• Korean journal of food and cookery science
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• v.10 no.1
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• pp.39-44
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• 1994

For the purpose of supplying the basic knowledge to make Doenjang which is acceptable to Korean people three kinds of koji, namely rice, wheat, and soybean Koji were made with Aspegillus oryzae. Then Doenjangs were made with four different ratio of three Kinds of Koji. Components related to the taste of Boenjang were analyzed, sensory evaluation of Doenjang were made, and correlation between analytical variables and sensory parameters were investigated. The results were as followed 1. Total nitrogen contents of each Doenjang were increased with increasing the ratio of Koji except Doenjang made with soybean Koji. The amounts of amino nitrogen increased with the ratio of koji increases in each Doenjang. Amino nitrogen contents of Doenjang made with soybean Koji were highe. than the others, 2. Reducing sugar contents of rice and wheat Doenjang were similar, but amounts were increased with increasing the ratio of Koji Reducing sugar contents of Soybean Doenjang were lower than the others. pH of the Doenjangs decreased as the ratio of the koji increased. The amount of sweet taste amino acids and MSf; like amino acids were increased, but bitter taste amino acids were decreased as the ratio of the koji increased in rice and wheat Doeujang, The sweet taste amino acids and bitter taste amino acids in soybean Doenjang showed little Changes in amount, but the amount of MSG like amino acids increased as the ratio of the Koji increased from 13% to 25%, 37%, and 50%. The nucleotide contents of wheat Doenjang were higher than other Doenjangs, and there is a tendency to increase the amounts of nucleotide as increasing the ratio of koji in each Doenjang. 3. As a result of sensory evaluation, wheat Doenjang of 13% koji ranked highest in the overall eating quality, and Doenjangs made with 50% and 37% of rice koji ranked next, 4. pH and sweet tast amino acids influenced on the Overall eating quality of the Doenjang, however most compo-nents of the Doenjang seemed to relate to overall eating quality of Doenjang, however most components of the Doenjang seemed to relate to overall eating quality of Doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.601-605
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• 1997

Physicochemical properties of kochujang and doenjang using extrudated wheat flour(EWF) during aging were evaluated. Moisture content and crude protein were no great changes during fermentation and among samples(En, wheat flour, and wheat). NaCl and pH value were decreased(pH was decreased from 5.1 to 4.7 for kochujang and 5.4 to 5.0 for doenjang in EWF) and while titratable acidity increased during aging in each samples(8.7 to 9.1 for kochujang and 11.0 to 11.3 for doenjang in EWF). Amino acid type nitrogen and color value were decreased. En had the highest a value(5.9 for kochujang and 5.3 for doenjang) after 30 days fermentation. This results showed the applicability of good quality of kochujang and doenjang prepared with EWF.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.616-623
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• 2016

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.880-887
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• 2004

This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.

• Food Science and Preservation
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• v.20 no.2
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• pp.191-198
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• 2013

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju, and its quality were investigated according to mixing ratio of meju. The general characteristics such as moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at $25^{\circ}C$ for 70 days, were slightly decreased time dependently as similar pattern. The pH of wheat doenjang ranged from 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5%, and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27~600.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in the sensory evaluation of the colour, taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:1 of mixing ratio will lead to desirable quality of wheat doenjang.

• Food Science and Preservation
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• v.21 no.3
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• pp.434-441
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• 2014

This study investigated the quality characteristics and sensory evaluation of Doenjang samples made of soybean koji and prepared with Bacillus subtillus 3-B-1 and/or Aspergillus oryzae 6-M-1 isolated from traditional Meju, to replace the koji with wheat flour. Among the quality characteristics of doenjang during its fermentation at $30^{\circ}C$ for 40 days, its moisture decreased by degrees, but its amino-type nitrogen and reducing sugar increased by degrees. The color of the doenjang made of koji and prepared with Aspergillus oryzae 6-M-1 changed more significantly than that of the doenjang with Bacillus subtilis 3-B-1. The viable cell and mold counts increased by degrees during the fermentation. The results of the sensory evaluation of the doenjang made with koji and prepared with Aspergillus oryzae 6-M-1 did not significantly differ from those of the doenjang with Bacillus subtilis 3-B-1 and of the commercial doenjang. These results showed the possibility of preparing doenjang with soybean koji instead of wheat flour koji.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.357-361
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• 1989

Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar was increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue was increased, the content of reducing sugar was decreased and amino nitrogen content was increased prominently till 50 days in all testing samples but thereafter the increasing ratio was slowdowned. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids was increased prominently till 40 days but thereafter the increasing ratio was slowdowned, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue was increased, the lightness was increased, and the redness was decreased but the yellowness was increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue was increased, the taste was dropped slightly but no significant differences was obtained among the testing sample A,B and C but between control and testing sample D there was significant difference. In the original taste of Doenjang, the control was the best and as the combination ratio of soymilk residue increased, the point was dropped but there were no significant differences between control and testing sample A and testing sample B and C.

• 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.

• 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.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.362-366
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• 1989

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Doenjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF: SR ; 100 : 75), soybean 25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].