The power of Korean Soy bean paste

Koreans like soybean paste.

Soybean paste is a traditional Korean food made by fermenting pure beans.

1. Soybean paste that Koreans love.

1) History

Koreans know soybean paste very well. These doenjang have an exceedingly long history. It started in ancient China. The Chinese historical book "Poetry" records a dish named doenjang around 1000 B.C. And in another Chinese historical book, "Sinsaimdang," there is a record that soybean paste was made around 300 B.C. History in Korea first appeared in the Samguk Sagi in 37 B.C. There is a record that it was one of the foods used daily during the Goryeo Dynasty. At that time, the mainstream was to ferment soybean water and control the seasoning with salt.

2) Mass production and sales

Over the years, soybean paste developed as a fermented food during the Joseon Dynasty, and it became what it is now. As the method of fermentation using various raw materials such as sweet potatoes and flour developed from the 19th century, unique soybean paste began to be made in each region. Due to the sudden food shortage after the Korean War in 1950, people recognized soybean paste as an important protein food. And after the 1960s, mass production and sales took place, forming the current soybean paste culture. Currently, not only is it fermented in the traditional way, but also a lot of soybean paste produced in the factory is produced. Soybean paste is one of Korea's representative health foods and is used in various dishes.

3) Component Analysis

- Carbohydrates: 10-20%

- Protein: 35-45%

- Fat: 5-10%

- Inorganic substances: calcium, phosphorus, iron, sodium, potassium, etc.

- Vitamins: B1, B2, B6, Niacin, etc.

Also, soybean paste contains ingredients such as metabolites, isoflavones, and glucose. Among them, metabolites prevent cell damage by antioxidant action, and isoflavones are effective in preventing various cancers by anti-cancer action. Since soybean paste is made from eco-friendly ingredients as a fermented food, it is considered one of the healthy foods.

4) Efficacy

(1) Since it is a fermented food, it promotes digestive function by supplying lactobacillus.

(2) Since it is a food made of beans, it is rich in nutrients necessary for health such as protein, vitamins, and minerals.

(3) It removes toxins from the human body's large intestine and facilitates bowel movements.

(4) It helps prevent vascular diseases by lowering blood pressure and cholesterol levels.

(5) The isoflavone component extracted from soybean paste acts as an antioxidant and is effective in preventing aging.

2. Effects on our bodies

1) brain health

(1) unsaturated fatty acids

The brain consists of more than 60 percent of the fatty acids unsaturated. For doenjang It is rich in unsaturated fatty acids, which helps brain health.

(2) An amino acid

Soybean paste is rich in amino acids. Amino acids play a significant role in the production and maintenance of brain cells.

(3) Iron

Soybean paste is rich in iron. Iron plays a significant role in the transport of oxygen in the blood and is also necessary for the brain's energy production.

(4) Mineral

Soybean paste contains various minerals. Minerals play a significant role in brain function.

2) Gastrointestinal health

(1) Lactobacillus

Soybean paste is rich in lactobacillus. Lactobacillus promotes digestive function and helps maintain gastrointestinal health.

(2) Dietary fiber

Soybean paste is rich in dietary fiber. Dietary fiber is effective in preventing digestive diseases such as constipation and diarrhea.

(3) Isoflavone

Isoflavone extracted from soybean paste removes toxins in the large intestine and facilitates bowel movements.

(4) Unsaturated fatty acids

Soybean paste is rich in unsaturated fatty acids. Unsaturated fatty acids help maintain stomach acid and small intestine health.

(5) Metabolite

Soybean paste contains metabolites. Metabolites act as antioxidants and help colon health.

3) Cancer prevention effect

In a 2002 study of 136 Koreans in each of the patient and control groups, the risk of stomach cancer was tested by dividing the intake of vegetables including nitrate (Radish kimchi, dongchimi, lettuce, spinach, auk, and celery) into at least those. Those who ate a lot of vegetables reported a 2.17 times lower risk of stomach cancer. Soybean paste, a food made from beans, contains isoflavone. Isoflavone is effective in preventing cancer against breast cancer, prostate cancer, ovarian cancer, colon cancer, and endometrial cancer. In particular, genistein inhibits the growth of cancer cells and inhibits the transfer of cancer. A cohort study at the Japan Health and Health Center found that the group with high isoflavone intake had a 0.46 times lower risk of breast cancer than the group with low isoflavone intake. In the United States, where soybean intake is relatively low compared to Japan and Korea, which consume soybeans frequently, the incidence of breast and prostate cancer is significantly higher. Aflatoxin, a fungal poison in soybean paste, is defined as a carcinogen by the International Cancer Institute. The World Cancer Research Foundation recognizes aflatoxin as a risk factor for liver cancer. The results of an ecological study suggest that the distribution of aflatoxin-contaminated foods in Africa is consistent with those with high liver cancer rates. Therefore, the World Health Organization limits the intake of aflatoxin-containing foods to within 30 grams per day.

2. The reason Koreans prefer soybean paste.

1) Taste

It has a strong taste and high concentration, so it is good to use in various dishes. Also, using soybean paste can reduce the liver and add a deep taste, so you can feel the deep and strong taste that is a characteristic of Korean food.

2) Health

It contains various minerals and vitamins. Therefore, it provides nutrients that are beneficial to the human body and is rich in protein, so it is a healthy food as a substitute for meals.

3) Culture

It is one of the traditional fermented foods in Korea. Of course, it first started in China, but it has become a Korean traditional food. So, it is a food where you can talk about Korean history and culture together. And it is a fermented ingredient that is used in numerous ways because various foods using soybean paste have been developed.

4) Available for a wide variety of dishes

It has evolved into a variety of foods to suit the taste of Koreans. It is used not only for soybean paste stew and soybean paste soup, but also for various dishes such as steamed soybean paste, and stir-fried soybean paste.

3. Soybean paste that is unique in each region.

1) Chun-cheon mountainous soybean paste

It is characterized by strong aroma and taste because it is fermented using wood that has been burned for several days.

2) Cheon-an, Chang-nyeong soybean paste

It is characterized by its dark color and flavor because it is fermented after burning the soybeans in advance.

3) Soybean paste in Gangwon

Province Unlike other regions, it is made with wool. That's why it's famous for Ulgeum doenjang.

4) Jeonju rice bean paste

It is characterized by a deep taste and aroma because rice is added to soybean paste after fermentation.

5) Cheong Do soybean paste

It is characterized by a savory and soft taste because the soybean is boiled and fermented in advance.

4. Side effects

1) High blood pressure

Soybean paste contains a lot of sodium, so people with health problems caused by high blood pressure can increase blood pressure if they consume too much soybean paste.

2) Indigestion

Soybean paste contains vitamin B1, vitamin B2, vitamin B6, calcium, iron, etc. However, these ingredients in soybean paste can worsen digestive function.

3) Allergy

Soybean paste contains a lot of soy protein. Therefore, people with soybean allergy may experience allergic reactions when eating soybean paste.

4) Acute diabetes

People with acute diabetes can increase their blood sugar levels if they consume too much soybean paste.

5. Reference materials (Terminology definition)

1) Metabolite

There are several types of metabolites, including tyrosine, phenic alanine, histamine, and hydroxyproline. These metabolites act as antioxidants, preventing cell damage and strengthening immunity. In addition, metabolites have anti-cancer effects and are effective in preventing cancer. And metabolites are also found in soybean paste and fermented foods. If you eat these foods, the metabolites in your body are going to be able to eat them It can have a positive impact on your health.

2) Glucose

Glucose is one of the sugars, the most basic form of sugar in the food that we eat. Glucose is the fastest-absorbing sugar in the blood and is the source of energy. Our body converts glucose into energy and uses it as an energy source for exercise or daily life. And glucose is associated with photosynthesis in plants. When photosynthesis occurs in plants, carbon and water combine to produce glucose. This glucose is used as an energy source for plant growth.