• Applied Biological Chemistry
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• v.8
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.48-52
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• 2009

Eoyukjang is a traditional Korean sauce made of cooked soypaste or meju supplemented with fish and meats at least 1 year of fermentation period. Eoyukjang was recovered according to the traditional method and stored under the ground in a pot without plastic packaging (13G: 13 month fermentation under the ground) or in an incubator wrapped with plastic packaging (6I, 12I, and 18I: 6, 12, and 18 month fermentation, respectively). Distribution of isoflavones and fatty acids were monitored by high performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. Total isoflavones in 13G, 6I, 12I, and 18I were 3.792, 0.387, 0.460, and $0.510{\mu}mol/g$, respectively. Samples of 13G had at least 8.24 times higher isoflavone contents than samples from 12I. Aglycones were the major isoflavones in eoyukjang and were found more than 92% in 13G and 39-63% in incubated samples. In fatty acid analysis, the ratios of unsaturated to saturated fatty acids from 13G were higher than those from 6I, 12I, and 18I. Traditional fermentation methods using a pot may allow more migration of air and moisture than samples wrapped with plastic packaging, which caused the difference in the distribution of isoflavones and fatty acids.

• KSBB Journal
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• v.18 no.6
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• pp.455-460
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• 2003

This study was designed to find out the rapid fermentation of soy sauce from koji hydrolyzates using air bubble column reactor packed with coimmobilized mixed culture system. Continuous ripid production was performed by coimmobilized Z. rouxiii BH-90 and C. versatilis BH-91. Coimmobilized cells of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 mixture cells in the column reactor produced 2.8％ ethyl alcohol and 18mg/L 4-ethylguaiacol over 96 hours under the optimal conditions. Coimmobilized cells produced 2.30∼2.4% ethyl alcohol during 30 days, and decreased gradually from 40 days to 70 days. Also coimmobilized cells produced 4-ethylguaiacol at the constant rate of 16∼18mg/L and decreased gradually after 40 days. Final product of soy sauce contained 2.4% ethyl alcohol and 18mg/L 4-ethylguaiacol. However, amino acid compositions of soy sauce were consisted of predominantly glutamic acid, leucin, arginine, aspartic acid, Iysine and valine, which were more than 50% of total amino acid.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.121-128
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• 1976

Cooked soybean, soybean curd, soymilk residue and fermented soybean Meju products were prepared in the laboratory and the protein supplementary effect of these foods to the rice diet was determined by the rat feeding experiments. The soybean products providing 20% of the dietary protein were added to steamed rice and the protein digestibility (TD), Biological Value(BV), NPU, PER and Partial Carcass Nitrogen Value of the diets were measured. The protein supplementary effect of soybean products indicated that the non-fermented products generally improved the protein quality of the rice diet, whereas the fermented products did not but reduced it in some cases. There was observed a possible antinutritional effect for the diet supplemented with Home-made Meju. This growth retarding effect of Home-made Meju disappeared during the subsequent ripening in the brine for 6 months.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.642-654
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• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• The Korean Journal of Mycology
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• v.25 no.1 s.80
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• pp.35-45
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• 1997

The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus, All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed "Korean traditional foodstuffs".The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus. All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed 'Korean traditional foodstuffs'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.593-597
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• 2004

This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.12-18
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• 1976

Fermented soybean Mejus were prepared in the laboratory with varying lengths of fermentation and the changes in the Chemical composition during the Meju making were determined. The moisture of cooked soybean was gradually evaporated during the Meju fermentation, and after 2 months of fermentation the water level reached to the level of the raw soybean. The concentrations of crude fat, crude protein and ash of the dry matter of soybean did not change considerably during soaking, cooking and Meju fermentation of up to 3 months, whereas carbohyrates decreased significantly during soaking and Meju fermentation. The percentage retention of the nutrients were 58% for carbohydrates and 93% for crude fat and crude protein. The nitrogen solubility of soybean decreased drastically during cooking, from 79% to 21%, while Meju fermentation increased it to approximately 30% in the first week and this level remained constant for the duration of the fermentation. The concentration of free amino nitrogen in total nitrogen of soybean decreased during cooking, from 7% to 3%, but fermentation of Meju liberated it to the level of raw soybean. The concentration of free amino-nitrogen in the total-N of soybean was increased by cooking and further increased during Meju fermentation. The amino acid pattern of soybean did not change significantly during soaking, cooking and the Meju fermentation up to 3 months. Serine and the basic amino acids, lysine, arginine and histidine, decreased to the range $81{\sim}87%$ of the raw soybean during the first month of Meju fermentation and thereafter remained almost constant. The total amino acid per 16g nitrogen was 99 g incooked soybean and 93 g in 1 month Meju, indicating a 6% reduction.