• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.633-644
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• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.132-139
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• 2004

This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3000 mg%. Glutamic acid was almost high in commercial doenjang except one product but green tea doenjang was low. Linoleic acid (51%) was the highest content among the fatty acids. The major organic acid in both commercial and green tea doenjang was oxalic acid and its content in commercial times higher than in green tea doenjang. The antioxidant activity of green tea doenjang was higher than that of commercial doenjang.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.350-357
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• 1999

To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.

• Food Science and Preservation
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• v.13 no.6
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• pp.803-807
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• 2006

Browning of commercial Doenjang product during storage and marketing is a main concern in the industry. There have been many studies on the improvement on the quality of Doenjang during storage. In this study, phosphate and gas absorber treatment was introduced in manufacturing of Doenjang to improve the color of commercial Doenjang during storage. Doenjang treated with Phosphate and 9as absorber (sample C). Doenjang teated with Phosphate only (sample B), and the control (sample A) were prepared and their physicochemical and sensory properties were determined during storage at $30^{\circ}C$ for 28 days. Sample C was the best in terms of color as well as sensory evaluation resulting in preventing browning of Doenjang during storage. These result suggest that commercial production of Doenjang should introduce phosphate and gas absorber treatment to improve the quality of Doenjang, and to prevent undesirable browning reaction during storage and marketing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.156-162
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• 1990

Antimutagenic effect of doenjag (Korean fermented soy paste) on mutagenesis induced by aflatoxin B1 (AFB1) in Salmonella typhimurium strains TA98 and TA100 was studied. AFB1 revealed maximum mutagenicity at dose level of 1 $\mu$g/plate with metabolic activation system in both strains. Strong antiutagenic activity toward AFB1 was completely inhibited at the level of 50% of the doenjang extract. At the same concentration 64-66% and 39-53% of the AFB1 induced mutageneses were blocked when the methanol extracts of raw and cooked soybeans were added in the system respectively Raw soybeans showed higher ihhibition rate to the mutagenicity than cooked soybeans but the fermented soybeans(doenjang) was the most effective (p<0.05) Other soybean fermented foods such as commercial doenjang natto and miso were also exhibited some antimutagenic activities however the traditional doenjang was the most effective and then commercial doenjang. Natto and miso were less effective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.305-311
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• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.221-226
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• 2016

A new type of doenjang was manufactured by mixing soaked soybean, koji (Rhizopus oryzae), cheonggukjang (Bacillus amyloliquefaciens MJ1-4 and B. amyloliquefaciens EMD17), and Pichia farinosa SY80 as a yeast, salt, and water, followed by fermentation with koji that was made by fermenting whole wheat with R. oryzae. The mixed culture doenjang was designed to have a more palatable flavor and stronger biological activities than the conventional product. The extract of mixed culture doenjang showed higher antioxidant activity than the commercial doenjang as evaluated by the ferric reducing antioxidant power assay although it was not significantly different from the commercial product in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities. Further, the mixed culture doenjang reduced intracellular reactive oxygen species levels and protected cells from glutamate-induced cytotoxicity more efficiently in human hippocampal HT22 neuroblastoma cells than the commercial doenjang. In conclusion, a newly-developed mixed culture doenjang had a strong antioxidant activity in vitro and cultured cell model systems, exhibited a potential to prevent oxidative stress-associated disorders although animal and clinical studies are needed to confirm its in vivo efficacy.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.785-794
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• 2016

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were $13.2{\pm}1.15$, $7.17{\pm}2.74$, $10.67{\pm}0.35%$, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at $35^{\circ}C$, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF.