• Applied Biological Chemistry
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• v.14 no.2
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• pp.137-148
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• 1971

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopsis datila, Saccharomyces rouxii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts started to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: $53{\times}10^2\;cell/ml$ Lactic acid bacteria: 34 cell/ml Yeasts: 14 cell/ml The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100ml Total nitrogen: 1.09g/100ml

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.854-858
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• 2014

Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin I converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.757-763
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• 1999

Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were $25^{\circ}C$ and 90%, respectively. The optimal temperature for soy sauce fermentation was evaluated to the $25^{\circ}C$ and, in the latter half of the fermentation, some aeration was observed to positively affect the sensory evaluation of soy sauce. In the sensory evaluation, the soy sauce fermented with B. subtilis and A. sojae was showed to be better than one fermented with R. stolonifer. Conditions of the pasteurization and ultrafiltration process were also established for industrialization of the soy sauce. Finally, the standard systems using the soybean fermented was, by the industrial scales, proposed for Korean traditional soy sauces.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Food Science and Preservation
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• v.17 no.2
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• pp.223-229
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• 2010

Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.307-311
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• 1990

Raw soy sauce and raw soy sauce added with several Maillard reactants (glucose, xylose, glycine), preheated or unheated, were stored under aerobic or anaerobic conditions to investigate the effect of oxygen on the browning of soy sauce. All experimental groups, except xylose-added groups, stored under aerobic condition browned about 2.5 times as much as those stored under anaerobic condition. Soy sauce added with xylose stored under aerobic condition browned about 1.5 times as much as that stored under anaerobic condition. Contrarily, there have been no consistent differences in the browning except the initial 10% difference between preheated and unheated samples, implying that biological (microbiological and enzymatic) browning was not important in the browning of commercially brewed soy sauce.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.