• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.468-473
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• 2015

Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were $1.59{\pm}0.05$ and $1.89{\pm}0.03g/L$, respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were $0.38{\pm}0.01-1.54{\pm}0.02$ and $0.37{\pm}0.00-1.44{\pm}0.01g/L$, respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.1-9
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• 1991

The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people's income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.

• Microbiology and Biotechnology Letters
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• v.21 no.1
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• pp.82-87
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• 1993

Fourteen samples of kimchies and soy bean pastes were used to isolate strictly anaerobic bacteria on complex BL agar and on a selective BS agar for bifidus bacteria. About $10^7$ ~ $10^8$ colonies per g sample were developed on BL agar under strictly anaerobic conditions, while BS agar supported the growth of $10^3$ ~ $10^6$ colonies per gram sample at the same condition. All colonies developed on BS agar at anaerobic conditions grew in aerobic conditions and did not show fructose6-phosphate phosphoketolase activity. Type cultures of Bifidobacterium did not grow in PYG medium containig more than 3% NaCI. From these results it is conduded that salted fermented food cannot support the growth of strictly anaerobes induding Bifidobactenum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.174-181
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• 2012

This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC

• Applied Biological Chemistry
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• v.22 no.3
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• pp.160-165
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• 1979

This study was carried out to investigate effects of iron content on the quality of soy sauce, bean paste and red pepper paste, and to elucidate the origin of iron and change of the contents during production processes. For the first step, the iron contents in commercial soy sauce and changes of the contents during brewing process were determined. The results obtained were as follows. 1, Iron contents of raw materials were 108 ppm in soy bean, 133ppm in defatted soy bean, 79 ppm in wheat, 5 ppm in sodium chloride, 58 ppm in seed koji, 300-2000 ppm in spore of Aspergillus oryzae, 240 ppm in wheat gluten, 20 ppm in sodium carbonate (above figures were of dry weight basis), 6 ppm in hydrochloric acid, 18 ppm in caramel and 0.3ppm in brewing water respectively. 2, Iron contents in koji were 200-240 ppm (as dry weight basis) and increased, more or less, in progress of koji-making period. 3. Iron contents in the mashes during fermentation were 40 rpm after 1 month, 43-47 ppm after 3 months and 49-62ppm after 6 months. 4. In chemical soy sauce, the iron content was 159 ppm after hydrolysis of wheat gluten with hydrochloric acid, and 184 ppm after neutralization. 5. Higher iron contents were detected both in fermented and chemical soy sauce when the concentration of total nitrogen increased, but the levels were higher in chemical soy sauce than in fermented one at the same concentration of total nitrogen. 6. In the case of fermented soy sauce, the iron content in the filtrate was decreased by press-filtration, but no significant change was found between before and after heat-sterilization. 7. Iron contents in commercial soy sauce were varied with the producers, however, the average value was 62.7 ppm as calculated as 1.0 percent of total nitrogen. And the average level of iron in home-made soy sauce produced by conventional method was 37.68 ppm.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.149-155
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• 2017

This study was carried out to investigate the hair protection effect of fermented black soybean extracts. The morphological characteristics, tensile strength and constitutional changes of the hair were analyzed and compared when the hair was chemically oxidized and then treated with fermented black soybean extract. As a result, treatment of oxidizing agent on virgin hair caused damage on the cuticle layer of the epidermis and decreased in tensile strength of hair from $14.32{\pm}0.83g/cm^2$ to $12.32{\pm}0.79g/cm^2$. FT-IR analysis showed the peaks at 1,077, 1,041, and $801cm^{-1}$ of the hair treated with oxidizing agent were increased compared to peak values of virgin hair, indicating that cystein in hair was decreased which is crucial to disulfide bond between keratin. On the other hand, when the damaged hair is treated with the fermented black soybean extract, cracks in the cuticle layer of the epidermis were filled, tensile strength was restored to $14.27{\pm}0.96g/cm^2$ and the ratio of oxidized cysteine in hair was decreased. These results suggest that the fermented black soybean extract is worthy of further investigation as a protective material for hair damaged by oxidizing agents.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.313-316
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• 1990

Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.

• Korean Journal of Acupuncture
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• v.35 no.4
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• pp.187-202
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• 2018

Objectives : Non-invasive transcranial electrical stimulation is one of therapeutic interventions to change in neural excitability of the cortex. Transcranial electro-acupuncture (TEA) can modulate brain functions through changes in cortical excitability as a model of non-invasive transcranial electrical stimulation. Some composites of fermented Scutellaria baicalenis (FSB) can activate intercellular signaling pathways for activation of brain-derived neurotrophic factor that is critical for formation of neural plasticity in stroke patients. This study was aimed at evaluation of combinatory treatment of TEA and FSB on behavior recovery and cortical neural excitability in rodent focal stroke model. Methods : Focal ischemic stroke was induced by photothrombotic injury to the motor cortex of adult rats. Application of TEA with 20 Hz and $200{\mu}A$ in combination with daily oral treatment of FBS was given to stroke animals for 3 weeks. Motor recovery was evaluated by rotating bean test and ladder working test. Electrical activity of cortical pyramidal neurons of stroke model was evaluated by using multi-channel extracellular recording technique and thallium autometallography. Results : Compared with control stroke group who did not receive any treatment, Combination of TEA and FSB treatment resulted in more rapid recovery of forelimb movement following focal stroke. This combination treatment also elicited increase in spontaneous firing rate of putative pyramidal neurons. Furthermore expression of metabolic marker for neural excitability was upregulated in peri-infract area under thallium autometallography. Conclusions : These results suggest that combination treatment of TEA and FSB can be a possible remedy for motor recovery in focal stroke.