• Title/Summary/Keyword: salted and fermented

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Food Culture of Koryo Dynasty from Viewpoint of Marine Relics of Taean Mado Shipwreck No. 3 (태안 마도3호선 해양유물 중심으로 본 고려시대 음식문화)

  • Koh, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.30 no.2
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    • pp.158-169
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    • 2015
  • Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.

Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabbage) (저염 Sauerkraut (fermented cabbage)의 미생물 및 이화학적 품질 특성)

  • Ji, Hye-In;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.37 no.1
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    • pp.61-72
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    • 2022
  • This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

Traditional Fermented Food Products in Korea (한국의 발효식품에 관하여)

  • Mheen, T.I.;Kwon, T.W.;Lee, C.H.
    • Microbiology and Biotechnology Letters
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    • v.9 no.4
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    • pp.253-261
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    • 1981
  • Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

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Processing and Quality of Seasoned Low-salt Fermented Styela plicata Supplemented with Fermentation Alcohol (발효주정 첨가 오만둥이(Styela plicata) 양념젓갈의 제조 및 품질)

  • Lee, Hyun-Jin;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.54 no.6
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    • pp.841-848
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    • 2021
  • To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×103 CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday - (광주와 전라남도의 음식문화 연구 (I) - 일상식 -)

  • 김경애;정난희;전은례
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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Effect of Salting Levels on the Changes of Taste Constituents of Domestic Fermented Flounder Sikhae of Hamkyeng-Do (함경도 지방의 전통가자미식해의 소금 첨가수준에 따른 숙성중 맛 성분의 변화에 관한 연구)

  • Jung, Hae-Suk;Lee, Su-Hak;Woo, Kang-Lyung
    • Korean Journal of Food Science and Technology
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    • v.24 no.1
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    • pp.59-64
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    • 1992
  • Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at $15^{\circ}C$ for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5'-nucleotides, were investigated. The content of fructose decreased significantly during Sikhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be $6.26%{\sim}8.97%$ in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5'-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be $761.0\;{\mu}g{\sim}849.0\;{\mu}g/g$. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.

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Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012)

  • Kim, Eun-Kyung;Ha, Ae-Wha;Choi, Eun-Ok;Ju, Se-Young
    • Nutrition Research and Practice
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    • v.10 no.2
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    • pp.188-197
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    • 2016
  • BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS/METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. Male and female subjects with insufficient non-salted vegetable and fruit intake were increased 1.4 times and 1.3 times, respectively, in 2012 than 1998. All subjects consumed at least 400 g/day of non-salted vegetable, fruit, and kimchi in each survey year, although they consumed insufficient amounts (< 400 g/day) of non-salted vegetable and fruit without kimchi. CONCLUSIONS: Since Koreans generally consume high amounts of fermented vegetables, including kimchi, total vegetables and fruit. Consumption of these foods by the Korean adult population reached 400 g, which is the recommended intake of the WCRF/AICR. Based on this result, it is necessary to promote consumption of kimchi in the Korean population and research the development of low sodium kimchi in the future.

Study of Eh-jang (Korean Fermented Aquatic Products) Culture in Asia (아시아속의 한국어장문화(韓國魚醬文化)에 관한 연구(硏究))

  • Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.1 no.4
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    • pp.371-382
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    • 1986
  • Eh-jang (fermented aquatic products) of Asia can be classified 4 groups, those are Chot-kal (salted fish guts), Chot-kal Paste, Eh-ganjang (fish sauce) and Shic-hae (lactic acid fermented fish products). The native place of Eh-jang and rice culture is almost same and Eh-jang had been spread out all the area of Asia along with rice culture. Korea has variety of Chot-gal and consumes much Chot-gal that Korea is the culture area of both soybean sauce and Chot-gal. Eh-ganjang had been edible all area of Korea during Chosun Dynasty, but it remains only Southern part of Korea. Korean Chot-gal paste is produced as a form of Kon-chang-yi-chot. Korean Shic-hae had been edible all area of Korea during Chosun Dynasty, but remains at the east coast and some area of Hwang-hae Do and Kyung-sang-nam-do.

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The Effects of Sulfite Salts on the Shelf-life of Low-salted Myungranjeot (Soused Roe of Alaska Pollack) (Sulfite 염에 의한 저염 명란젓의 보존 효과)

  • Kim, Sang-Moo
    • Korean Journal of Food Science and Technology
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    • v.28 no.5
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    • pp.940-946
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    • 1996
  • One of the biggest Problems in making jeotkal is the reduction of its shelf-life when lowering the salt content from 20-30% to below 10%. Therefore, in order to extend the shelf-life of the low-salted jeotkal, prior to setting the minimum allowance value of sulfiting agents as food additives for fermented fish products, the preservative effects of sulfite salts on the low-salted myungranjeot (soused roe of Alaska pollack) were studied through various chemical and microbial analyses. The pHs of the low-salted Myungranjeot treated with bisulfite and metasulfite salts rapidly decreased in the biginning of fermentation, while the lactic acid contents increased constantly. Sodium bisulfite and metasulfite enhanced the production of $NH_2-N$ after 10 day-fermentation, whereas they inhibited the production of VBN, TMA and TBA, and the growth of microorganisms including fungi during fermentation. The estimated shelf-lives of low-salted myungranjeot treated with control, sodium sulfate, sodium bisulfite, and sodium metasulfite on the basis of VBN 50 mg% were about 16, 14, 20 and 24 days, respectively.

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Effect of Various Level of Salted Anchovy on Puchukimchi Fermentation (멸치젓 첨가량이 부추김치의 발효숙성에 미치는 영향)

  • 배상임
    • Journal of the Korean Home Economics Association
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    • v.34 no.5
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    • pp.85-98
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    • 1996
  • This study was undertaden to investigate the effect of salted anchovy during Puchukimchi fermentation, Puchukimchi is a kind of Korean kimchi made with Puchu(Allium odorum L.). For this purpose, the Puchukimchi with 10%, 15% and 30% salted anchovy was investigated by measuring physicochemical, microbiological and sensory characteristics during fermentation at 5$\pm$2$^{\circ}C$ up to 60 days, In the palatable period, pH was remarkably decreased to the range of 4.8-5.16 and total acidity was increased 2-3 times more than that of initial period. Reducing sugar contents in Puchukimchi increased up to 22days and remarkably decreased. The changing pattern of vitamin C drawed sigmoidal curve, invreasing significantly in the palatable period. The content of lactic acid was a little in the initial fermentation period but increased 3-13 times more than that of the initial fermentation period in the palatable period. The content of malic acid and citric acid were decreased as the fermentation progressed. The contents of Ca, Mg and K was gradually decreased and Na was increased as the fermentation progressed in the same period. There were similiar changes in the number of lactic acid bacteria and total cell number. The score of overall taste, overall acceptability in evaluation during fermentation was high in order of 15%, 10%, 30% level of salt fermented anchovy.

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