국내 전통식품 인증을 획득한 된장을 대상으로 간 섬유화 억제를 위한 기능 소재로서의 활용가능성을 알아보고자하였다. 국내 농산물로만 제조되어진 전통식품인증 된장총 24개 제품을 전국에서 수집하여 70% 메탄올로 추출한다음, MEF 세포주에 처리하여 간섬유화의 지표인 α-SMA의 발현 억제활성을 측정하였다. 공장식 생산과정을 거치는 일반 시판된장과 대조군 대비, 경북지역에서 수집된No. 13 전통인증된장 추출물이 약 74%의 α-SMA 발현억제활성을 나타내어 뛰어난 간 섬유화 억제활성을 나타내었다. 이는 의약품으로 사용되는 silymarin 84%과 비교시10% 정도밖에 차이나지 않았으며, 2년 이상의 발효시간을거친 제품임을 감안할 때 향후 발효시기에 따른 기능성의향상에 대한 기대도 가능할 것으로 예상된다.

This study examined the manufacturing characteristics of sweet potato doenjang in order to gain a more efficient use of the sweet potato. Sweet potato(Sinwhangmi, Sinjami) koji(mixed sweet potato paste and soybean powder in a ratio of 1:1) was cultured with Aspergillus oryzae KCCM 11372 at 35℃ for 48 h. Sweet potato doenjang was fermented for 60 days using a sweet potato koji(20%, 45%) and steamed soybean(70%, 45%), with salt accounting for 10%. The glutamic acid content was determined to be much higher in sweet potato doenjang using Sinwhangmi koji(45%) and steamed soybean (45%), than that of general doenjang. The DPPH radical scavenging activity has the largest EC₅₀(0.9 ㎎) in sweet potato doenjang using Sinjami potatoes 45%. Sensory evaluation indicated a good preference for sweet potato doenjang using Sinwhangmi(45%) and steamed soybean(45%).

This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5～200.0 ㎎%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.

This study compared the quality and antioxidant characteristics of commercial and traditional Doenjangs from various regions of Korea. The pH, salinity, and brix degree of the samples tested ranged from 4.61～6.36, 0.90～1.00% and 0.97～1.10 °Bx, respectively. The pH was highest for Doenjang made in the Jeonnam region. No significant differences in the salinity or brix degree of Doenjang from different regions of Korea were found(p>0.05). The L, a, and b-values for color of the Doenjang samples ranged from 52.92～55.00, 0.03～0.62 and －0.74～2.70, respectively. The total polyphenol content(TPC) ranged from 18.71～25.78 ㎎ GAE/㎖, and the 1, 1-diphenyl-2-picrylhydrazyl(DPPH) and 2, 2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid(ABTS) radical scavenging activities ranged from 6.43～14.38 and 2.46～7.08 ㎎ AE/㎖, respectively. The TPC was highest for Doenjang from Gyeongnam, while that from Gyeongbuk had the lowest content. The DPPH radical scavenging activity was highest for Doenjang from Jeonnam and lowest for Doenjang from Gangwon. The ABTS radical scavenging activities for Doenjang from Gyeonggi and Gyeongbuk were lower in comparison to samples from other regions. Consequently these results should provide better information for standardizing and improving the quality and functional activity of commercial Doenjang in Korea.

염 함량을 달리한 된장을 초고압 처리하여 미생물 저감 특성을 조사함으로써 된장, 특히 저염 된장의 저장성을 높이기 위하여 초고압기술의 적용가능성을 검토하였다. 초고압처리에 의한 된장 미생물 사멸효과는 전반적으로 낮은 것으로 나타났으며, 초고압처리에 의한 미생물 사멸효과는 염 함량에 반비례하는 경향을 보였다. 미생물 종류에 따른 초고압사멸효과는 곰팡이, 효모, 세균 순으로 낮아졌다. 염 함량 10% 이하의 저염 된장은 6500 기압에서 40 분간 초고압처리에 의해 곰팡이와 효모가 거의 사멸되었으며, 초고압처리는 저염 된장의 유통기간 향상에 기여할 것으로 기대되었다.

Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of (0.1N NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal)to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were 4.1 × 108(normal) to 8.0 × 105 (S2), and 3.4 × 108 (normal) to 8.0 × 105 (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.

저염 된장 제조를 위하여 염농도 8-14%로 달리하여 제조한 된장을 20oC에서 16주 동안 발효하여 이화학적 특성의 변화를 조사하였다. 된장의 pH는 발효기간에 따라 전반적으로 감소하였고, 발효 4주 후부터 염농도 8%와 10%의 저염 된장이 염농도 12%와 14%인 고염 된장에 비하여 낮은 pH를 보였다. 적정산도는 제조 직후 1주간 급격히 높아진 후 발효기간이 경과함에 따라 완만히 증가하는 경향을 보였으며, 염함량이 높은 된장일수록 낮은 값을 보였다. 단백질 함량은 염농도에 관계없이 발효기간에 따른 변화 없이 일정한 수준을 유지하였다. 아미노태 질소 함량은 발효기간에 따라 지속적으로 증가하는 경향을 보였으며, 저염 된장에서 높은 값을 보였다. 휘발성 염기질소는 발효 중반까지 일정한 수준으로 유지되다가 발효 후기에 급격히 증가하였으며, 염농도가 낮을수록 높은 경향을 보였다. 환원당은 발효 중기에 증가하다가 발효 후기에는 감소하였다. 염 함량을 달리하여 제조한 된장의 적정 발효기간은 염농도 8%에서 2-11주, 10%에서 3-12주, 12%에서 6-14주, 14%에서 9-15주로 염 함량에 따라 길어졌다. 된장의 관능적 품질은 낮은 염농도에서 단기간 발효한 된장이 높은 염농도로 장기간 발효한 된장에 비하여 우수하였다.

This study was carried out to analyse the microbiological contamination and biogenic amines(BA) content in Korea traditional soybean paste and commercial soybean paste. The results of microbiological anaylsis through Korean traditional soybean pastes(L1~L4) were 7.8 ± 0.1 log CFU/g ~ 7.9 ± 0.1 log CFU/g, commercial soybean pastes(H1~H6) were 6.2 ± 0.1 log CFU/g ~ 7.4 ± 0.1 log CFU/g for APC (Aerobic Plate Count), and L1~L4, H5, H6 soybean pastes were 2.3 ± 0.4 log CFU/g ~ 2.6 ± 0.1 log CFU/g for Bacillus cereus. But other microorganism was not dectected. Among biogenic amines, PUT(putrescine), TYR(tyramine), HIS(histamine), PHE(2-Phenylethylamine) were dectected high level and CAD(cadaverine), TRY(tryptamine), AGM(agmatine) were dectected medium level and SPD(spermidine), SPM(spermine), NOR(noradrenaline), SER(serotonin) were dectected low level. Dectected contents of biogenic amines were higher in commercial soybean paste compared to the traditional soybean paste.

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

된장과 고추장에 대해 cdELISA에 AFB_(1)의한 의 분석방법을 확립하고 국내에서 생산되는 재래식 및 개량식 된장과 고추장을 수거하여 AFB_(1)의 오염도를 조사하였다. 표준곡선을 작성하였을 때, 이의 검출 한계는 0.2ng/㎖(ppb)이었다. 된장의 Spike test 후 회수율은 1~100 ng/g 범위에서 평균 71.5%로 나타나 이 범위에서 cdELISA에 의한 AFB_(1)의 측정이 가능함을 보여주었다. 이로부터 된장 및 고추장에서 cdELISA를 통한 AFB_(1)의 분석 방법을 확립하였다. 된장 및 고추장 시료의 AFB_(1)의 오염도는 총 30종의 고추장 시료에서 AFB_(1)이 검출되지 않았고 총 30종의 된장 시료 중 6종에서 1.0~6.0 ng/g 수준으로 검출되었다. 이는 우리 나라의 허용기준인 10 ng/g(ppb) 이하였다.

This study was performed to investigate flavor modification effects of β-cyclodextrin (β-CD) inclusion complex on the flavor of Doenjang (Korean traditional fermented soy paste) with various substitution levels of 10, 20, and 30%. Water and protein contents of the substituted samples showed significantly lower values compared to those of control(p〈0.05). Results of DSC(Differential Scanning Calorimetry) showed that significantly higher δH values (386.03 and 304.23) in the 20 and 30% substituted samples represented the stabilized internal cell structures(p〈0.05). Internal structures observed with the scanning electronic microscope tended to be less rough and organized making even and ordered internal cell structures as the substitution levels were increased. Results of sensory evaluation showed significantly higher savory flavor and significantly lower bitter and astringent flavors with the substituted samples compared to those of control(p〈0.05). Results from this study showed the substitutions of β-CD could possibly modify unfavored flavors of Doenjang while keeping the unique, nutritional and functional properties when β-CD was used as a flavor modifier.

한국과 일본에 있어서 된장은 극히 보편화된 전통식품이다. 최근에 양국에서는 된장의 가공과정에서 영양상 문제가 되고 있는 감염과 맛의 향상을 위한 연구가 활발하다. 그 중의 일환으로 저자는 앞서 김치중의 Na과 K에 관한 보고를 했으며 금번 보고에서는 된장중의 유리아미노산 조성에 관한 분석을 시도함으로서 양국의 된장의 차이를 비교 해보고자 한다. 그 결과 유리아미노산 조성에 있어서 한국의 시판 된장과 가정에서의 재래식 재료된장이 유사했고 한편 일본도 시판 된장과 가정 제조 된장에서 길은 경향을 보였다. 유리아미노산 중에서는 glutamic acid의 수치가 가장 높은 점에서도 한국과 일본 된장에서 유사하여 한국시판 된장 22.7%. 한국가정 제조된장 17.5%, 한국시판청국장 11.5%, 일본 시판 10.4, 일본 가정 1% 등으로 분석 되었다. 즉, 이들의 글루타민산의 높은 함량이 양국의 된장의 맛에 크게 영향을 준다는 것을 알게 되었다.

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

염수 침지 여부를 고려한 장담금법에 따른 저염 된장의 품질특성 변화를 조사하기 위하여 염 농도를 달리하여 6개 월 동안 발효시킨 후 품질특성 변화를 살펴보았다. 수분 함량에서는 염수 침지한 12% 메주 된장에서 55% 수준으로 가장 낮았으며, 나머지 된장 시료들은 대략 60% 수분 함량을 나타냈다. pH는 장 담금 초기부터 메주 된장이 메줏가루 된장에 비해 높았으며, 특히 발효기간 내 8% 메주 된장의 경우 감소폭이 적었고 이는 산도 변화에서도 담금 직후부터 발효 6개월까지 메주 된장이 메줏가루 된장보다 낮은 경향을 나타내어 상관성을 보여주었다. 환원당 함량은 1-2개월 내에 최대값을 나타내고 이후 감소하는 경향을 나타냈으나, 발효기간 내 8% 메줏가루 된장이 가장 높아, 염도 및 장 담금법 간에 상관성은 낮았다. 아미노태 질소 변화는 담금 직후에는 염 농도가 낮을 수록 높은 값을 나타냈으며, 메주 된장에서 메줏가루 된장보다 높은 값을 보였다. 암모니아태 질소 함량은 발효초기에는 12% 메줏가루 된장에서 가장 높은 값을 나타냈으며, 메줏가루 된장이 메주 된장보다 높은 값을 보였지만, 이후 급격히 감소하여 시료 간 차이를 보이지 않았다. α-Amylase 효소 활성은 모든 시료가 발효 초기에는 0.91-0.94 Unit/g 수준이었다가 이후 일정하게 감소하여 0.01-0.06 Unit/g 값을 나타내었는데, 특히 8% 메주 된장에서는 완만한 감소를 보였다. Protease 효소 활성은 발효 2주차에 메주 된장이 메줏가루 된장에 비해 높은 활성을 나타냈으나 이후 감소하여 비슷한 수준을 나타내었다. 총 균수는 발효초기부터 메주 된장에서 메줏 가루 된장보다 높은 값을 나타내었고, 발효 6개월째 메주 된장이 7.8-8.0 log CFU/g로 메줏가루 된장(7.2-7.5 log CFU/g)보다 통계적으로 유의하게 높은 값을 보였다. 맛 센서를 통한 맛 분석결과, 비록 12% 시판 된장에 비해 제조 한 된장이 높은 짠맛과 쓴맛, 낮은 풍미를 나타내었지만, 8% 메주 된장이 시판 된장과 전반적으로 유사한 맛 패턴을 보였다. 유리 아미노산 함량은 숙성기간 동안 장가르기 여부에 따라 메줏가루 된장에서 증가폭은 컸으나 메주 된장의 함량이 높았으며, 염도 8% 된장에서 12% 된장보다 높은 값을 보였다. 결론적으로 염수 침지 여부에 따른 된장의 품질 특성을 비교한 결과, 장담금 과정을 거친 저염 된장이 품질 특성뿐만 아니라 맛 분석결과에서 좋은 평가를 나타내 었고, 아울러 메줏가루를 이용한 간편 저염 장류 제품 개발 을 위한 기초 자료로 활용될 수 있을 것으로 기대된다.