 다른 시험된장 보다 카보닐 화합물, 에스테르 함량비가 높았고 고오지-나토된장에서는 이들의 조성비가 가장 낮았다. 된장의 향기 성분으로 아직까지 제시되지 않은 화합물인 3-ethoxy-1-propene, dihydro-2-methyl-3-furanone, 1-hydroxy-2-propanone, 1-(2-furanyl)ethanone, 2-acetyl-ethylhexanoate 등 5종이 확인되었다.

• 한국식품영양과학회지
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• 제40권9호
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• pp.1227-1234
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• 2011

된장의 면역증강 효과에 미치는 영향을 위장관도에서 관찰하여 다음과 같은 결과를 얻었다. $CD4^+/CD8^+$ T 림프구의 면역조직화학적 염색반응에서 된장식이를 첨가한 모든 실험군에서 $CD4^+$ T 세포는 공장의 점막 고유층과 음와 아래의 고유층에서 강한 면역 반응을 나타내었고, 결장에서는 점막 하층과 외막층의 혈관 주위에서 강한 면역반응을 나타내었다. 반면, $CD8^+$ T 세포는 Group III에서 결장의 점막상피, 점막 고유층, 점막하층 및 외막층에서 강한 면역반응을 나타내었고, uNOS에 대한 면역 반응에서는 된장 식이를 첨가한 모든 실험군에서 결장 점막하층과 근육층신경얼기에서 강한 면역반응을 나타내었다. Protein kinase C-${\alpha}$에 대한 면역반응은 Group II와 Group III에서 점막상피와 근육층에서 강한 면역반응을 나타내었고, stem cell factor에 대한 면역반응은 된장식이를 첨가한 모든 실험군의 점막상피와 Group I의 근육층에서 강한 면역반응을 나타내었다. 이상의 실험결과로 대조군에 비하여 농도별로 된장식이를 첨가한 실험군에서 $CD4^+/CD^+8$에 대하여 강한 면역반응을 보인 것으로 보아 위장관에서 면역능을 증가시킬 것으로 사료되며, uNOS의 증가에 따른 NO의 방출이 위장관의 운동과 혈관운동을 촉진하여 위비움과 결장의 운동을 촉진할 것으로 사료되었다. 또한 농도별로 된장 식이를 첨가한 실험군에서 protein kinase C-${\alpha}$와 stem cell factor에 대한 면역반응이 위장관의 점막상피에서 강하게 나타난 것으로 보아 점막 상피세포의 증식과 분화를 촉진시켜 여러 가지 물질의 흡수와 전달에 관여할 것으로 사료되었다.

• 한국식품저장유통학회지
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• 제16권3호
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• pp.348-354
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• 2009

된장의 영양성과 기능성을 향상시키기 위해 해양심층수와 protease 고 생산성 미생물을 이용하여 개량식 된장을 제조하여 다양한 기능적 특성을 조사하였다. Protease 활성은 재래식 된장에서 분리한 DH3을 접종시킨 된장이 $278.83{\pm}1.68$(unit/mL/min)로 가장 우수하였다. Protease 활성과 ACE저해 활성은 발효기간이 길어질수록 증가되었으며 발효 30일 후 된장M과 된장 PD의 동결건조 분말(10mg/mL)의 ACE 저해활성은 각각 $14.11{\pm}0.13%$, $88.43{\pm}0.61%$로 조사되었다. 발효 기간이 30일 경과한 후, 항산화 활성은 된장 PD가 $61.27{\pm}0.42%$로 된장 M의 $14.47{\pm}0.41%$ 보다 약 5배정도 활성을 나타내었으며 무기질함량은 된장 PD가 K, Ca 및 Mg의 함량이 각각 1.347 g/100 g, 0.749 g/100 g 및 1.187 g/100 g로 된장 M의 함량보다 높게 나타났다. 관능평가 결과 맛, 향, 전체적 기호도에서 된장 PD의 평가 점수가 된장 M에 비해 더 높게 측정되어 관능적으로 양호함을 확인하였다.

• 한국식생활문화학회지
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• 제16권4호
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• pp.316-322
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• 2001

This study was performed to investigate flavor modification effects of ${\beta}-cyclodextrin$ $({\beta}-CD)$ inclusion complex on the flavor of Doenjang (Korean traditional fermented soy paste) with various substitution levels of 10, 20, and 30%. Water and protein contents of the substituted samples showed significantly lower values compared to those of control(p<0.05). Results of DSC(Differential Scanning Calorimetry) showed that significantly higher ${\Delta}H$ values (386.03 and 304.23) in the 20 and 30% substituted samples represented the stabilized internal cell structures(p<0.05). Internal structures observed with the scanning electronic microscope tended to be less rough and organized making even and ordered internal cell structures as the substitution levels were increased. Results of sensory evaluation showed significantly higher savory flavor and significantly lower bitter and astringent flavors with the substituted samples compared to those of control(p<0.05). Results from this study showed the substitutions of ${\beta}-CD$ could possibly modify unfavored flavors of Doenjang while keeping the unique, nutritional and functional properties when ${\beta}-CD$ was used as a flavor modifier.

• 환경위생공학
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• 제22권1호
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• pp.37-47
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• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Food Science and Biotechnology
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• 제14권5호
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• pp.576-580
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• 2005

Ten yeast strains affecting doenjang flavor were isolated from soybean fermented foods (traditional meju and doenjang), among which Zygosaccharomyces sp. Y-2-5, showing excellent growth, glucose consumption, pH, and flavor production, was selected. Higher alcohols produced by Zygosaccharomyces sp. Y-2-5 related to flavor were 2-propanol, 1-propanol, 2-methyl-1-propanol, 1-butanol, and 3.3-dimethyl-2-butanol. Optimal culture conditions for Zygosaccharomyces sp. Y-2-5 were 10% (w/v) NaCl, pH 4.0, 3.0% (w/v) glucose concentration, and inoculation time day 0 or 15 doenjang fermentation.

• Food Science and Biotechnology
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• 제17권2호
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• pp.442-445
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• 2008

Meju, a major ingredient of doenjang which is a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in natural environment in which steamed soy was exposed to airborne microorganism, in particular, fungi. Total isoflavone content was reduced from 1,849 mg/kg of cooked soy to 816 mg/kg of meju at the $90^{th}$ day of fermentation. Total glycosides and aglycones of isoflavones in meju were 1,827 and 22 mg/kg at 0 day and changed into 487 and 329 mg/kg at the 90th day of fermentation, respectively. Meanwhile, the ratio of glycosides to aglycones of isoflavones was not changed during aging of doenjang but remained relatively constant with 592 and 644 mg/kg aglycones at the 0 and $160^{th}$ day, respectively. When cooked soy was fermented with Aspergillus oryzae and Aspergillus flavus, isoflavone profiles were significantly different from each other while A. oryzae caused more extensive metabolism of isoflavones than A. flavus.

• 한국식품영양학회지
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• 제33권6호
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• pp.631-638
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• 2020

This study was conducted to investigate the temperatures inside and outside the pot as well as the quality characteristics of traditional Doenjang made by seven different farmers, in the Gyeonggi province during fermentation. The outside temperature of each region in the province was 5 to 10℃ higher in one place, in which fermentation took place inside the glass greenhouse, compared to other regions, while six other places showed similar changes in temperature. The moisture contents of the samples decreased according to the progress of the fermentation period from 53.6~62.3% to 51.0~58.5%. The salinity generally increased from 9.7~14.2% to 10.6~16.3% except for samples B and D, which declined from 17.0~17.2% to 16.6~16.9%. The amino-type nitrogen contents increased from 180.3~557.8 mg% to 437.3~840.7 mg%. The ammonia-type nitrogen contents decreased from 116.3~561.9 mg% to 70.7~149.2 mg%. Overall, the color of Doenjang was similar, but sample E had higher a and b values than the other regions, and the total bacterial count in the entire region was similar.

• 한국식생활문화학회지
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• 제35권4호
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• pp.342-350
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• 2020

This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred forty-three responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.

• Journal of Microbiology and Biotechnology
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• 제26권4호
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• pp.666-674
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• 2016

The bacterial strains were screened as potential starters for fermenting low-salt doenjang (a Korean traditional fermented soybean paste) using Korean doenjang based on proteolytic and antipathogenic activities under 6.5-7.5% NaCl conditions. Phylogenetic analysis based on 16S rRNA gene sequences showed that they all belonged to the genus Bacillus. Proteolytic and antipathogenic activities against Escherichia coli, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Aspergillus flavus, as well as fibrinolytic, amylase, and cellulase activities of the 10 strains were quantitatively evaluated. Of these, strains D2-2, JJ-D34, and D12-5 were selected, based on their activities. The functional, phenotypic, and safety-related characteristics of these three strains were additionally investigated and strains D2-2 and D12-5, which lacked antibiotic resistance, were finally selected. Strains D2-2 and D12-5 produced poly-γ-glutamic acid and showed various enzyme activities, including α-glucosidase and β-glucosidase. Growth properties of strains D2-2 and D12-5 included wide temperature and pH ranges, growth in up to 16% NaCl, and weak anaerobic growth, suggesting that they facilitate low-salt doenjang fermentation. Strains D2-2 and D12-5 were not hemolytic, carried no toxin genes, and did not produce biogenic amines. These results suggest that strains D2-2 and D12-5 can serve as appropriate starter cultures for fermenting low-salt doenjang with high quality and safety.