• 한국지역사회생활과학회지
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• 제11권1호
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• pp.19-26
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• 2000

This study was carried out to investigate the use patterns of traditional fermented soybean products(Jang) in Yangsan city. Two hundred eighty seven housewives living in Yangsan joined this survey practiced by Yangsan City Agricultural Development Center. 49.0% of these housewives graduated from a highschool, and 77.4% is in 30s or 40s. Most(69.3%) of respondents themselves have made Jang at home and the preparation frequency of Jang became higher with getting older. This survey showed that the preparation frequency of Jang in large family living with parents is higher than in nuclear family. The Jang preparation tendency of housewives living in the independent home was higher than that of apartment. Most of respondents replied the preparation method of Jang has been learned from mother or mother-inlaw. On the other hand, in the case of no making Jang at home, they bring it generally from relatives or buy it at the market. And 59.8% of housewives anted to participate in the education of Jang preparation.

• 한국식품영양학회지
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• 제30권4호
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• pp.780-787
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• 2017

The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and-spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• 한국식생활문화학회지
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• 제1권4호
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• pp.371-382
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• 1986

Eh-jang (fermented aquatic products) of Asia can be classified 4 groups, those are Chot-kal (salted fish guts), Chot-kal Paste, Eh-ganjang (fish sauce) and Shic-hae (lactic acid fermented fish products). The native place of Eh-jang and rice culture is almost same and Eh-jang had been spread out all the area of Asia along with rice culture. Korea has variety of Chot-gal and consumes much Chot-gal that Korea is the culture area of both soybean sauce and Chot-gal. Eh-ganjang had been edible all area of Korea during Chosun Dynasty, but it remains only Southern part of Korea. Korean Chot-gal paste is produced as a form of Kon-chang-yi-chot. Korean Shic-hae had been edible all area of Korea during Chosun Dynasty, but remains at the east coast and some area of Hwang-hae Do and Kyung-sang-nam-do.

• 한국식생활문화학회지
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• 제32권3호
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• pp.266-274
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• 2017

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

• 생약학회지
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• 제6권1호
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• pp.1-4
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• 1975

Polygonum cuspidatum $S_{IEB}$. et $Z_{UCC}$. ('Ho-Jang'), P. sachalinense $F_R$. $S_{CHM}$. ('Wang Ho-Jang') and P. ellipticum $M_{IGO} ('Dung Geun Ib Ho-Jang') are the three species growing in Korea. Their rhizomes can be classified into two types: horizontal rhizome type ('Ho-Jang') and erect type ('Wang Ho-Jang' and 'Dung Geun Ib Ho-Jang'). The most of 'Ho-Jang' on Korean markets are the rhizome of 'Wang Ho-Jang' and only limited quantity of the rhizome of 'Ho-Jang' is used. 'Dung Geun Ib Ho-Jang' is a species transplanted from the China continent and is not collected for medicinal use. It is suggested that the name 'Ho-Jang Geun' (Reynoutriae Radix) should be corrected to 'Ho-Jang' (Reynoutriae Rhizoma=Polygoni Rhizoma).

• 축산식품과학과 산업
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• 제1권2호
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• pp.30-36
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• 2012

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2003년도 추계 총회 및 학술대회
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• pp.23-23
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• 2003

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2007년도 학술발표회
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• pp.192.1-192.1
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• 2007

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.198.1-198.1
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• 2003

As part of our systematic study for Korean Compositae plants, we have studied Saussurea nutans, collected at Gangwon Province on August 2001. Phytochemical studies on various species of genus Saussurea have resulted in the isolation sesquiterpene, triterpene and flavonoid$\^$1)/. S. nutans has been used for the treatment of rheumatic arthritis and dysmenorrhea in the Chinese folk medicine$\^$2)/. However, chemical constituents of this plant have not been reported until now. The MeOH extract of the aerial parts of this source was solvent fractionated into n-hexane, methylene chloride, ethyl acetate and BuOH soluble portions. (omitted)