• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.749-755
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• 2014

Exopolysaccharides (EPSs) have been widely used in the food industry as viscofying, stabilizing, and emulsifying agents as well as in the pharmaceutical industry for their immunomodulatory, anti-tumor, and anti-inflammatory effects. A total of 458 lactic acid bacteria (LAB) strains isolated from several kinds of soybean pastes were screened for the production of homo-EPS (HoPS). LAB isolates were primarily screened using thin layer chromatography (TLC) and further screened polymerase chain reaction (PCR) targeting genes involved in HoPS production. Six LAB isolates producing high amounts of HoPS were identified by TLC. Among these isolates, glucansucrase gene was amplified in two strains (JSA57, JSB22), whereas the fructansucrase gene was detected in three strains (JSA57, JSB22, JSB66). After isolating the strains, their morphological characteristics and 16S rDNA sequences were determined. Six species were identified as L. alimentarius HSB15, L. plantarum JSA22, L. pentosus JSA57, L. brevis JSB22, L. alimentarius JSB66, and L. parabrevis JSB89. To evaluate the potential probiotic properties of these LAB, their survival rates against a simulated intestinal environment were determined. After 2 hr of incubation in artificial gastric juice, survival rates of JSA57, JSB90, JSB22, and JSB66 were all greater than 50%. After 2 hr of incubation in bile juice, viable cell count of JSB22 was similar with initial vial cell counts. Growth of the six LAB was screened in arabino-oligosaccharide (AOS)-containing MRS broth. Results showed that growth of the isolates selectively increased after culture in AOS-containing media. Strain JSB22 (6 hr), JSB66 (6 hr), HSB15 (20 hr), and JSA22 (29 hr) showed maximum growth rate. Especially, JSB22 showed the highest growth rate. These results suggest that EPS-producing LAB isolated from Deonjang could be applied as synbiotics.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.582-588
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• 1993

In order to investigate the effects of food materials toward the growth of Bifidobacterium spp. and Clostridium perfringens which have great influences on the intestinal physiology of human, 162 kinds of foodstuffs and foods were collected. Among their extracts, 31 samples showed the inhibitory effects against the growth of B. bifidum and C. perfringens by agar diffusion method. Especially, the methanol extracts of Caltha palustris, Deonjang, onion, mustard and potato inhibited the growth of C. perfringens, while they did not remarkably inhibit other intestinal bacteria including Bifidobacterium spp. By the cultivation of faecal inoculum in the 1 %(v/v) extract broths of Caltha palustris, onion and mustard, population of Bifidobacterium spp. increased by 10 order and that of C. perfringens decreased. ${\beta}$-glucuronidase activities and indole amounts in the cultures of onion and mustard extracts were lower than those of the control culture and ${\beta}-glucosidase$ activities were not detected in the cultures of onion and Doenjang extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.714-720
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• 2012

To evaluate the antibiotic risk of $Enterococcus$ in fermented soy paste, $Enterococcus$ spp. were isolated and identified from 31 $Cheongkukjang$ and 17 $Doenjang$, samples. Exactly 123 $Enterococcus$ spp., 119 from $Cheongkukjang$ and four from $Doenjang$, were ultimately isolated. The most frequently collected $Enterococcus$ isolates in $Cheongkukjang$ were 69 strains of $E.$ $faecium$ and 20 strains of $E.$ $faecalis$. All four $Enterococcus$ spp. from $Deonjang$ were identified as $E.$ $faecium$. All isolates were sensitive to ampicillin, chloramphenicol, penicillin, and tetracyclin $E.$ However, they showed broad spectra from sensitivity to resistance to erythromycin, ripampin, and streptomycin. Vancomycin minimum inhibition concentration (MIC) of $Enterococcus$ spp. from $Cheongkukjang$ ranged from 0.25 to 8 ${\mu}g/mL$. Almost all strains were sensitive to vancomycin, but eight strains showed intermediate resistance to vancomycin. Seventeen strains showing the highest MIC of 8 ${\mu}g/mL$ among all isolates were evenly distributed among $E.$ $faecalis$, $E.$ $faecium$, $E.$ $gallinarum$, and $E.$ $casselifalvus$, in which the strong resistant genes of $van$A and $van$B for vancomycin were not detected. Overall antibiotic resistance of $Enterococcus$ isolates was relatively low and particularly low vancomycin resistance was similar to those of $Enterococcus$ isolates obtained from other foods. Therefore, the antibiotics resistance of $Enterococcus$ and especially vancomycin-resistant $Enterococcus$ spp. from $Cheongkukjang$ and $Doenjang$, is not hazardous.

• Food Science and Preservation
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• v.18 no.2
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• pp.226-235
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• 2011

This study was conducted to investigate the cholesterol lowering effect and weight reduction of autoclaved soy flour, cheonggulgang and doenjang, which are fermented using Bacillus subtilis DJI, in rats fed a high-fat/high-cholesterol diet. Male Sprague-Dawley rats weighing 250 g, were divided into five groups; a normal diet group (N), a high-fat/high-cholesterol diet group (HFC), a high-fat/high-cholesterol diet with 5% autoclaved soy flour group (HFC-S), a high-fat/high-cholesterol diet with 5% cheonggulgang group (HFC-CJ), and a high-fat/high-cholesterol diet with 5% deonjang group (HFC-DJ). The body weight gain and adipose tissues weights increased in rats fed a high-fat/high-cholesterol diet, but decreased significantly in rats fed autoclaved soy flour, cheonggulgang and doenjang, compared with the HFC group. Food intake was lower in the all HFC groups (HFC, HFC-S.HFC-CJ and HFC-DJ) than that of the N group, However, there was no differences in the food intake between HFC diet groups. Serum triglyceride level increased with a high-fat/high-cholesterol dietgroup whereas HFC-CJ and HFC-DJ groups were markedly decreased serum triglyceride levels compared with N group. Levels of serum total cholesterol and LDL-cholesterol, and level of total cholesterol in the liver were significantly lower in the HFC-S group, the HFC-CJ group and the HFC-DJ group than that of the HFC group, but exerted no significant change between the HFC groups on levels of total lipid and triglyceride in the liver. Fecal total lipid content increased in the HFC-CJ group and the HFC-DJ group than those of the HFC group and HFC-S group. The activities of heparin-releasable lipoprotein lipase (HR-LPL) and total-extractable LPL in adipose tissues decreased in the HFC-S group, the HFC-CJ group and the HFC-DJ group compared with the HFC group. These results suggest that dietary cheonggulgang and doenjang may exert cholesterol-lowering effect and prevent obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.621-629
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• 2012

This study investigated the effect of soybeans, $chungkukjang$, and $doenjang$ on blood glucose and serum lipid profile in streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats weighing 205 g were divided into non-diabetic and diabetic groups. The diabetic groups were further subdivided into four experimental groups: a normal group (N), a diabetic control group (STZ-C), a diabetic group fed autoclaved soybean powder (STZ-S), a diabetic group fed $chungkukjang$ powder (STZ-CKJ) and a diabetic group fed $deonjang$ powder (STZ-DJ). Food and water intakes were higher in the diabetic groups than in the N group. The body weight gain and food efficiency ratios were higher in the STZ-S, STZ-CKJ, and STZ-DJ groups than in the STZ-C group, but created no significant changes between the diabetic groups on food intake and body weight gain. The whole blood level at 4 weeks of the STZ-CKJ group was significantly lower than the STZ-C group. Serum glucose levels of the STZ-S, STZ-CKJ, and STZ-DJ groups were significantly lower than the STZ-C group, but there was no significant change in serum insulin levels. The AST and ALP activities in serum were markedly higher in the STZ-C group, but these decreases in relation to diabetes increased in the STZ-S, STZ-CKJ, and STZ-DJ groups. The level of serum triglycerides was lower in the STZ-CKJ and STZ-DJ groups than in the STZ-C group, whereas level of serum HDL-cholesterol was higher in the STZ-CKJ and STZ-DJ groups. Levels of total serum and LDL-cholesterol were higher in the diabetic groups compared with the N group, but significantly decreased in the STZ-S, STZ-CKJ, and STZ-DJ groups compared to the STZ-C group. These results indicate that dietary supplements of soybean, $chungkukjang$ and $doenjang$ may improve blood glucose and lipid metabolism and help prevent or attenuate the progression of diabetes in STZ-induced diabetic rats.