$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents
고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.2, 2021년, pp.169 - 180  

Nam, Dong-Geon ,  Kim, Ji-Hyun

Abstract AI-Helper 아이콘AI-Helper

The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, ‘C’ Co., Ltd.; CDT, ‘D’ Co., Ltd.; and CKT, ‘K’ Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa...

참고문헌 (33)

  1. 10.17495/easdl.2018.2.28.1.88 Ahn BY. Optimization of vitamin D2 production using enoki mushroom powder and the preparation of Doenjang using the powder. J East Asian Soc Diet Life, 28, 88-100 (2018) 10.17495/easdl.2018.2.28.1.88 

  2. 10.9799/ksfan.2012.25.1.142 Ahn JB, Park JA, Jo HJ, Woo IH, Lee SH, Jang KI. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korean J Food Nutr, 25, 142-148 (2012) 10.9799/ksfan.2012.25.1.142 

  3. Ahn SC, Bog HJ. Consumption pattern and sensory evaluation of traditional Doenjang amd commercial Doenjang. Korean J Food Culture, 22, 633-644 (2007) 

  4. 10.9799/ksfan.2016.29.5.670 Ann YG. A study on making Meju (molded soybean) for traditional Jang. Korean J Food Nutr, 29, 670-676 (2016) 10.9799/ksfan.2016.29.5.670 

  5. aTFIS. Processed Food Market Status Report ‘Soybean Paste Edition’. Korea Agro-Fisheries & Food Trade Corporation. Naju, Korea, p 57-65 (2018) 

  6. 10.3746/jkfn.2013.42.7.1036 Bae CR, Kwon DY, Cha YS. Anti-obesity effects of salted and unsalted Doenjang supplementation in C57BL/6J mice fed with high fat diet. J Korean Soc Food Sci Nutr, 42, 1036-1042 (2013) 10.3746/jkfn.2013.42.7.1036 

  7. 10.1017/S0029665120005224 Bailey HM, Carughi A, Stein HH. Digestible indispensable amino acid score (DIAAS) better estimates the protein value of pistachios than digestibility corrected amino acid score (PDCAAS). Proc Nutr Soc, 79, E573 (2020) 10.1017/S0029665120005224 

  8. 10.1038/1811199a0 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 (1958) 10.1038/1811199a0 

  9. 10.3746/jkfn.2015.44.10.1525 Byun MW, Nam TG, Lee GH. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution. J Korean Soc Food Sci Nutr, 44, 1525-1530 (2015) 10.3746/jkfn.2015.44.10.1525 

  10. Cho EJ. Korean Traditional Food Research (Editor). Sungshin Women’s University Press, Seoul, Korea, p 100 (2008) 

  11. 10.11002/kjfp.2017.24.7.923 Choi BY, Gil NY, Park SY, Cho YS, Kim SY. Change of quality properties of Doenjang according to soaking method in brine. Korean J Food Preserv, 24, 923-933 (2017) 10.11002/kjfp.2017.24.7.923 

  12. 10.1006/abio.1993.1270 Cohen SA, Michaud DP. Synthesis of a fluorescent derivatizing reagent, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, and its application for the analysis of hydrolysate amino acids via high-performance liquid chromatography. Anal Biochem, 211, 279-287 (1993) 10.1006/abio.1993.1270, 8317704 

  13. 10.1007/BF02659771 Gutfinger T. Polyphenols in olive oils. J Am Oil Chem Soc, 58, 966-968 (1981) 10.1007/BF02659771 

  14. Han BR. Sangayorok. Institute of Korean Royal Cuisine, Seoul, Korea, p 78-87 (2007) 

  15. 10.20878/cshr.2017.23.3.002002002 Han HY, Lee SJ. Physicochemical quality characteristics of fermented soybean paste sauce added lotus leaf powder. Culi Sci Hos Res, 23, 8-14 (2017) 10.20878/cshr.2017.23.3.002002002 

  16. 10.1021/jf203220v Hughes GJ, Ryan DJ, Mukherjea R, Schasteen CS. Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. J Agric Food Chem, 59, 12707-12712 (2011) 10.1021/jf203220v, 22017752 

  17. 10.1017/S0022029920000059 Ibrahim SA. Microbiology and technology of fermented foods. J Dairy Res, 87, 138-139 (2020) 10.1017/S0022029920000059 

  18. 10.3746/jkfn.2016.45.7.1001 Jeon HJ, Lee SH, Kim SS, Kim YS. Quality characteristics of modified Doenjang and traditional Doenjang. J Korean Soc Food Sci Nutr, 45, 1001-1009 (2016) 10.3746/jkfn.2016.45.7.1001 

  19. 10.3746/jkfn.2013.42.12.1915 Jeong MW, Jeong JK, Kim SJ, Park KY. Fermentation characteristics and increased functionality of Doenjang prepared with bamboo salt. J Korean Soc Food Sci Nutr, 42, 1915-1923 (2013) 10.3746/jkfn.2013.42.12.1915 

  20. 10.17495/easdl.2015.6.25.3.440 Kang KO, Hwang SY. The effects on the rheological properties of the bread flour containing Doenjang and Chunggukjang. J East Asian Soc Dietary Life, 25, 440-450 (2015) 10.17495/easdl.2015.6.25.3.440 

  21. 10.11002/kjfp.2017.24.6.771 Kim MY, Kim M, Hwang JH, Kim SH, Jeong YJ. Comparison of quality characteristics of Doenjang reduced of sodium content. Korean J Food Preserv, 24, 771-777 (2017) 10.11002/kjfp.2017.24.6.771 

  22. 10.1021/ac60147a030 Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analy Chem, 31, 426-428 (1959) 10.1021/ac60147a030 

  23. 10.3746/jkfn.2015.44.9.1270 Park ES, Lee JY, Park KY. Anticancer effects of black soybean Doenjang in HT-29 human colon cancer cells. J Korean Soc Food Sci Nutr, 44, 1270-1278 (2015) 10.3746/jkfn.2015.44.9.1270 

  24. 10.3746/jkfn.2020.49.9.1000 Park JS, Lee HW, Seo YS, Yang EJ. Quality characteristics of anchovy-Meju fermented with Bacillus velezensis L2. J Korean Soc Food Sci Nutr, 49, 1000-1008 (2020) 10.3746/jkfn.2020.49.9.1000 

  25. 10.13050/foodengprog.2013.17.4.401 Park SL, Lee SY, Kim IS, Lim SI, Song J, Choi SY. Hepatoprotective activity of quality certificated traditional Doenjang in Korea. Food Eng Prog, 17, 401-406 (2013) 10.13050/foodengprog.2013.17.4.401 

  26. 10.9724/kfcs.2016.32.6.686 Park SY, Kim SK, Hong SP, Lim SD. Analysis of quality characteristics of regional traditional and commercial soybean pastes (Doenjang). Korean J Food Cook Sci, 32, 686-695 (2016) 10.9724/kfcs.2016.32.6.686 

  27. Rural Development Administration (RDA), National Institute of Animal science (NIAS). Food Composition Table II 9.1th Revision. RDA, NIAS, Wanju, Korea, p 138-139 (2017) 

  28. 10.1017/S0007114512002541 Schaafsma G. Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets. Br J Nutr, 108, S333-S336 (2012) 10.1017/S0007114512002541, 23107546 

  29. 10.3839/jabc.2018.050 Shim HJ, Yun JH, Koh KH. Factors affecting to the quality of Korean soybean paste, Doenjang. J Appl Biol Chem, 61, 357-365 (2018) 10.3839/jabc.2018.050 

  30. 10.1016/j.foodcont.2014.02.006 Shukla S, Park HK, Lee JS, Kim JK, Kim MH. Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures. Food Control, 42, 181-187 (2014) 10.1016/j.foodcont.2014.02.006 

  31. Song YE, Han HA, Lee SY, Shin SH, Choi SR, Kim SY. Quality characteristics and antioxidant activity of regional traditional soybean pastes (Deonjang) in Jeonbuk province. Korean J Food Nutr, 32, 598-610 (2019) 

  32. 10.1016/j.foodchem.2007.04.014 Verzelloni E, Tagliazucchi D, Conte A. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem, 105, 564-571 (2007) 10.1016/j.foodchem.2007.04.014 

  33. Yoon HS, Lee SH, Kang HJ, Eom HJ, Kim YH. Physicochemical and flavor characteristics of Doenjang in Chungbuk provinces during fermentation. Korean J Food Nutr, 32, 687-695 (2019) 

관련 콘텐츠

오픈액세스(OA) 유형

GOLD

오픈액세스 학술지에 출판된 논문

이 논문과 함께 이용한 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로