• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.249-266
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• 2015

The sauce and paste, which is collectively called as 'jang' in Korean is the staple seasoning of Korean cuisine. Although China shares some aspects of the Jang (醬), the exact types and forms are different. In this study, we explore the current Korean jang through the six culinary books- "Seongwonlog (醒園錄)", "Yangsolog (養小錄)", "Jojeongjip (調鼎集)", "Susiggeeumsigbo (隨息居飮食譜)", "Junggwerok (中饋錄)", and "Sosigseolyag (素食說略)" from the Qing Dynasty of China. The Jang of Qing Dynasty are further classified into the Chumjang (甛醬), Dusi (豆豆支), Chungjang (淸醬), and jangyou (醬油). To make these four types, the huangzi (黃子) has to be first made from the flour or beans, after which salt is added and sun-dried. Chumjang is the type of Chunjang used to make Zhajiangmian and is widely used in the Northern part of China. Like Chumjang, Dusi is made from flour and beans. Salt as well as various spices like Star anise, Chinese pepper and sesame are added. This type of paste is widely used in the Southern part of China. Chungjang is made when salt and water are added and sun-dried, after which it is filtered through an apparatus called Jangyou. The final product is sauce similar to today's soybean sauce.

• Journal of the Speleological Society of Korea
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• no.79
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• pp.65-72
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• 2007

인공토굴(人工土窟) 숙성식품의 장기가공보관 수단의 원조로 자리 잡아, 광천옹암리 토굴이 전통식품 산업의 지혜와 관광산업의 역동으로 변신하고, 인공 굴은 폐광토굴에서 농산물저장을 위한 인공제작 굴의 활용기술로 이어져 산업화사회에 기여하고 있다. 대표적인 인공토굴중의 하나는 광천토굴이며, 마을뒤편 야산에 활석암으로 된 암반을 굴착한 토굴이다. 폭과 높이가 각각 2m 정도, 200여 m의 토굴 속에 수많은 젓갈을 담은 드럼통을 저장하여 숙성, 발효시킨다. 젓갈은 우리나라의 대표적인 수산발효식품이며, 어패류 등에 비교적 다량의 식염을 가해 자가소화효소 및 미생물분해 작용으로 알맞게 숙성되는 원리를 이용한다. 젓갈은 일종의 균 식품으로 식품을 발효시킴으로써 독특한 맛과 향 영양을 갖게 되며, 빵, 요구르트, 장류(간장 된장 등), 김치, 막걸리, 동동주, 식혜뿐 아니라 심지어는 버섯조차도 균 식품에 해당한다. 특히 어패류를 염장 발효시켜서 독특한 감칠맛이 나도록 한 우리나라 특유의 저장식품으로 예로부터 기호식품, 조미료 및 김치의 재료로서 널리 식용되어 왔던 양질의 단백질인 동시에 칼슘과 지방질 공급원이기도 하다. 최근에는 상품화된 자연친화적 농산물저장 굴로 사용되는 인공토굴도 등장하였다. 그것은 타공판과 흙을 이용한 생태환경지중건축물(生態環境地中建築物)로서 우리조상들이 오래전부터 지열을 이용하여 주거와 농산물을 저장하였던 재래식 토굴을 현대화시킨 구조물의 지중저장토굴 공간이다.

• Korean Journal of Microbiology
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• v.53 no.1
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• pp.55-57
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• 2017

Bacillus subtilis BS16045 was isolated from Gochujang, a Korean red chili paste, in order to get a starter strain that can be used for preservation of the fermented foods. We report the whole genome sequence of B. subtilis BS16045, which contains 4,165,121 bp with a G+C content of 43.6%. We also confirmed the set of antibiotic genes producing surfactin, kanosamine, bacillaene, plipastatin, subtilosin A, and bacilysin, which are related to antifungal and antibacterial activities. These results indicate that B. subtilis BS16045 could be a potential starter strain for solving contamination by food-borne pathogens in the soybean products factory.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.350-357
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• 1999

To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• Journal of Digital Convergence
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• v.13 no.10
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• pp.483-490
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• 2015

The purpose of this study was to systematically organize the information for the regional resources from the agricultural management entities of convergence industry in Chungcheongnam-do. The target was the Sixth Agricultural Industry Association in Chungcheongnam-do; total 70 kinds of resources were investigated. The content was organized by name of regional source, introduction, photo, company and product information, feature of product, introduction of experience program, and etc., containing the value and meaning of products in stories of the regional sources and images. The material was organized in order of grains, fruits and vegetables, marine products, livestock, Korean sauces Kimchi, fermented broth concentrates, beverages tea, and other. It was saved as pdf file to distribute to the members; it may be utilized for online promotion, product promotion in exhibition festival sales promotion, posts for bulletin board hall, and etc. but also for promotional material in overseas marketing after translating to each language.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.701-705
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• 2003

The study was done to determine the effect of storage property and qualities of soybean sauce and paste by adding different amount of pyroligneous liquor obtained by supercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at $40^{\circ}C$/110bar contained ${\rho}$-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested for the possibility of utilizing it as natural food preservative to prevent film formation on soybean sauce for the test period of 15days at $30^{\circ}C$. In case of paste, pyroligneous liquor was tested for the possibility of utilizing it as natural food preservative to inhibit browning on paste for the test period of 60days at $30^{\circ}C$. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste .

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• The Korean Journal of Mycology
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• v.21 no.3
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• pp.172-187
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• 1993

Forty eight fungal isolates were isolated from the maeius collected through the whole nation. Out of them, nine isolate were observed to be zygomyceteous fungi(4 genera and 9 species): Mucor hiemalis, M. circinelloides f. griseo-cyanus, M. circinelloides, M. jansseni, M. racemosus f. racemosus, Mortierella isabellina, Rhizopus stolonifer, R. oryzae, and Absidia corymbifera. Four species(M. circinelloides f. griseo-cyanus, M. hiemalis, M. jansseni, and R. oryzae) identified here were known as species involved in maeiu but not described in detail. The others were first reported as a species inhabiting in the maeiu. Two species of M. hiemalis f. hiemalis. and M. circinelloides f. griseo-cyanus were determined to play a role in biochemical changes of soybean in the fermentation of maeiu. However, the others seldom inhabited but considered to be comtaminated fungi in maeiu.