국산 한약계 추출물을 첨가하여 제조한 전통 콩된장의 아질산염 소거작용, 수소공여능, 항균활성 및 혈전용해능 등을 검토하였다. 한약재 추출물을 첨가하여 제조한 된장은 대조구 된장에 비하여 대부분이 높은 아질산염 소거능을 나타내었다. 한약재 추출물 첨가 농도가 높을수록 아질산염 소거능은 증가되었으며, III군과 IV군의 된장이 다른 I군과 II군의 된장보다 약간 높은 아질산염 소거능을 나타내었다. 수소공여능은 한약재 추출물 첨가 된장이 대조구 된장보

The biofunctional properties of traditional Doenjang supplemented with the extract of herb medicines (refer as DHM) were examined DHM divided to four groups, I, II, III and IV according to herb medicines were added. Nitrite scavenging-activities from all 4 groups of DHMs were significantly higher than that of control. Also hydrogen donating-activities from all 4 groups of DHMs were slightly higher than that of control. Antibacterial activities against pathogenic bacteria such as Streptococcus mutant and Salmonella enteritidis and fibrinolytic activity of all DHMs on fibrin plate were higher than those of control. On the other those of groups III and IV were higher in sensory score, biofunctional and antimicrobial activities than those of group I, II and control. Therefore, the usage of extract of Korean herb medicines instead of water to make Doenjang will effective in development of traditional soybean Doenjang with the biofunctional properties

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• 김홍출
• 이상원