• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.20
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• pp.27-62
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• 1975

These studies were aimed at clarifying whether or not selecting agronomic characteristics of hybrid-rice populations under greenhouse conditions was useful. The selection of two quantitative characteristics, culm length and heading date, and two qualitative characteristics, shattering and awnedness, was very effective, but the flag leaf length and the exsertion of panicle was not consistent, varying from one cross to another.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.144-149
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• 1978

Fermented soy sauce was dehydrated by spray drying to form powder, and moisture sorption properties of powdered soy sauce with or without cover of the flexible films were examined on different relative humidity by using saturated salt solutions at $30^{\circ}$. The results obtained were summarized as follows: The equilibrium moisture content of spray-dried soy sauce containing 18.3% moisture was determined to 52% by graphical interpolation method, and E.M.C. of powdered soy sauce covered with plastic films decreased at low relative humidity whereas sharply increased curves were seen at high relative humidity. The rate constant of moisture adsortion K for the power covered with films were $66.2{\times}10^{-5}\;to\;225{\times}10^{-5}/hr$., and K' became greater when film having higher water vapor transmission rate was used. The shelf-life of powdered soy sauce covered with Al. foil/P.E. film by Brown formula at the accelerated condition of $38^{\circ}$, 92% R. H. was the longest period, 164 days compared with any other films used, and the shortest period, 18 days in P.V.C. film.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.106-111
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• 1972

The possibility of substituting raw materials for soy sauce by corn gluten was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 30% of the defatted bean content (or 15% of the total bean and wheat content) with corn gluten yielded a good quality of soy sauce. Use of more than 15% corn gluten (based on total bean and wheat content) yielded a soy sauce of poor taste and low nitrogen content even though corn gluten has a high nitrogen content. This drop in nitrogen was attributed to the low enzyme activity in koji containing more than 15% corn gluten and the difference in availability of nitrogen in bean compared to corn gluten.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.4
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• pp.26-34
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• 1979

A new barley cultivar "Doo San #781" has been developed from combination of Seijo #17 and Piroline at Sacheon Experiment Station, Doo San Poongsan Co. This cultivar is early, medium culm, lodging resistant and panicle numbers type. Also, yields of this cultivar were increased at all experiment locations regardless paddy-and up-lands cultivations except Cheju districts, thus indicating the broad adaptibility.ptibility.

• Korean Journal of Microbiology
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• v.10 no.2
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• pp.79-86
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• 1972

The possibility of substituting potato or sweet potato for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of Koji. Also optimum conditions of Koji making were determined. It was found that substitution of up to 30% (starch content) of wheat content (15% of the total bean and wheat content) with potato yielded good qulity of soy sauce. Use of more than 30% potato yielded a Koji of low enzymatic activity. This was attributed to the high moisture content of potato. It ws also found that substitution of up to 50% (starch content) of wheat content(25% of the total bean and wheat content) with sweet potato yieldede a good quality of soy sauce. But the taste was inferior to the control (the soy sauce which was made with 50% of bean and 50% of wheat).

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.522-527
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• 2009

The principal objective of this study was to assess the effects of various manufacturing conditions of soy sauce containing hydrolyzed vegetable protein (HVP) (HVP-soy sauce) on 3-monochloropropane-1,2-diol (3-MCPD) contents. Various HVP soy sauces were prepared under different conditions of alkaline treatment and retention process. Derivatives of heptafluorobutylimidazole (HFBI) 3-MCPD were determined via GC/MS below $0.010{\mu}g/g$, which was sensitive with a good recovery rate. The quantity of 3-MCPD decreased with the pH and temperature of alkaline treatment, and the time and temperature of the retention process increased. Alkaline treatment at pH 10.0-10.5 and a 72 hr retention process were shown to reduce effectively the 3-MCPD contents of HVP-soy sauces. This result indicates that the manufacturing process, particularly alkaline treatment, and retention process would be critical steps in managing 3-MCPD contents in HVP-soy sauce.

• KSBB Journal
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• v.6 no.4
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• pp.327-336
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• 1991

A study on the optimum hydrolysis conditions of fish skin through the aid of enzymes and the development of a natural seasoning using the hydrolysate has been carried out for the effective utilization of fish skin. Using the "pH-drop" techniques the collagenase and pronase were identified as most suitable for this purpose. The $K_m$ and $V_{max}$ values of pronase were 1.82 mgN/ml and 0.06 mgN/mL/min, respectively. The hydrolysis conditions of the cod skin for the pronase were as follows: reaction temperature, $50^{\circ}C$; reaction time, 3hrs; pH 6; enzyme concentration, 0.03%. The degree of hydrolysis at these conditions was 76.8%. But after hydrolyzing cod skin with collagenase for 1hr, when the pronase was treated, the degree of hydrolysis was 83.13%. The molecular weight of the hydrolysate was 8,000 daltons. Among the amino acids in the hydrolysate, glycine(27.95%), glutamic acid(10.94%), proline(7.39%), aspartic acid(9.47%) and serine(7.39%) were responsible for 64.23% of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only 13.05%. From the results of the sensory evaluation, the imitation sauce which was made of 20% fermented soy sauce prepared from the hydrolysate was at least similar to the traditional soybean sauce in product quality. The complex seasoning containing 31.7% of the hydrolysate was nearly equal to complex seasonings on the market, too.

• KSBB Journal
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• v.10 no.5
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• pp.510-517
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• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.4
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• pp.28-37
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• 1980

New malting barley variety "Sacheon #6" is an early maturing, medium height, lodging resistance, high tillering, good quality and high yielding. This variety was developed from the cross Harupin-Nizo x Hokudai #2 made in 1970 at Sacheon Malting Barley Experiment Station, Doo San Farms Co., This variety was determined to recommend to the all malting barley production areas in southern part of Korea from 1979.from 1979.