• Applied Biological Chemistry
• /
• 제40권5호
• /
• pp.365-368
• /
• 1997

한국전통간장의 제조기간 단축 및 대량배양을 위한 기초자료를 조사하기 위하여 Bacillus subtilis var. globigii G8과 Bacillus subtilis C1균주를 종균(starter culture)으로 하여 만든 메주로 간장을 사입하여 간장덧의 숙성기간, 숙성온도, 사입염수의 염농도 및 사입염수의 급수 비율이 간장의 질소성분 함량, pH 및 색도에 미치는 영향을 조사하였다. 메주와 20% 소금물을 1 : 4의 비율로 사입하여 $30^{\circ}C$에서 숙성시켰을 때 5일 이내에 약 90%의 질소성분과 간장색소가 간장으로 분해 용출 되었다. $5^{\circ}C{\sim}30^{\circ}$의 온도 범위에서 5일간 숙성한 결과 숙성온도는 간장의 질소성분함량에 크게 영향을 미치지 않았다. 질소성분과 간장색 용출에 가장 알맞은 사입소금물 농도는 $15{\sim}20%$이었으며, 간장의 질소함랑(0.7%>)을 충족시키는 메주에 대한 염수의 비율은 1 : 5이하였다.

• 한국식품조리과학회지
• /
• 제2권1호
• /
• pp.1-10
• /
• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Applied Biological Chemistry
• /
• 제46권3호
• /
• pp.220-224
• /
• 2003

고품질 간장을 개발하기 위한 일환으로 표고버섯을 첨가하여 담금한 간장덧을 180일 동안 숙성시키면서 품질특성 변화를 조사하였다. 총질소와 아미노태 질소의 변화는 전체적으로 발효기간이 경과될수록 증가하는 경향을 나타내었으며, 첨가한 표고버섯의 양은 총질소의 변화 양상에 큰 영향을 주지 못하였다. 발효 중 간장덧의 pH는 담금 초기에 5.5부근이다가 발효가 진행될수록 감소하여 6개월 후에는 $4.7{\sim}4.9$이었으며, 버섯이 함유된 경우에서 pH가 낮게 측정되었다. 항산화능을 나타내는 전자공여능은 숙성기간이 경과할수록 감소하다가 90일경에 다시 증가하고 그 이후로는 감소추세를 보였으나, 표고버섯 첨가에 따른 차이는 발효기간 동안 뚜렷하게 관찰되지 않았다. 총 아미노산과 총 필수 아미노산 함량은 6개월 숙성 후에 5% 표고버섯 첨가구에서 각각 31.74 mg/100ml과 19.01 mg/100 ml이었다.

• 한국식품조리과학회지
• /
• 제33권1호
• /
• pp.45-53
• /
• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• 대한의생명과학회지
• /
• 제26권1호
• /
• pp.51-56
• /
• 2020

Soy sauce is one of the representatives of traditional fermented foods in Korea. However, studies on soy sauce are relatively insufficient in Korea compared to Japan. In this study, antioxidant and anti-inflammatory activities of polysaccharides were measured by polysaccharides isolated from two different soy sauces, Korean and Japanese (KSS-0 and JSS-0). KSS-0 was purified into two fractions using gel chromatography and named them as KSS-I and KSS-II. To investigate the antioxidant activity of the polysaccharides, we measured the polyphenol content and radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). To investigate the anti-inflammatory activity of polysaccharides, we used RAW 264.7 macrophage cells and induced inflammation using lipopolysaccharide (LPS). Then, we measured levels of inflammatory mediators such as nitric oxide (NO) and tumor necrosis factor (TNF)-α. Among the four polysaccharides, KSS-II showed the highest antioxidant activity and had good anti-inflammatory activity; KSS-II decreased inflammatory mediators in a dose-dependent manner. In conclusion, the polysaccharide isolated from Korean soy sauce (KSS-II) showed better anti-oxidant and anti-inflammatory activities than polysaccharides isolated from Japanese soy sauce, and may be useful as substances for functional foods.

• 한국미생물·생명공학회지
• /
• 제2권1호
• /
• pp.9-11
• /
• 1974

항효모성 물질인 Astradix-P가 간장 유해효모에 대해서 나타내는 항균효과를 조사한 바 통상적인 효모배지에 유효농도의 Astradit-P를 첨가하였을 때는 효모의 증식이 조해되나 간장을 첨가한 효모배지에서는 항균효과를 나타내지 못하므로 본 Astradix-P가 간장부패에 대한 보존효과는 전연 기대할 수 없다고 본다. 이와같이 간장에 Astradix-P를 첨가하여도 그 효과를 얻지 못하는 이유는 간장중에 함유되어 있는 basic amino acid 인 arginine, histidine, lysine 등이 Astradix-P에 길길적으로 작용하여 비활성화시키는 결과라고 추측된다.

• Food Science and Biotechnology
• /
• 제15권2호
• /
• pp.168-172
• /
• 2006

Soy sauce was fermented at $20^{\circ}C$ for 100 days in onggi containers (ethnic Korean earthenware) which had been fabricated using three different glazing treatments: unglazed, glazed only on the outside, and glazed on both surfaces. The changes in microstructure and permeability characteristics of onggi containers were examined after fermentation of soy sauce. The effect of repeated use of onggi containers on the fermentation was analyzed by the contact between an aqueous model solution and the onggi containers used once for soy sauce fermentation. The levels of reducing sugar and free amino acids produced from the dissolved starch and protein, respectively, in the solution were compared between the new and reused onggi containers. The moisture permeance and gas permeabilities of the onggi jars were progressively reduced with continuing use for soy sauce fermentation, probably due to clogging of micropores by solid materials. After having been used once for fermentation, the microbial cells and/or enzymes immobilized on the surface or in the micropores of the onggi containers seemed to contribute to accelerating the hydrolytic reactions of starch and protein.

• 동아시아식생활학회지
• /
• 제16권3호
• /
• pp.299-307
• /
• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• Applied Biological Chemistry
• /
• 제35권5호
• /
• pp.346-350
• /
• 1992

한국 재래식 간장의 많은 휘발성 향기성분 중에서 특징적인 향기성분을 규명하고자 하였다. 연속 수증기 증류 추출장치로 휘발성 향기성분을 추출하고 재래식 간장향을 나타내는 중성획분을 분획하여 농축하였다. 이를 GC-관능검사에 의해 각 peak성분의 방향성을 조사하고, 이 각 peak성분을 fraction collector APP-5가 부착된 preparative GC로 분획포집한 후, 이를 GC/MS로 분석 동정하였다. 그 결과 GC-관능검사에서 불쾌취를 나타내는 향기성분으로는 3-methyl-1-butanol을, 간장향을 나타내는 향기성분으로는 dimethyl trisulfide, benzeneacetaldehyde, benzeneethanol을 각각 동정하였다.

• Applied Biological Chemistry
• /
• 제14권2호
• /
• pp.121-129
• /
• 1971

공업적으로 간장을 담금하여 발효숙성시킬때 Saccharomyces rouxii $T_9$을 배양하여 첨가한 경우와 첨가하지 않은 경우 발효덧중의 효모의 동태와 성분의 소장에 대하여 조사한 결과는 다음과 같다. (1) 효모첨가구의 간장덧 1ml중에 존재하는 내염성효모수는 담금 1개월 경과후에 $185{\times}10^3$개였으며 담금 4개월 경과후에 $750{\times}10^3$개로 나타난데 비하여 효모무첨가구의 내염성효모수는 담금 1개월경과후에 $98{\times}10^3$개였으며 담금 4개월 경과후에 $394{\times}10^3$개로서 효모첨가구의 경우 무첨가구의 약 2배로 나타났다. (2) 효모첨가구는 담금 $5{\sim}6$개월덧 1ml중에 TTC red군의 일반효모수가 $2132{\times}10^3{\sim}3252{\times}10^3$개로 나타난데 비하여 효모무첨가구는 $752{\times}10^3{\sim}1251{\times}10^3$개로서 현저한 차이를 보였으면 red pink군과 pink군의 효모도 무첨가구에 비하여 첨가구에서 더 많이 나타났다. (3) 효모첨가구나 무첨가구공히 담금 1개월 경과후부터 6개월까지 TTC red군의 효모가 우세하게 나타났다. (4) 간장덧즙액중의 총질소, pH, 순고형물, 완충능동은 효모첨가구와 무첨가구간의 큰차가 없었으나 Alcohol과 색도는 효모첨가구가 월등히 높았으며 유리환원당은 효모무첨가구가 높았다. (5) 관능시험한 결과 효모첨가구와 무첨가구간의 맛의 양부차는 뚜렷하지 않었으나 외관및 향기의 면에서 효모첨가구가 월등히 우수 하였다.