• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.241-254
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• 2019

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.262-266
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• 2005

Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.183-191
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• 1994

This study was conducted to find out the contents of salt in stored foods and urine of housewives. The contents of sodium in soy sauce, kochujang and kimchi was significantly higher in rural than urban area. The contents of potassium In soy sauce and kimchi was significantly higher in rural than urban area but that of soybean paste was significantly higher in urban than rural area. The level of NaCl in soy sauce, hochujang and kimchi was significantly higher in rural the urban area. The excretion amount of Na, K and NaCl in urine was significantly higher In rural than urban area. The between of blood pressure and the contents of Na in urine had a high correlation.

• Korean Journal of Heritage: History & Science
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• v.49 no.3
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• pp.136-153
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• 2016

This paper investigates the transmission of food as an intangible cultural heritage and tries to answer what maintains and promotes traditional food culture, though researching into the specific example of 'making traditional soy sauce.' For that, I chose three different cases to research into the continuation and change in the transmission of traditional soy sauce making. The first instance is when the informant makes traditional soy sauce by herself. The second example is when the informant makes traditional soy sauce with ready-made soybean lumps.The last case is that people sharing the same ideology about food organize a community('kye') and make soy sauce together each year and reserve 'seed soy sauce.' This is a new type of food community. The changes in tools and skills, in production and consumption, and in food communities caused changes in the transmission of traditional soy sauce making. Because of these factors, the way of making traditional soy sauce is changing a lot. The informants, however, believed that the tradition of 'making soy sauce' will last, as far as the taste of soy sauce made in the traditional method stays the same. Therefore, we need to make an effort to sustain communities of people who remember and enjoy the taste of traditional soy sauce in order to keep the tradition of making traditional soy sauce.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.379-384
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• 2010

We isolated microorganisms presenting high enzymatic activities for amylase, cellulase, protease, lipase or fibrinolysis from Korean traditional soybean sauce and paste. Then, the physiological properties and 16S rRNA sequences of isolated microorganisms were analyzed. All of the isolated 13 strains possessing high extra cellular enzyme activities have higher amylase and cellulase activities than Bacillus subtilis KACC 10114. All the selected strains have protease activities except for D2-14. Except D8-8 and K4-1, other strains have lipase activity. D2-7, D8-8 and K4-1 strains have higher fibrinolytic activities than others, while D8-2 strain has no activity. Most of the selected strains showed antibacterial activity even in gram positive and gram negative bacteria and yeast. Gene sequence analysis of 16S rRNA from isolated strains revealed that all the selected strains were member of Bacillus species.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• Journal of Preventive Medicine and Public Health
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• v.2 no.1
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• pp.1-4
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• 1969

35 samples of Korean fermented foodstuffs were tested to isolate and to identify for aflatoxins. Aflatoxin $G_1$ was detected in samples of soybean and Kanjang (Soybean sauce), and aflatoxins $G_1$ & $G_2$ in Meju (fermented soybean mass) and Dwenjang (fermented soybean paste). In the culture media of Aspergillus flavus aflatoxins $B_1,\;B_2,\;G_1\;and\;G_2$ were also isolated and identified. Aflatoxins were confirmed by the thin layer chromatography with methanol : chroroform (5:95v/v) developer and the ultra violet absorption spectrum.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.1
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• pp.123-137
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• 2015

This study was carried out to investigate the effect of pre-germination soaking on germination in 90 Korean soybean varieties and identification of protein in seeds of 7 soybean varieties. The results obtained that germination rate of soybean seeds was decreased as amount of soaking water and soaking duration in number of days. Difference in germination rate of soybean seeds was significant at three days soaking with water volume of 90 ml. Water absorption of seeds was rapidly increased during the first 6 hours, followed by slow increase until 24 hours and then decreased 24 to 48 hours after soaking soybean varieties for bean sprout soaked the lowest amount of water, while soybean varieties for cooking with rice showed the lowest seed water content. Dissolved oxygen (DO) in soaking water was rapidly decreased during the first 3 hours after soaking, and then slowly decreased. Soybean varieties for vegetable and early maturity showed the lowest DO during early soaking periods, but showed higher DO after 24 hours than other groups of soybean varieties. Electrical conductivity and Total Dissolved Solid (TDS) were increased as number of soaking days increased. Soybean varieties for vegetable and early maturity showed the highest electrical conductivity and TDS, followed by those for sauce and paste or cooking with rice, while showed the lowest electrical conductivity and TDS, varieties for bean sprout. Among 90 Korean soybean varieties, varieties which showed the highest germination rate were Jangsu-kong for sauce and paste, Sobaegnamul-kong for bean sprout, Seonheuk-kong for cooking with rice, Seunnokkong for vegetable and early maturity. On the ather hand varieties which showed the lowest germination rate were Iksan and Songhak-kong for sauce and paste, Pangsa-kong for bean sprout, Jinyeul-kong for cooking with rice, Sinlok-kong for vegetable and early maturity. Germination rates of soybean seeds were higher when electrical conductivity, TDS and water absorption of seeds were lower. There were negative correlations between electrical conductivity, TDS and water absorption of seeds and germination rate, while there were positive correlations among electrical conductivity, TDS and soybean seed weight.