• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• Sijohaknonchong
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• v.20
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• pp.197-215
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• 2004

In this paper, I reexamined the word 'Sijo-samjang(시조삼강)' and gave a new meaning of it. In addition, I proposed the new concept of 'Sijo-samjang' which meant the characteristic of a Pyon'ga(편가) in Sijo-chang(시조창). For a long time, 'Sijo-samjang' was regarded as a word which indicated the three sections of a Sijo. It was because of the fixed idea that a Sijo was always composed of a form separated by three parts. Unlike the fixed idea, I found the fact that 'Sijo-samjang' meant singing successively three different Sijos which adapted three different music by reexamining the actual uses of the word in the texts of the days. Thus, I could come to a conclusion that 'Sijo-samjang' was the word indicating a specific music system of a Sijo-chang(singing a Sijo) corresponding to a Pyon'ga of a Gagok(가곡). 'Sijo-samjang' seemed to be molded up while the music of Sijo-chang developed. Usually, a successive singing of the three different Sijos, such as Pyong-sijo(평시조), Chirum-sijo(지름시조), and Sasol-sijo(사설시조), was called 'Sijo-samjang'. However, some of the three could be omitted, and some of it could be substituted by a derived song. This kind of a usual and a derived form seemed to be settled as an important custom of singing a Silo after the 19 century. The main point of the development of music in Sijo-chang was having the characteristic of compilation which meant singing Pyong-sijo, Chirum-sijo, and Sasol-sijo successively. 'Sijo-samjang' was the concept which explained this kind of characteristic and was one of the key words to understand the development of Sijo-chang.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.472-477
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• 2001

The study was carried out to evaluate the sensory characteristics and physiological effect of Korean soybean Paste (doenjang) added with Japanese apricot, garlic and ginger, and samjang. Garlic doenjang was shown to have a good taste, odor and color, but ginger doenjang was worse in the taste, odor and color than control doenjang in sensory evaluation. Japanese apricot doenjang and garlic doenjang had high scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, of which the IC$\_$50/ values were 93 and 94$\mu\textrm{g}$/$m\ell$, respectively. Five kinds of doenjang revealed antimutagenic activity against N-methyl-N’-nitro-N-nitrosoguanidine (MNNG), and especially, samjang showed 83% inhibition at the concentration of 5mg/plate. Samjang exhibited a strong antimutagenic activity(79%) against aflatoxin B$_1$,(AFB$_1$) in Salmonella typhimurium TA100. Ginger-, garlic- and Japanese apricot doenjangs also had high inhibitory effects against AFB$_1$. and the inhibition rates were 75, 55 and 51%, respectively. In SOS chromotest. samjang showed the highest antimutagenicity against MNNG, with 64% inhibition rate. These results demonstrated that samjang has strong a antimutagenic effect against MNNG and AFB$_1$.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.396-401
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• 2000

The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at $25^{\circ}C$ and $37^{\circ}C$, respectively. Non-irradiated control, sample 2%- ethanol added and sample heated at $80^{\circ}C$ for 30 min were prepared with the same conditions to be compared. The results showed that yeasts were completely eliminated by gamma-irradiation with dose at 2.5 kGy or more, and total bacteria decreased by 5 log cycles with doses at 10 kGy, showing a significant decrease during storage. The gamma irradiation treatment showed repressive effect on the swelling by gas production and browning formation of Samjang during storage. Also, the indicators of enzyme activity, such as amino nitrogen, protease activity and pH change in the gamma irradiation treatment were more stable than control. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for processing Samjang and for maintaining better quality during subsequent storage.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.54-61
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• 1998

Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid $(230.6{\sim}310.9\;mg/100\;g)$ was highest among free amino acids. Hunter color values of samjang with magjang was lower than those of others. Volatitle flavor components of smajang were identified with GC and GC-MSD. Fifty four components including 11 alcohols, 7 esters, 13 acids, 3 aldehydes, 4 alkanes, 4 phenols, 3 pyrazine and others were found in samjangs. Ethanol, acetic acid ethyl ester, 3-methyl butanoic acid, 2,4-hexadienoic acid and acetic acid might be major volatile components considering of high peak area. Pentanoic acid methyl ester and 4-methoxy-2-buten-1-ol were higher than other components in samjang with magjang while 2-methyl-1-propanol, butanoic acid and 3-methyl butanoic acid were in samjang with traditional doenjang and ethanol, acetic acid ethyl ester and 2,4-hexadienoic acid were in the mixed treatment.

• Journal of Environmental Impact Assessment
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• v.21 no.5
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• pp.801-811
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• 2012

For biodiversity conservation, Biological Impact Assessment is very important. The focus of the study is to enhance efficient Environment Impact Assessment(EIA) based on collecting existing information of endangered species covering the status survey, estimation of effects and reducing methods. Habitat Suitability Index(HSI) can be applicable to Ecological Impact Assessment and finding various reducing methods based on estimating effects. For this study, the EIA report of Samjang - Sanchung highway construction was chosen as an example and Prionailurus bengalensis euptilura as an endangered species was chosen to assess the ecosystem impact on road construction. Water, road, ground coverage, slope, altitude as variables of habitat were weighted and final HSI map was calculated using Arc map and Arc view. Through comparing of before and after HSI, quantitative estimating on effects was possible to minimize impact of road construction to wildlife habitat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.36-44
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• 1999

Samjangs which were prepared using magjang, traditional doenjang, and mixture of traditional doenjang and magjang were stored. Characteristics of the stored samjangs were investigated. Maximum titratable acidity was shown in traditional doenjang after 30 day of storage. Total sugar in samjangs decreased while reducing sugar increased to $11.45{\sim}12.35%$ from $8.44{\sim}9.29%$ after 40 days. Amino type nitrogen predominantly increased to $337.3{\sim}381.1\;mg%$ after 40 days from $48{\sim}53\;mg%$ of initial period of preparation. Among the free amino acids the content of glutamic acid $(202.6{\sim}464.6\;mg/100g)$ was highest and others were not too much changed. Forty two components including 7 alcohols, 4 esters, 13 acids, 6 aldehydes, 5 phenols, 3 pyrazines and others were found in samjangs. Ethanol, acetic acid ethyl ester and 2-phenylethanol were found in all treatments and ethanol, acetic acid ethyl ester, phenylacetaldehyde, butanoic acid, acetic acid, 3-methyl butanoic acid and 2,4-hexadienoic acid might be major volatile components considering of high peak area. 2-Phenylethanol, butandioic acid ethyl ester, butanoic acid and 2-methyl-2-butenoic acid were higher than other components in samjang with magjang while ethanol, acetic acid, 2,4-hexadienoic acid were in samjang with traditional doenjang and 3-methyl butanoic acid, acetic acid ethyl ester and methyl pentanoic acid were in the mixed treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1194-1199
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• 2006

Effects of Korean traditional soybean fermented foods on weight reduction and lipid lowering activities were studied using Spraque-Dawley (SD) rats fed a high fat diet. The rats were raised for four weeks after adaptation period on either a normal diet (ND, based on the AIN-93 diet), high fat diet (HFD, supplemented with 12% lard oil in the ND), or diets containing 10% of freeze dried Doenjang, Chungkukjang, Kochujang, or Samjang to HFD. The final weight, food efficiency ratio (FER) and the weight of adipose tissue were decreased significantly by the consumption of Doenjang and Samjang, compared to HFD (p<0.05). The contents of cholesterol and triglyceride increased by HFD were reduced by the fermented foods in liver and perirenal fat tissues of the rats, especially Doenjang and Samjang diets showed high lipid lowering activity. And TG and cholesterol contents in the plasma serum were simillar trend to liver and perirenal fat tissue. These results suggested that Korean traditional soybean fermented foods, especially Doenjang showed the highest weight reduction and lipid lowering activities of the rats fed high fat diet.

• (The)Study of the Eastern Classic
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• no.69
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• pp.593-622
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• 2017

The purpose of this study is to investigate the characteristics of Confucianism, Buddhism, and Taoism and to examine the characteristics of Intermixture of Three Religions in Journey to the West. This novel, which has the structure of satire, hope, and surrogate satisfaction while being the center of satire and humor, is a refuge for the people. Even today, it can be said, however, that for the people, Confucianism, Buddhism, and Taoism was not a distinctly separate system of religions. Journey to the West story is about the liberation of Buddhism that is obtained through Taoism training. In the celestial world, not all gods are perfect, and often make mistakes. In such a story, the mistakes of beings living as human beings are simply insignificant. What is not different from the structure of life in this world is still a world of nature. The world is rife with absurdities, both on earth and in heaven. The characteristics of Intermixture of Three Religions can be summarized in several ways. First, the Trip of Samjang is not just to gain the enlightenment of illegal but rather to seek a greater sense of meaning. Second, the means to gain enlightenment is that it does not claim that one is right or good. Third, mercy, goodwill, and respect for life for oppressed and exploited peoples are common to all religions. Fourth, this story suggests that everything from the beginning is already a matter of mind. Fifth, all of the logic of Three Religions in this novel can be said to be "preliminary." Human life implies that it is going on a planned path, perhaps as a fate. But the important thing is, as in all religions, even if the road is a planned one, Journey to the West is strongly and persuasively speaking that it is the way of life as well as the attitude of living silently in carrying out its duties.