• Title, Summary, Keyword: kanjang

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Growth Inhibitory Effect of Grapefruit Seed Extract on Foodborne Pathogens in kanjang Paste and kochujang Paste (Grapefruit Seed Extract 첨가가 간장과 고추장 양념액 중의 식중독균에 대한 증식 억제 효과)

  • Lee Yong-Wook;Choi Jae-Hoon;Yoon Won-Ho;Kim Chang-Han
    • Food Science of Animal Resources
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    • v.25 no.4
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    • pp.513-520
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    • 2005
  • The purpose of this study is to measure the total bacterial count, the number of foodborne pathogens and the change of PH by the addition of grapefruit seed extract (GFSE) in kanjang Paste and kochujang paste, respectively. The change of inoculated foodborne pathogens such as Salmonella enteritidis IFO 3313, Staphlococcus aureus IFO 12732, Listeria monocytogenes ATCC 19115, Escherichia coli O157:H7 ATCC 43894 in kanjang Paste and kochujang paste were measured for 14 days at the storage temperatures of $4^{\circ}\;and\;20^{\circ}C$. In kanjang paste, the changes of pH were not showed between the control and the addition of GFSE at $4^{\circ}C$. However, pH were decreased about 2 pome in the control and the addition of GFSE 250 ppm at $20^{\circ}C$. In the addition of GFSE 500 ppm, pH decreased about 1.2 points at $20^{\circ}C$. In the growth-inhibitory effect on foodborne pathogens, when comparing with the con01 and the addition of GFSE 250 ppm and 500 ppm the addition of GFSE was decreased more than the control in kanjang paste at storage temperatures of $4^{\circ}C\;and\;20^{\circ}C$. Otherwise, there were no differences of the number of foodborne Pathogens in kochujang paste as additions. But in kochujang paste stored at storage temperatiues of $4^{\circ}C\;and\;20^{\circ}C$ there were differences of the number of foodborne pathogens. When kochujang paste stored $20^{\circ}C$ at least for 10 days, tested all foodborne Pathogens were not detected.

Optimum Conditions for The Taste of Kanjang Fermented with Barley Bran (보리등겨로 제조한 간장의 최적 발효 조건)

  • Kwon, O-Jun;Son, Dong-Hwa;Choi, Ung-Kyu;Lee, Suk-Il;Im, Moo-Hyeg;Cho, Young-Je;Yang, Sung-Ho;Kim, Sung-Hong;Chung, Yung-Gun
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.596-602
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    • 2001
  • This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{\circ}C$, middle temperature: $29^{\circ}C$ and end temperature: $14^{\circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{\circ}C$, middle temperature: $25^{\circ}C$ and end temperature: $20^{\circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{\circ}C$, middle temperature: $10^{\circ}C$ and end temperature: $38^{\circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{\circ}C$, middle temperature: $38^{\circ}C$ and end temperature: $23^{\circ}C$.

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Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it's Chemical Compositions and Sensory Characteristics (한국 전통간장 제조시 맥아첨가방법이 간장의 성분과 식미에 미치는 영향)

  • Kwon, Kwang-Il;Lee, Jong-Gu;Lee, Ryun-Kyung;Choi, Jong-Dong;Ryu, Mun-Kyun;Im, Moo-Hyeog;Kim, Ki-Ju;Hong, Yeong-Pyo;An, Yeong-Sun;Choi, Kwang-Soo
    • Applied Biological Chemistry
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    • v.46 no.3
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    • pp.195-200
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    • 2003
  • Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

Quality Analysis on the Size and the Preparation Method of Meju for the Preparation of Korean Traditional Soy Sauce (Kanjang) (한국 재래식 간장 제조를 위한 메주의 크기와 제조 방법에 따른 품질특성)

  • Lee, Jong-Gu;Kwon, Kwang-Il;Choung, Myoung-Gun;Kwon, O-Jun;Choi, Ji-Young;Im, Moo-Hyeog
    • Journal of Applied Biological Chemistry
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    • v.52 no.4
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    • pp.205-211
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    • 2009
  • This study was carried out to acquire basic data for industrial production of Korean traditional kanjang (soy sauce). Five types of meju, $23{\times}11{\times}12$ ($L{\times}W{\times}H$, cm), $23{\times}11{\times}7$, $15{\times}11{\times}7$, $11{\times}11{\times}6$, $11{\times}11{\times}6$ (made a hole $\varphi$ 1.5 cm) were prepared. The temperature and humidity of meju preparation were $15{\sim}20^{\circ}C$ and 40~50% respectively. The smaller size of meju, the lower free amino acid and non-volatile organic acid content of that. And, two types of meju, conventional method (CM-meju, the temperature and humidity were prepared at $15{\sim}20^{\circ}C$ and 40~50% of relative humidity) and improved method(IM-meju, the temperature and humidity were prepared at $25{\sim}30^{\circ}C$ and 80~90% of relative humidity) for kanjang production were prepared. There was no difference of total nitrogen content and soluble nitrogen content in the size of meju. In total free amino acid content and total free sugar content, IM-meju was the higher than CM-meju. So, the quality of IM-meju was better than that of CM-meju.

Effect of Glutaminase on the Production of L-Glutamic Acid in Soybean Fermentation Products during Aging (Glutaminase첨가에 의한 장류 발효물의 숙성 중 L-Glutamic acid 함량 변화)

  • Kim, Nam-Dae;Kim, Hyun-Jin;Jang, Duck-Kyu;Ahn, Byung-Kwoun;Joo, Hyun-Kyu;Lee, Si-Kyung
    • Applied Biological Chemistry
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    • v.43 no.1
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    • pp.29-33
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    • 2000
  • This study was carried out to investigate the effect of glutaminase added to Doenjang, Kochujang and Kanjang in manufacturing. The consequential changes of L-glutamic acid and amino nitrogen contents were periodically analysed during aging. L-Glutamic acid contents in Kochujang, Doenjang and Kanjang aged for 45 days increased to 671.8%, 298.1% and 193.4% with glutaminase and also increased to 363.1%, 159.2% and 35.7% as compared with those without glutaminase. The 0.01% addition of glutaminase to Kochujang made L-glutamic acid content increased more than 3 times. The increase ratio of amino nitrogen was 216%, 120.8% and 84.5% in Kochujang, Kanjang and Doenjang with glutaminase which aged for 45 days, respectively. The effect of glutaminase added was the greatest in Kochujang. It increased to 35.7%, 8.4% and 40.3% as compared with those without glutaminase. The results of sensory evaluation showed that the products were favorably affected in taste, flavor and acceptability by glutaminase added.

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Nitrogen Compounds and Free Amino Acids of Black Bean Kanjang Prepared with Different Cooking Conditions of Whole Black Bean (원료콩의 증자조건을 달리한 검정콩 간장의 질소화합물 및 유리아미노산)

  • 고영란;권선화;최재훈;손미예;박석규
    • Korean Journal of Food Preservation
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    • v.10 no.1
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    • pp.75-79
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    • 2003
  • Total nitrogen(TN) contents in all samples were in the range of 308.3 to 925.9 mg% and TN value of kanjang prepared with high pressure(HPK)-heated bean was lower than that of normal pressure(NPK) and steam(SPK)-heated bean. TN content was slightly increased according to the heating time of bean. Amino type nitrogen(AIN) contents in all samples were in the range of 133 to 451.5 mg% and AIN value of NPK(451.5 mg%) was higher than that of HPK(133∼171.5 mg%) and SPK(178.9∼224 mg%). Ammonia type nitrogen(AON) contents in all samples were in the range of 23.5 to 142.0 mg% and AON value of HPK was lower than that of HPK and SPK. Free amino acid(FA) contents in all samples were in the range of 133 to 451.5 mg%, and then FA content of NPK was higher than that of SPK(178.9∼224 mg%) and HPK(133 ∼171.5 mg%). Lightness(L) value of Hunter color in all samples were in the range of 45.13 to 49.08 and was similar with each other. Redness(a) and yellowness(b) value were in the range of 25.30∼34.43 and 52.55∼74.13, respectively.

Quality Characteristics of Apple Jangachi Cured with Different Types of Traditional Korean Sauces (절임원에 따른 유기농 사과 장아찌의 이화학적 특성)

  • Oh, Chul-Hwan;Oh, Nam-Soon
    • Korean Journal of Organic Agriculture
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    • v.24 no.1
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    • pp.87-98
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    • 2016
  • Qualitiy characteristics such as moisture content, pH, acidity, sugar content, salinity, appearance, flavor, taste, color and overall acceptance of apple Jangachi cured with different traditional Korean sauces (Kochujang, Doenjang, Kanjang) were investigated during storage time. The initial moisture content of the apple Jangachi was an average of 14.97%. But after curing with the three sauces (Kochujang, Doenjang, and Kanjaing) moisture content increased to 27~28%, 41~4% and 56~58%, respectively. The pH was 4.84-5.42 regardless of sauce. Total acidity increased from 0.4%, 0.34%, 0.34% to 1.14%, 0.60%, 0.67%. respectively. But acidity decreased after 10 days. Sugar content of apple jangachi decreased throughout the aging time regardless of sauce type. Salinity of apple Jangachi increased to a certain level during storage time regardless of sauce type. Apple Jangachi softened during storage as they increased in moisture content. All sensory characteristics of Kocuhjang apples showed a higher score than Doenjang and Kanjang. Overall, Kocuhjang seems most appropriate for curing apple Jangachi.

Toxicological Safety of Gamma-Irradiated Korean Soybean Fermentation Foods by SOS Chromotest (감마선 조사된 장류의 SOS Chromotest에 의한 독성학적 안전성 평가)

  • 육홍선;김동호;이주운;차보숙;변명우
    • Journal of Food Hygiene and Safety
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    • v.16 no.2
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    • pp.133-138
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    • 2001
  • Toxicological safety on 20 kGy-gamma irradiated Kanjang (soy sauce), Doenjang (soybean paste), Kochujang (hot pepper paste) and Chunghukjang (soy paste) was determined by SOS Chromotest. As the strain of the SOS Chromotest, Escherichia coli PQ37 was used in the condition of presence or absence of an exogenous metabolizing system (S-9 mix). Water extract or organic solvent extract was prepared from samples, concentrated and tested by SOS Chromotest with S-9 mix or not. All irradiated samples were not different from non-irradiated one in the bacterial assay maintaining the below 1.5 of IF(induction factor) values in the adapted dose of 10,000$\mu\textrm{g}$/assay. The results indicated that any mutagenicity was not observed in 20 kGy-irradiated traditional soybean fermented foods.

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Effects of Gamma Irradiation on the Hydrolytic Enzyme Activities of Korean Soybean-Based Fermented Food (감마선 조사가 장류제품의 가수분해효소 활성에 미치는 영향)

  • 김동호;손준호;육홍선;김미리;차보숙;변명우
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.5
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    • pp.839-843
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    • 2001
  • The effect of gamma-irradiation on the hydrolytic enzyme activities of some Koran soybean-based fermented foods was studied. Doenjang (soybean paste), kanjang (soy sauce), kochujang (red pepper paste), chungkukjang and meju were prepared and irradiated at 0, 5, 10 and 20 kGy. Then activities of protease, amylase, lipase and fibrinolytic enzyme were determined. Hydrolytic enzyme activities of meju, chungkukjang and doenjang were relatively higher than those of kanjang and kochujang. Amylase, protease and lipase activities were not affected by 10 kGy and were slightly (about 10%) inactivated by 20 kGy of gamma irradiation, with no statistical significance. Fibrinolytic enzyme was stable in all treatments.

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Business Management and Marketing for Fermented Soybean Products on the Level of Farmhouses (장류가공사업 농가의 운영과 판매 실태)

  • 김은미;김화님;이승교
    • The Korean Journal of Community Living Science
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    • v.14 no.3
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    • pp.99-109
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    • 2003
  • This study was conducted to collect basic marketing and management data from businesses run by farmers producing traditional Kanjang and Doenjang, fermented soybean products. The actual conditions of the fermentation processing sites at farmhouses participating in the production of soybean fermentation products were investigated. The subjects of this survey were 130 small size farmhouse Kanjang and Doenjang processing sites nationwide. The frequency, percentage, t-value, chi-square, and ANOVA were used for statistical analysis. The farmhouse business surveyed were generally operated by rural women for non-farming business income. The percentage of co-worked sites was 71.2 while the percentage of sites operating with permits was 39.2. Generally, the the facilities, size, number of working people, and output were very small. The areas in which the products were sold, site-located regions and region metropolises, were equally weighted. Sales volumes in region metropolises for sites with permits were a little higher than sites without permits. Without regard to operation type, the percentage of sales was highest in cases of direct sale by customer order. Co-worked sites have been found to have more experience in publicity than individually operated sites. As for methods of publicity, co-worked sites use mass media such as newspapers and broadcasting. Individually operated sites usually use social organizations and acquaintances. It was found that the average sales of each site totaled 25 million Won. The average income of each site was 12 million Won, and average income per participant was 3 million Won. Total sales income for sites with permits was significantly higher than sites without permits. But personal income was much higher at individually operated sites without regard to whether the site had a permit or not. This kind of business was found to contribute to an individual's time management skills as well as instill a sense of pride.

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