• Food Science of Animal Resources
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• v.33 no.5
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• pp.581-586
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• 2013

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.262-266
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• 2005

Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.586-592
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• 2005

This study was performed to investigate the antioxidant effects of Korean soybean paste extracts (SPE) on 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced liver damage in rats. Thirty healthy Sprague Dawley rats were selected and divided into 5 groups. Isoflavone contents were measured using HPLC technique. The antioxidant activity was measured in the plasma and liver of the rats with the following results. Levels of isoflavone in fermented soy paste, red pepper paste and soy sauce were 28.9, 30.3 and $3.4\;{\mu}g/g$ for daidzein and 244.3, 187.7 and $6.1\;{\mu}g/g$ for genistein, respectively. The activities of glutamate oxaloacetic transaminase (GOT) and glutamate pyruvate transaminase (GPT) were significantly higher in the AAPH-treated group in the SPE-AAPH group (p<0.05). The thiobarbituric acid reactive substance (TBARS) production was significantly increased in the AAPH-treated liver tissue (P<0.05). Glutathione peroxidase (GPx), glutathione reductase (GR) and catalase in the liver were significantly (p<0.05) decreased by AAPH administration. The glutathione (GSH) concentration was higher in the SPE-treated (Ed- confirm) group than in the control and other groups (p<0.05). These results suggest that SPE led to increased anti oxidative activities against AAPH-induced peroxyl radical.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.948-956
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• 2000

There is growing evidence that soy isoflavone play beneficial roles in the prevention of chronic diseases such as hormone dependent cancers, cardiovascular diseases, osteoporosis and also reduced incidence of menopausal symptoms. However current data are not sufficient to determine the effective doses for beneficial as well as harmful effects and to support dietary recommendation for isoflavones. Since soy products containing isoflavone are one of the common food items that Koreans consume daily basis, assessing consumption of soy isoflavone by Koreans will give a valuable information on making dietary recommendations for isoflavones. the present study was designed to assess dietary intake of isoflavone of Korean middle-aged women who might receive the most beneficial effects from isoflavone consumption thereby prevent post menopausal related symptoms and diseases. In this study isoflavone contents of soy products were analyzed and soy products and isoflavone consumption of these subjects were assessed by a self-reported dietary questionnaire and isoflavone intake data base. Subjects were consisted of 178 Korean women (35~60 y) who live in urban and rural area. All subjects provided detailed information on demographics, anthropometry, health history, menopausal symptoms, health history, menopausal symptoms, and dietary intake using food frequency questionnaire (FFQ) which was developed for Koreans. The average age of the subjects was 46.6 years. The soy products which the subjects frequently consumed were soybean paste soup, braised fried soybean, tofu residue stew, tofu, soy milk, natto stew, bean sprouts, and soybean broth which contained 10.68 mg, 3.34 mg, 2.44 mg, 2.42 mg, 2.42 mg, 1.12 mg, 1.02 mg, 0.33 mg of isoflavone per 100 g, respectively. The estimated daily intake (EDI) of isoflavones ranged from 0 to 144.3 mg, and the mean daily isoflavone (sum of daidzein and genisten) intake of the subjects was 24.41 mg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.183-191
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• 1994

This study was conducted to find out the contents of salt in stored foods and urine of housewives. The contents of sodium in soy sauce, kochujang and kimchi was significantly higher in rural than urban area. The contents of potassium In soy sauce and kimchi was significantly higher in rural than urban area but that of soybean paste was significantly higher in urban than rural area. The level of NaCl in soy sauce, hochujang and kimchi was significantly higher in rural the urban area. The excretion amount of Na, K and NaCl in urine was significantly higher In rural than urban area. The between of blood pressure and the contents of Na in urine had a high correlation.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.477-481
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• 1992

As a series of fundamental research projects to produce doenjang (Korean fermented soy paste) of better quality, two kinds of doenjang were manufactured from a traditional meju (Korean soy bean koji) and the mixed with Aspergillus oryzae and Bacillus natto, and histological changes in the cell structures of soy bean of the two were reported doenjang samples were observed and compared during the entire period of fermentation processes. Cell walls of the soy bean were ruptured by pressure and heat during the pressure cooking process and some of them were observed to have the ghost-like shapes. Remarkable differences in the plasmolysis of the cytoplasms were observed between the seed coat and the inner part of soy bean. Small vacuoles resulting from the fusion of the glycoprotein globules by protease and from the hydrolysis of the starch granules by amylase were also observed. Penetration of microorganisms was transferred from the seed coat to the inside of soy bean as the fermentation proceeded. Slimy substances were observed on the seed coat and the parenchyma cells of soy bean fermented with the mixed with Aspergillus oryzae and Bacillus natto. Cell walls of soy bean became difficult to stain and they showed unusual, polygonal shapes as the fermentation proceeded. Samples fermented with the mixed with Aspergillus oryzae and Bacillus natto showed more remarkable tendencies than traditional meju.

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.109-115
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• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.257-260
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• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc> xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic> butyric> formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.125-143
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• 1989

To analyze daily meal of royal meal, studied Soora Sang were on record Wonheng Ulmyo Jungri Euigwae(1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd King of Choson Dynasty. The results obtained from this study are as follows. A dining table was round table with feet as black lacquer. Vessels were brazen vessel, silverware and earthenware. Kinds of dishes indicated as the number of vessels (sets). Food was arranged in two kinds of table, the first one called the main table, the second the side table. The number of sets to be arranged on the table were different according to the royal status of the eater. 15 sets for king's mother, 7 sets for the king and his elder sister, the latter sets being arranged on a single table. Soy and bean paste were ruled out from kind of sets. Kinds of dishes served with a meal generally were cooked rice (飯), soup (羹), heavy soup (助致), jerked meat (佐飯), meat fish and others broiled with seasoning (灸伊), salted fish shrimp and etc, cooked potherbs and potherbs (菜), pickled vegetables (沈菜, 淡沈菜) soy and bean paste (醬). The meat and fish and vegetable in the composition of a menu were well arranged.