• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.438-445
• /
• 2011

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.353-360
• /
• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.455-460
• /
• 2003

Effects of 0.25 and 0.5% citric and phytic acids on color and quality properties of doenjang during fermentation at $30^{\circ}C$ for 80 days were evaluated. As concentration of organic acid and fermentation time of acid-added doenjang increased, acidity, lightness, and antibrowning rate increased, whereas pH, amino nitrogen, and enzyme activity decreased compared to nonacid-added control. Microbial populations of total bacteria, yeast, and lactic acid bacteria were not affected by decrease in pH. Although degree of brown color (p<0.05) could be differentiated, flavor, palatability, acid taste, and overall preference were not significantly different. Browning of doenjang added with 0.25% of either organic acid was inhibited, while quality properties and sensory characteristics were similar to those of the control.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.1-6
• /
• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50%, and 70% of brewing water. The qualities of the Kochujangs during aging at $25^{\circ}C$ for 4 months were compared with those of the control group which was made from solid koji. There were no significant differences in the contents of moisture, crude protein, crude fat, NaCl and ethyl alcohol between test groups. The contents of amino nitrogen, soluble nitrogen, reducing sugar and pH of each test group during Kochujang aging were high in the order of control group. 70% liquid koji group, 50% liquid koji group and 30% liquid koji group. The pH of control group was over 5.0 during aging period. The titratable acidity of Kochujang was high in the 50% liquid koji group and the 30% liquid koji group.

• Food Science and Preservation
• /
• v.9 no.1
• /
• pp.51-55
• /
• 2002

Changes in food components of oyster mushroom Kimchi were investigated during storage at 20$^{\circ}C$. The pH of raw oyster mushroom Kimchi (ROMK) was higher than that of Chinese cabbage Kimchi (control) at initial stage, but it was lower than that of control after 1 day of storage. pH of blanched oyster mushroom Kimchi (BOMK) was slightly higher than that of controls The titratable acidity of oyster mushroom Kimchi was in inverse state to the pH. Amino acid nitrogen content of Kimchi tended to increase during storage, the content of ROMK was higher than that of control, the content of BOMK was not different from that of control. The reducing sugar content of Kimchi decreased significantly during storage, the content of ROMK was higher than that of controls the content of BOMK was slightly lower. The bacterial number of control increased rapidly at 2 days fermantation and reached plateau afterward. The number of ROMK tended to he alike that of control during storages the number of BOMK was fewer than that of control. On the taste panel of Kimchi after 1 day of storages ROMK obtained higher score than BOMK but the score was lower than control.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.233-239
• /
• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

• Radiation Oncology Journal
• /
• v.13 no.2
• /
• pp.121-128
• /
• 1995

Purpose: The enhanced cytotoxic effect of combined treatment of hyper-thermia and chemotherapy by increasing intracellular acidity with HMA was investigated. Materials and Methods: FSall tumor cells were injected on the hindlegs of female $C_3H$ mice. When the tumor volume reached about 200mm3, experiments were performed on the groups classified as follows: Group I :Control, Group II : Melphalan alone (2.5mg/kg, 5mg/kg, 10mg/kg, 15mg/kg), Group III : Heat alone $(42.5^{\cdot}C$ for 1 hour) Group IV : Melphalan + Heat $(42.5^{\cdot}C$ for 1 hour), Group V : HMA(10mg/kg) + Melphalan(5.0mg/kg) + Heat$(42.5^{\cdot}C$ for 1hour). Each group included 8-12 mice on each experiment HMA (3-amino-6-chloro-5-(1-homopiperidyl )-N-(diaminomethylene) -c-pyrazinecarboxamide), an analog of amiloride which increases intracellular pH(pHi) was dissolved in dimethyl sulfoxide (DMS) and injected into the tumor-bearing mice through the tail vein. 10mg/kg of HMA and each dose of melphalan were injected into peritoneum of the tumor-bearing mice 30 minutes before heating. Tumor growth delay was calculated when the tumor volme reached at $1500mm^3$ Excision assay was performed on each group and repeated 2-4 times. Results : Tumor growth delay of each experimental groups at $1500mm^3$ were 9, 10, 13 and 19 days respectively. In vivo-in vitro excision assay using FSall tumor cells, the cytotoxicity of each experimental groups was $1.2{\times}10^7,\;1{\times}10^7,\;6{\times}10^6,\;1.7{\times}10^6\;and\;1{\times}10^5$ clonogenic cells/gm respectively When HMA was added to the combined treatment of heat and .chemotherapy, the tumor growth was delayed more than combined treatment without HMA i.e., 6 days tumor growth delay at $1500mm^3$ of tumor volume. Conclusion: The combined effect of cytotoxicity by heat and chemotherapy can be much more enhanced by HMA.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.188-196
• /
• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.10
• /
• pp.1253-1257
• /
• 2017

The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.759-768
• /
• 2010

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.