A Study on the Component and Taste Ganjang according to Material and Fermentation and Ripening (Manufacturing Method)

Kyung Tae Jang,Min Ho Lee,In Sook Lee 한국조리학회 2024 한국조리학회지 Vol.30 No.3

In this study, we compared and analyzed the quality characteristics of amino acid, organic acid, fatty acid, free sugar, and mineral contents of six types of traditional Ganjang by region, brewed Ganjang, and acid-hydrolyzed Ganjang. The total content of free amino acids was in that order: brewed Ganjang, acid-hydrolyzed Ganjang, and traditional Ganjang. Conventional Ganjang had glutamic acid, lysine, and leucine, brewed Ganjang had leucine, glutamic acid, and aspartic acid, and acid-hydrolyzed Ganjang had glutamic acid, leucine, alanine, and lysine, showing different taste compositions. A total of 5 types of organic acids were analyzed, and non-volatile lactic acids were high at 8,654.88~10,066.43 mg/mL in conventional Ganjang, and volatile acetic acid and formic acid were high at 2,533.44 mg/mL and 3,701.44 mg/mL in brewed Ganjang. The glucose content of Ganjang was high in improved Ganjangs such as brewed Ganjang and acid-hydrolyzed Ganjang, but unsaturated fatty acids were contained only in conventional Ganjang. Iron (Fe) was 2 to 3 times higher in improved Ganjang than in conventional Ganjang, and calcium (Ca), sodium (Na), and potassium (K) were higher in conventional Ganjang. The composition and taste of the final product were confirmed physicochemically by various factors depending on the ingredients and manufacturing method of Ganjang.

지역별 재래식 간장과 시판 개량식 간장의 품질특성 분석

김슬기,박선영,홍상필,임상동,Kim, Seulki,Park, Sun-Young,Hong, Sangpil,Lim, Sang-Dong 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

메주의 크기에 따른 간장의 미생물 군집 변화 양상 분석

정호진(Ho Jin Jeong),하광수(Gwangsu Ha),이란희(Ranhee Lee),정도연(Do-Youn Jeong),양희종(Hee-Jong Yang) 한국생명과학회 2024 생명과학회지 Vol.34 No.7

간장의 발효는 원재료인 메주와 천일염에서 천이된 미생물 군집에 큰 영향을 받는 것으로 알려져 있다. 본 연구에서는 간장의 발효 고도화를 위하여 메주의 크기 변화가 간장의 미생물 군집에서 분포 변화와 분포 상관관계에 대하여 미치는 영향을 조사하였다. 메주를 전체, 삼등분하여 간장을 제조하였으며, 28일간 발효를 진행하면서 7일 간격으로 간장 시료를 수집하여 16S rRNA 유전자 기반의 미생물 군집 분석을 진행하였다. 속 수준에서 발효가 진행되면서 메주를 전체 사용하여 제조한 간장은 Chromohalobacter (7일), Pediococcus (14일), Bacillus (21일), Pediococcus (28일) 순으로, 메주를 삼등분하여 제조한 간장은 28일 연속으로 Pediococcus가 가장 우점하였다. 메주 크기를 달리한 간장들의 미생물 군집의 beta-diversity 분석 결과, 발효 7일 차와 14일 차에서 메주 크기를 달리하여 제조한 간장의 미생물 군집 분리가 유의미한 차이를 가진다고 보여주었으나 발효 21일 차와 28일 차에는 모든 실험구의 미생물 군집은 분리되지 않았다. 미생물 군집의 분리가 시각적으로 나타난 발효 7일 차와 14일 차에서 미생물 군집 차이를 부여하는 바이오마커를 조사하기 위해 선형 판별 효과 크기 분석을 수행하여 LDA size 별로 정렬하였으며, 발효 7일차에서는 Gammaproteobacteria, Firmicutes, Oceanospirillales, Halomonadaceae, Bacilli, Chromohalobacter 순으로 호염성 미생물군이, 발효 14일 차에서는 Pedioccoccus acidilactici, Lactobacillaceae, Pediococcus, Bacilli, Leuconostocaceae, Weissella 순으로 유산균군이 미생물 군집 차이를 나타내는 것으로 조사되었다. 또한 속과 종에 속하는 바이오마커 미생물군을 주요 미생물로 간주하여 상관관계를 분석한 결과, 메주 크기 별로 미생물 군집 간 상관관계가 차이가 있으며, 이에 따라 메주 크기가 간장 내 미생물 간 상호작용에 영향을 미칠 수 있는 것을 확인하였다. The fermentation of ganjang is known to be greatly influenced by the microbial communities derived from its primary ingredients, meju and sea salt. This study investigated the effects of changes in meju size on the distribution and correlation of microbial communities in ganjang fermentation, to enhance its fermentation process. Ganjang was prepared using whole meju and meju divided into thirds, and samples were collected at 7-day intervals over a period of 28 days for microbial community analysis based on 16S rRNA gene sequencing. At the genus level, during fermentation, ganjang made with whole meju exhibited a dominance of Chromohalobacter (day 7), Pediococcus (day 14), Bacillus (day 21), and Pediococcus (day 28), whereas ganjang made with meju divided into thirds consistently showed a Pediococcus predominance over the 28 days. Beta-diversity analysis of microbial communities in ganjang with different meju sizes revealed significant separation of microbial communities at fermentation days 7 and 14 but not at days 21 and 28 across all experimental groups. The linear discriminant analysis effect size (LEfSe) was determined to identify biomarkers contributing to microbial community differences at days 7 and 14, showing that on day 7, potentially halophilic microbes such as Gammaproteobacteria, Firmicutes, Oceanospirillales, Halomonadaceae, Bacilli, and Chromohalobacter were prominent, whereas on day 14, lactic acid bacteria such as Pediococcus acidilactici, Lactobacillaceae, Pediococcus, Bacilli, Leuconostocaceae, and Weissella were predominant. Furthermore, correlation analysis of microbial communities at the genus and species levels revealed differences in correlation patterns between meju sizes, suggesting that meju size may influence microbial interactions within ganjang.

C57BL/6 마우스에서 세척 · 탈수 천일염으로 제조된 간장의 대장암 억제 효과

이소영(So-Young Lee),박의성(Eui-Seong Park),홍근혜(Geun-Hye Hong),김종희(Jong-Hee Kim),박건영(Kun-Young Park) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.6

본 연구에서는 정제염 및 다른 종류의 천일염을 이용하여 간장을 제조하였을 때 품질 특성 및 항암 기능성의 차이를 확인하였다. WDG군에서 낮은 pH와 높은 산도값을 보였으며 아미노태 질소는 1,518.50±37.18 mg%로 높은 함량을 보였다. 반대로 암모니아태 질소의 함량에서는 370.4±5.99mg%로 낮게 나타나 세척 · 탈수 천일염으로 제조한 간장의 품질이 가장 좋았다. AOM/DSS로 대장암을 유도한 마우스 체중에서 암을 유도한 Con 1군과 단순 소금물을 섭취한 Con 2군이 더 유의적인 체중감량을 보였으나 천일염으로 제조한 간장 섭취 시 체중감량이 억제되었다. 암 유발에 의한 대장 길이의 변화에서 aWDG군과 aWDDG군은 다른 군에 비해 유의적으로 정상군과 비슷한 대장 길이를 보였으며 (P<0.05), 종양 수 역시 다른 간장에 비해 2.6±1.4, 2.5±1.1개로 적게 나타나 높은 대장암 억제 효과를 나타내었다. Bcl-2, Bcl-xL 유전자 발현은 Con 2에 비해 aWDG, aWDDG에서 유의적으로 낮은 수준을 보였다(P<0.05). 특히 aWDG군의 Bax 유전자 발현은 aWDDG군에 비해서도 높게 발현되었고, Con 2군에 비해서는 5.2배 높은 수준을 보였다. 따라서 천일염으로 담근 간장을 섭취했을 때 정제염으로 담근 간장과 동일한 농도의 소금물을 섭취하는 것보다 apoptosis를 크게 증가시켜 대장암을 억제한 것으로 보인다. 이에 따라 정제염보다 천일염으로, 천일염 중 세척 · 탈수 천일염으로 간장을 제조한다면 품질과 항암 기능성이 증진될 수 있을 것으로 판단된다. This study evaluated the anticancer effects of Ganjang (Korean soysauce) prepared with Korean solar salt without bittern (washed-dehydrated solar salt), on the azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer in C57BL/6 mice. Ganjang samples were prepared using different salts, including purified salt (PSG), generally prepared solar salt (GSG), washed and dehydrated solar salt (WDG), and washed, dehydrated, and dried solar salt (WDDG). Compared to other samples, the physico-chemical characteristics of WDG showed lower pH, higher acidity and better amino and ammonia type nitrogen content. WDG and GSG resulted in increased mouse body weight as compared to Con 1 (AOM/DSS), Con 2 (AOM/DSS+18% purified salt water) and aPSG (AOM/DSS+purified salt Ganjang) after 7 weeks. aWDG (AOM/DSS+washed-dehydrated solar salt Ganjang) and aWDDG (AOM/DSS+ washed-dehydrated-dried solar salt Ganjang) treatment significantly suppress colon length shortening and tumor counts in mouse colon, as compared to Con 1, Con 2, and aPSG (P<0.05). mRNA expressions of apoptosis related factors (Bax, Bcl-2, and Bcl-xL) in colon tissues of mice were also regulated after aWDG and aWDDG exposure. These results indicate that solar salts and different processing methods of the solar salts induces increased anti-cancer effects of Ganjang.

초산 세척과 키토산 첨가에 의한 간장게장의 미생물학적 품질 향상

이석규,이보람,육현균 한국식품위생안전성학회 2019 한국식품위생안전성학회지 Vol.34 No.3

Ganjang-gejang (soy sauce-marinated crab) is a ready-to-eat (RTE) seafood and is also one of the most popular traditional dishes in Korea. It is generally prepared by washing raw blue crabs and then preserving them in soy sauce. Since this process does not involve cooking or any treatment with heat, it is difficult to control the micro-biological quality of the final product. Thus, the objectives of this study were to compare the efficacies of various sanitizers in eliminating microorganisms on raw blue crab during the washing step and to evaluate the effectiveness of chitosan on the inhibition of microbial growth in the ganjang-gejang during storage. The raw blue crabs were sub-merged in chlorinated water (50 mg/L), peracetic acid (40 mg/L), acetic acid (5%) and lactic acid (5%) for 10 min at 25oC, respectively. The blue crabs treated with 5% acetic acid were marinated with soy sauce containing 0.5 and 1% of soluble chitosan, followed by storing them at 4 and 12oC for up to 30 days. Results show that 5% acetic acid reduced the microbial populations on the blue crabs by 1.5 log CFU/g, which was significantly higher than those of other treatments. Based on these results, 5% acetic acid was selected for the washing step. The microbial populations of all ganjang-gejang samples significantly increased to about 8.0 CFU/g at 12oC for 7 days. At 4oC, the microbial populations of the products containing 1% chitosan increased by about 2.9 CFU/g for 20 days, which were signifi-cantly lower than those (4.2-4.5 log CFU/g) of the products without and with 0.5% chitosan. Thus, these results sug-gest that 5% acetic acid washing of raw blue crabs and the addition of 1% chitosan in ganjang-gejang could improve the microbiological quality of the final products under refrigerated condition.

숙성 기간에 따른 간장의 항암 효과

허진영,김민정,홍상필,양혜정 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.2

Ganjang and doenjang are known as major fermented soy-based foods in Koreans. Current investigations have proved that fermented soybean foods impart anti-cancer, anti-obesity, and anti-diabetic effects. The aim of this study was to evaluate the anti-cancer activities of commercialized soy food, Ganjang, as a function of aging period. The test groups were classified into four time periods-short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group), and eternal (over 15 years, E group). The anti-cancer effects of Ganjang were determined by cell cytotoxicity assay of three types of cancer cell lines and splenocyte proliferation assay. Besides these assays, we also analyzed NK cell activity for cancer immunotherapy. The results show that the anti-cancer effect increased in the S and M period aging groups for all three cancer cell lines. Interestingly, similar to the anti-cancer result, splenocyte proliferation and NK activity showed the highest effect in the S and M groups. In contrast, Japanese ganjang-treated (JG1, JG2) groups and E group showed significantly reduced splenocyte proliferation. Collectively, these results suggest that the short and middle periods of traditional fermented Ganjang might have potential anti-cancer activities.

서울거주 주부의 전통장류(간장, 된장)의 이용과 제조실태 조사연구

유영희,한명주 경희대학교 생활과학연구소 2002 생활과학논집 Vol.6 No.1

The objective of this study was to determine the eating frequency and preparation of Korean traditional Doenjang and Ganjang. The result of this study showed that the eating frequency of Doenjang were more than one time/wk(63%), then one time/ 2wks(17.67&), one time/3wks(8.33%), and one time/4wks(6.00%) in decreasing order. Most housewives recognized the necessity of traditional Ganjang(83.00%) and Doenjang(85.36%) to make Korean food. The 51.67% of housewives prepared traditional Ganjang and Doenjang at home. The preparation of Meju were 'from' parents' 37.42%, 'by myself' 29.03%, 'in merket' 27.74%. The 60.00% of house wives were put Meju in salted water between 35-45 days. The main reasons not to prepared Doenjang were 'inconvenient' 37.93%, 'don't know how to make' 37.24%.

동안 이승휴의 불교 인식과 看藏寺

김도현 한국이사부학회 2015 이사부와 동해 Vol.10 No.-

이 글은 이승휴의 불교 인식 변화과정과 그 성격을 종합적으로 살펴봄으로서, 이승휴의 불교관을 좀 더 정확하게 이해하고, 그의 불교관이 정치·역사 인식과 어떤 관계성을 지녔는지를 이해할 수 있는 토대를 마련하고자 함이다. 논지 전개과정에서 정리한 고려후기 거사 불교, 즉 在家佛敎信者들의 활동이 내포한 사회적 의미를 바탕으로 이승휴의 불교관이 어떤 모습으로 표출되었는지를 정리하면 다음과 같다. 첫째, 고려시대에 불교 의례가 개설되었던 목적은 불교가 관념적으로 이해되는 점에서 벗어나 인간사의 구체적 관심사에 대응되었다는 것이다. 이와 관련하여 이승휴의 동안거사집에 수록된 「간장사기」에 실린 불교에 대한 인식은 당시 거사 불교가 지닌 사회적 의미를 이승휴도 적극적으로 인식하고 수용하였음을 잘 보여준다. 둘째, 국가ㆍ사회적인 면에서 在家佛敎信者들은 財施 활동을 하여야 한다는 인식이 보편적이었다. 이와 관련하여 이승휴가 약 10년간 삼화사에서 1,000상자의 불경을 빌려 읽은 후 71세인 충렬왕 20년(1294)되던 해에 홀연히 容安堂 간판을 看藏寺로 개칭하고 승려가 주석할 밭을 희사하였다는 내용이 실린 「看藏寺記」 내용은 이와 관련하여 이해할 수 있고, 이에 더하여 용안당을 간장사로 바꾸면서 이승휴는 왕실이 평안하고 번성하는 가운데 또한 국왕이 성세를 누리며 승평의 곡조가 연주되는 것을 길이 즐기도록 축원하였다는 기록은 그가 국가ㆍ사회적인 면에서 財施 활동을 하였음을 잘 보여준다. 셋째, 이승휴는 삼화사 불경 열람을 마친 후 간장사를 만들고, 그가 읽은 불경 내용 또는 불서 해제와 자신의 생각을 기록한 내전록을 충렬왕 24년(1289년) 무렵에 저술하였다. 內典은 불교서적 목록을 정리한 서적으로 여겨지며, 저술한 배경은 재가불교신자로서 하여야할 사회·문화적 책무라 여기고, 국가와 백성들을 위한 실천적 과제로 여겨서이다. 넷째, 「간장사기」를 작성할 당시에는 현실 문제 해결과 역사 인식에서 불교에 의탁한 측면이 강하게 표출되었으나, 몽산덕이가 법어를 내려준 것에 대하여 이에 대한 감사의 표시를 전한 시, 주로 참선, 자기 수양과 관련한 내용을 통해 몽산덕 이와 교류한 이승휴는 그와의 교류 이후 참선과 화두를 기저로 한 불교 인식의 모습이 많이 나타난다. 이승휴는 적극적으로 현실을 이해하고자 하는 태도에 기반하여 종교적인 실천을 통하여 국가와 사회에 봉사하였고, 이를 통해 그의 불교관은 고려 후기 在家佛 敎信者들의 불교에 대한 인식과 맥을 같이 하였음을 알 수 있다. This study was conducted to investigate perspectives on Buddhism and Ganjang-Sa(看藏寺) of Dongan Yi Seung-hyu(李承休 : 1224-1300) ince Buddhism happened, Secular Buddhists(在家佛敎信者) have increased steadily and were understood to give an economic help to Buddhist priest. But They were emphasized the features of accomplishment in Buddhist Sutra. The existence of Believers kept special meaning in later Koryo society. First of all, It managed a various buddhism ceremony which overcame numerous difficulties. At once, Buddhist thought it will be able to solve all problems of nation and society. Yi Seung-hyu also believed that it will bring a lot of peace and happiness. Second, It was an economic support activity. Yi Seung-hyu also donated Yyongandang(容安堂) which was renamed as Ganjang -Sa(看藏寺) Third, The Buddhism believers led the culture of that times. The secular Buddhists of later Koryo society led religion practice together and they served to nation and the society. When he was old. Yi Seung-hyu wanted to put his long-cherished hope on record with a view to recollecting and arranging his life own. The Forth, ever since his exchange with Mongsandeokyi(夢山德異) about Buddhism, Yi Sung-hyu understood the Buddhism as Zen meditation(參禪) and “Hwadu(話頭)”.

식품가공소재용 꽃게의 화학적 및 미생물학적 위생 특성

강영미,박선영,이경돈,손재학,최재석,이정석,허민수,김진수 한국수산과학회 2017 한국수산과학회지 Vol.50 No.3

Crabs are a popular seafood item. However, they can harbor many microorganisms, heavy metals, radioactivity, and benzo(a)pyrene, which are potential health risks to humans. The objective of this study was to assess the potential of swimming crabs for use in foods such as Ganjang-gejang, by measuring their sanitary biological and chemical properties. Viable microbial cell counts in swimming crab samples were 3.4×102-6.7×104 CFU/g, but no coliform, Escherichia coli, or pathogenic bacteria, such as Vibrio parahaemolyticus, Enterohemorrhagic E. coli, Listeria monocytogenes, Staphylococcus aureus, or Salmonella spp., were detected. Heavy metal concentrations in swimming crab samples were non-detectable to 0.112 mg/kg for total mercury, non-detectable to 0.435 mg/kg for lead, and 0.115- 0.836 mg/kg for cadmium. Benzo(a)pyrene concentrations ranged from 0.025-0.060 μg/kg, and the volatile basic nitrogen content ranged from 8.7-15.6 mg/100 g. No radioactivity was detected in samples. These results suggest that swimming crabs are viable for use in seafood products.

Comparative Analysis of the Microbial Profiles of Korean Traditional Meju and Ganjang before and after Maturation

Kyung Tae Jang,In Sook Lee,Min Ho Lee 한국조리학회 2023 한국조리학회지 Vol.29 No.12

In this study, we compared the microbial profiles of Meju aged for 60 days, Ganjang made with Meju soaked in salt water for 45 days, and Ganjang aged for 365 days (Ganjang with filtered Meju) using genetic analysis (next-generation sequencing). The proportion of dominant bacteria was higher in Meju than in Ganjang samples, at 97.17% for Meju, 84.44% for GJ 45, and 87.18% for GJ 365. In Meju, Bacillus spizizenii was dominant at 39.27% and Bacillus atrophaeus at 24.36%, accounting for 63.63% of the total. In GJ 45, Staphylococcus equorum was analyzed at 38.48%, and in GJ 365, Marinobacter santoriniensis NKSG1 accounted for 52.42%, The dominant fungi commonly found in Meju and GJ 365 were Gibberella zeae, Mucor racemosus, Mucor fuscus, and Penicillium echinulatum, but not in GJ 45. However, Debaryomyces hansenii, Aspergillus ruber, and Rhodotorula mucilaginosa appeared only in GJ45 and GJ 365. The average dominant bacteria were Marinobacte santoriniensis NKSG1 at 52.42%, Bacillus spizizenii at 39.27%, and Staphylococcus equorum at 38.48%. Unlike bacteria, the average dominant fungi accounted for 93.77% in Meju, 98.25% in GJ 45, but 64.14% in GJ 365, a decrease of more than 29% compared to Meju. The changes in operational taxonomic (OUT) in Meju were more diverse because of the presence of bacteria rather than fungi. In addition, dendrogram analysis (cluster analysis) using OTUs between the dominant fungi of the three samples showed that, there was no correlation between the microorganisms in the samples, but the distribution of fungi in Ganjang aged for one year was evenly distributed in the range of 15.91% to 3.18%. These results are related to the fact that Ganjang acquires a deeper flavor during aging.