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Korean Fermented Foods image image, Gochujang, hanging-meju-590x393, Rice…

- - - - BTS has made a significant impact in promoting Korean music, food, and cultural interest. Several fans are now learning the Korean language and becoming more interested in Korean cuisine including from Pakistan and India.
- - - - Fullfilling the Halal criteria of korean foods
      - Establishing the halal food atmosphere
      - Expanding Halal Korean food market in Korea and Muslim countries
        
        Strategies
        
        Gastro-diplomacy
        
        Soft power
        
        Influence the foreign public by traditional foods and culinary.
        
        Promoting country, cross-culture understanding, reinforcing cultural identity, and encouraging economic development
        
        Tool of Gastro diplomacy
        
        Using kimchi to promote other fermented foods, beverages, and halal restaurants
        
        Compaigns
        
        Global Hansik
        
        Initiated in April 2009 and expected to run until 2017.
        
        'Korean Cuisine to the World'
        
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        Bibimbap Backpackers program
        
        succeses of compaigns
        
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        Kogi taco truck program
        
        Halal Food Policy in 2015.
        
        3 Aims
        
        Expansion of distribution network.
        
        Development of Halal industry
        
        Export of halal Korean food with halal certification
        
        Korean Tourism Organization (KOT)
        
        "Muslim friendly Korea" Campaign
        
        Organize K-food fair with Halal stalls in Muslim countries.
        
        Released a Halal restaurant handbook
        
        114 Muslim-friendly restaurants established in Korea
        
        Provides information about Halal restaurants, mosque locations, qibla direction and times of prayers
        
        Uses Govt official website as a marketing strategy
        
        Offical website: https://english.visitkorea.or.kr/enu/index.kto
        
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        Targeting to increase the number of Muslim tourists up to 1.2 billion.
        
        Korea Food Research Institute
        
        Make guidelines by analyzing halal food standards in Muslim countries.
        
        Standards are used by Korean food companies to fulfill Halal criteria.
        
        Conducting international activities
        
        Korea Halal Conference 2016.
        
        Korea-United Arab Emirates Business Forum in Abu Dhabi
- - - - Conduct K-food fairs and exhibition
        
        Korean drama "Lunch box" in 2015
        
        Pave the way for the marketing of Korean halal food in Muslim countries.
        
        Korea's consideration towards Halal food demand of Muslim consumers.
        
        Halal stalls and KMF logos are displayed to get the attention of Muslim countries
        
        Expansion of Halal korean food in Malalysia and Indonesia
      - Provide Halal labels to korean companies
      - Promote relationships with international Halal organizations such as the SAARC and UNWHD
    - - Provide Halal certification
        
        Collaborate with Muslim Halal authorities
        
        Assessment Institute for Foods, Drugs and Cosmetics (LPPOM MUI)
        
        The Islamic Religious Council of Singapore(MUIS)
        
        Department of Islamic Development Malaysia (JAKIM)
        
        :star:Most reputable certificate in the Islamic world
        
        :star:Regulation and standards of Malaysia certificate are updated each year
        
        :star:Keep pace with the rapidly changing food industry
        
        :star:Stringent halal regulations, good reputation of the halal industry
        
        :star:Malaysian standards are familiar with many researchers
        
        Several Korean restaurant in Malaysia with JAKIM certifications
        
        Conditions for Halal certificate:
        
        Step 1:
        Identify critical ingredients and ensure that they have halal source.
        
        Step 2:
        Halal Assurance Management System (HAS)
        
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        Every two-year, the company needs to renew the Malaysian Halal certification, for slaughterhouses, it is only valid for one year
        
        Issues in applying Malaysian Halal certification
        
        Tedious and inconsistent application system
        
        Time Management: Process and approval time of halal certification is slow and taken more than 30 days
        
        Lack of experience and halal knowledge of front desk informants and employees
        
        Slow feedback, and poor communication among applicants and officers
        
        Challenges in applying Malaysian Halal certification
        
        Competitors use 'no pork ', 'Muslim friendly' kind of signs without acquiring halal labels.
        
        Many Malaysian Muslims still visit these restaurants discourage the companies in getting halal certification.
        
        Companies' zero knowledge about the halal criteria of foods
        
        Some restaurants do not recognize the importance of halal for the Muslim community.
        
        Discouragement from the authorities
        
        Application processes are inflexible and complicated.
        
        Long waiting and slow feedback from authorities
        
        DISSIMILARITIES IN HALAL STANDARDIZATION AMONG Singapore , Indonesia , Brunei Malaysia
        
        Dissimilarities in the standardization of ethanol content
        
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        To reduce the difficulties in the expansion of Koren halal market
        
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        Religious Council of Brunei
        (MUIB)
      - 148 Korean companies have been certified with Halal labels
        such as
        
        Daesang company , established the halal food industry in Indonesia through MUI certificate
        
        Pulmuone Company CheilJedang has obtained JAKIM halal certification
      - 5 Halal licensed restaurants in Seoul and 1 in Nami island.
- - - - Ingredients
        
        Manufactruing procedure
    - - Fermenting bacteria
        
        Leuconostoc mainly Leu. mesenteroides
        
        Weissella
        
        Lactococcus
        
        Lactobacillus: Lb. plantarum dominates during later stages and Lb. sakei dominate at beginning
        
        Bacillus
        subtilis
      - Stages during fermentation
        
        :check:Optimum ripening stage (0.4 and 0.9%)
        
        :check:Over ripening or rancid stage ( >0.9%).
        
        :check:Initial stage (having acidity< 0.2 %)
        
        :check:Immature stage (0.2 to 0.4 %),
      - Components produced
        
        Carbon dioxide
        
        Ornithine
        
        Bacteriocin,
        
        Conjugated linoleic acid
        
        Mannitol
        
        Gamma amino butyric acid
        
        Oligosaccharides
        
        Organic acid
        
        Ethanol
    - - :check:Anti-oxidant
      - :check: Anti-aging :
      - :check:Anti-tumor
      - :check:Probiotic
      - :check:Brain health promoting
      - :check:Cholesterol lowering :<3: prevent heart diseases
      - :check:Skin health promoting
      - :check:Show effects against asthma, diabetes, hypertension, iron concentration, dyslipidemia, rhinitis, free radicals, atopic dermatitis, rhinitis.
    - - Increased risk of gastric cancer due to 20% intake of sodium
      - Effect nervous system due to biogenic amines like histamine
    - - Starter cultures are used to obtain uniform quality such as Leuconostoc mesenteroides,**Leu. citreum strain IH22, Bifidiobacterium etc. are used in starter culture
        
        By the use of genetic engineering, new strains are made to use as starter culture.
- - - - Techniques for enhancing lactic acid and other fermenting bacterial strains
        
        Traditional techniques
        
        :star:Transformation (Bacteria picked naked DNA from surrounding)
        
        :star:Conjugation (transfer of genetic material using plasmid)
        
        :star:Electroporation (use of voltage to create pores in bacterial cells so that it can take DNA)
        
        :star:Transduction (transfer of genetic material using bacteriophages)
        
        :star:Mutation done by chemical and physical agents
        
        Biotechnological techniques
        
        :star:Genetic engineering (genetic makeup is altered using recombinant DNA technology)
- - - - A traditional Korean dish prepared by fermenting soya bean with microorganism especially Bacillus subtilis
        
        Traditionally made choenggkujang (TFC) VS Modernized choenggkujang
        
        :star: Modernized choenggkujang is commercially made by using specialized strain of bacillus such as B. subtilis and B.
        licheniformis
        
        :star:::TFC contain different kinds of bacilli according to the area season of fermentation and environment where bacteria live
    - - :check:supplier of amino acid in food
      - :check:help in lowering blood cholesterol level
      - :check:antioxidative effects
      - :check:anticancer properties
      - :check: immunomodulatory effects that help in boosting immunity
    - - :star:research have proved that polysachhardies isolated from choenggkujang possess imunostimulatory activity and can be used as efficient therapeutic agent
  - - - :check:Anticarcinogenic properties
      - :check:reducing heart diseases and blood pressure
      - :check:antioxidant effects
      - :check:antidiabetic properties
      - :check:antiobese
  - - - The Heobaekjeongjip, a book written in the fifteenth century by Gwidal Hong (1438–1504), stated that “the quality of Gochujang decides the farming success of that year.”
        
        Gochujang produced in Sunchang is the highest selling product in
        Korea
        
        According to the 2015 National Nutrition Survey conducted by the Korea Health Industry Development Institute, Gochujang was ranked as the 14th most frequently consumed food in Korea
    - - Meju preparation
        
        Rice and wheat washed and steeped
        
        Dehydrated and grinded
        
        Mixed together and blocked
        
        Fermented for 2-3 months
      - Manufacturing
        
        Rice starch and malt steeped for 3 hrs
        
        Grinded and filtered
        
        Mixing all ingredients
        
        Fermenting for 6 months
    - - The microbial communities include Aneurinibacillus thermoaerophilus,Bacillus aerophilus group,Bacillus amyloliquefaciens,Bacillus licheniformis,Bacillus pumilus group etc where B.subtilis is the most dominating one.
    - - :star:Anti-diabetic effect
      - :star:Anti-obesity effect
      - :star:Effective against metabolic diseases
      - :star:Lower respiratory disease risk
  - - - Kanjang 간장 is the Korean name for soybean that is formed by the liquid byproduct of deonjang production
      - Kanjang is a historic product that was called “shi” from the historic book Haedongyeoksa,but was same as Kanjang
      - PROCESSING
        
        1-Defatting of soybean
        
        2-Baking of wheat grain
        
        3-Making Koji with 3-4 daysfermentation
        
        4-Addition of Brine
        
        5-Fermnetation for 6-12 month
        
        6-Pressing,filteration and pastuerization
      - Benefits
        
        :star:Anti-cancerous effect
        
        :star:Anti-obesity effect
        
        :star:Rich in salt content and protiens
        
        :star:Ant-mutagenicity
        
        :star:Anti-oxidant properties