Korean traditional fermented soybean products: Jang

Abstract

Soybeans are produced in large amounts around the world. In Asian countries, soybeans have been used mostly as a source of food, and in Western countries, they have been used as animal feed and in non-food products. However, since scientific evidence of the dietary benefits of soybeans has been published, the use of soybeans as a food ingredient has increased. In Asia, soybeans have been used in various ways on their own and also combined with fermented products to be used as seasonings or side dishes. According to some sources, the use of soybeans in Korea dates back to B.C. Currently, more research is being conducted on soybeans, and the benefits of fermented soybean products are coming to light.Fermented products are going beyond the boundaries of their use as mere side dishes, and are seeing significant increases in their use as a functional food. Kanjang (fermented soy sauce), Doenjang (fermented soybean paste), and Gochujang (fermented red pepper paste) are the most well-known fermented products in Korea. These products occupy an important place in people s daily lives as seasonings and are used in many side dishes. It has been proven through clinical studies that these products have many health benefits, such as their ability to fight cancer and diabetes, and to prevent obesity and constipation.

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

“…Soybean products are available throughout the world and fermentation of soybean by microorganisms is known to improve the bioavailability of nutrients and reduces the level of anti-nutritional factors [2]. Fermentation of soybean is one of the techniques resulting in novel foods with unique features [3][4].…”

Ethnic and traditional Iranian rice-based foods

“…Kwon et al [21] have also considered old Korean documents for historical reviewing of some Korean traditional fermented foods. Shin and Jeong [22] have investigated Korean traditional fermented soybean products. They also analyzed the fermentation process used in the preparation of different types of sauces in Korea.…”

Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications

“…Capsaicin is believed to have anti-bacterial effects, prevent diseases and facilitate recovery by helping cleanse out body systems, reduce body fat, and prevent obesity. In addition, the beta-carotenes and vitamin C found in gochujang are believed to have anticarcinogenic and antimutagenic properties [54].…”