Lin Jiang; Eun-Kyung Shin; Jung-Sook Seo; Yeon-Kyung Lee

doi:10.4163/jnh.2019.52.2.185

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Jiang, Shin, Seo, and Lee: Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium∗

Research Article

J Nutr Health 2019;52(2):185-193.

Published online: 19 January 2019

DOI: https://doi.org/10.4163/jnh.2019.52.2.185

Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium^∗

Lin Jiang¹, Eun-Kyung Shin¹, Jung-Sook Seo², Yeon-Kyung Lee^1,^†

¹Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea

²Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea

^†To whom correspondence should be addressed. tel: +82-53-950-6234, e-mail: yklee@knu.ac.kr

^∗ This work was supported by grants from Ministry of Agriculture, Food and Rural Affairs (913001-1).

Received 18 September 2018 Revised 20 November 2018 Accepted 20 February 2019

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose:

This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium.

Methods:

A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20%~30% reduced sodium content and salinity from the current level were presented.

Results:

The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi.

Conclusion:

Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

Keywords: Korean food, fermented soybean sauces, sodium reduction, sodium content, salinity

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Table 1.

Sodium content of soy sauce, soybean paste, gochujang, and ssamjang by eating place (mg/100 g)

Home meal (n = 40)		Food service (n = 40)	Restaurant (n = 40)	F-value	Total (n = 120)
Soy sauce (n = 30)	6,648.7 ± 1495.5^b	5,113.7 ± 584.0^a	5,719.3 ± 498.6^a	6.345^∗∗	5,827.2 ± 1135.5
Soybean paste (n = 30)	4,610.6 ± 1059.8	4,211.4 ± 392.0	4,471.0 ± 467.6	0.823^NS	4,431.0 ± 701.7
Gochujang (n = 30)	2,237.9 ± 1058.4	2,368.1 ± 646.7	2,598.6 ± 213.2	0.632^NS	2,401.5 ± 717.3
Ssamjang (n = 30)	2,990.2 ± 718.8	3,120.1 ± 619.3	2,922.3 ± 501.5	0.263^NS	3,010.9 ± 603.7

Mean ± SD

∗ p < 0.05, ∗∗ p < 0.01, ∗∗∗ p < 0.001 by ANOVA abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p < 0.05. NS: not significant

Table 2.

Sodium content of the representative Korean food high in sodium

Menu items		Home meal & Food service			20% Sodium reduction
Menu items		Sodium/100 g (mg)	Portion size (g)	Sodium content (mg/portion size)	Sodium/ 100 g (mg)	Portion size (g)	Sodium content (mg/portion size)
One dish meal Bibim bap (n = 20)		269.3± 70.3	392.5	1,050.4± 388.5	215.4	314.0	676.5
Soup · Broth · Stew (n = 120)	Seaweed soup	266.4± 73.1	234.3	592.6± 208.8	213.1	187.4	399.4
	Soybean paste soup	330.3± 112.4	236.8	667.8± 240.3	264.2	189.4	500.5
	Pollack broth	174.3± 39.7	327.0	648.4± 204.5	139.4	261.6	364.8
	Spicy beef broth	262.0± 68.1	334.4	877.6± 346.2	209.6	267.5	560.7
	Spicy soft tofu stew	222.0± 89.4	286.5	697.8± 309.8	177.6	229.2	407.1
	Soybean paste stew	347.9± 110.8	259.9	813.3± 333.2	278.3	207.9	578.6
Side dishes (n = 180)	Steamed pork ribs	389.0± 126.1	300.5	1,134.2± 499.4	311.2	240.4	748.1
	Barbecued beef	331.7± 145.2	233.5	770.9± 390.3	265.4	186.8	495.7
	Stir-fried pork	379.0± 117.7	230.0	865.6± 346.7	303.2	184.0	557.9
	Stir-fried anchovy	2,113.2± 527.6	36.7	728.0± 372.9	1,690.6	29.4	497.0
	Braised mackerel	386.5± 100.3	208.8	828.9± 270.1	309.2	167.0	516.4
	Braised lotus root	661.2± 243.5	62.2	469.9± 350.8	529.0	49.8	263.4
	Pickled onions	637.9± 221.1	58.1	449.3± 243.7	510.3	46.5	237.3
	Cabbage kimchi	679.4± 147.4	40.0	252.4± 52.2	543.5	32.0	173.9
	Radish kimchi	506.4± 155.7	30.0	161.0± 43.8	405.1	24.0	97.2

Mean ± SD

Table 3.

Salinity of the representative Korean food high in sodium

Menu items		Home meal & Food service	20% Sodium reduction
Menu items		Salinity (%)	Salinity (%)
One dish meal (n = 20)	Bibim bap	0.75 ± 0.22	0.60
Soup · Broth · Stew (n = 120)	Seaweed soup	0.64 ± 0.14	0.51
	Soybean paste soup	0.88 ± 0.29	0.70
	Pollack broth	0.70 ± 0.13	0.56
	Spicy beef broth	0.80 ± 0.16	0.64
	Spicy soft tofu stew	0.78 ± 0.22	0.62
	Soybean paste stew	0.96 ± 0.33	0.77
Side dishes (n = 180)	Steamed pork ribs	1.11 ± 0.32	0.89
	Barbecued beef	1.03 ± 0.31	0.82
	Stir-fried pork	1.16 ± 0.27	0.93
	Stir-fried anchovy	4.26 ± 1.42	3.41
	Braised mackerel	1.28 ± 0.26	1.02
	Braised lotus root	1.81 ± 0.92	1.45
	Pickled onions	2.10 ± 0.73	1.68
	Cabbage kimchi	2.01 ± 0.36	1.61
	Radish kimchi	1.86 ± 0.38	1.49

Mean ± SD

Table 4.

Standard of sodium reduction and salinity reduction of soy sauce, soybean paste, gochujang, and ssamjang

	Standard of sodium reduction (mg/100 g)	Standard of salinity reduction (%)
Soy sauce	≤ 4,500	≤ 12
Soybean paste	≤ 3,500	≤ 9
Gochujang	≤ 2,000	≤ 5
Ssamjang	≤ 2,500	≤ 6

Table 5.

Standard of sodium reduction and salinity reduction of the representative Korean food groups high in sodium

Food groups		Portion (g)	Sodium content (mg/portion size)	Salinity (%)	Menu items
Soups	Clear soup	200	≤ 400	≤ 0.5	Bean sprouts soup, Seaweed soup
	Thick soybean paste soup	200	≤ 500	≤ 0.7	Spinach soybean paste soup,
					Cabbage soybean paste soup
Broths	Clear broth	250	≤ 400	≤ 0.6	Seafood broth
	Broth	250	≤ 550	≤ 0.7	Spicy beef broth
Stews	Stew	230	≤ 450	≤ 0.7	Spicy soft tofu stew
	Thick soybean paste stew	230	≤ 600	≤ 0.8	Soybean paste stew
Steamed dishes	Meat/Fish products	200	≤ 600	≤ 0.9	Steamed pork ribs,
					Steamed Patagonian toothfish
Stir-fried dishes	Meat	150	≤ 450	≤ 0.9	Barbecued beef, Stir-fried pork
	Dried fish	15	≤ 250	≤ 4.0	Stir-fried anchovy
Braised dishes	Fish products	100	≤ 350	≤ 1.0	Braised mackerel
	Vegetables, etc.	30	≤ 150	≤ 1.5	Braised lotus root
Pickled vegetables	Pickled vegetables	40	≤ 200	≤ 1.5	Pickled onions
Kimchi	Cabbage kimchi	40	≤ 200	≤ 1.5	Cabbage kimchi
	Radish kimchi	40	≤ 200	≤ 1.5	Radish kimchi

Table 6.

Sodium content of menu plan by 20% sodium reduction of the representative Korean food high in sodium

		Home meal & Food service		20% Sodium reduction
		Portion size (g)	Sodium content (mg/portion size)	Portion size (g)	Sodium content (mg/portion size)
Menu 1	Soybean paste soup with spinach	236.8	667.8	200	500
	Stir-fried beef with broccoli	233.5	770.9	150	450
	Braised burdock	62.2	469.9	30	150
	Cabbage kimchi	40.0	252.4	40	200
	Sodium (mg)		2,161.0		1,300
Menu 2	Spicy beef broth	334.4	877.6	250	550
	Steamed yellow croaker	300.5	1,134.2	150	450
	Braised lotus root	62.2	469.9	30	150
	Radish kimchi	30.0	161.0	40	200
	Sodium (mg)		2,642.7		1,350
Menu 3	Spicy soft tofu stew	286.5	697.8	230	450
	Steamed pork ribs	300.5	1,134.2	200	600
	Stir-fried anchovies with paprika	36.7	728.0	15	250
	Pickled onions	58.1	449.3	40	200
	Sodium (mg)		3,009.3		1,500

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