• Korean journal of food and cookery science
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• v.15 no.3
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• pp.210-215
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• 1999

The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.642-649
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• 2006

The browning of soy sauce is caused by the reaction of amino-carbonyl between amino-compounds and reducing sugar. Only a few studies have investigated the formation of melanoidins in UHYUKJANG. The objectives of this study were to analyze the brown pigment of UHYUKJANG and to investigate the characteristics of UHYUKJANG in comparison with soy sauce and model melanoidins. The samples were ripened for 0, 60, 120, 180, 240, 300 and 360 days at 4$^{\circ}C$ and 20$^{\circ}C$. The pH, absorbance at 420 nm absorbance ratio of 400 to 500 nm and UV-VIS spectra as an index of color intensity were measured. Additionally, L, a and b values of the samples and the amount of 3-Deoxyglucosone(3DG) in the samples were measured. The pH of both soy sauce (from 6.26 to 5.52) and UHYUKJANG (from 6.13 to 5.11) rapidly decreased during the first 60 days of aging and was also affected by storage temperature. The absorbance of samples at 420 nm increased during the aging process, reaching its maximum after 180 days, regardless of sample and temperature. On the other hand, the intensity of brown color in the samples increased with increasing aging period according to the results of absorbance ratio (soy sauce: 1.37 to 5.29, UHYUKJANG: 1.37 to 5.02). The L value of soy sauce increased during the aging process and was maximized after 240 days at 4$^{\circ}C$ and 180 days at 20$^{\circ}C$, but decreased thereafter. There was no significant difference in L value of UHYUKJANG, regardless of aging period and temperature. On the other hand, the b value did not reveal any significant change during aging, but the a value increased until 120 days of aging in the other samples except for UHYUKJANG at 20$^{\circ}C$. The average amount of 3DG separated from soy sauce was 5.65 mg%, and from UHYUKJANG was 3.74 mg%. These results indicated that the browning of UHYUKJANG was also caused by melanoidins produced by the reaction of amino-carbonyl during the fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.847-853
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• 2015

The purpose of this study was to compare color, protease, and antioxidant activities of Korean traditional soy sauce fermented for 120 days in Onggis obtained from five regions-Gangjin, Jeju, Ulsan, Yeoju, and Yesan in Korea. The brown color of soy sauce was increased during the fermentation period and was the highest in soy sauce fermented in Yesan. The values of total phenol contents, protease activity, and ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity activities were also increased during the fermentation period of soy sauce. Soy sauce fermented in Gangjin Onggi showed the highest protease activity, total phenol contents, DPPH radical scavenging activity, and FRAP ability. The partial least squares regression analysis indicated that the regional Onggis affect the quality of soy sauce with in terms of color, protease activity, and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.461-465
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• 1990

Fermented soybean sauce was fractionated by gel filteration chromatography and the physico-chemical properties of each fraction were investigated for the study on the separation and characteristics of antioxidative substances in the soybean sauce. The brown coloured melanoidin fractions(MF-I) collected by Sephadex G-10 column were found to contain nitrogeneous compounds and to have strong antioxidative activity and reducing power. The freeze dried MF-I was further fractionated with Sephadex G-50 and G-100 successively and then MF-II and MF-III fractions were observed to be the most effective antioxidant and reducing power among the fractions. The UV-VIS and IR absorption spectra of the each fraction were also determined and discussed.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.1-12
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• 2010

This study analyzed the physical quality and sensory characteristics of Artemisia by experimenting the medicinal effect and functionality of Artemisia in roasting condition of temperature on 80, 110, and $230^{\circ}C$, roasting condition of time on 6 min, blanching condition($100^{\circ}C$) of time on 1 min, oven drying condition of $50^{\circ}C$, 5 min, and additive amounts of 0.1, 0.2, and 0.5% in order to make brown sauce. Its color values in roasting and blanching showed a little significant difference. Its sugar content when roasted at $110^{\circ}C$ and 0.5% of addition was the highest; in all groups, the more addition, the more sugar content. Spreadability in roasting with 0.5% of addition was increased and the group with 0.1% of addition was decreased in blanching, which showed a little significant difference. Its sensory characteristics showed high in 0.1, 0.2, 0.5% when blanched, roasted, and 0.1% when oven dried.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.144-149
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• 1978

Fermented soy sauce was dehydrated by spray drying to form powder, and moisture sorption properties of powdered soy sauce with or without cover of the flexible films were examined on different relative humidity by using saturated salt solutions at $30^{\circ}$. The results obtained were summarized as follows: The equilibrium moisture content of spray-dried soy sauce containing 18.3% moisture was determined to 52% by graphical interpolation method, and E.M.C. of powdered soy sauce covered with plastic films decreased at low relative humidity whereas sharply increased curves were seen at high relative humidity. The rate constant of moisture adsortion K for the power covered with films were $66.2{\times}10^{-5}\;to\;225{\times}10^{-5}/hr$., and K' became greater when film having higher water vapor transmission rate was used. The shelf-life of powdered soy sauce covered with Al. foil/P.E. film by Brown formula at the accelerated condition of $38^{\circ}$, 92% R. H. was the longest period, 164 days compared with any other films used, and the shortest period, 18 days in P.V.C. film.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.231-240
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• 2011

The purpose of this study is to investigate the quality and sensory characteristics of Jiangachi produced with king mushrooms. The moisture content of Jiangachi made from king mushrooms was 72.80% for CON, which was highest, while J4 was 64.46%, which was lowest. In color value results, CON showed the highest L value of 72.80 and J4 showed the lowest value of 31.71. However, the amount of a and b value showed the reverse results. CON showed the lowest sugar content and salinity, whereas J4 showed the highest among the two of them. For PH result, CON and J1 showed the lowest value while J4 showed the highest value of 3.87. According to the results of QDA, J4 showed the strongest brown color intensity, soy sauce flavor, salty taste, and CON showed the weakest of them. CON showed the strongest sweet flavor and sweet taste, whereas J4 showed the weakest. According to the result of acceptance test, CON showed the lowest scent, and for appearance, taste, texture, and overall quality, J3 that contains 25% of soy sauce showed the best results. In conclusion, Jiangachi made with king mushrooms got a high preference when added with soy sauce, and the preference has increased with 25% of soy sauce.

• 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.

• Korean Journal of Organic Agriculture
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• v.5 no.1
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• pp.87-99
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• 1996

Cultural conditions for mass production of the antagonistic bacteria, Bacillus subtills CAP134 against pathogens causing major airborne diseases to apple tree, effect of temperature, pH, carbon and nitrogen source in the culture broth were investigated. The bacterial growth was most vigorous when the temperature and pH of the culture broth was 30~$35^{\circ}$C, and 7, respectively. As for carbon source, dextrose was best followed in order by dextrose(monosaccharides)>sucrose(disaccharides)$\geq$saccharose(di-saccharides)>starch (polysaccharides). Among different sugars, bacterial growth was favored by in the order of brown, black and white sugars, indicating that the bacterial growth might be promoted by the minor elements presented as impurities in the less purified sugars. As for nitrogen source, organic forms were better to bacterial growth than inorganic forms, that is polypeptone was best followed in order by soy sauce, soybeen milk and inoganic nitrogens. Differences in bacterial growth among different forms of inorganic nitrogen were negligible.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.85-98
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• 1997

Cultural conditions for mass production of the antagonistic bacteria, Bacillus subtills CAP141 against pathogens causing major airborne diseases to apple trees, effects of temperature, pH, carbon and nitrogen source in the culture broth were investigated. The bacterial growth was most vigorous when the temperature and pH of the culture broth was 30~35$^{\circ}$C and 7, respectively. As for carbon source, dextrose was best followed in order by dextrose(monosaccharide) > sucrose(disaccharide) $\geq$ saccharose (market disaccharides) > starch (polysaccharieds). Among different sugars, bacterial growth was favored by in the order of brown, black and white supars, indicating that the bacterial growth might be promoted by the minor elements presented as impurities in the less purified sugars. As for nitrogen source, organic forms were better to bacterial growth than inorganic forms, that is polypeptone was best followed in order by soy sauce, soybeen milk and inorganic nitrogens. Differences in bacterial growth among different forms of inorganic nitrogen were negligible.