• Korean journal of food and cookery science
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• v.32 no.3
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• pp.307-315
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• 2016

Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract ($X_1$) and the amount of the black garlic extract ($X_2$) as independent variables, and salts ($Y_1$), reducing sugars ($Y_2$), the content of total phenolic compounds ($Y_3$) and ABTS radical scavenging activity ($Y_4$) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of $14.84^{\circ}brix$ and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at $24.58^{\circ}brix$ and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and $25.02^{\circ}brix$. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of $15-25^{\circ}brix$ and content of 7.8-9.3%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.814-818
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• 2001

This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.

• Analytical Science and Technology
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• v.31 no.6
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• pp.225-231
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• 2018

Benzoic acid, methyl paraben, and butyl paraben are preservatives that have been used in pharmaceutical, cosmetic, and food products. However, as their toxicities for human have been reported, many nations and organizations including Korea have established a regulation limit for thier usage of these preservatives in food products. The present study developed the isotope dilution liquid chromatography mass spectrometry method for accurate determination of three target preseratives in soysauce. In this study, the isotope dilution liquid chromatography mass spectrometry method was developed for accurate determination of three target preservatives in soy sauce. LC separation was optimized considering the pKa of benzoic acid which is lower than those of methyl and butyl parabens. A C18 column was used with 5 mM ammonium acetate and methanol as mobile phases. Mass spectrometry was operated in negative mode and selected reaction monitoring mode (SRM). Soy sauce sample was cleaned-up with C18 SPE cartridge for removing matrix inferences and color material. Optimized conditions and the method were validated with soy sauce reference materials for the analysis of food preservatives from Health Science Authority in Singapore. The measured values of benzoic acid, methyl and butyl paraben agreed well with reference values within their uncertainties.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.307-313
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• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.149-155
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• 2012

In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be $101.55{\pm}1.49\sim114.00{\pm}0.11$ mg/L and $32.51{\pm}0.32\sim113.47{\pm}0.43$ mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. ${\alpha}$-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from $6.34{\pm}1.51\sim8.79{\pm}0.81$% and $5.72{\pm}1.29\sim7.94{\pm}0.34$%, respectively. However, ${\alpha}$-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%${\pm}$1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.18-27
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• 2009

In oder to investigate the cooking potentiality for Japanese dishes using domestic Citrus sudachi cultivated in Jeju, sauce making, grilling, steaming, pot-boiling, frying, and sushi/sashimi making were prepared and evaluated. The content of moisture, fat, protein, fiber, carbohydrate, and ash in the Citrus sudachi juice were 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%, receptively. The acidity, $^{\circ}Brix$ 7.4, pH of sudachi juice were 5.09%, $^{\circ}Brix$ 7.4, pH 3.02, receptively. In Japanese cuisine, it was possible for sudachi juice to replace vinegar in dressing for raw vegetables, and various sauce for fish dishes such as ponzu, wafu dressing, sushi vinegar and tentsuyu. Among thirteen kind of Japanese cuisine with sudachi juice, broiled mackerel, barbecue, tobinmusi showed high acceptability in the sensory evaluation. The most acceptable recipe of vinegar soy sauce was considered by the ratio of 4(soy sauce) : 3(sudachi juice). In addition, it is possible to use processed good made from the Citrus sudachi juice as all kind of Japanese cooking seasoning. Therefore, imported lemons or limes might be replaced with domestic citrus sudachi cultivated in Jeju.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.91-96
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• 1979

Several herbs were tested for their antimicrobial activities during preservation of soy sauces. The herbs which resulted in retarded growth of film yeasts were extracted and added to various media such as koji-extract agar, buion-peptone agar to elucidate effects on the growth of film yeasts, Aspergillus oryzae and Bacillus subtilis. The results obtained were as follows: 1) Addition of phellodendron powder resulted in retarded formation of film in fermented soy sauces. Film was produced after 2 days without addition of the phellodendron powder. However, formation of film was observed after 8 days when 0.5 per cent of the phellodendron powder was added, and after 12 days when 1.0 per cent of the powder was added to fermented soy sauce. 2) For the amino acid soy sauce, formation of film was retarded for 6 days by 0.5 per cent of the pow der and for 8 days by 1.0 per cent of the powder. 3) Repression of film yeasts by addition of helenii and camphora powder was recognized respectively, but other herbs were appeared to have no detectable effects. 4) Growth of film yeast and Asp. oryzae way, retarded for 5 days on koji-extract agar plates which contain 0.5 per cent of phellodendron extract. Bac. subtilis also showed retarded growth for 5 days on buion-peptone agar plates containing the same amount of the extract. 5) Retarded growth of film yeast for 5 days was obtained when grown on koji-extract agar plates containing 15 per cent of sodium chloride and 0.3 per cent of phellodendron powder, however, no growth of Asp. oryzae was obtained on this concentration of sodium chloride. Growth of Bac. subtilis was repressed for 5 days on buion-peptone agar plates which contain 15 per cent of sodium chloride and 0.1 per cent of phellodendron powder.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.262-266
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• 2005

Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.325-328
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• 2003

Nine commercial soy sauces $(A{\sim}I)$ were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP), ${\beta}-phenylethylamine$ (PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.197-205
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• 2012

This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for $Teriyaki$ sauce to satisfy customers' health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to $Teriyaki$ sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for $Teriyaki$ sauce.