• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.133-141
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• 1986

Gamma irradiation as a new physical treatment was applied to comparative researches with a conventional chemical fumigant on the microbiologicai and physicochemical qualities of selected agricultural products such as powdered hot pepper soybean paste,. oyste.mushroom powder, carrot flake, and raw sesame. The microorganisms contaminated in the sample, including total bacteria, thermophiles, acid tolerant bacteria, fungi, osmophilic molds and coliforms were sterilized with irradiation doses of 7-10 kGy, while ethylene oxide (E.O) fumigation proved insufficient for the destruction of them. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.605-610
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• 2001

To suppress the gas forming caused by some yeast in the pack of traditional kochujang prepared at Sunchang area, which is the most severe problem during distribution of commercial products, mustard or horseradish powder as natural preservatives was mixed to the ingredients of kochujang and left for fermentation in clay pot as commercial scale for 180 day. The composition changes including quality and gas formaing in the kochujang containing those additives were monitored physicochemically and organoleptically. The fermented kochujang containing those additives were monitored physicohemically and organoleptically. The fermented kochujang containing 0.6% of horseradish showed lower organic acid content than that of the control but amino type nitrogen content, which is one of the important quality reference of kochujang, was higher in the one containing 0.6% natural preservatives. No color changed in the kochujang containing mustard but L and a value were increased in the kochujang containing horseradish. No difference of free reducing sugars was showed by the addition of those natural preservatives and the addition of 0.6% horseradish to kochujang had completely stopped gas forming during fermentation. The overall quality of the kochujang containing 0.6% horseradish was superior than that of the other treatments.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.44-49
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• 2004

Changes in quality properties of Kochujang prepared with Paecilomyces japonica powder and extract using different solvents were investigated during 90 days of fermentation at $20^{\circ}C$. Although moisture contents were not significantly different, pH of P. japonica-added Kochujang was lower than that of control group without P. japonica, and decreased with increasing fermentation time. Amino nitrogen content increased up to 60 days of fermentation and decreased slightly after 90 days, with that of P. japonica-added Kochujang showing highest on 30 and 60 days at 179.2 and 282.2 mg%, respectively, higher than control gruup. L, a, and b values decreased in proportion to fermentation period, with P. japonica-added Kochujang, particularly P. japonica powder-added Kochujang, lower than those of control g개up. Sensory evaluation test showed color of control group was 'clear red', whereas that of P. japonica powder-added Kochujang was 'dark reddish brown' and P. japonica extract-added Kochujang was darker than control group; consumer preference for dark color was low, Textures of all samples were 'glossy and smooth', showing high consumer preference. Salt content of P. japonica-added Kochujang was higher than that of control group, with P. japonica extract-added Kochujang higher than that made with powder Hot taste or P. japonica-added Kochujang was weaker, whereas its flavor higher, than control group, with P. japonica powder-added Kochujang showing highest flavor score. Overall preference was higher for P. japonica-added Kochujang than control group, with P. japonica water extract-added Kochujang showing the highest score.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.334-341
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• 2020

This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X₁, w/w), amino-based seasoning powder content (X₂, w/w), and enzyme-treated stevia content (X₃, w/w) were selected as independent variables, and amino nitrogen (Y₁) and overall acceptance in a sensory evaluation (Y₂) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (1,030 mg/100 g) and Y₂ (8.3). Under the optimum conditions, the experimental values of Y₁ and Y₂ were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.155-165
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• 2008

A seasoned squid Jeotkal, Korean traditional fermented seafood, and its ingredients for manufacturing, including red hot pepper powder, ground garlic, sesame seeds, were irradiated with 0, 0.5, 1, 2, and 5 kGy by electron beam and stored at $4^{\circ}C$ for 4 weeks to determine the changes in microbiological and sensory characteristics. The initial contamination of squid Jeotkal such as total aerobic bacteria, yeast & mold, and coliform bacteria were at the levels of 2.88, 3.04, and 4.20 log CFU/g, respectively. However, electron beam irradiation with does at 5 kGy reduced the total aerobic bacteria to about 1 log CFU/g. Yeast & mold and coliform bacteria were reduced to 1-2 log CFU/g after 2 kGy of irradiation and reached to undetected level when the sample was irradiated at 5 kGy and following storage at $4^{\circ}C$ for 4 weeks. Sensory characteristics showed that electron beam irradiation of up to 5 kGy did not adversely affect overall acceptability of squid Jeotkal and its ingredients during cold storage. Therefore, electron beam irradiation is one of the possible means to improve storage stability of seasoned squid jeotkal, which has limited alternative sterilization methods due to the temperature characteristics of the products.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.165-174
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• 1993

This work was conducted to study the use of L. acidophilus, which exists in humun intestine for the fermentation of Chinese cabbage kimchi. The changes in vitamins, the number of microflora and sensory quality were observed during fermentation after the microflora which was not related to kimchi fermentation was eliminated by treatment with ozone water or ozone gas. The growth rate of L. acidophilus in the cabbage juice was higher than that in MRS broth. The growth of L. acidophilus was slightly promoted by adding 1~2% hot pepper powder while that was inhibited by ginger and garlic. Therefore, it was shown that the regulation of fermentation was possible by addition of spices. The result of treating spice with ozone gas and ozone water 6mg/L/sec for 1 hour was that the survival ratio of total microflora was 6~20%. When L. acidophilus was added to materials after ozone treatment, the fermentation rate was improved and the polysaccharides in the cell wall were used when the usable free sugar was all consumed. The contents of vitamin B$_1$ and C in the ozone treated kimchi was higher than in the control.