A meal of rice, kimchi, doenjang-soup (or doenjang-stew), and a few side dishes is for many Koreans, the definition of a meal: breakfast, lunch, or dinner. It’s impossible for us to imagine life without doenjang. Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes. It’s part of who we are as Koreans and how we see ourselves. It’s one of the recipes in my cookbook, and whether you have my book or not, this video and recipe should still be useful to you. Biotechnol.Hello everybody! I know some of you have been waiting for my doenjang and ganjang recipes for a long time! Today I feel a real sense of achievement to release this recipe here. Biological activities of cheonggukjang prepared with several soybean cultivars. Fibrinolytic and antiplatelet aggregation properties of a recombinant cheonggukjang kinase. Radnaabazar C, Park CM, Kim JH, Cha J, Song YS. Changes in the physicochemical property, angiotensin converting enzyme inhibitory effect and antimutagenicity during the fermentation of Korean traditional soy paste ( doenjang). Rhee CH, Kim WC, Rhee IK, Lee OS, Park HD. A study on the antioxidant activities of Korean soybeans. Characteristics of Korean soybean paste ( doenjang) preparation by the fermentation of black soybean.
Metabolism of isoflavone derivatives during manufacturing of traditional meju and doenjang. Jang CH, Park CS, Lim JK, Kim JH, Kwon DY, Kim YS, Shin DH, Kim JS. Inhibition of tumor promoter-induced hydrogen peroxide formation in vitro and in vivo by genistein. Wei H, Wei L, Frenkel K, Bowen R, Barnes S. Comprehensive profiling of isoflavones, phytosterols, tocopherols, minerals, crude protein, lipid, and sugar during soybean ( Glycine max) germination. Effect of Aspergillus oryzae-challenged germination on soybean isoflavone content and antioxidant activity. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung.
#Soybean paste free#
Antioxidant determination by the use of a stable free radical. Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju. Quality characteristics of doenjang (soybean paste) prepared with germinated regular soybean and black soybean. Quality characteristics of gochujang meju prepared with Aspergillus species and Bacillus subtilis. Isoflavone contents, antioxidative and fibrinolytic activities of red bean and mung bean. Comparison of biological activity between soybean pastes adding sword bean and general soybean pastes. Screening of strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from deonjang. Kim TW, Kim YH, Jung HJ, Park CS, Kim HY. Functionality of soy fermented food and changes of manufacturing technology. Effects of germination and osmoproming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste). Higher antioxidant properties of chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation. Change in physiochemical properties during the fermentation of deonjang prepared with black soybeans. Isoflavone contents and β-glucosidase activities of soybeans, meju, and doenjang. Isoflavone contents, antioxidative, and fibrinolytic activities of some commercial cooking-with-rice soybeans. GBS- doenjang exhibited greater antioxidant activities, ACE-inhibition, and fibrinolytic activities than RS and GS- doenjang. 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). The greatest fibrinolytic activities were 127.59 and 100.00% in nontreated GBS- doenjang and GBS- doenjang treated for 30 min at 55☌, respectively. The angiotensin-converting 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 DPPH radical scavenging activity of GBS- doenjang was highest at 70.00% after 30 days of fermentation. The isoflavone contents in GS and GBS- doenjang were slightly higher than in RS- doenjang in the early stage of fermentation. 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.
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