• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.167-174
• /
• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Journal of Food Hygiene and Safety
• /
• v.15 no.4
• /
• pp.297-303
• /
• 2000

Gamma irradiation at 20 kGy was applied to Kanjang (soy sauce), Doenjang (soybean paste), Kochujang (hot pepper pasts) and Chungkukjang for their possible genotoxicity. The genotoxicity of 20 kGy-irradiated samples was evaluated by Salmonella typhimurium reversion assay. The Salmonella tester strains included TA98, TA100, TA1535 and TA1537 in the absence and presence of an exogenous metabolizing system (59 mix). All samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537. The results indicated that 20 kGy of gamma irradiation on water-soluble fraction of Kanjang, Doenjang, Kochujang and Chungkukjang were not shown mutagenicity.

• Preventive Nutrition and Food Science
• /
• v.16 no.1
• /
• pp.37-44
• /
• 2011

The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.3
• /
• pp.248-258
• /
• 2006

Genetic diversity of 91 Korean soybean cultivars was assessed with 20 simple sequence repeat (SSR). Twenty SSR loci generated a total of 149 alleles. The number of alleles for each SSR locus ranged from 3 to 15 with a mean of 7.5 alleles. Genetic diversity estimated by PIC value of 91 cultivars was ranged from 0.424 to 0.905 with an average of 0.711. Cluster analysis based on Nei's genetic distances classified 91 soybean cultivars except Geomjeongkong 4 into 7 groups. The majority groups were I, IV, and VI which included 26, 24, and 18 cultivars, respectively. Obvious differences in genetic diversity appeared to be related with the released periods of cultivars and utilization type of cultivars, but not with breeding sites. Cultivars released in 1970's and in 1990's showed the lowest and the highest genetic diversities with 0.576 and 0.706, respectively. Soybean cultivars for vegetable and early maturity showed the lowest genetic diversity with 0.514, while those for soy sauce and tofu showed the highest genetic diversity with 0.691. Genetic distance between soybean cultivar groups developed before 1969 and during 1970's was the nearest, while genetic distance between those developed in 1970's and 1990's was the furthest. Cultivar group for vegetable and early maturity showed the furthest genetic distance with cultivar group for soy sauce and tofu, while it showed the nearest genetic distance with cultivar group for cooking with rice. Genetic distance was greater between soybean cultivar groups developed in Suwon and Iksan than between those developed in Milyang and Iksan.

• Journal of Nutrition and Health
• /
• v.52 no.2
• /
• pp.185-193
• /
• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.818-826
• /
• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Science of Emotion and Sensibility
• /
• v.10 no.3
• /
• pp.491-502
• /
• 2007

Categorization is very important for product design. Consumer's emotion become different according to a type of categorization, so design concept and design elements must be combined differently with difference of the emotion. Specially, categorization process is necessary if nowadays product line is enlarged, and a product differentiation is not clear. That is, designers decide on correct categories and a design concept based on similarity of emotion and have to provide to consumer-oriented design. The purpose of this study is to provide a design direction for Korean traditional sauce products after extracting consumers' sensitivity from the whole image of Korean traditional sauce and each images of the sauces-korean hot pepper paste, soybean paste, fermented soybeans paste, SsamJang, and soy sauce- and deciding categories of the each sauces based on the extracted sensitivities' similarity. In the result of this study, we knew that Korean traditional sauces didn't differentiate from consumers' preference images. In our empirical research, the research - emotional image survey on sauces - have conclusion that emotional image of "well-being", "tasty" have positive influence, but emotional image of "messy and dirty", "smelly" have negative influence. Therefore, we suggest that positive emotional images like "tasty" should be emphasized, but negative emotional images like "messy" should be eliminated for design and marketing strategy of Korean traditional sauces. This research will suggest the guideline for product design with respect to academic aspects and working-level aspects.

• Journal of the Korean Society of Food Culture
• /
• v.14 no.4
• /
• pp.271-287
• /
• 1999

A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.24-29
• /
• 1995

Purpose of this study was to investigate correlation between blood pressure (systolic and diastolic) and dietary sodium, potassium intake pattern in the family members of normal cerebrovascular (CVA) disease, excluding patients themselves. Both mean values of systolic (125.8$\pm$23.7 vs 119.3$\pm$19.2mmHg) and diastolic(76.1$\pm$16.7 vs 71.6$\pm$12.5mmHg) bllood pressure in the family members of cerebrovascular disease patients were significantly higher than those of normal subjects. Systolic blood pressure was positively correlated with age, weibght, sodium in soybean paste, potassium in hotpepepr paste, soybean paste and meats in normal subjects group. In the family members of cerebrovascular patient, systolic blood pressure was possively correlated with age, weight, sodium in soy sauce, drinking water and potassium in soups. Interestingly, table salt intake was positively correlated with systosolic blood pressure in the family members of cerebrovascular disease patients. Diastolic bolld pressure was positively correlated with age, weight, table salt intake potassium in hotpepper paste and soybean paste in normal subjects group. Diastolic blood pressure was positively correlated with age, weight and table salt intake in the family members of cerebrovascular disease patients. Urinary potassium excretion was negatively correlated with both systolic and diastolic blood pressure in the family members of cerebrovascular disease patients.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.3
• /
• pp.390-396
• /
• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.