• Food Science and Preservation
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• v.15 no.4
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• pp.518-523
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• 2008

This study sought to prepare Doenjang with added Ulmi cortex, to improve functionality and flavor, while retaining the original Doenjang scent. Ulmi cortex powders were added during fermentation. The Ulmi cortex-containing Doenjang showed lower pH and less salinity than did the Doenjang prepared without Ulmi cortex. Sensory evaluation data showed that Doenjang with Ulmi cortex tasted sweeter, and less salty, and was preferred over Doenjang without Ulmi cortex. In the DPPH assay, Doenjang with Ulmi cortex showed much higher free-radical scavenging ability (IC50 of 29.16 g/mL)did Doenjang without Ulmi cortex(IC50 of 155.67 g/mL), indicating that Ulmi cortex Doenjang has higher antioxidant levels. Doenjang prepared with 1%(w/v) Ulmi cortex powder was best in terms of consumer preference and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.51-56
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• 1998

A bacteium, KP-6408, capable of hydrolyzing fibrin was isolated from Chungkook-jang, which was possibly identified as a strain of Bacillus sp. The effects of culture condition and medium composition on the enzyme production were investigated. Among nitrogen sources tested, yeast extract was the most effective for the enzyme production, and the level of the concentration for the optimal enzyme production was 0.2%(w/v). For carbon sources, glucose was the best for the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the organism at the liquid medium of the initial pH 8.0 and temperature of 4$0^{\circ}C$. In Chungkook-jang fermentation, the enzyme was maximally produced when incubated at 35$^{\circ}C$ for 24 hrs using soybean as a solid medium. The addition of various rice starch to the soybean in Chungkook-jang fermentation lowered the enzyme production.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• Microbiology and Biotechnology Letters
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• v.28 no.5
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• pp.291-297
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• 2000

A strain producing high levels of compaction was isolated from soil and identified as Penicillium sp. Y-8515 based on the morphological characteristics and ribosomal RNA sequence analysis. Optimization of several different carbon and nitrogen sources for the effective production of compaction was performed resulting in the medium compositions containing 5%(w/v) glucose, 1.0 % soybean meal, 0.5% yeast extract, 0.5%(NH$_4$)$_2$$SO_4$, 0.25%,$ NaH_2$$PO_4$, 0.25% $CaCO_3$. The fixed con-centration of glucose(5%, w/v) and relatively lower concentrations(less than 2.5%, w/v) of soybean meal stimu-lated the transformation of the growth morphology from filamentous to pellet form. Comparing to that by filamentous form, the production of compactin by pellet form increased up to 1.5 folds. In a fed-batch fermentation, continuous feeding of the mixture of glucose and nitrogen source at the ratio of 10:1 showed 3.5-fold more produc-tion yield of compaction comparing to the batch mode.

• Nutritional Sciences
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• v.9 no.4
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• pp.317-322
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• 2006

Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.936-941
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• 2000

To assess functional properties of chungkugjang (CK), a traditional Korean soyfood, fermented with black beans at $42^{\circ}C$ for 72 hrs, some biological activities of methanol extract of CK and the changes in phytoesterogen (daidzein, genistein) contents during fermentation were investigated. The methanol extract of CK (MEC) prepared with soybean had no or a little antibacterial activity. MEC prepared with black bean inhibited the growth of all bacteria tested, and MEC of small black bean was higher in antibacterial activity than that of large black bean. Hydrogen-donating activities of MEC of large and small black bean were 76.4 and 75.5%, respectively, which were higher than that of soybean being 67.3%. Nitrite-scavenging activity was found to be above 90% in all MECs tested as compared with control group. MEC showed strong antioxidant activities against both peroxidation of linoleic acid and $H_{2}O_{2}-FeSO_{4}-induced$ peroxidation of rat liver homogenate. The antioxidant activities were high in the order of small black bean, large black bean and soybean. Contents of genistein and daidzein were gradually increased during fermentation of CK. The isoflavones were higher in black bean CK than in soybean CK and higher in large black bean CK than in small black bean CK. In black beans genistein content was about twice as much of daidzein.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.656-660
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• 2008

Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin-producing genes.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.297-307
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• 2018

The aim of this study was to develop a seasoning paste fermented by Aspergillus oryzae and Bacillus subtilis using three edible insects: Tenebrio molitor larvae, Gryllus bimaculatus, and Bombyx mori pupa. No significant changes in pH and titratable acidity were observed between the insect pastes and soybean control during a 5-week fermentation process. The amino nitrogen was 0.35-0.50% (w/w) in the early stage of the fermentation and increased to 0.72-0.78%. The total nitrogen was 2.36-3.62% (w/w) in the early stage and was preserved during the fermentation period. Free amino acids of the insect pastes were similar to those in soybean paste. In general, the fermented insect pastes showed a lower flavor and color than soybean paste but B. mori pupa-fermented paste did not show any significant difference in preference from soybean. Glutamate, aspartate, lysine, phenylalanine, arginine, and serine were found to affect taste preference. It was possible to ferment edible insect protein to produce a fermented seasoning paste like Korean doenjang.

• Food Science and Preservation
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• v.19 no.4
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• pp.547-553
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• 2012

Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at $40^{\circ}C$. The total aerobes of the Cheongkookjang variants reached $10^8{\sim}10^9$ CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.375-381
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• 1982

The studies are conducted on the changes of soybean lipids in terms of physicochemical characteristics, lipid classess and fatty acid composition during the fermentation process of soybean Koji preparation for daenjang (soybean paste) in a model system using cooked soybean inoculated by Aspergillus oryzae. The total lipids contents were increased during soybean Koji preparation, generally iodine values decreased but acid values increased. Total lipids of soybean Koji consisted of about 90.6% neutral lipids, 7.6% phospholipids and 1.8%, glycolipids indicating that phospholipids contents of soybean Koji was increased when compared to those of cooked soybean. The major components of nonpolar lipids in soybean Koji were free fatty acids(39.6%) and triglycerids(29.2%). Free fatty acids increased as the triglycerides decreased during soybean Koji preparation by the hydrolysis of lipase action. The major components of polar lipids in soybean Koji were phosphatidyl choline and phosphatidyl ethanolamine. Differences were observed in the composition of the polar lipids of cooked soybean and soybean Koji. A little changes also occurred in fatty acid compositions of total lipids, triglycerides and free fatty acids fractions in soybean Koji preparation. Especially a considerable increase of linoleic acid in free fatty acid fraction was observed in soybean Koji.