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KMID : 0380620150470050599
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.599 ~ p.607
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Changes Observed in Doenjang (Soybean Paste) Containing Fermented-Rhus verniciflua Extract During Aging
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Choi Han-Seok
Kang Ji-Eun
Jeong Seok-Tae
Kim Chan-Woo
Kim Myung-Gon
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Abstract
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Fermented-Rhus verniciflua (FRV) extract is increasingly used in fermented soy products, fermented vinegars, and certain alcoholic beverages. In this study, we investigated the effects of FRV extract on the physicochemical properties of doenjang (soybean paste). Addition of FRV extract to doenjang resulted in a 28.2-45.4% increase in the amino acid content and a 1.3- to 1.5-fold increase in the concentrations of glutamic acid, which imparts a savory flavor to doenjang. The concentration of biogenic amine (BA) of the sample containing the extract was 5.3-52.6% lower than that of the control. The major components of BA included tyramine (55.1-74.6%), followed by putrescine, spermidine, tryptamine, and cadaverine, in decreasing concentrations. The organic acid concentration of the sample containing the extract was 1.2-1.3- fold higher than that of the control. The total free sugar concentration was 163.4 mg/100 g in the control and 206.6-276.8 mg/100 g in the supplemented sample, showing a 1.3- to 1.9-fold increase as the addition of the extract.
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KEYWORD
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fermented-Rhus venicifula, lacquer tree, doenjang, soybean paste, aging
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