• Applied Biological Chemistry
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• v.21 no.3
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• pp.144-149
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• 1978

Fermented soy sauce was dehydrated by spray drying to form powder, and moisture sorption properties of powdered soy sauce with or without cover of the flexible films were examined on different relative humidity by using saturated salt solutions at $30^{\circ}$. The results obtained were summarized as follows: The equilibrium moisture content of spray-dried soy sauce containing 18.3% moisture was determined to 52% by graphical interpolation method, and E.M.C. of powdered soy sauce covered with plastic films decreased at low relative humidity whereas sharply increased curves were seen at high relative humidity. The rate constant of moisture adsortion K for the power covered with films were $66.2{\times}10^{-5}\;to\;225{\times}10^{-5}/hr$., and K' became greater when film having higher water vapor transmission rate was used. The shelf-life of powdered soy sauce covered with Al. foil/P.E. film by Brown formula at the accelerated condition of $38^{\circ}$, 92% R. H. was the longest period, 164 days compared with any other films used, and the shortest period, 18 days in P.V.C. film.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.131-135
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• 1984

For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.

• Food Science and Preservation
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• v.24 no.8
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• pp.1188-1194
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• 2017

Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effects of gochujang prepared with mixed grains, bamboo salt baked 3 times and meju starters on DSS-induced colitis in C57BL/6 mice were studied. We prepared gochujang prepared with mixed grains (MG), bamboo salt, and Aspergillus oryzae (A) and Baccillus subtilis (B) mixed starters (MG-AB) and gochujang prepared with MG, bamboo salt and A, B and Lactobacillus plantarum (L) mixed starters (MG-ABL). MG-AB and MG-ABL significantly increased body weight and colon length compared to the control (p<0.05). MG-ABL showed significantly decreased interleukin-6 (IL-6) expression in serum compared to the control and MG-AB group (p<0.05). MG-ABL also regulated mRNA and protein levels of pro-apoptotic Bcl-2-associated X protein (Bax) and anti-apoptotic B-cell lymphoma-2 (Bcl-2) in the mice colon tissue (p<0.05). Therefore, MG-ABL exhibited the increased anticolitis effects by inhibiting damage of colon tissue, probably by regulating a pro-inflammatory cytokine of IL-6 and regulated apoptosis related genes. These results indicated that gochujang changed with good ingredients and starters had colitis preventive effects and might be due to active compounds in mixed grain and bamboo salt, and produced by L during the fermentation of gochujang.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.155-165
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• 2008

A seasoned squid Jeotkal, Korean traditional fermented seafood, and its ingredients for manufacturing, including red hot pepper powder, ground garlic, sesame seeds, were irradiated with 0, 0.5, 1, 2, and 5 kGy by electron beam and stored at $4^{\circ}C$ for 4 weeks to determine the changes in microbiological and sensory characteristics. The initial contamination of squid Jeotkal such as total aerobic bacteria, yeast & mold, and coliform bacteria were at the levels of 2.88, 3.04, and 4.20 log CFU/g, respectively. However, electron beam irradiation with does at 5 kGy reduced the total aerobic bacteria to about 1 log CFU/g. Yeast & mold and coliform bacteria were reduced to 1-2 log CFU/g after 2 kGy of irradiation and reached to undetected level when the sample was irradiated at 5 kGy and following storage at $4^{\circ}C$ for 4 weeks. Sensory characteristics showed that electron beam irradiation of up to 5 kGy did not adversely affect overall acceptability of squid Jeotkal and its ingredients during cold storage. Therefore, electron beam irradiation is one of the possible means to improve storage stability of seasoned squid jeotkal, which has limited alternative sterilization methods due to the temperature characteristics of the products.

• Korean Journal of Microbiology
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• v.42 no.2
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• pp.160-163
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• 2006

Brown rice contains rice bran and germ with higher nutritional value and dietary fiber content compared with the polished rice. However, brown rice has a limitation of poor digestion. fermented brown rice could be better nutritional source and improve digestibility. Therefore, we tried to select good fermentative microorganisms which have nutritional values with high amylase and protease activities, and probiotic effects. Nineteen micro-organisms, including eight Bacillus strains isolated from Chongkukjang and 11 lactic acid bacteria, were screened for the fermentation ability and enzyme production. The liquid broths containing 2.5%(w/v) of raw brown rice powder as a sole nutritional source were used for culture media. Among the strains tested, all of the Bacillus strains and two lactic acid bacteria (Leuconostoc gelidum and Pediococcus pentosaceus) showed increase in cell population and enzyme activities. The viable cell counts of all the Bacillus strains and two lactic acid bacteria exceeded $10^7 CFU/mL$. The maximal enzyme activities produced by Bacillus sp. Bl, Bacillus sp. B2, Bacillus sp. B11, L. gelidum and P. pentosaceus were 17.85, 17.50, 17.10, 17.10 and 3.24 U/mL for amylase and 22.48, 22.04, 23.76, 12.13, and 3.4 U/mL for pretense, respectively. Therefore, the results of this study demonstrated that the above strains could be potential starters for the fermentation of raw brown rice.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

• Journal of Naturopathy
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• v.9 no.2
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• pp.71-78
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• 2020

Purpose: This study was to present home-care cases of gangrene sores or prevalent diseases using fake energy salt (FES) water containing energy. Methods: The health functional foods used for disease management were FES Water. Each product was Myeongil Leaf powder, dried yeast, propolis, fermented organic calcium, and royal jelly. Changes were investigated after taking this food. Some of them were combined with hospital treatment, and most of them were experienced by patients at home while managing the affected area. Results: One patient with high fever swine flu, who was treated in a hospital, had a fever dropping to the normal range in 2 hours, and one patient with a leg fracture healed in about six weeks, and one patient had bone adhesion in 2 weeks. Patients with rhinitis recovered after taking FES, and the intraocular pressure of patients with damaged retinopathy fell from 40 mmHg to 20 mmHg after taking FES. One patient with postpartum sequelae was said to have improved their aching limbs four days, and a Covid-19 confirmed patient admitted to the hospital was discharged ten days after starting taking FES during treatment. The size of the gangrene sores in 19 subjects initially ranged from 1 to 7 cm. Most of them were alleviated or healed by continuing to manage them at home with health functional food intake and FES for two weeks to a year. Conclusions: The above results are personal experiences and health functions, such as fake energy salts. It was possible to recognize that food was helpful for health promotion, but no final medical diagnosis was made.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.221-226
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• 2013

This study aimed to examine the antioxidant, tyrosinase inhibitory, and anti-proliferative activities (A549, G361, HT-29, and MDA-MB-231) of fermented gochujang (made from sword bean cheonggukjang powder (SBC) for 90 days. Gochujang was prepared by adding 0 (SBC 0), 2 (SBC 2), 5 (SBC 5), 8 (SBC 8) and 10% (SBC 10) levels with SBC, and all experiments were measured at diluted levels of 20, 50 and 100 times. The antioxidant activity and tyrosinase inhibitory effect demonstrated that SBC 10 increased approximately 1.2 and 1.1 times compared with SBC 0, respectively, at diluted levels of 50 and 100 times. The anti-proliferative effects of A549, G361, and HT-29 presented that SBC 10 were 2.8, 1.1, and 8.9 times higher compared with SBC 0, respectively, at diluted levels of 50, 20, and 100 times. In the case of MDA-MB-231, SBC 10 was 3.7 times higher compared with SBC 5 at diluted level of 20 times. As a result, we confirmed that SBC gochujang was improved for physiological activities and anti-proliferative effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1086-1093
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• 2012

The hypoglycemic and hypolipidemic effects of autoclaved soy flour and DJI chungkukjang powder fermented using Bacillus subtilis DJI were investigated in type 2 diabetic animal models. After a 2-week adaptation period, the diabetic animal model db/db mice were divided into the diabetic control group (D-C group), a diabetic group fed with soybean (D-S group), and a diabetic group fed with DJI chungkukjang (D-CJ group). The body weight gain, food intake, water intake, liver, and adipose tissue weights were not significantly different between the experimental groups. The supplementation of DJI chungkukjang or autoclaved soy flour diet induced a marked reduction of fasting blood glucose, blood glycosylated hemoglobin levels, and glucose levels in the oral glucose tolerance test and AUC for glucose compared with the diabetic control group. However, DJI chungkukjang showed a much stronger antidiabetic effect than unfermented autoclaved soy flour. Serum insulin levels were the same among the groups. The supplementation of DJI chungkukjang or autoclaved soy flour diet also significantly lowered the serum triglyceride, total cholesterol, and LDL-cholesterol levels compared with the control diabetic group, while it elevated the HDL-cholesterol level in the serum. This data suggests that the dietary supplementation of autoclaved soy flour or DJI chungkukjang may be useful in the control of blood glucose in animals with type 2 diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1618-1625
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• 2004

Beans are acknowledged to be food resources, which have more abundant proteins and fats. The constituent parts of beans (i.e. aspartic aid, glycine, arginine) are effective against diabetes, and dietary fiber contained in the beans has an important property to maintain insulin sensitivity. Based on these, using streptozotocin (STZ)-induced diabetic rats, this study examined how the rat-eye soybean, which is principal products of the Imsil province, is effective to attenuate and/or prevent the development of diabetes mellitus. We divided rats into the non-diabetic and diabetic group, and diabetic group was further subdivided into six experimental groups [DC, diabetic control; DI, diabetes with insulin treatment (4∼6 IU/rat); DB, diabetes with black bean; DY, diabetes with yellow soybean; DS, diabetes with rat-eye soybean; DSS, diabetes with vinegar-fermented rat-eye soybean. All bean treatment (1.5 mg/l g body weight).]. Food efficiency ratio (FER), body weight and insulin sensitivity in diabetic rats were significantly reduced compared to those in normal control animals. These reductions were obviously attenuated by administration of a variety of beans used in this study (20∼30%), and the recovery effects were comparable to the results obtained by insulin treatment. Taken together, this study suggests that all beans used may have an essential property to improve and/or attenuate the development of diabetes mellitus in rats.