• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.265-269
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• 1989

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.465-479
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• 2000

The ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$, was written in Korean in 1934 The analytical results on this book were as follows :1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32materials, 3 kinds of Jut with 4 materials. 8 kinds of Jang with 25 materials and 1 kind of Cho with4 materials.2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.3. Hangwa included Yumilgwa, Suksilgwa, Kangiung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials. 4 kinds of(Suksilgwa with 7 materials, 6 kinds of Kangjung with 10materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.4. Korean Beverage included Hwachae and Cha(Korean Tea) . There were 12 kinds of Hwachae with 39materials and 4 kinds of Cha(Korean tea) with S materials.5. Nambi and Sot were used as utensil.6. The measuring units were 'mal', 'sul', 'doi', 'hob', 'ryang', 'geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming" .uot;steaming" .ot; .

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.297-309
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• 2016

Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.142-145
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• 2007

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.202-204
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• 1983

A strategy for the automation of glutamic acid fermentation has been developed by the use of $CO_2$ analyzer together with a controller. It was found that a linear relationship existed between growth and $CO_2$ level in the exit gas. Therefore penicillin addition at an appropriate biomass concentration to excrete glutamate could be achieved automatically. In addition, an automatic batch feeding method (fed-batch culture) provided a means of overcoming substrate inhibition effects on growth and glutamic acid production in batch culture, thereby increasing productivity and product yield.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.167-172
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• 1989

Kimchi during fermentation with different periods of storage at room temperature were evaluated for the textural properties, titratable acidity, pH value and thickness of leaves in salting, during fermentation. Thickness of internal leaves in Korean cabbage were decreased of 50% for external leaves. but less decreased on the thickness of leaves in salting. Cutting force of leaves were increased with salting and during kimchi fermentation before 7 days. Stress (force vs area) in kimchi and Korean cabbage was same result of cutting force. Equation of pH change was y=-0.23x+6.13 (r=-0.97). Titratable acidity equation was y=0.09x-0.01(r=0.96). A desirable pH value and titratable acidity were 4.2 and 0.63% in kimchi fermentation.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.37-45
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• 2014

Benzoic acid is widely used in the food industry as a preservative in acidic foods, owing to its antimicrobial activity against various bacteria, yeasts, and fungi. Benzoic acid occurs naturally in different foods such as fruits, vegetables, spices, and nuts as well as in milk and dairy products. Lactic acid bacteria convert hippuric acid, which is naturally present in milk, to benzoic acid; therefore, the latter could also be considered as a natural component of milk and milk products. Benzoic acid is also produced during the ripening of cheese by the propionic acid fermentation process that follows lactic acid fermentation. This paper, we provide basic information regarding the systematic control of natural benzoic acid levels in raw materials, processing intermediates, and final products of animal origin.

• Food Science and Industry
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• v.53 no.2
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• pp.134-147
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• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.