• Title, Summary, Keyword: fermented soybean paste

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A Survey on the Usage of Traditional Fermented Foods in Daegu City and Kyungbuk Province (대구.경북지역의 전통발효식품 이용헤 관한 실태조사)

  • 전용진;김주현
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.3
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    • pp.403-410
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    • 1996
  • This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

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Effect of Meju Shapes and Strains on the Chemical Composition of Soybean Paste (Bacillus속과 Aspergillus oryzae로 만든 메주가 개량식 된장의 성분에 미치는 영향)

  • Seo, Jeong-Sook;Man, Eun-Mi;Lee, Taik-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.15 no.4
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    • pp.1-9
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    • 1986
  • The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

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A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty (조선시대 전반기의 두장류(豆醬類)에 관한 문헌적 고찰)

  • Han, Bok-Ryo;Kim, Gwi-Young
    • Journal of the Korean Society of Food Culture
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    • v.35 no.1
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    • pp.1-13
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    • 2020
  • This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

Study on Korean Fermented Sauce applied to Western Cuisine - Focused on Red Pepper Paste, Soybean Paste, Soy Sauce and Vinegar - (한국 발효 소스의 서양요리 적용에 대한 연구 - 고추장, 된장, 간장, 식초를 중심으로 -)

  • Kim, Jihyung;Yoo, Eunyi
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.2
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    • pp.223-234
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    • 2017
  • The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

Physiochemical Properties of Fernbraken Jangachi during Korean Traditional Pickling Process (숙성 기간 및 절임원에 따른 고사리장아찌의 이화학적 특성 변화)

  • Lee, In-Sook;Choi, Jin-Kyung
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.4
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    • pp.545-552
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    • 2011
  • Fernbraken is a popular and well-known wild grass, but the physiochemical properties of Korean Traditional pickling (Jangachi) during aging have been little reported. Therefore, this study was carried out to investigate the physiochemical properties of Fernbraken Jangachi treated with a soybean sauce mixture for 6 weeks (1st pretreatment) as well as fermented with soybean paste, red hot pepper paste and soybean sauce for 7 weeks. Total polyphenol contents, acidity, salinity, sweetness (Brix), and ${\alpha}$-tocopherol of Fernbraken Jangachi all increased with aging period. On the other hand, pH and total acidity of Fernbraken Jangachi did not change much. Among the three kinds of Jangachies, Jangachi fermented with soybean sauce showed 2 fold higher salinity and total acidity levels compared to the others. Therefore, the physiochemical properties of Fernbraken Jangachi were dependent on the pickling properties, such as soybean paste, hot pepper paste or soybean sauce, and these properties maintained a certain level after 5~6 weeks of aging. Further, proper aging period for Fernbraken Jangachi was suggested as 10 weeks.

Antimutagenic Effects on Aflatoxin $B_1$ of Soybean Pastes Fermented by Bacillus Strains

  • Lee, Eun-Ju;Lee, Hyo-Jin;Kim, Jong-Kyu
    • Food Science and Biotechnology
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    • v.14 no.6
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    • pp.878-880
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    • 2005
  • Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.

Production of Aglycone Isoflavones by Bifidobacterium longum KCTC 5734 (Bifidobacterium longum KCTC 5734를 이용한 비배당체 이소플라본 생산)

  • Kim, Jin-Sun;Kang, Soon Ah;Jang, Ki-Hyo
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.5
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    • pp.641-645
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    • 2014
  • This study was performed to investigate the possibility of using three commercial bifidobacteria as a starter for soybean paste fermentation. In order to determine susceptibility to inhibition by high concentrations of salt in soybean paste, cell growth of three strains in sterilized soybean paste was analyzed. Bifidobacterium breve KCTC 5081 was the most resistant to salt, whereas Bifidobacterium bifidum KCTC 5082 showed low cell viability. Conversion efficiencies from glycoside isoflavone to aglycon isoflavone in soybean paste ranged from 11.3~28.6%, with Bifidobacterium longum KCTC 5734 the best strain. Therefore, B. longum KCTC 5734 may be used as a starter for Cheonggukjang fermentation, which is low-salt fermented soybean paste.

Nutritional Quality of Fermented Soy Foods in Thailand

  • Cheong, Hyo-Sook;Choi, Hee-Sun;Kang, Ok-Ju;Manochaiand Benya;Hong, Jeong-Hwa
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.262-266
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    • 2005
  • Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.

Effect of Pretreatment Methods on Quality Changes in Mushrooms(Pleurotus eryngii) during Pickling with Fermented Soybean Paste (전처리방법에 따른 새송이 된장절임의 품질특성 변화)

  • 윤광섭;황성희;정헌식
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.3
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    • pp.251-256
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    • 2004
  • This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

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Survey on preparation method of traditional home made kochujang (fermented hot pepper-soybean paste) (가정에서 담그는 고추장의 제조방법에 관한 조사 연구)

  • Shin, Dong-Hwa
    • Journal of the Korean Society of Food Culture
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    • v.10 no.5
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    • pp.427-434
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    • 1995
  • The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).

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