• Journal of Applied Biological Chemistry
• /
• v.56 no.2
• /
• pp.101-107
• /
• 2013

Physicochemical properties of kochujang prepared with different concentration of turmeric were compared. The number of yeast and bacteria in the kochujang were low in the group with more than 1% of turmeric while the amylase and protease activity increased in the group with less than 1% of turmeric. The L- and b-values increased as the concentration of turmeric increased, however a-value decreased. The titratable acidity was low in the high percentage of turmeric added group. Oxidation-reduction potential increased in the later stage of fermentation with decrease in Aw. Reducing sugar and alcohol were high in than higher turmeric added group. Amino- and ammonia-type nitrogen were the highest in the 0.5% turmeric added group. The overall acceptability of kochujang was significantly more favorable (p<0.05) in the 0.25% turmeric added group than over 1% turmeric added one.

• Journal of environmental and Sanitary engineering
• /
• v.19 no.1
• /
• pp.42-49
• /
• 2004

The study was carried out in order to improve the quality of fermented soybean, that is, Doenjang with strain ,mold and bactea, added mulberry leaves powder were investigated and analyzed as follows. 1. The water content of samples was 38.51-50.10%, pH value 5.44-6.21 and total acidity, 2.42-3.13 2. The reducing sugar of content for samples was 7.01-7.24% on contrast mulberry added sample was 8.34-12.11%, Amino-N as contrast 5.96-7.63% mulberry added, 8.34-12.11% 3. In sensory evaluation test, excellent results was 2% added sample than others. 4. The heaby metals analyzed form samples cans, iron, tin and lead content of samples were 5.63-6.03 ppm, 31.70-35.53 ppm and trace.

• Journal of environmental and Sanitary engineering
• /
• v.22 no.1 s.63
• /
• pp.37-47
• /
• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.5
• /
• pp.990-996
• /
• 1999

In physicochemical property, increasing the raw materials of Samul Chol Pyon, the content of moisture decreased, somewhat in total sugar, crude lipid, ash was increased. The pH of raw material for Samul Chol Pyon was shown at 5.70~5.80, in the mild acidity. Total saturated fatty acid of 50% added to the sample was shown to be four times higher than that of rice powder. The raw materials of Samul Chol Pyon were shown to possess 16 kinds of total amino acids. The content of minerals, K, P, Zn, Mn, Fe, Mg, Ca increased its additive raw material of Samul Chol Pyon. Especially, Na decreased, while K increased its additive raw materials of Samul Chol Pyon. In a limited Na diet, Samul Chol Pyon should be used in the future.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.1
• /
• pp.92-100
• /
• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.273-278
• /
• 1996

To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.300-304
• /
• 1996

Jeungpyun Products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical Properties of Jeungpyun Products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.4
• /
• pp.328-336
• /
• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

• Journal of environmental and Sanitary engineering
• /
• v.17 no.3
• /
• pp.14-20
• /
• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.226-231
• /
• 2005

This study was carried out to find the physico-chemical attributes of yogurt base with Lactobacillus case; 00692 during 72 hr fermentation at $37^{\circ}C$. The pH decreased up to 44 hr and plateaued thereafter, and the titratable acidity increased up to 40 hr. The number of lactic acid bacteria sharply increased with $1.0\times10^7cfu/mL$ up to 48 hr of fermentation and slowly increased thereafter. The free amino acids produced during the fermentation reached the maximum value at 40 hr and gradually decreased thereafter. In the result of electrophoresis, the band was the thickest at 44 hr and mostly disappeared at 72 hr fermentation. The present data showed that the range of optimum fermentation time for yogurt base using Lactobacillus casei 00692 was from 40 to 44 hr.