• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.375-384
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• 2011

The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Journal of Preventive Medicine and Public Health
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• v.22 no.4 s.28
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• pp.454-465
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• 1989

In a small island community with a population of less than 100 residents, nine persons died and five experienced severe illnesses during the period from November 1986 to May 1988. Their initial symptoms were sore throat and fever. Renal failure and hepatitis developed within one week after the onset. Oral mucosal ulcer developed in some cases. After one week, progressive respiratory failure and dyspnea developed evidently and severe respiratory distress and hypoxia preceded those fatal cases. Chest X-ray findings revealed bilateral diffuse multiple cystic lesion with occasional multiple large emphysematous bullae. Based on these features paraquat poisoning was diagnosed and route of poisoning was investigated. In three sources of drinking water, trace amount of paraquat was detected in November 1988, six months after the incidence of recent fatal case. In November 1988, soybean sauces and soybean pastes from 12 households were found contaminated with high concentration of paraquat, the cause could not be identified. The possibility of the contamination of drinking water as the cause of this mass poisoning has been suggested.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.406-411
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• 2008

This study was conducted to examine the quality enhancement of fermented soybean pastes (cheonggukjang) using microorganisms with high enzyme activities and proper experimental design. The microorganisms for soybean paste fermentation were selected from a specific area of Gyeonggi and were idenlified by 16S rDNA sequence analysis. To prepare the cheonggukjang, an optimum mixing ratio of selected microorganisms was determined using contour plots and numerical optimization methods. A total of 39 microorganisms were isolated from the soybean paste, consisting primarily of Bacillus subtilis and Bacillus licheniformis, and no mold was found. Three microorganisms showing high enzyme activities were selected and used to formulate an optimum mixing ratio for cheonggukjang preparation. Based on levels of amino-nitrogen, ammonium-nitrogen, antioxidant activity values, and sensory preference results, the optimum mixing ratio of 50% of Bacillus sp. SC-1 and 50% SC-3 was suggested for the manufacture of high quality of cheonggukjang.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.1-13
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• 1987

The purposes of this study are to explore the management of Geang and to evaluate attitude of housewives toward it's management. The informations of this study were obtained from 720 housewives residing in various parts of Korea by using qustionaires during July 20 to September 10, 1985. The subjects were divided into several groups according to their ages, educational levels, careers, monthly incomes, numbers of family, areas of residence and types of housing. The $x^2$-test was applied to test the indivisual data, The following observations were made in this study : Soybean pastes and soy sauce such as Doh-an jeang, Gohoojeang and Ganjeang were prepared domesically in most cases and about 80% of the subjects performed this labor annually. Only 10% of the household used commercial Geang. The most widely used commercial Geang is Ganjeang.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.682-685
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• 2001

Five commercial Korean fermented soybean pastes were purchased to investigate biogenic amines (BAs) levels, microbiological and chemical qualities in commercial Korean fermented soybean paste. Bacillus spp. were observed about $10^7{\sim}10^9$ CFU/g levels, and lactic acid bacteria were $10^2{\sim}10^3$ CFU/g or not detected in products. The pH values have ranged from 5.05 to 5.75, and amino nitrogen (AN) contents were $252.0{\sim}557.2$ mg% in showing different degrees of aging. Detected Biogenic amines were putrescine (PUT), cadaverine (CAD), tryptamine (TRP), spermidine (SPD), spermine (SPM), histamne (HIS), tyramine (TYR), and agmatine (AGM) in different levels by companies. There are some limitation found to explain the direct relationships between biogenic amines contents and microbiological or chemical qualities in commercial fermented soybean paste because of different manufacturing steps.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.839-844
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• 1995

Appropriate types and concentrations of starch-based fat replacers which are low-pH stable, shear resistant and heat stable were selected to develop reduced-fat mayonnaise without affecting taste, texture and emulsion stability. Four kinds of commercial fat replacers [Neutral DR (DR), Stellar 100X (SX), Sta Slim 150 (SS) and N-Lite L (NL)] were thermally activated after appropriately hydrated and applied to mayonnaise formulation. For each fat replacer, eight recipes having various ratios of soybean oil/fat replacer(95/5 to 60/40) were formulated and compared with standard formulation(100% soybean oil) using rheological and sensory evaluations. All tested starch pastes showed pseudoplastic behavior, time-dependent thixotropic gel characteristics. The increasing order of pseudoplasticity and yield stress was RM, NL, SS and ST. The hardness and adhesiveness of each fat replacer-added mayonnaise was increased in the same order as above. Formulated mayonnaise which contained higher ratio of fat replacer showed lower values in hardness and adhesiveness. ST at up to 25% oil replacement exhibited the highest oil replacing ability among four replacers. ST-added mayonnaise also exhibited the highest sensory score and emulsion stability among all products including standard formula. The high sensory score in spreadability of RM-added mayonnaise well reflected the consistent index of RM paste. Use of fat replacers reduced oily odor and greasy aftertaste of mayonnaise.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.99-105
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• 2014

A Bacillus strain capable of hydrolyzing locust bean gum was isolated as a producer of extracellular mannanase by way of an enrichment culture in an acidic medium from homemade soybean pastes. The isolate YB-1401 showed a biochemical identity of 61.1% with Brevibacillus laterosporus, while the nucleotide sequence of its 16S rDNA had the highest similarity with that of Bacillus amyloliquefaciens. The mannanase productivity of the Bacillus sp. YB-1401 was drastically increased by mannans. Particularly, maximum mannanase productivity was reached at approximately 265 U/ml in LB medium supplemented with konjac glucomannan (4.0%). The mannanase was the most active at $55^{\circ}C$ and pH 5.5. Mannanase activity was completely maintained after pre-incubation at pH 3.5 to 11.0 for 1 h. The predominant products resulting from the mannanase hydrolysis were mannobiose and mannotriose for LBG, guar gum or mannooligosaccharides. A small amount of mannose was also detected in the hydrolyzates.

• Food Engineering Progress
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• v.14 no.2
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• pp.153-158
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• 2010

Changes in physicochemical properties of soybean pastes (Doenjang) of various salt contents (8-14%) during fermentation were investigated to explore the possibility of manufacturing a low salt soybean paste. Titratable acidity (TA) increased and consequently pH decreased with the fermentation time. The rates of TA and pH changes increased as the salt levels decreased. Protein contents remained unchanged and there were no differences among different salt levels. The amino nitrogen contents and the volatile basic nitrogen contents increased with fermentation time and showed higher values at lower salt levels. The reducing sugar contents increased from 6th to 11th week of fermentation, and decreased afterward. No remarkable differences in the reducing sugar contents were observed with respect to salt levels. Shorter fermentation periods were required at reduced salt levels. Appropriate fermentation periods of the 8, 10, 12 and 14% salt containing Doenjang were 2 to 11 weeks, 3 to 12 weeks, 6 to 14 weeks, and 9 to 15 weeks, respectively. Doenjang fermented for shorter period of time at lower salt content showed better sensory quality than that for longer period at higher salt content.