• Food Science and Preservation
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• v.15 no.2
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• pp.293-299
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• 2008

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.656-660
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• 2008

Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin-producing genes.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.558-561
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• 2008

Culture broth of Bacillus subtilis Y3-7 in tryptic soy broth (TSB) isolated from Korean traditional fermented food was evaluated for the inhibition of $\alpha$-glucosidase. The results of in vitro studies using the yeast $\alpha$-glucosidase demonstrated that the culture broth exerted inhibitory effects on $\alpha$-glucosidase with $IC_{50}$ value of 1.62 mg/mL, and functioned as a competitive inhibitor. Furthermore, the culture broth of B. subtilis Y3-7 significantly improved glucose tolerance in normal and streptozotocin-induced diabetic mice. The blood glucose levels in the mice receiving sucrose supplementation in the culture broth (1 g/kg, 2 g/kg) were measured at 48.7%, which corresponded to 22.2% of the levels measured in the control mice. These results indicated that the culture broth of B. subtilis Y3-7 in TSB might be considered as a useful compound for the preparation of functional foods for diabetic patients.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.141-145
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• 2009

Cheongyukjang, a Banga food, is a heavy soy-soup prepared by boiling cheonggukjang, sea foods, and meats. Soybeans roasted at 140$^{\circ}C$ for 21.0 min and 220$^{\circ}C$ for 6.0 min, respectively, were used for cheonggukjang preparation. Distributions of isoflavones in raw soybeans, roasted soybeans, cheonggukjang, and cheongyukjang were analyzed by high performance liquid chromatography. The total isoflavones in roasted soybeans, cheonggukjang and cheongyukjang were about 79-80, 56-65, and 47-50% of those in raw soybeans, respectively. Roasting caused significant increases in acetyl derivatives and ${\beta}$-glucoside isoflavones, and significant decreases in malonyl derivatives (p < 0.05). The major isoflavones in cheonggukjang and cheongyukjang were ${\beta}$-glucosides. Succinyl-${\beta}$-daidzin and succinyl-${\beta}$-genistin, which are recognized as new metabolites of isoflavones, were not detected in raw and roasted soybeans. Peak areas of succinyl-${\beta}$-genistin were higher than thse of succinyl-${\beta}$-daidzin, in both cheongyukjang and cheonggukjang.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.72-76
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• 2003

Ultrafiltration (UF) tests performed on traditional soy sauce (kanjang) using UF flat membrane test cell unit with thin film laminar flow similar to the spiral type membrane module in batch operations revealed reduction in permeate flux is proportional to the logarithm values of volume reduction ratio of the retentate kanjang at different feed rate of kanjang. Feed rate of 1.5 L/min was found to be adequate for long-term UF operation of kanjang using the test unit attached with MW cut-off size of 200,000 dalton polyoleffin plastic membrane in batch operation with the least concentration polarization. The higher the feed rate of kanjang, the lower the permeability of total nitrogen and NaCl, resulting in lower optical density at 500 nm and lower permeability of minerals such as Cu, Mn, and Mg. Microbial cells were completely rejected regardless of the feed rate, whereas most free amino acids were not.

• Food Science and Preservation
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• v.20 no.5
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• pp.705-711
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• 2013

Gamma amino butyric acid (GABA), known as a non-protein amino acid and major inhibitory neurotransmitter in the brain, has several functional properties such as neurotransmission, induction of hypotension, tranquilizer, and diuretic effects. The purpose of this study was to isolate and identify lactic acid bacteria, producing high GABA in fermented soy curd. Thirty-two strains of tofu-forming lactic acid bacteria were isolated from kimchi which a traditional Korean food fermented with many kind of microorganism. Among 32 strains, four strains (strain No. 10, 104, 214, 249) formed firm soycurd. In order to select lactic acid bacteria having high GABA producing potential, the isolated strains were cultured in the soymilk and fermented for 48 hr at $37^{\circ}C$. A strain No. 383, which showed highest GABA contents in fermented soycurd, was identified as L. sakei by 16S rDNA sequencing and API analysis, and named as L. sakei 383. L. sakei 383 showed optimal growth up to 24 hr at $35^{\circ}C$ in MRS broth. The optimal time and temperature for GABA production were 18 hr and $35^{\circ}C$ in soymilk. In the optimal condition time and temperature, GABA content of fermented soycurd by L. sakei 383 was 8.65 mg/100 g.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.399-404
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• 1996

Encapsulation of lysozyme using lecithin vesicles and its stimilated release properties were studied. Lecithin vesicles were prepared by the dehydration-rehydration (DR)method. The highest encapsulation efficiency (EE) value of 80.1% was obtained by sonicating the multilamellar vesicles (MLVs) at 100 KHz for 120 min in bath sonicator. The value of entrapment progressively increased with the concentration of lysozyme, while the EE value decreased with the increase of enzyme concentration up to 50mg per 100mg per 100mg of lecithin, and then became nearly constant. At the pH of 5.9, only a small amount of lysozyme was released from DR vesicles during incubation at $37^{\circ}C$ As the pH decreased to 3.0, lysozyme was released more rapidly. Lysozyme release was accelerated for 24h and reached a plateau after 72h incubation with 1% Tween 80, $Ca^{2+}$ gave a pulse-like-release in the first hour, which was followed by a slow release.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1278-1282
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• 2014

The objective of this study was to improve the sensory qualities of soymilk. For this purpose, soymilk was prepared by adding different types of rice grain, including cooked, puffed, and saccharified rice. Acceptable products could be obtained by addition of saccharified rice. The addition of saccharified rice had a positive influence on sensory qualities, especially mouth feel. Further, soymilk with saccharified rice was comparable in terms of physicochemical characteristics (pH, soluble solids, and viscosity) with commercial whole-bean soymilk. This result suggests that there are opportunities to develop a new market for soy-milk that incorporates health benefits and traditional beverages.