• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• Food Science and Preservation
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• v.12 no.1
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• pp.86-89
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• 2005

To develop the rapid processing of northern sand lance sauce by thermoase, the rapid fermentation conditions and quality of fermented sauce were investigated gated The recommendable condition of rapid fermentation were determined as follows: thermoase concentration, fermentation time and fermentation temperature were $0.2\%$, 9hr and $60^{\circ}C$, respectively. The northern sand lance sauce fermented rapidly showed light brown color. The sweet amino acids were higher in the rapid fermented-sauce than commercal fermented sauce although the content of total nitrogen, amino nitrogen and total amino acids were low in it. Hereafter we suppose that the rapid fermented sauce by thermoase will be wide usable because it can use the salted northern sand lance in short time.

• Journal of Microbiology and Biotechnology
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• v.5 no.1
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• pp.48-50
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• 1995

We discovered that the Bacillus licheniformis SSA3, fermenting traditional Korean soy sauce and soybean paste, involved in the synthesis of a dark-brown pigment. This pigment produced in the minimal medium supplemented with tyrosine only as precursor. We showed that this pigment is novel, and differed from melanoidin and melanin, and an antimutagenic substance.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.241-248
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• 1983

Lupin seed was used to make Meju, the fermentation starter for Korean soybean sauce and paste in substitution for soybean and the fermentation characteristics were compared with those of soybean. Mejus were prepared by in-oculating Asp. oryzae on the cooked whole beans. The dried Mejus were used for making fermented bean sauce and paste by mixing with brine and subsequent ripening for 4 weeks. In general the protease activity and amylase activity-during ripening were higher in lupin seed Meju than those of soybean Meju. The increase in protease activity correlated to the increase in $\alpha$-amino nitrogen content of the fermented paste and sauce. The development of dark-brown color of the sauce during ripening faster with lupin seed Meju compared to soybean Meju. In sensory evaluation the flavor score of lupin seed sauce and paste was slightly lower than that of soybean products but the overall quality of fermented lupin seed sauce was acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.913-920
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• 2003

Soybean sauce fermented with soybean and wheat, has been a major condiment of Korean diets from centuries ago. Melanoidin, a brown pigment generally found in various food systems, is a final product produced in amino-carbonyl reaction during soybean sauce processing. Antioxidative activities of soybean sauce and melanoidin were investigated in vitro system using linoleic acid emulsion. Soybean sauce and glucose-lysine model melanoidin showed the stronger antioxidative effect than control by ferric thiocyanate and conjugated diene assays. In addition, DPPH radical scavenging effect of soybean sauce was higher than melanoidin, which was ascribed to soluble peptide and low molecular protein existing in soybean sauce. To ascertain antioxidative effect of dietary soybean sauce and melanoidin in vivo, the male Wister rats were fed 10% soybean sauce or 10% glucose-lysine model melanoidin with corn oil or fish oil for 5 weeks. Fatty acid compositions in liver and plasma were influenced by oil source. Therefore, EPA and DHA contents of fish oil group were higher than those of corn oil group. When the inhibitory effect of soybean sauce and melanoidin on lipid peroxidation using TBARS methods was measured, fish oil group (FC) showed higher malondialdehyde (MDA) content than corn oil group (CC). However, supplementation of soybean sauce and melanoidin to fish oil group attenuated MDA formation. In the levels of phosphatidyl choline hydroperoxide (PCOOH) in liver and plasma by CL (chemiluminescence)-HPLC method, PCOOH in FC group was significantly higher than that of CC group both in liver and plasma. Supplementation of soybean sauce to fish oil groups significantly inhibited the formation of PCOOH in plasma and liver, while melanoidin suppressed hepatic PCOOH formation. Based on these results, it can be suggested that soybean sauce possesses stronger antioxidative potential than melanoidin.

• KSBB Journal
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• v.18 no.2
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• pp.117-121
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• 2003

The study was carried out to determine the effect of storage property and qualities on soybean sauce and paste by adding different amount of pyroligneous liquor obtained by sujpercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at 4$0^{\circ}C$/110 bar contained p-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was considered to be suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested to determine the potential of natual food preservative to prevent flim formation on soybean ksauce 15days at 3$0^{\circ}C$. Increasing amounts of purified pyroligneous liquor added to soybean sauce prevented film forming yeasts. In case of paste, pyroligneous liquor was tested to determine the potential of natural food preservative to inhibit browning on paste 60 days at 3$0^{\circ}C$. Purified pyroligneous liquor added to paste inhibited brown pigment. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.860-866
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• 2017

This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter's color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.823-829
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• 2011

The study showed test results of Teriyaki sauce produced by apple concentrate instead of sugar in order to reduce the sugar content. We created four batches of soy sauce for testing. The Control batch was normal soy sauce. S1, S2, S3, and S4 were sauces made with different amounts of apple concentrate. The test results for the moisture contents, color value, sugar content, salinity, viscosity, pH and sensory evaluation (QDA, acceptance test) of all the types of sauce are as follows. The moisture contents of the Control was 50.80%, and for S4 was 35.14%. In chromaticity results, the L value of the Control was 10.85 which was the highest compared to samples which were in the range of 8.35~8.55. The value of a and b was highest in S4 and was lowest in Control. The sugar content was 53.53 $^{\circ}Brix$ in the Control, and 43.73 $^{\circ}Brix$ in S1. S1 showed 6.77% salinity, and S4 showed 5.37% salinity. The viscosity of S4 was highest at 60.33 cp, and Control showed the highest pH value of 4.82. The QDA of S4 showed the most intense brown color, which was 5.36. For gloss and soy sauce scent, no significant difference was found between the samples. Control showed a mild apple scent which was 1.45, and S1 showed the saltiest flavor which was 5.18. The sweet flavor for Control was 4.64, and S3 showed the strongest aftertaste from the test. No significant difference of appearance and acceptance was found between samples. S2 showed a scent of 5.09, which was the best. The savory taste of S3 was best, and was worst for S1. S3 showed the best overall interest which was 4.55. According to these results, S3 had the lowest sugar content, at 4%, and therefore had the highest possibility of being produced.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.