• Journal of Microbiology and Biotechnology
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• v.6 no.3
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• pp.194-201
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• 1996

To develop a method appropriate for mass production in a factory, we manufactured soy sauce with Bacillus species SSA3-2M1 and fused ST723-F31 at $30^{\circ}C$ with aeration of 1/3 vvm for 40 days. The flavor components extracted from the manufactured soy sauce were fractionated to neutral, acidic, basic and phenolic fraction and identified by GC-mass. Among the 60 kinds of identified flavor components, 16 and 23 components were detected in traditional Korean soy sauce and soybean paste, respectively. There were three peak regions that smelled like soy sauce with the GC sniffing test of flavor components and 2, 6-dimethyl pyrazine, benzaldehyde, 2-methoxy phenol, phenol and benzeneethanol which were identified as character impact compounds of traditional Korean soy sauce and soybean paste were identified in the region that smelled like soy sauce. It is therefore considered possible to achieve mass production of soy sauce with standard quality by Bacillus species SSA3-2M1 and fused ST723-F31 in the factory.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1177-1185
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• 2003

The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.761-769
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• 2011

The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.32-38
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• 2002

The characteristics of blown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time. 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of colorcharacteristics, the absorbance at 420 nm seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meiu revealed that the absorbance at 235 nm was produced during the soaking period whereas that at 410 nm was created during the aging process and only round in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meiu, the maximum absorbance was focused at 235 nm which were prepared during soaking period.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.517-524
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• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.103-108
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• 1993

The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

• Journal of environmental and Sanitary engineering
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• v.20 no.2 s.56
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• pp.21-28
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• 2005

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.