Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean

김형은,; 한송이,; 정진보,; 고종민,; 김용석,

doi:10.9721/kjfst.2011.43.3.361

Cited by 26 publications

(6 citation statements)

References 5 publications

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“…Higher α-amylase activity may be due to the large amount of starch in the system, which became the substrate of amylase at the beginning of fermentation. High enzymatic activities continue for as long as the substrate lasts; therefore, the tendency for this activity to decrease was observed in the middle of the fermentation process [ 18 ]. β-amylase, a sugar-based enzyme that decomposes starch liquidated by α-amylase, showed a tendency to increase its activity by T10 of fermentation (12.29 unit/g for K1, 12.14 unit/g for K2, and 11.61 unit/g for K3), regardless of the amount of the koji , and then it decreased sharply at T15 (9.05 unit/g for K1, 8.50 unit/g for K2, and 7.21 unit/g for K3), before showing a tendency to increase again ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Similar to the acidic protease activity results, K3 showed significantly higher activity from T25 ( p < 0.05). This demonstrates that the protease activity increases as the soluble protein or peptide is hydrolyzed to amino acid, which can contribute to the production of NH₃-N by increasing protease activity as the fermentation progresses during the fermentation period [ 18 ]. The protease activities of final product (T30), including acidic and neutral, were significantly higher in K3, which had the highest amount of koji ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…In particular, research related to rice koji has been conducted on various fermented foods, such as makgeolli (Korean traditional alcoholic beverages), kochujang (red pepper paste), and Yakju (Korean traditional liquor). Most studies on rice koji have focused on evaluating the quality of the final products, such as makgeolli [ 15 ], Kochujang [ 16 ], and doenjang [ 17 , 18 , 19 ], rather than focusing on rice koji . A limited number of studies have focused on koji by investigating changes in the selected physical properties and enzyme activities of koji made with rice and barley during fermentation and storage [ 20 ], the metabolomic profiles of Bacillus amyloliquefaciens and/or Aspergillus oryzae during rice koji fermentation [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Bang

Kim

2021

Foods

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Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in the physiochemical and enzymatic activities of doenjang prepared with different amounts of rice koji during a 30-day fermentation period. Three doenjang samples were prepared with varying levels of rice koji: K1 (11% reduced), K2 (control), K3 (11% increased). Physiochemical characteristics including pH, TA, acid value, moisture content, color, sugar and reducing sugar content, and enzymatic activities including α- and β-Amylase, acidic and neutral protease activities. Samples were taken every 5 days for 30 days of fermentation period. The doenjang with a high content of rice koji had higher levels of total sugars, reducing sugars, alcohol, and protein enzyme activity than the doenjang samples with a lower content of rice koji (p < 0.05). However, no differences in the physiochemical and enzymatic activities were found between the doenjang made with a lower amount of koji and the control doenjang during fermentation (p > 0.05).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Bang

Kim

2021

Foods

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“…Doenjang preparation The mixing ratio of raw ingredients for preparation of doenjang was obtained from traditional methods of the Sunchang region (Korea) (11). The ground powder of each of the 3 meju types, purified salt (Hanjusalt, Ulsan, Korea), and tap water was mixed in 33:13:54 ratios (12).…”

Section: Methodsmentioning

confidence: 99%

Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

Kim

2014

Food Sci Biotechnol

Self Cite

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To produce doenjang with enhanced biological activities, doenjang was prepared by fermenting regular soybeans (RS), germinated soybeans (GS), and germinated black soybeans (GBS) for 90 days. The isoflavone contents in GS and GBS-doenjang were slightly higher than in RSdoenjang in the early stage of fermentation. The DPPH radical scavenging activity of GBS-doenjang was highest at 70.00% after 30 days of fermentation. The angiotensinconverting enzyme (ACE) inhibiting effects increased as the fermentation period progressed, and were significantly (p<0.05) higher in GBS-doenjang (58.69%) than in other preparations after 75 days of fermentation. The greatest fibrinolytic activities were 127.59 and 100.00% in nontreated GBS-doenjang and GBS-doenjang treated for 30 min at 55ºC, respectively. There were significant (p<0.05) correlations between the total isoflavone content and the antioxidant activity (0.779) and between the isoflavone content and the ACE activity-inhibiting effects (0.669). GBS-doenjang exhibited greater antioxidant activities, ACE-inhibition, and fibrinolytic activities than RS and GSdoenjang.

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“…Black soybeans, also known as medicinal beans or rice-mix beans in Korea, have a composition similar to common yellow soybeans and are high-protein, plant-based foods with physiologically active compounds (Kim et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids

Yoon,

Lee,

Park

et al. 2023

Korean J. Food Preserv.

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The optimal fermentation conditions for producing fermented black soybeans rich in sulfur-containing amino acids were investigated. Response surface methodology monitored fermentation conditions. A central composite design examined the effect of independent variables: enzyme concentration (X1) and fermentation time (X2) on yield and methionine content. Both factors significantly influenced these dependent variables. Enzyme concentration more profoundly affected amino nitrogen content than fermentation time. β-Glucan content and cystine level were primarily affected by fermentation time. We elicited each variable’s regression formula and identified optimal fermentation conditions for functional compounds. The predicted optimum conditions were an enzyme concentration of 0.28-0.32% and a fermentation time of 58.0-62.0 min. Under these optimal conditions, each black soybean variety's sulfur amino acid content ranged from 818.62 to 922.62 mg/100 g, demonstrating significant variety differences.

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Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean

Cited by 26 publications

References 5 publications

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids

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