• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.736-742
• /
• 2008

To evaluate changes in functional characteristics of traditional Doenjang during aging, Doenjang was prepared using an extract of Phellinus linteus (Phellinus extract). Control Doenjang was aged without the extract. The protease activity of Doenjang prepared with Phellinus extract was 3.15 units/mL. Tyrosinase and acetylcholinesterase inhibition activities were 45.78% and 55.18% of control, respectively, in the treated sample. When Salmonella enterica serovar Typhimurium TA100 was used as a reporter strain, antimutagenic activities against the mutagens MNNG and NPD were 90.42% and 82.57% of control values in the treated sample. When S. enterica serovar Typhimurium TA98 was used, antimutagenic activities were 60.28% and 50.33% of control, respectively. Hydrogen-donating activity was 86.65% in the treated sample, which was higher than that of the control (61.69%). Daidzin (an isoflavon glucoside) levels in Doenjang prepared with Phellinus extract were higher, by 35.49 mg/kg, than the control, whereas genistin was not detected in either group. Daidzin and genistin aglycone levels were 263.01 mg/kg and 262.60 mg/kg in the control and test groups, respectively.

• The Journal of the Convergence on Culture Technology
• /
• v.5 no.3
• /
• pp.229-239
• /
• 2019

Rapid economic development has changed the dietary habits and patterns. Especially, western style diet has increased the risk of type 2 diabetes (T2DM) in Korea. To provide more specific and appropriate diet guideline for the prevention and for the treatment of T2DM, the investigation on the characteristics of diebetic patients related to the diet needs to be done. In this study, we therefore analyzed eating behaviors, dietary attitudes, and intake of food and nutrients of normal subjects (control, n=26) and diabetic patients (case, n=18) diagnosed T2DM within one year in Daegu Gyeongbuk area. Body mass index of the patients were significantly higher than the control (p<0.05). Overeating, high fried food and low whole grain intake were revealed as risk factors for T2DM. From the food frequency questionnaire analysis, salty foods such as fermented soybean paste (Doenjang) and watery Kimch intake were associated with T2DM. Intake of vegetable lipid, ${\beta}$-carotene, calcium, copper, and vitamin K were also shown to be associated with T2DM. Taken together, these findings suggest that maintaining ideal body weight and intake the foods with low salt, fat, and refined grain in appropriate amount may help to prevent and to manage T2DM.

• Korean Journal of Microbiology
• /
• v.54 no.4
• /
• pp.398-409
• /
• 2018

In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amylolique-faciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.5
• /
• pp.508-533
• /
• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.1930-1939
• /
• 2013

It has been reported that Chungkukjang, one of Korean traditional fermented soybean products, may improve hypertension, diabetes, and hyperlipidemia. In this study, we sought to investigate the immunoenhancing effects of Chungkukjang in ovariectomized mice. For the first period, female SLC ddy mice were either sham-operated (Sham; n=27) or ovariectomized (OVX; n=27). As a basal diet, ovariectomized mice were fed low-calcium diet for faster induction of osteoporosis for six weeks, and those in the Sham group were fed AIN-76 diet. For the second period, half of the OVX group (n=9) and the Sham group (n=9) were fed a Chungkukjang-based diet (CKJ); whereas the other half (OVX; n=9/ Sham; n=9) were fed a casein-based diet (CSI) for 8 weeks. After a second period, we collected the blood via heart puncture and measured the splenocytes proliferation, T lymphocyte subsets by flowcytometry, and levels of serum cytokines (IL-2, IL-4, IL-6, IL-10, IFN-${\gamma}$ and TNF-${\alpha}$) by ELISA assay. The OVX+CKJ group showed higher splenocytes proliferation, higher ratio of CD4/CD8, and lower levels of IL-6 and TNF-${\alpha}$ cytokines compared to the OVX+CSI group. The Sham+CKJ group showed cytokine productions, such as higher levels of IL-10 and IFN-${\gamma}$, and lower levels of IL-6 and TNF-${\alpha}$ compared to the Sham+CSI group. The result of this study suggests that Chungkukjang may lower the proinflammatory cytokine levels in both the OVX and Sham groups. In addition, Chungkukjang could make a balance of T cell subset proliferations and enhance the splenocyte proliferations in the OVX group.

• Journal of Nutrition and Health
• /
• v.50 no.6
• /
• pp.655-663
• /
• 2017

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

• Journal of Food Hygiene and Safety
• /
• v.23 no.4
• /
• pp.304-308
• /
• 2008

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest ($7.5^{\circ}C$) and the lowest ($6.4^{\circ}C$) temperature spaces in a refrigerator was $1.1^{\circ}C$, the corresponding difference between the highest ($8.9^{\circ}C$) and lowest ($7.5^{\circ}C$) food surface temperatures was $1.4^{\circ}C$. The average temperatures of both chilled food surfaces and refrigerator spaces were $7^{\circ}C$ (max. $22.9^{\circ}C$) and 8.2 degrees C (in. $-0.4^{\circ}C$), respectively. The temperatures of chilled food surfaces were $6.1{\times}10.6^{\circ}C$ for soybean curds, $6{\sim}12.3^{\circ}C$ for fish paste, $2.3{\times}18.2^{\circ}C$ for kimbab, $4.6{\times}12.2^{\circ}C$ for salads, $3.4{\times}12.6^{\circ}C$ for wet noodles, and $7.1{\times}19^{\circ}C$ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below $10^{\circ}C$ with careful recording of the warmest area of the refrigerator.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.2
• /
• pp.111-118
• /
• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.1
• /
• pp.56-68
• /
• 2003

The objects of this study are to find out (1) real situation of the food supply in prison under Imperial Government of Japan more cleary (historical meaning) and (2) which might help in understanding wrong present food consumption patterns in Korea which causes environmental as well as health problems. It is generally known that the length of the Japanese occupation for Korea is 36 years. However, it is concluded in this study that it was longer (70 years ; from 1875 to 1945 from when Japanese Army attacked and occupied Yungjongdo and Kanghwado island to e time when they were defeated on World War II.) Korea was annexed by Japan in 1910 then the Imperial Government of Japan dismissed the Korea Army, controlled the Office of Justice and the management of prison by force. Since then about 50% of all land was fell into Japanese Government ownership and 80% of Korean farmers became as tenant. After this change, Korea farmers were forced to pay extremely high rent (up to 80% of its harvest). Forced immigration, low price procurement of grain by Japanese government up to more than 30%of their production, was practiced. Accordingly, the food situation of Korean farmers became miserable, which may caused more violations of Imperial Japanese Law. Malnutrition, epidemic diseases, mortality rate of infants soared and average life expectancy shortened to 20-30 years old. This was the period of World Economic Crises and Food Crises in Japan. It was said then that if one Japanese comes to Korea then 200 Koreans will starved to death. Meanwhile, Proconsul Bureau of Chosun requested to the Department of Medicine, the Imperial University of Kyungsung to survey food supply situation of Koreans in prison throughout Korea. Objectives of the survey then was not only to find out scientifically whether it is agreeable in maintaining prisoner's health and also find out the possibility to save food during food crisis. Survey was started from 1923 and ended in 1945, and it focussed on prisoners in the Seodaemoon Prison. This report is the outcome of the first survey. They concluded that the food supplied was nutritionally (had) no problem, in compare with those of workers in the factory, students in the dormitory in Japan and with those of prisoners in Taiwan, France and Germany. Amount of grain supplied were different according to their work lord and was divided into 9 different levels. Total grain was consisted of 50% millet, 30% soybean and 20% indica rice(variety). However, there were no difference in the amount of supply of side dishes between work groups. For the highest working group, 3280g of boiled grain per day was supplied to make stomach full but as a side dishes, salty fermented bean paste, fermented fish and salty soups, etc. was supplied. Deficiency of animal protein were observed, however, high intake of soybean may possibly caused animal protein deficiency problem. On the contrary, the intake of water soluble vitamins were insufficient but the level of calcium and iron intake seems to be sufficient, however, imbalance of intake of nutrition may caused low absorbtion rate which might caused malnutrition. High intake of dietary fiber and low intake of cholesterol may possibly prohibited them from so called modem disease but may caused the defect in disease resistancy againist epidemics and other traditional disease. Over intake of salt(20-30g per day) was observed. Surveyors who attended in this survey, mentioned that the amount of food intake may nutritionally be sufficient enough but the quality of food(and possibly, the taste of food) were like that of animal feed. For the officials who received this report might consider that considering the war situation and food crisis, the supply situation of food in the prison may considered to be good enough(because they are not starving). But as a Korean who studied this report, one feel extremely pity about those situation because (situation of) those period were very harsh under the Imperial Law and keeping the Law by Koreans were almost impossible, therefore, about one third adult violated the Law and were put into jail. And they were treated like animals.

• Korean Journal of Food Science and Technology
• /
• v.11 no.1
• /
• pp.32-41
• /
• 1979

To clarify the formation of secondary amines in Korean native soysauce, periodical changes during 90 days aging were investigated. The results were as follows; 1. The average content of secondary amines in Korean native meju was 20.86 ppm $(7.25{\sim}50.76{\;}ppm)$ as dimethylamine(DMA), higher than modified meju(artifcial lyinoculated Aspergillus oryzae). Especially, the high amount was detected in severely deteriorated meju. 2. Cooked soybean, wheat, barley and rice contained 1.28, 0.57, 0.34 and 0.35 ppm of secondary amines, respectively. The more amounts were detected in koji, the respective contents in soybean, wheat, barley and rice koji were 2.63, 1.09, 0.64 and 0.54 ppm. 3. The new formation of secondary amines was not recognized in normally fermented Korean native soysauce during 90 days aging. 4. Secondary amines were formed below 18% sodium chloride under dark condition during soysauce aging, but not formed at 14% under sun-light condition. 5. The modified soysauce, prepared with modified meju, did not contain the newly synthesized secondary amines at 14% sodium chloride under sun-light condition during 30 days aging. 6, Drying of meju and boiling of soysauce did not affect the evaporation of secondary amines.