• Food Science and Preservation
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• v.22 no.4
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• pp.465-474
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• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.103-110
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• 2003

Stable production of fermented kanjang containing 1.8% (v/v) ethanol was obtained within four days using traditional kanjang containing 4% added glucose in packed-bed bioreactor systems filled with immobilized Zygosaccharomyces rouxii and Candida versatilis on porous alumina ceramic bead carrier at $28{\pm}0.5^{\circ}C$ and aeration rate of 0.05 vvm. Specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0033 and 0.0031/day, respectively, and those of glucose consumption were both -0.0087/day in the batch type of alcoholic fermentation. In semi-continuous alcoholic fermentation at a dilution rate of 0.25/day, specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0045 and 0.0029/day, and those of glucose consumption were -0.01 and -0.008/day, respectively, using identical bioreactor system. Similar specific rates of alcohol production were observed both in the batch or semi-continuous process and in the continuous one at the dilution rate of 0.25/day. Sensory characteristics of all alcoholic-fermented kanjang by Z. rouxii, C. versatilis, and a mixture of both yeasts (2:1, w/w) were shown to be significantly superior to those of home-made kanjang as revealed through organoleptic evaluation tests (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.9-15
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• 2014

To characterize novel biologically-active ingredients in traditional Korean soy sauces, polysaccharide fractions were isolated from two different soy sauces made either commercially (CSP-0) or through a traditional Korean process (KTSP-0), after which their intestinal immune-modulating activities were examined. CSP-0 and KTSP-0 showed enhanced production of interleukine-6 (IL-6) in culture supernatant of Peyer's patch cells. However, KTSP-0 activity was more potent than that of CSP-0. Only KTSP-0 increased in vitro immunoglobulin A (IgA) production by Peyer's patch cells in a dose-dependent manner. KTSP-0 also showed the higher bone marrow cell proliferation activity through Peyer's patch cells than that of the CSP-0 group. To investigate the in vivo effects on the intestinal immune system, CSP-0 and KTSP-0 were administered orally to four experimental groups of mice (0.0, 0.5, 1.0, and 5.0 mg/mouse/day, 30 days). Oral administration of CSP-0 and KTSP-0 induced IgA production by Peyer's patch cells and increased IgA excretion into mouse stools in a dose-dependent manner. Peyer's patch cells from the mice administered both CSP-0 and KTSP-0 showed significantly higher IL-6 production than that of the untreated or CSP-0 groups. However, oral administration of KTSP-0 was more effective at the same dosage. KTSP-0 administration augmented IL-6 content in mouse sera, whereas CSP-0 did not show any effect on IL-6 induction. The above data lead us to conclude that the intestinal immune-stimulating activities of polysaccharides from Korean traditional soy sauce are much better than those of commercial ones.

• Bulletin of Food Technology
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• v.19 no.4
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• pp.24-48
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• 2006

본문에서는 간장 및 된장 관련 논문을 조사하여 기본적으로 저자, 국가, 연구기관별 분석을 통하여 연구분야 현황 및 기술 분류별 분석, 기술의 주요 분포도 등을 파악하였으며, 분석결과를 도식화된 그래프 및 맵핑(mapping)을 통해 체계적이며 다각적으로 나타내어 관련 분야 연구 및 기술동향을 정리하였다.

• Bulletin of Food Technology
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• v.19 no.4
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• pp.49-74
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• 2006

본문에서는 간장.된장 관련 특허정보를 조사하여 최근의 기술동향, 출원인 및 국가별 분석을 통하여 기술의 우위현황, 세부기술별 분석, 주요 기술의 분포도 등의 분석결과를 도식화된 그래프 및 맵핑(mapping)을 통해 특허기술 동향 분석을 체계적이며 다각적으로 정리하였다.

• Journal of the korean veterinary medical association
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• v.16 no.8_10
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• pp.293-295
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• 1980

Hepatic and renal funtions were observed in normal shephered dogs anesthetized with methoxyflurane for two hours by inhalation techniques used in veterinary practice. Serum glutamicpyruvic transaminase (SGPT) and alkaline phosphotase (ALP) activities were

• The Safety technology
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• no.149
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• pp.15-17
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• 2010

샘표식품주식회사는 1946년 창립 이래 전통 식품인 간장, 된장, 고추장 분야에 올곧게 매진해 온 한국의 대표 발표식품 기업이다. 현존하는 한국 최장수 상표인 '샘표'브랜드로(1954년 등록번호 362호) 한국 간장 소비시장에서 약 50% 이상의 점유율을 차지할 만큰 큰 사랑을 받고 있는 샘표는 국민 건강과 식문화 발전에 이바지하고, 국내 소비자뿐만 아니라 전세계인에게 한국 전통 장류의 맛을 전하기 위해 노력하고 있다.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.55-60
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• 2004

Changes of cell wall components and softening enzyme during the preparation of persimmon pickles with soy sauce and soy paste were investigated. The contents of alcohol insoluble substance and cell wall extracted from persimmon pickles in soy sauce and soy paste were gradually decreased to the 20th day of storage and then decreased rapidly, but the contents of water soluble material extracted from persimmon pickles in soy sauce and soy paste was increased during the storage time $(0{\sim}50\;days)$. The contents of lignin, pectin and acid-soluble hemicellulose of persimmon pickles in soy sauce and soy paste were decreased during the storage, but contents of alkali-soluble hemicellulose was increased. The contents of cellulose almost did not change during storage of pickles. The hardness of persimmon pickles in soy sauce and soy paste was gradually increased up to the 30th day of storage and then decreased. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage. And ${\beta}-galactosidase$ activity was slightly increased to the 30th day of storage and after increased rapidly.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.533-538
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• 2004

An introgression line, WH79006 was produced from a single plant from $BC_5F_3$ families from a cross between Hwaseongbyeo used as a recurrent parent and O. minuta (BBCC, Ace. No. 101154) as a donor parent, which was subsequently self-pollinated for three generations. WH79006 resembled the O. sativa parent, Hwaseongbyeo. However it differed from Hwaseongbyeo in several traits including days to heading, culm length, grain size, spikelets per panicle and fertility. These differences in the traits between WH79006 and Hwaseongbyeo can be attributed to the O. minuta introgressions. To detect the introgressions, 294 SSR markers of known chromosomal position have been used. At least, 28 introgressed chromosomal segments have been identified using SSR markers and they map to all chromosomes except chromosome 2. The size of the introgressed segments ranged from 4 to 35cM. A QTL related to culm length was detected using 75 $F_2$ plants from the Hwaseongbyeo/WH79006 cross. This QTL, cl6 located on chromosome 6 explained $9.6\%$ of the total phenotypic variation in the population. This QTL has not been detected in the previous QTL studies between Oryza sativa cultivars, indicating potentially novel alleles from O. minutan.

• Journal of Nutrition and Health
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• v.26 no.2
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• pp.156-163
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• 1993

This study was carried out to investigate accumulation of metallothionein(MT) in rat liver and kidney by cadmium administration. After male rats of Sprague-Dawley strain weighing 60$\pm$5g were fed basal diet ad libitum for 4 weeks, two types of experiments were performed. In the first set of experiment, rats were divided into five groups. Control groups was fed basal diet without injection of cadmium. Dose groups of A, B, C and D were i.p. injected 0.625, 1.25, 2.5, 5mg Cd/Kg of body wt, once a day for two days. In the second set of experiment, rats were also divided into five groups. Control group was fed basal diet without injection of cadmium. Number groups of I, II, III and IV were i.p. injected 1, 2, 3, and 4 times every 24hrs, respectively and injection doses were 2.5mg Cd/Kg of body wt. in a day. In the first of experiment, hemoglobin contents in C, D groups were lower than control group. MT concentrations in liver and kidney were increased with increasing Cd injection doses to 2.5mg Cd/Kg of body wt. Liver - SH group values in C, D groups were higher than control group. Hematocrit values did not differ among groups. In the second of experiment, hemoglobin contents and hematocrit values were decreased. MT concentration in liver and kidney were progressively increased with increasing number of Cd injection. In both sets of experiments, liver MT concentrations were higher than kidney.