• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.95-100
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• 2003

Competitive direct enzyme-linked immunosorbent assay(cdELISA) of aflatoxin $B_1$ ($AFB_1$) in deonjang(Korean-style soybean paste) and kochujang(fermented hot peppersoybean paste) and the level of $AFB_1$ in modern or traditional style deonjang and gochujang, produced in Korea, was surveyed by cdELISA. From the standard curve of the cdELISA, the detection limit of $AFB_1$ was 0.2 ng/m/. The average recovery of $AFB_1$ was 71.5% in the range of 1~100 ng/g after spiking $AFB_1$ into deonjang and it means that it could be possible to detect the $AFB_1$ in these range by the cdELISA in deonjang. Among the 30 kochujangs tested, no $AFB_1$ was detected in kochujangs. Among the 30 deonjangs, $AFB_1$ was detected in 6 ones in the range of 1.0~6.0 ng/g. The occurrence of $AFB_1$ in deonjang and kochujang tested in this study was less than the Korea Standard and Specification of aflatoxin in foods (10 ppb).

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.907-912
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• 1997

Physicochemical characteristics of kochujang prepared with various raw materials, were investigated during 90 days of fermentation to obtain information for the industrial production of traditional kochujang. Reducing sugar contents of kochujang increased until 60 days but slightly decreased thereafter, showing highest value for malt added group. Ethanol contents increased after 45 days and were highest in Chinese matrimony vine group, followed by purple sweet potato and malt added groups. Amino nitrogen contents increased until the 45 to 60 days of fermentation, but ammonia nitrogen contents did not change significantly during fermentation. Amino and ammonia nitrogen contents were higher in soy sauce and Chinese matrimony vine added groups. Water activities decreased slightly during fermentation and purple sweet potato added group was lowest among the groups. Consistency of kochujang decreased until the middle of the aging but after that it increased. Consistency of purple sweet potato and Chinese matrimony vine added groups were remarkably higher than that of the others. The color values tended to decrease slightly during fermentation. Purple sweet potato kochujang was low in the lightness, redness and yellowness. Results of sensory evaluation showed garlic and malt added kochujang were more acceptable than purple sweet potato added kochujang due to more desirable taste and color.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.166-172
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• 2003

Changes in the number of microorganisms, chemical composition, and sensory quality of chungkukjang by gamma-irradiation up to 120 kGy were investigated. The total viable cell counts in chungkukjang irradiated with 10 kGy decreased from $10^9\;CFU/g$ of the control to $10^5\;CFU/g$. Proximate chemical composition and pH of chungkukjang were not much affected by irradiation. Acidity of chungkukjang decreased by irradiation with over 20 kGy. Fatty acid contents of chungkukjang irradiated under 20 kGy were the same as those of the nonirradiated ones. Polyunsaturated fatty acids content, decreased at over 40 kGy. The color and odor of chungkukjang were not significantly affected by irradiation up to 20 kGy. Unpalatable odor (p<0.01), off-flavor (p<0.001), and fish-odor (p<0.001) increased, and brown intensity (p<0.05) and acceptability (p<0.001) decreased at over 20 kGy. Results indicate 20 kGy is sufficient to decrease the microbial count of chungkukjang and prevent decrease in the content of polyunsaturated fatty acids.

• Journal of Life Science
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• v.28 no.12
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• pp.1501-1506
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• 2018

Edible insects have recently been increasingly promoted as a source of protein. As the number of farms rearing these insect increases, it is important to develop safe and nutritious feed sources to improve their commercial quality. The aim of the current study was to determine the effect of food by-products as feed supplements for the Korean rhinoceros beetle, Allomyrina dichotoma, which has been registered as a general food ingredient in Korea. We compared the effects of waste citrus peel, soybean curd cake, soybean oil meal, and brewers' dried grain on the growth of third instar larvae of A. dichotoma. Groups of larvae were fed with fermented sawdust and nine different combinations of the above by-products and the effects on their growth were measured until pupation. The highest survival rate was with feed supplemented with 10% brewers' dried grain (66.7%, p<0.05), and these larvae were also 26% heavier (p<0.05) than the control group that received no supplementation. In the 10% brewers' dried grain group, the larval period of third instar was shortened by almost 28 days (p<0.01) compared to the control group. Of all the groups, only that which was fed the brewers' dried grain supplement showed more than a 90% pupation rate (p<0.05). Therefore, brewers' dried grain may be useful as a source of feed for A. dichotoma.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.36-41
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• 2016

Ochratoxin A and aflatoxin may be detected from naturally fermented foods due to the contamination of the mycotoxin-producing molds or un-prudential use of the mycotoxin producing starter strains during the fermentation. This study was carried out to analyze the production of ochratoxin A and aflatoxin under the various environmental conditions. For the experiment, the effects of different temperature, culture media, and fermentation time on the production of ochratoxin A by Aspergillus usamii KFRI 999 and A. awamori KFRI 983 were analyzed. Additionally, the production of aflatoxin was assessed under the various temperature, initial pH, fermentation time and culture media during fermentation by A. flavus KACC 41403 and A. oryzae KACC 46471. The levels of ochratoxin A and aflatoxin were analyzed by HPLC. The result showed that the production of mycotoxin was greatly affected by the fermentation temperature. A. oryzae KACC 46471 did not produce aflatoxin. All of the mycotoxin producing strains showed the highest level of mycotoxin at $30^{\circ}C$. A. awamori KFRI 983 showed the lowest level of ochratoxin A in PDA media among the experimental medium. The results of the present study may be useful for the reduction of ochratoxin A and aflatoxin in various foods.

• Food Science and Preservation
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• v.19 no.5
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• pp.757-766
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• 2012

The SSH100-10 bacterial strain, which exhibits strong antifungal (anti-mold and anti-yeast) activity, was isolated from traditional korean soysauce aged 100 years. The strain was identified as Bacillus velezensis based on Gram-staining, the biochemical properties and 16S rRNA gene sequence determination. B. velezensis SSH100-10 showed strong proteinase activity and NaCl tolerance, but did not produce enterotoxin. Two-antifungal compounds from B. velezensis SSH100-10 were purified using SPE, preparative HPLC, and reverse phase-HPLC. The purified antifungal compounds were identified as $C_{14}$ and $C_{15}$ iturin through MALDI-TOF-MS and amino acid composition analysis. The stability characteristics of the antifungal compounds after temperature, pH, and enzyme treatments suggested that B. velezensis SSH100-10 produced more than two antifungal compounds; pH-stable $C_{14}$ iturin A and $C_{15}$ iturin A, and unidentified pH-unstable compounds. The results suggested that B. velezensis SSH100-10 can be used in soybean fermentation as a starter. Moreover it has potential as a biopreservative in the food and feed industry and as a biocontrol agent in the field of agriculture.