• Journal of Nutrition and Health
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• 제45권6호
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Applied Biological Chemistry
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• 제47권1호
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• pp.55-60
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• 2004

떫은감 둥시를 이용한 감장아찌 제조 중 과육의 세포벽 성분과 연화효소의 변화를 조사한 결과, 알콜불용성 물질 및 세포벽 성분의 함량은 감장아찌 제조 시 간장 및 된장 침지 모두 침지 시간이 길어질수록 감소하는 경향을 나타내었으며, 침지 20일째까지는 완만하게 감소하였으나 30일 이후부터 급격한 감소가 발생하였다. 수용성 물질의 함량은 간장 및 된장 침지 모두 침지 기간이 증가할수록 점차 증가하는 경향을 나타내었다. Lignin, pectin 질 및 산 가용성 hemicellulose의 함량은 간장 및 된장 침지 장아찌 모두 침지 기간이 경과하여 숙성이 진행될수록 감소하였으나, 알칼리 가용성 hemicellulose는 침지시간이 길어질수록 증가하는 양상을 나타내었다. Cellulose의 함량은 간장 및 된장 침지 각각 침지초기의 $6.07{\pm}0.09\;mg/g$과 $6.18{\pm}0.13\;mg/g$에서 침지 50일째 $6.09{\pm}0.17\;mg/g$와 $6.28{\pm}0.32\;mg/g$으로 큰 변화를 나타내지 않았다. 감장아찌의 경도는 간장 및 된장 침지 모두 침지 30일째까지는 증가하다가 그 이후에는 감소하는 경향을 나타내었다. Polygalacturonase와 pectinesterase는 간장 및 된장 침지 모두 침지 10일째부터 효소활성이 증가하기 시작하였으며 침지 기간이 경과할수록 효소활성은 높아지는 것을 알 수 있었다. ${\beta}-Galactosidase$의 경우도 간장 및 된장 침지 모두 침지 10일째부터 효소활성이 증가하기 시작하여 침지 30일째까지 완만한 상승을 나타내다가 침지 40일째부터 급격한 효소활성의 증대가 관찰되었다.

• Applied Biological Chemistry
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• 제29권4호
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• pp.422-428
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• 1986

간장과 된장 중에 서식하는 세균이 한국 재래식 간장과 된장의 독특한 향기와 주 맛성분인 아미노산과 유리당을 생성할 수 있는지를 알기 위해 연구하였다. 한국 재래식 간장과 된장 중에서 분리된 세군은 모두 Bacillus species이였다. 분리균은 각각 메주향, 한국 재래식 간장의 독특한 향인 짠 간장향 및 된장향을 생성하고, protease와 amylase 를 생성하므로 한국 재래식 간장 및 된장의 맛과 향기 생성에 크게 기여하리라 사료된다. 특히, B. licheniformis인 $SSB_3$는 좋은 짠 간장향을, B. polymnxa인 $SSB_4$, Bacillus sp. 인 $SPB_1$, B. brevis인 $SPC_2$ 및 B. lichemiformis인 $SPC_{2-1}$은 구수한 된장향을 각각 생성하였고, protease와 amylase도 상당수준 생성하였다.

• Natural Product Sciences
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• 제26권3호
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• pp.244-251
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• 2020

This study investigated therapeutic candidates with anti-inflammatory potential among traditional dietary ingredients targeting inflammatory bowel disease (IBD). Both Avena sativa and traditional fermented products, such as Korean soy paste, are popular health foods. We investigated the anti-inflammatory effects of soy paste combined with A. sativa (KDA), compared with soy paste without A. sativa (KD) by evaluating the expression of pro-inflammatory cytokines in lipopolysaccharide-stimulated RAW264.7 mouse macrophages and HT-29 human colon epithelial cells. KDA significantly inhibited the production of nitric oxide (NO) and downregulated the pro-inflammatory cytokines, such as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α in lipopolysaccharide (LPS)-induced RAW264.7 cells. In another in vitro experiment involving LPS-stimulated HT-29 cells, KDA suppressed the levels of IL-8, which is the chemokine elevated in IBD. In addition, KDA exhibited anti-oxidative properties, such as 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,2'-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. Our findings revealed that A. sativa combined with soy paste exhibits a synergistic anti-inflammatory and anti-oxidant effect following fermentation. These results suggest that KDA may be used as a potential anti-inflammatory therapy against IBD.

• 한국지역사회생활과학회지
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• 제15권3호
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• Journal of Microbiology and Biotechnology
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• 제6권3호
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• pp.194-201
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• 1996

To develop a method appropriate for mass production in a factory, we manufactured soy sauce with Bacillus species SSA3-2M1 and fused ST723-F31 at $30^{\circ}C$ with aeration of 1/3 vvm for 40 days. The flavor components extracted from the manufactured soy sauce were fractionated to neutral, acidic, basic and phenolic fraction and identified by GC-mass. Among the 60 kinds of identified flavor components, 16 and 23 components were detected in traditional Korean soy sauce and soybean paste, respectively. There were three peak regions that smelled like soy sauce with the GC sniffing test of flavor components and 2, 6-dimethyl pyrazine, benzaldehyde, 2-methoxy phenol, phenol and benzeneethanol which were identified as character impact compounds of traditional Korean soy sauce and soybean paste were identified in the region that smelled like soy sauce. It is therefore considered possible to achieve mass production of soy sauce with standard quality by Bacillus species SSA3-2M1 and fused ST723-F31 in the factory.

• 한국식품저장유통학회지
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• 제15권4호
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• pp.598-605
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• 2008

Bacillus subtilis를 메주 제조 시 starter로 접종하여 발효시킨 메주를 이용하여 된장을 담근 후 일정기간 숙성시킨 다음 된장의 이화학적 성질 등의 변화를 측정하였다. Amylase와 protease의 활성은 숙성 60일 후 4.11 unit/mL와 7.75 unit/mL로 가장 높게 나타났으며 숙성이 더욱 진행됨에 따라 감소하는 경향을 나타내었다. Tyrosinase의 저해활성과 ACE 저해 활성은 숙성기간이 경과함에 따라 증가하는 경향을 나타내었다. 항 돌연변이 활성은 숙성기간이 길어질수록 증가하는 경향을 나타내었으며, Salmonella enterica serovar Typhimurium TA100에 대하여 변이원 MNNG와 NPD에 대한 항 돌연변이 활성은 70.33%와 60.22%로 나타났으며, TA98에 대하여 변이원 NPD와 NQO에 대한 항 돌연변이 활성은 50.84와 47.01%를 나타내었다. 90일간 발효 숙성시킨 된장의 isoflavon의 함량은 genistin의 경우 Bacillus subtilis를 첨가하여 제조한 경우가 187.48 ${\mu}g/g$으로 높게 나타났다. Daidzein과 genistein은 전통적으로 제조한 메주를 이용한 된장에서 각각 574.88 ${\mu}g/g$과 532.92 ${\mu}g/g$으로 가장 높게 나타났다.

• 한국식품위생안전성학회지
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• 제21권2호
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• pp.92-99
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• 2006

전북 순창지역의 고추장민속마을에서 생산한 장아찌 제품의 품질을 균일화하기 위한 기초 연구로서 10품목의 장아찌 제품 90종을 수집하여 이화학적 특성을 비교하였다. 감, 마늘, 오이, 무, 더덕, 매실장아찌는 고추장으로 버무렸으며, 깻잎장아찌는 된장으로, 울외장아찌는 주박으로, 고추장아찌는 된장과 간장으로 버무렸다. 장아찌 제품의 수분 함량, pH 및 총산함량은 원료의 특성에 따라 차이가 있었다. 당도는 $22.10{\pm}3.04$(간장고추) - $55.53{\pm}7.67$(마늘장아찌) $^oBrix$로서 비교적 높았으며, 고추장으로 절임한 경우가 된장이나 간장 절임보다 높았다. 염도는 $3.56{\pm}1.11$(매실장아찌) - $9.15{\pm}6.35%$(간장고추)로서 매우 높았으며, 간장으로 절임한 제품에서 높았다. 경도는 제품에 따른 차이가 매우 컸으며, 총균수는 $5.62{\pm}0.10$(간장고추) - $6.83{\pm}0.55$ log CFU/g(된장깻잎)로서 비슷하였다. 결론적으로, 제품의 품질 균일화와 함께 염도가 높은 장아찌 제품들의 염도를 낮추는 제조 방법에 대한 연구의 필요성이 제기되었다.

• 한국축산식품학회지
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• 제26권2호
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• pp.159-165
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• 2006

본 연구는 간장(T1), 고추장(T2) 및 된장(T3) 소스를 제조한 후 $1{\pm}1^{\circ}C$에서 21일간 저장하는 동안 pH, 산도, 단백질 분해효소 활성도 및 미생물의 변화를 관찰하고자 수행하였다. pH는 된장 소스가 간장과 고추장 소스에 비해 현저하게 높았다. 산도는 고추장 소스가 간장과 된장 소스에 비해 저장14일까지 현저하게 높았다. 단백질 분해효소 활성도는 된장소스가 간장과 고추장 소스에 비해 현저하게 높았다. 총 균수는 간장 소스가 고추장과 된장 소스에 비해 현저하게 낮았고, 저장기간이 경과함에 따라 감소하였다. 대장균은 간장 소스가 저장 1일에 검출되었으나 저장 7일부터는 검출되지 않았고, 고추장과 된장 소스는 저장 1일부터 검출되지 않았다. 유산균수는 간장 소스가 고추장과 된장 소스에 비해 현저히 낮았고, 모든 양념에서 저장기간이 경과함에 따라 감소하였다.