• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.674-680
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• 2012

As(III) and As(V) were analyzed in bamboo salts by hydride generation ICP-AES. In order to quantify the total amount of As in bamboo salts, $AsH_3$ was producted by reacting with 6 mol/L hydrochloric acid and $NaBH_4$, which was then analyzed by hydride generation ICP-AES. As(V) was quantified simultaneously after selectively quantifying As(III). As(III) was quantified by determining the total amount of As and then correcting for the amount of As(III). To improve the reliability of the analysis we repeated the experiment several times to check the detection limit, quantification limit, and measurements of our testing methods. According to the result of our quantification analysis of As existing in bamboo salt, the range of total As content was 0.05 mg/kg~0.2 mg/kg and As(V) was over 90% of the total As.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.241-252
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• 2011

The study was carried out to evaluate the anticancer effects in Korean soybean paste(doenjang) added with sun-dried salt(S-D), roasted salt(R-D), bamboo salt roasted once(B1-D) or bamboo salt roasted nine times(B9-D). In MTT assay, S-D, R-D, B1-D and B9-D exhibited a significant inhibitory activity(64-87% and 68-92%) against the proliferation of AGS human gastric adenocarcinoma cells by adding 0.05% and 0.1% of methanol extract. Among Balb/c mice injected with sarcoma-180 cells, the bodies, livers, spleens, kidneys and heart weight of the mice administered with 4 kinds of doenjang extracts were heavier than the non-administered ones of the group. However, no difference was found between the control and doenjang administered groups. Four kinds of doenjang inhibited significantly the tumor growth, especially R-D and B1-D showing an inhibition of tumor cell growth up to 97% by the administration of 1.0 mg/kg methanol extracts of doenjang. The activity of natural killer(NK) cells was relatively high in mice administered with four kinds of doenjang. Particularly, mice administered with R-D methanol extract showed a stronger activity of 88.2%. The activity of glutathione S-transferase(GST) in mice administered with four kinds of doenjang was higher than that of the non-administered group. In particular, the GST activity was the strongest in the group with B1-D. As these results indicate the various kinds of salt have different effects on the anticancer activity of doenjang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.1
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• pp.65-69
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• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.393-399
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• 2001

Effects of various types of salts (commercial low salt, sea salt, refined salt, and bamboo salt) and concentrations (0, 3.0 and 5.0% ) on the growth of yeasts isolated from Kimchi were investigated. The isolated yeasts used in the study are as follows : Saccharomyces cerevisia, Sporobolomyces albo-rubescens, Issatchenkia orientalis Cryptococcus luteolous, Ustilago maydis, Candida humilis, Pichia onychis, Cadida nitratophila, and Pichia jadinii. The growths of the yeasts were inhibited against each salt concentration. The growths of Candida sp. isolated from the later stage of fermentation was strongly inhibited against 5% concentration of salt. On the other hand the induction phase of Issatchenkia orientalis isolated at the early stage of fermentation was the quickest among all the tested yeasts. Among the salts, bamoo salt was found to be strongest inhibitor of the growth of yeasts.

• Journal of Korean Medicine Rehabilitation
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• v.34 no.1
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• pp.1-10
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• 2024

Objectives The craniosacral therapy is closely related to the herbal meridians, so we try to explore, compare and develop pharmacopuncture that can have a synergistic effect. Methods The craniosacral pharmacopuncture, Hominis placenta pharmacopuncture, jungseongohhyeol pharmacopuncture, bamboo salt pharmacopuncture 1.8%, bamboo salt pharmacopuncture 3.0%, and normal saline, which are used with craniosacral therapy in clinical practice, were all made and prepared by ourselves. In order to compare antioxidant activity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant powder, total flavonoids, total phenolics methods were all measured. Method validation such as specificity, linearity, precision, and accuracy were performed for craniosacral pharmacopuncture. Results In all antioxidant methods, craniosacral pharmacopuncture showed the highest activity and followed by a Hominis placenta pharmacopuncture. The rest of the pharmacopunctures were measured to have low antioxidant activity. Nodakenin and glycyrrhizin were suitable as index compounds of craniosacral pharmacopuncture and they contained 0.82±0.01 ㎍/mL and 2.56±0.01 ㎍/mL respectively. Conclusions Craniosacral pharmacopuncture has the highest activity in all antioxidant activity experiments, which will help activate craniosacral therapy and quality control is possible through standardized research. Such research will contribute to the development of the oriental medicine industry.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.286-289
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• 1995

To find composition of white crystals in canned bamboo shoots, the solubility in distilled water or dilute HCl solution, organic acid composition, mineral composition and amino acid composition of white crystals were analyzed. The contents of ash, protein, fat and carbohydrate were 55.12%, 14.21%, 0.70% and 29.97% respectively. Only oxalic acid was detected by HPLC analysis as an organic acid. Judging from solubility of white crystals, the type of salt was Ca-oxalate. The content of calcium was 72.68% in total amount of minerals. The content of tyrosine was 75.23% in total amount of protein. In conclusion, white crystals was constituted by Ca-oxalate and tyrosine complex.

• Journal of Microbiology and Biotechnology
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• v.29 no.4
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• pp.527-537
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• 2019

Three types of meongge (Halocynthia roretzi) jeotgal (MJ) were prepared with 3 different types of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt that had been recrystalized 3 times (BS). One set of MJ was fermented with starters, Bacillus subtilis JS2 and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for 42 days at $10^{\circ}C$. The LAB count of the SSMJ (non-starter) was highest at day 28 (2.30 log CFU/g). The pH of the PSMJ and SSMJ was 5.72-5.77 at day 0, and 5.40-5.50 at day 42. BSMJ showed higher pH and lower titratable acidities than other samples. Amino-type nitrogen (ANN) increased continuously, and SSMJ showed higher values than other samples from day 14. Bacterial species of non-starter MJ were examined by culture independent method. Clone libraries of 16S rRNA genes were constructed in Escherichia coli from total DNA from non-starter MJ samples at day 0, 14, and 28. Thirty clones per each sample were randomly selected and DNA sequences were analyzed. Variovorax sp., uncultured bacterium, and Acidovorax sp. were the most dominant group at day 0, 14, and 28, respectively. Lactobacillus sakei and Streptococcus sp. were the next dominant group in SSMJ at day 28. A Streptococcus sp. was detected from PSMJ at day 28. Sensory evaluation for MJ samples at day 28 showed that SSMJ got higher overall acceptability scores. These results showed that solar salt can cause desirable changes in the microbial community of fermented foods, thereby positively affecting their overall quality.

• Asian Journal of Atmospheric Environment
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• v.6 no.4
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• pp.281-287
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• 2012

Aerosol concentrations at the CC-Lag site in the Teshio Experimental Forest increased from winter to spring and sometimes showed extremely high values associated with Kosa and/or forest-fire events. The range and mean of the mass concentrations of aerosol chemical species were as follows: total particulate mass, 1.2-29, 5.0; elemental carbon, 0.061-2.2, 0.43; organic carbon, 0.059-3.5, 0.79; and sulfate, 0.12-6.2, 1.8 ${\mu}g/m^3$. The total masses of the deposited particles on hybrid larch and on bamboo leaves were approximately 35 and 30 ${\mu}g/cm^2$, respectively. The amounts of soil particles on the leaves were 6 ${\mu}g/cm^2$ for the upper part of hybrid larch, 2 ${\mu}g/cm^2$ for the lower part of hybrid larch, and 1 ${\mu}g/cm^2$ for Sasa bamboo leaves. The amounts of deposited black carbon were 2.3 ${\mu}g/cm^2$ for the upper part of hybrid larch, 0.6 ${\mu}g/cm^2$ for the lower part of hybrid larch, and 0.2 ${\mu}g/cm^2$ for Sasa bamboo leaves. Half of the total deposited particular mass was attached on the hybrid larch; however, most of the total deposited mass was adhered on the Sasa bamboo leaves. Regardless of the species, there tend to be more deposited particles on the leaves in the upper part than in the lower part, with only a few meters height difference. Comparing the composition of the deposited particles to that of the atmospheric aerosols without any size cut, the fractions of water-soluble material sulfate and sea salt in the deposited aerosols were about one tenth and one hundredth lower than that in the aerosols, respectively. On the basis of the measured concentration and the deposited amount on leaves, the deposition velocity of black carbon was estimated to be approximately 0.5 cm/s.