• 동아시아식생활학회지
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• 제3권2호
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• 한국식품과학회지
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• 제26권5호
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• pp.603-608
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• 1994

대두식품의 가공 및 발효에 따른 phytate 함량의 변화, 그 함량이 pepsin과 pancreatin에 의한 단백질 소화에 미치는 영향, 그리고 전기영동법에 의한 단백질 분획의 변화를 조사하였다. 황색콩의 phytate 함량은 2.4%이었고 가공 및 발효에 따라 감소하여 두유 0.2%, 두부 0.7%, 비지 0.4%로, 청국장 0.9%, 메주 1.4%, 간장 0.2%, 된장 1.0%로 나타났다. Phytate/protein 비율은 pepsin에 의한 단백질 소화율과 상관성이 없었으나 pancreatin에 의한 단백질 소화율과는 부(負)의 상관관계를 나타냈다(p<0.01, r= -0.73). 전기영동 결과 콩을 물에 불리면 수용성 분획이 변화되었고 두유 제조시 비지에는 주로 저분자량 밴드들이 새로이 나타났다. 발효 과정에서는 단백질이 분해되어 밴드가 거의 나타나지 않았다.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2005년도 2005 Annual Meeting & International Symposium
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• pp.271-271
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• 2005

• 동아시아식생활학회지
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• 제17권5호
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• pp.661-670
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• 2007

To investigate the market potential for developing Gochujang(a traditional Korean hot pepper soybean paste) products in the UK including the European market, a qualitative consumer study utilizing focus groups was conducted on the $23rd{\sim}25^{th}$ of May, 2005. The focus group approach utilizes small groups of consumers and is very effective in determining the ways in which a product can be used, by examining consumer perceptions on the overall sensory properties of a product as well as variations in taste, flavour, and texture. A series of six consumer group studies were carried out in three different locations around the UK. Each group involved approximately eight respondents(a total of 48 respondents) and ran for at least 90 minutes. The respondents were recruited by specific criteria to achieve a cross-section of ages and genders. All respondents purchased, prepared, and ate home-cooked Oriental/Far Eastern cuisine. Consumer reactions to Gochujang in its traditional form, and in manufactured products, were explored in terms of appearance, texture, flavour, and taste the consumers' perceived uses and applications for products were also examined. Many consumers were familiar with ethnic cuisines such as Chinese, Thai, Japanese, Indian, and Tex/Mex, already preparing these foods using various convenience products at home at least twice a week. However, Korean cuisine was not mentioned by any of the respondents. The Gochujang sauce presented during the interview had broad based appeal mainly as a dipping sauce, and to a lesser degree as a marinade. Traditional Gochujang has the potential to inspire consumers who are looking for novel and authentic world cuisine products. From the sensory evaluations of various prototypes developed according to consumer reactions during the focus group interviews, three prototypes(a sauce for chicken, dipping sauce type, and BBQ sauce type) were determined for further consumer preference studies.

• 대한가정학회지
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• 제11권1호
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• pp.44-56
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• 1973

The effect of the temperature and the time of scalding, and the addition of various seasoning on the remaining % of total Vitamin C contained in Spinach (Spinacia oleracea) was studied and discussed by means of chemical kinetics. The quantitative measurements of total Vitamin C were made by 2,4-dinitrophenyl hydrazine (DNPH) method with Clinical Electrophotometer (Fisher). The sample spinach contains 39.88mg. % of total vitamin C on the average, and the ratio of oxidized and reduced forms of Vitamin C is 1 : 4.7. When the sample spinach was scalded, the kinetics of the decrease of the remaining total vitamin C. % was observed to follow the first order reactions regardless of the temperatures applied (i,e. 70$^{o}$ , 80$^{o}$ , 90$^{o}$ and 100$^{o}$ ) with half-life range of 2.10 - 1.47 minutes. In the case of the addition of various seasonings, the addition of various seasonings, the kinetics remaining Vitamin C % showed to be the zero order reactions regardless of the kinds of seasonings and storage temperatures. With the addition of seasonings, the stability of Vitamin C was found to be increased in the order table salt+sesame oil+vinegar+soybean sauce, without seasoning, table salt+sesame oil, table salt+sesame oil+soybean sauce.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.28-32
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• 2002

A Micrococcus sp. producing catalase was isolated from soil, and a commercial-scathe cultivation and purification of catalase were conducted. The maximum catalase activity was about 103 BU/mL obtained after 46 hr of cultivation in a 30 L fermenter containing 2% glucose, 2% peptone, 4% yeast extract, and 0.5% NaCl. Soybean sauce, CSL (corn steep liquor), and yeast extract were also studied as media substitutes in the media 30 L fermenter. The optimum medium components for the production catalase were found to be 2% glucose, 4% soybean sauce, and 16% CSL. In a 18 kL fermenter, the stationary phase in the cell growth and maximum catalase activity (112 BU/mL) were reached after 46 hr of cultivation, which was the same result as in the 30 L fermenter. The catalase activity was purified with over 17 folds in four steps with a 33.6% yield. From 104,250 mg of protein after cell lysis, 1,966 mg of the purified enzyme with a specific activity of 192.7 kBU/mg was obtained. The residual activity with the addition of 10% NaCl exhibited more than 100%. The use of just NaCl produced a higher residual activity than combination of bencol (benzyldimethyl ammoniumchloride) and PG (propyleneglycol).

• 한국식품위생안전성학회지
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• 제3권4호
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• pp.203-209
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• 1988

식품중 보존료의 분석방법을 신속 간단하면서도 정화기 정량할 수 있는 방법 개발을 시도한 바 다음과 같은 결론을 얻었다. 1. HPLC system에 의한 희석법으로는 간장중 paraben류와 , 유산균음료중 SOA를 99%이상의 회수율로 20분 이내에 정량할 수 있었다. 2. GLC system에 의한 직접 추출법으로 간장중 BA와 Paraben류의 동시정량이 가능하였으며 유산균음료와 SOA를 99%이상의 회수율로 신속히 정량 할 수 있다.

• 한국축산식품학회지
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• 제26권1호
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• pp.85-91
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• 2006

한국 전통 장류를 이용한 양념 돈육의 저장 안정성에 관한 연구로 돼지고기의 등심을 채취하여 $5{\times}15{\times}5\;cm$ 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 $1{\pm}1^{\circ}C$에서 28일간 숙성하면서 양념육(간장소스 양념육, T1; 고추장소스 양념육, T2; 된장소스 양념육, T3)의 품질 특성을 조사하였다. 양념육의 표면 육색은 소스의 영향을 많이 받았으며 간장 소스로 양념한 돈육의 명도는 낮게, 고추장소스로 양념한 돈육의 적색도는 높게, 된장 소스로 양념한 돈육의 명도는 높게 나타났다. 심부 육색의 명도는 모든 처리구에서 숙성기간에 따라 감소하였으며, 간장 소스로 양념한 돈육에서는 낮게 나타났다. TBARS는 간장 소스로 양념한 돈육이 다른 처리구에 비해 낮게 나타났으며 전 숙성기간 동안 증가하였다. 총균수는 모든 처리구에서 숙성기간에 따라 증가하였으며 간장 소스로 양념한 처리구가 다른 처리구에 비해 전 숙성기간 동안 낮은 총균수를 나타내었다. 대장균 수는 숙성 초기 $2.7{\sim}3.27\;log_{10}CFU/g$으로 다소 높게 나타났으나 숙성기간의 증가에 따라 처리구들에서 감소하였으며, 고추장 소스로 양념한 처리구는 숙성 14일에 된장소스로 양념한 처리구는 숙성 28일에 대장균이 나타나지 않았다. 유산균 수는 간장 소스로 양념한 처리구에서 숙성기간 동안 유산균수의 증가가 나타나지 않았으며, 고추장 소스로 양념한 처리구와 된장 소스로 양념한 처리구에서는 숙성기간에 따라 증가하였다.

• 한국식품영양과학회지
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• 제22권5호
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• pp.643-649
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• 1993

대두의 조성은 다른 두류나 곡류와는 달리 35~40%의 단백질, 15~20%의 유지 및 20~25%의 당을 함유하고 있다. 예로부터 대두는 두부, 간장, 된장과 같은 전통식품의 원료로써 넓게 쓰여져왔다. 초원심분리에 의한 대두 단백의 성분은 침강정수에 의해 2, 7, 11 및 15S의 4가지 주요한 성분으로 나타난다. 저당잔백질 중 중요한 2성분인 7S 및 11S globulin은 많은 연구자들에게 의해 분리되고, 특성이 알려졌다. 미생물 효소에 의해 제조된 응고물은 금속이온 및 산처리에 의해 만들어진 것보다 훨씬 조밀한 구조를 나타내었다. 효소작용으로 얻어진 curd는 식품재료로써 개발되어지고, 식품가공분야에서도 폭넓게 이용될 것으로 기대된다.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.451-453
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) of defatted soybean is currently used to reduce the level of 3-chloropropane-1,2-diol (3-MCPD), a known carcinogen, in commercial Korean soy sauce. 3-MCPD concentrations in commercial soy sauces made by ATAH were compared with those made only by acidic hydrolysis, and products that combine soy sauce made by acid hydrolysis (followed by alkalinization) and enzymatic methods. The four soy sauces made by ATAH had lower 3-MCPD concentrations (below 0.078 ppm) than 4 commercial products (0.147∼0.481 ppm) made only by acidic hydrolysis. On the other hand, 3-MCPD concentrations in 4 commercial products made by combining soy sauces made enzymatically with that made from acid (with alkali treatment)-hydrolyzed soybean protein in varying ratios were in a range of 0.016∼0.053 ppm. The 3-MCPD concentrations in commercial Korean soy sauces, with the exception of 2 of the soy sauces made only by acidic hydrolysis, were lower than allowable limit of 0.3 ppm in Korea. These results demonstrated that currently produced commercial soy sauces on the Korean market hate toxicologically save 3-MCPD concentrations. It is also provides evidence that ATAH is an effective process for reducing 3-MCPD concentrations in commercial soy sauce.