| Article Info |
제30권 3호 강원 농업생명환경연구 Vol.30, No.3, pp.180-191, 2018
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| Title |
Changes in Health Functional Properties of Doenjang According to Additives
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| Author |
Bea, Y. W.1 , H. J. Kim2 , E. J. Kim3 , E. H. Park4 and M. D. Kim5*
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| Institutions |
1Master's Course, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
2Bachelor, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
3Ph.D. Candidate, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
Team Manager, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea
4Ph.D. Candidate, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
CEO, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea
5Professor, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
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| Abstract |
In this study, the physicochemical changes and fermentation characteristics of doenjang supple-mented with additives including sweet tangle, sea mustard, anchovy powder, squid internal organs, licorice, mustard, chitosan, yam (Dioscorea batatas), sweet potato, bitter melon, shiitake (Lentinus edodes), and fermented hwangchil (Dendropanax morbifera) extract were compared and analyzed. We analyzed the levels of reducing sugars, amino acids, and nitrogen compounds, as well as changes in sensory, functional, and fermentative characteristics. The reducing sugar content increased when doenjang was mixed with sea mustard, anchovy, and shiitake mushroom, and decreased when mixed with garlic powder. The content of sweetness components like serine increased in doenjang with most of the additives. Doenjang mixed with fermented hwangchil extract and oyster powder had many delicate flavor components like glutamic acid. The content of bitter flavor components like leucine, isoleucine, and valine increased in doenjang with added Rhus verniciflua. The content of nitrogen compounds in doenjang increased with added garlic, anchovy, and shiitake mushroom powder, and decreased with yuza juice and oat powder. A low preference was observed for doenjang with additives that affected color and flavor, such as sea mustard powder and squid internal organs, whereas doenjang with licorice, mustard, chitosan, and lotus root powder showed a high preference in flavor. The total microbe of doenjang with sweet potato and bitter melon powder increased, and with addition of shiitake mushroom powder and decreased with added ginseng extract. As the additives were mixed with doenjang, most showed anticancer effects. Doenjang with shiitake mushroom powder elicited positive effects in people with diabetes and hypertension. The results indicate that additives help to improve the physicochemical, functional, and sensory characteristics of doenjang compared to doenjang without additives.
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| Keyword |
Additives, Doenjang, Fermentation, Physicochemical properties
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 08_(180-191)201800013 김명동_된장.pdf
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