• Food Science of Animal Resources
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• v.26 no.2
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• pp.159-165
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• 2006

Changes of pH, acidity, pretense activity and microorganism on Korean traditional seasonings using soy sauce (T1), red pepper paste (T2) and soybean paste (T3) were investigated during storage at $1{\pm}1^{\circ}C$ for 21 days. The pH and pretense activity of soybean paste were significantly (p<0.05) higher compared to those for soy sauce and red pepper paste during storage. The acidity of red pepper paste were significantly (p<0.05) higher compared to those for soy sauce and soybean paste at 1, 7 and 14 days of storage. The total plate counts and Lactobacilli spp. of soy sauce were significantly (p<0.05) lower compared to those for soybean paste and red pepper paste during storage. The Escherichia coli of red pepper paste and soybean paste were not detected during storage.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.33-41
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• 2023

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida(P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes(M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 ㎍ GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 ㎍ GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.463-467
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• 1998

This study was carried out in order to analyze the changes in general compounds, reducig sugar, nitrogen compounds of traditional Korean soy sauce with varying Meju Type (Traditional Meju, Modified Meju) and ripening periods and to investigate correlation between sensory characteistics via sensory evaluation of soy sauce samples. And to investigate actual conditions and attitude of comsumer of soy suace.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.97-103
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• 1970

This experiment was carried out to investigate the yeasts for the brewing of soy sauce. The yeasts in the soy sauce koji were isolated and identified. And they were classified by coloring with the treatment of TTC(2, 3, 5 triphenyltetrazolium chloride) agar and counted. The result, obtained was as follows; a) The number of the yeasts in the Koji was increased in process of incubation time: about $97{\times}10^3$ per gram of Koji incubated for 3 days, $135{\times}10^3$ 4 days and $179{\times}10^3$ 5days. b) They were classified as 53.6-71.9 per cent of TTC while yeasts for the most, 5.6-11.1 per cent of red yeasts, 6.8-19.5 per cent of red pink yeasts and 11.1-22.6 per cent of pink yeasts. c) 30 strains of yeasts were isolated from the Koji optionally, and they were identified as 6 genera and 11 species: 5 strains of Saccharomyces rouxii, 2 strains of Saccharomyces fermentati, 1 strain of Saccharomyces rosei, 6 strains of Saccharomyces rosei, 6 strains of Hansenula anomala, 1 strain of Hansenula suaveolens, 6 strains of Pichia polymorpha, 2 strains of Debaryomyces hansenii, 2 strains of Debaryomyces nicotianae, 2 strains of Torulopsis candida 2 strains of Torulopsis sake and 1 strains of Torulopsis sake and 1 strain of Candida pelliculosa. d) The yeasts belonging to Hansenula suaveolens, Hansenula anomala Candida pelliculosa, Debaryomyces nicotianae and Pichia polymorplza were classified as TTC white yeasts, Saccharomyces rouxii and Sacharomyces rosei were red, Saccharomyces fermentati and Debaryomyces hancenii were red pink, and Torulopsis candida and Torulopsis sake were pink. e) Generally the growth of the yeasts isolated were rapid on the media containing none or 10 per cent of sodium chloride but almost restrained on the media containing 15-18 per cent of sodium chloride.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.876-883
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• 1989

In order to investigate the index component and basis for the shelf-life of the grain share improved Meju, the effect of the storage time and package on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. Also, sensory evaluation for the soy sauces from Meju with various storage time were carried out. During the storage period, moisture content, amylase and protease activity were decreased, on the other hand, the contents of amino-nitrogen and ammonia-nitrogen were increased. Among these components, protease activity was found the major index component for quality control because it was the most important component for soy sauce fermentation and the most changeable component of Meju during the storage period. According to the sensory test, the quality of soy sauce was agreed well with the protease activity of Meju, and the soy sauce from longer storage Meju was inferior organoleptic quality to that from shorter Meju. By the storage quality test, protease activity showed the highest value in 15 days storage Meju and decreased gradually with storage time passed. The basis of protease activity for quality control was 200 (O.D. at 660 nm/g). which was 50% of the initial activity And it was known that the shelf-life of the grain shape improved Meju was about 90 days . It was also shown that the storage in package did not affect noticeably to prolong the shelf-life of Meju on this study.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.263-268
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• 2000

제품간장에 산막효모가 번식하여 제품의 품질을 제하시키는것을 방지하기 위하여 기존의 합성보존료를 대체할 수 있는 천연물질로서 allyl isothiocyanat (AITC)와 가수분해 되었을때 AITC를 생성하는 sinigrin울 주요 성분으로 함유하고 있는 고추냉이 분말의 효과를 실험하였다.AITC와 고추냉이 분말을 가열처리와 조미를 하지 않은 발표직후의 제균 생간장에 첨가하여 3$0^{\circ}C$에서 30일간 배양하면서 산막효모의 생육저해효과를 실험한 결과 AITC 20ppm과 고추냉이 분말(몇%)를 첨가한 시험구에서 산막효모의 생 이 저해되어 시험기간동안 막이 나타나지 않았다. 고추냉이 분말을 그대로 첨가하거나 간장을 반응액으로 사용한 시험군은ㄹ 고추냉이 분말을 물에 분산시켜 37$^{\circ}C$에서 반응시킨 뒤 간장에 첨가한 때보다 산막효모 저해 효과가 낮았다. 고추냉이를 물과 함께 활성화시켰을때에 비해 훨씬 많은 양의 AITC가 생성되었다. 산막 생성 저해효과 면에서 보았을때, 물로 활성화시켰을때는 간장액에서 활성화시켰을때보다 3배이상의 AITC가 생성된것으로 나타났다.로 나타났다.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.489-497
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.268-274
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• 1998

The traditional kanjang has been prepared by mixing meju and 18% saline solution, and fermenting for 60 days. The traditional kanjang is very salty and inferior in flavor and taste comparing with commercial fermented soy sauce. To improve the quality of traditional kanjang, Zygosaccharomyces rouxii H-62, a flavor-related mutant, was inoculated during fermentation. It was found that the addition of Z rouxii helped to improve the organoleptic quaity of traditional kanjang. The optimal condition for preparing traditional kanjang was to use 5L of 15.5% saline solution per meju. Meju must be cut into 12 pieces to get a proper total nitrogen and pure extract content. The optimal fermentatin temperature was 3$0^{\circ}C$. The prepared kanjang contained over 0.8% total nitrogen and 6.0% pure extract after 60 days of fermentation.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.387-398
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• 2013

Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater $100^{\circ}C$, steam $280^{\circ}C$, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process ($85^{\circ}C$, 30min) or non-thermal process, HHP (550 MPa, $5{\sim}10^{\circ}C$, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at $5^{\circ}C$ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.