• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.633-639
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• 2008

The quality characteristics of white pan bread prepared with chungkukjang powder were investigated. Breads were prepared with the addition of 0, 0.5, 1.0, and 1.5% of chungkukjang powder to the basic formulation. The bread volume slightly decreased from 0% to 1.5%. pH was nearly unchanged. As the added amount of chungkukjang powder increased, lightness (L-values) decreased while redness (a-values) and yellowness (b-values) increased. During storage, total viable cells of the control bread increased. In preference characteristics, the highest sensory scores for color, air cell, smell and softness were obtained when chungkukjang powder content was 0.5%. The intensity characteristics related to color and smell were the strongest with increasing chungkukjang powder. These results showed that the white pan bread with 0.5% chungkukjang powder was acceptable.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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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.

• Food Science and Preservation
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• v.19 no.2
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• pp.223-228
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• 2012

The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• Food Science and Preservation
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• v.17 no.6
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• pp.874-880
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• 2010

We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.163-170
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• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• Food Science and Preservation
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• v.18 no.6
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• pp.930-937
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• 2011

To develop natural preservatives or functional health foods from soybeans (Baektae and Taekwang), the antioxidant and fibrinoytic activities of the water and 70% (v/v) ethanol extract of soybeans and fermented soybean paste (Chungkukjang) were examined. The polyphenol contents of water extracts from Baektae and Baektae Chungkukjang were 189.25 mg/100 g and 814.58 mg/100 g, respectively, whereas those from Taekwang and Taekwang Chungkukjang were 210.23 mg/100 g and 834.23 mg/100 g. The polyphenol contents of the water extracts from Chungkukjang was 4.0~4.3-fold higher than those from soybean. The electron-donating abilities (EDAs) and superoxide dismutase-(SOD)-like activities of the water and ethanol extracts from Chungkukjang were higher than those of the extracts from soybean. Both extracts were found to have had fibrinolytic activity, and the highest activity was present in the water extracts of Baektae Chungkukjang. The polyphenol contents and antioxidative and fibrinolytic activities of the extracts from Chungkukjang were higher than those of the other soybean extracts. These results indicate that Chungkukjang can be used as a material for health foods or natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.327-333
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• 2011

Chungkukjang and soybean powder were enzymatically hydrolyzed with 20, 100 and 500 mAU of 3 commercially available proteases (alcalase 2.4L, protamex and neutrase 0.8L) at $50^{\circ}C$ for 120 min. The degree of hydrolysis and antioxidant activities of hydrolysates were comparably evaluated. Alcalase and protamex yielded higher content of peptide compared to neutrase in both Chungkukjang and soybean powder hydrolyzed samples. Both Chungkukjang and soybean hydrolysates showed also greater increases of antioxidant activities compared to those prepared with neutrase. The rates of increment of DPPH, ABTS and hydroxyl radical scavenging activities were similar between Chungkukjang and soybean powder hydrolyzates. These results show that alcalase and protamex are not specific for Chungkukjang but enhance its antioxidant activity.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.90-94
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• 2008

The protective effect of chungkukjang from Sunchang province against oxidative stress was evaluated in the cellular system using LLC-$PK_1$ renal epithelial cells. The LLC-$PK_1$ cells showed decrease in cell viability and elevation in lipid peroxidation by the treatment with the generators of nitric oxide (NO) and superoxide anion ($O_2^-$) produced by sodium nitrouprusside and pyrogallol, respectively. However, the methanol extract of chungkukjang significantly inhibited cellular loss and lipid peroxidation in a dose-dependent manner; in particular K chungkukjang (KC) exerted the strongest protective effect. In addition, the protective effect of chungkukjang from 3-morpholinosydnonimine, as a source of peroxynitrite, with simultaneous generations of NO and $O_2^-$, was also studied. Treatment with chungkukjangs significantly preserved the cell viability and inhibited lipid peroxidation caused by SIN-1 with dose-dependence. The present study suggests that chungkukjang from Sunchang province, especially KC, would have protective potential from oxidative stress induced by free radicals under cellular oxidative damage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1253-1257
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• 2017

The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.