• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.4
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• pp.344-355
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• 2004

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.653-657
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• 2002

The hydrolysis conditions (enzym $e_strate ratio, time and temperature) of the mixture of anchovy sauce residue (ASR) and soy sauce residue (SSR) after fermentation by Flavourzyme 500M $G^{TM}$ were optimized using response surface methodology (RSM) for pretreatment of processing functional enzyme-hydrolyzed sauce. A model equation obtained from RSM was hydrolysis ratio (%) = 28.157+1.929enzym $e_strate ratio+1.818time+2.038temperature-1.093temperatur $e^2$, whose stationary point showed saddle point. From the ridge analysis of the saddle point, the conditions producing the highest hydrolysis ratio was determined as follows: 0.49% enzym $e_strate ratio; 3.55hr hydrolysis time; 62.5$^{\circ}C$ hydrolysis temperature. Adding of SSR to the mixture of water and ASR improved sensory qualities of mixture, so it seemed that SSR has masking effects on off-flavor and taste of ASR.R.of ASR.R.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.154-159
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• 1993

This present study was carried out particulary focusing on rapid fermentation of soy sauce by using column type reactor $(30\;cm{\times}5\;cm)$ packed each immobilized cells of Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50. When immobilized P. halophilus R-22 by column type reactor was performed continuously fermentation, lactic acid was produced $0.62{\sim}0.64%$ during 25 days and then decreased gradually after 30 days. S. rouxii R-60 was Produced the $2.1{\sim}2.5%$ ethylalcohol constantly for 35 days and also C. etchellsii H-50 was produced $14{\sim}16\;mg/l$ 4-ethylguaiacol for 35 days and then this products were decreased gradually after fermentation of 40 days. Final Products of fish sauce contained 1,721.6 mg% total nitrogen, 1,584.1 mg% amino-nitrogen, 0.75% lactic acid, 2.7% ethylalcohol and 18.2 mg/l 4-ethylguaiacol.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.228-234
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• 2012

The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of $meju$ and $koji$. We examined properties regarding polysaccharides isolated from commercial soy sauce made by the $koji$ process (CSP-0) and Korean traditional soy sauce made by the $meju$ process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D-$manno$-2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at $1,000{\mu}g/mL$. C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations $via$ only classical pathway while KTSP-0 caused complementary activations $via$ both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at $8-1,000{\mu}g/mL$ and IL-12 at $40{\mu}g/mL$ on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.200-207
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• 1975

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

• Korean Architects
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• s.617
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• pp.9-9
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• 2020

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.603-608
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• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.460-465
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• 2006

This study was conducted to investigate the isoflavone contents including daidzein and genistein in soy sauces made with whole grain soybean Meju(WGSM), comparing with defatted Meju(DM) du.ins fermentation. Total isoflavone contents in 2 soy sauces made with DM, Control and product A, increased with period of fermentation and were 15 and 4.3 times higher after 180 days of fermentation than on the day before fermentation respectively. Meanwhile, 2 soy sauces made with WGSM, product B and C, had the highest amounts with $20.53{\mu}g/g\;and\;19.52{\mu}g/g$ of isoflavones on the day before fermentation respectively, and then decreased with fermentation time. High amounts of isoflavones were detected in 20 days of fermentation of soy sauce which made with WGSM and wheat Meju(product D). Daidzein was the largest amounts in isoflavone contents, regardless of total or free isoflavone types. The level of daidzein increased with fermentation time in 2 soy sauces made with DM, Control and product A, whereas 2 soy sauces made with WGSM, product B and C decreased with fermentation time, instead of increasing of genistein contents.