• 환경위생공학
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• 제20권2호
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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.

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• 대한가정학회지
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• 제24권4호
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• pp.105-116
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• 1986

This paper provides the analysis and the comparisons of three kinds of soy sauces based on the manufacturing sources. The main factors of this study are concentrated on general and amino acids components. Three samples represented as domestic market soy sauces, imported Japanese soy sauces and homemade soy sauce are analyzed and compared by Kjeldahl and AOAC method and amino acid autoanlyzer method which have the results as follows; 1. For total nitrogen and pure extract and sodium chloride known as general components, the domestic market soy sauces show the ranges of 0.85~1.51%, 11.37~17.4% and 16.03~17.43% and the imported soy sauce shows the ranges of 1.65~1.83%, 19.54~19.80%, 17.20~18.46% and the homemade soy sauce indicates 0.73%, 30.96% for each components. The results implicates that the homemade soy sauce contains less total nitrogen and pure extract while it contains more sodium chloride than the domestic market soy sauces. 2. The amount of total amino acids contained in each soy indicated the range of 3.864~6.883% for the domestic market soy sauce and the range of 7.705~7.839% for the imported soy sauce and 2.035% for the homemade soy sauce. Especially, 20~50% glutamic acids are contained in total amino acids of each soy sauces.

• Toxicological Research
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• 제18권2호
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• pp.191-194
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• 2002

3-Monochloro-1,2-propanediol(3-MCPD) was analyzed in soy sauce products commercially available in Korea. A total of 24 samples were collected and 3-MCPD was determined by GC/MS. Sources of 24 samples were classified by manufacturing methods as naturally brewed(NB), acid hydrolyzed (AH) and mixed (M = NB + AH) soy sauces. 3-MCPD was not detected in NB soy sauce products (< 0.01 ppm, mg/kg) whereas AH and M soy sauce products showed a wide range of 3-MCPD contamination (0.0l ∼ 2.038 ppm). The contaminated levels of 3-MCPD in soy sauce products were higher than the permissible or tentative permissible level of 3-MCPD in both European Community (0.02 ppm) and Korea (0.3 ppm). These data suggest that 3-MCPD levels contaminated in soy sauce products in Korea were shown to be too high and should be reduced to as low a level technologically feasible to protect Korean from the exposure to toxic chemical, 3-MCPD.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• Applied Biological Chemistry
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• 제6권
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• pp.8-13
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• 1965

Korean MEJUES were prepared by means of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as. (1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period. (2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this. (3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increose. (4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost 리at curves. (5) In the ordinary soy-sauce the SAMWOL-ZANG-BUB(soy-sauce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period. (6) In order to improve the taste in ordinary soy-sauce it is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source. (7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation. (8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.

• 한국식생활문화학회지
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• 제28권6호
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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.

• 한국식품조리과학회지
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• 제14권1호
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• pp.97-105
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• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.

• Applied Biological Chemistry
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• 제14권2호
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• pp.137-148
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• 1971

한국재래식(韓國在來式) 메주를 전국(全國) 5개도(個道)에서 수집(收集)하여 메주 표면부분(表面部分), 내부부분(內部部分), 재래식(在來式) 메주 및 일본식(日本式) 방법(方法)을 도입(導入)한 개량식(改良式) 메주로 간장을 담그어 담금 중의 미생물(微生物) 소장(消長)에 관(關)하여 연구(硏究)하고 이들 미생물(微生物)의 flora에 영향(影響)을 주는 pH, 총산(總酸), 식염농도(食鹽濃度), 총질소(總窒素)를 조사(調査)하였다. 아울러 한국전성(韓國全城) 14개(個) 지방(地方)에서 현재(現在) 식용중(食用中)인 재래식(在來式) 간장을 수집(收集)하여 microflora 및 화학적성분(化學的成分)을 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1. 한국재래식(韓國在來式) 간장의 주발효미생물군(主醱酵微生物群)을 구명(究明)한 결과 호기성(好氣性) 세균군(細菌群)은 Bacillus subtilis와 Bacillus pumilus 유산균군(乳酸菌群)은 Pediococcus halophilus 및 Leuconostoc mesenteroides, 그리고 효모군(酵母群)은 Rhodotorula flava, Torulopsis datila 및 Saccaromyces rouxii이었다. 2. 한국재래식(韓國在來式) 간장, 담금 중의 발효미생물(醱酵微生物)의 소장(消長)은 먼저 호기성(好氣性) 세균(細菌)이 담근후 2주(週)까지 증가(增加)하고 다음 호기성(好氣性)이 3주(週)쯤에 최고(最高)의 증식(增殖)을 보여 유균(乳菌) 등(等)의 유기산함량(有機酸含量)을 높이고 pH를 5,4부근(附近)으로 강하(降下)시킨 다음에 효모(酵母)가 증식(增殖)하기 시작(始作)하여 발효(醱酵)에 참여하고 있다. 유산균(乳酸菌)은 생산(生酸)에 의(依)해 자신(自身)과 호기성(好氣性) 細菌)과 생육(生育)을 조해(阻害)하고 있으며 담금 2개월(個月) 후(後)엔 모든 발효미생물(醱酵微生物)이 감퇴기(減退期) 내지(乃至) 사감기(死減期)에 접어들고 달인 뒤에는 대부분(大部分) 사감(死減)하고 소수(少數) Bacillus sp.만이 잔존(殘存)하나 담금액(液)의 조성(組成)에 따라 효모(酵母)와 유산균(乳酸菌)이 극소수(極少數) 잔존(殘存)하고 있는 경우도 있었다. 3. 담금중의 microflora에 영향(影響)을 주는 성분(成分)의 변화(變化)를 조사(調査)한바 간장의 전(全)담금 기간(其間)을 통(通)하여 총산(總酸), 식염농도(食鹽濃度) 및 총질소(總窒素)는 점차 증가(增加)하고 있으며 pH는 약(約) 4.5 정도(程度)까지 강하(降下)하고 있다. 4. Microflora는 주(主)로 식염농도(食鹽濃度)와 pH에 지배(支配)되는 것 같았다. 호기성세균(好氣性細菌)은 포자(胞子)의 형성(形成)으로 가장 생존력(生存力)이 강(强)한 것 같으며 유산균(乳酸菌)은 식염농도(食鹽濃度) $23{\sim}26%$, pH 4.8에서 생육(生育)이 조해(阻害)되었으며 효모(酵母)는 담금액(液)의 pH가 5.4 이하(以下)에서 비로소 발육(發育)을 시작(始作)하였고 pH $4.5{\sim}4.7$에서의 한계식염농도(限界食鹽濃度)는 26% 전후(前後)로 보였다. 5. 한국재래식(韓國在來式) 간장 재활과정중(製活過程中)의 지징(持徵)인 장시간(長時間)의 장달이기는 본(本) 실험결과(實驗結果)에서 보면 살균(殺菌) 단백질(蛋白質)의 응고(凝固) 식염(食鹽) 및 기지(基地) 성분(成分)의 농축(濃縮) 등(等)에 있어서 매우 효과적(效果的)인 방법(方法)이라는 것이 명백(明白)하다. 달인 후(後)의 간장의 숙성(熟成)은 미생물학적(微生物學的)이라기 보다는 오히려 화학적(化學的) 숙성(熟成)이 주(主)가 되는 것이라고 인정(認定)되었다. 6. 전국(全國)에서 수집(收集)한 한국재래식(韓國在來式) 간장의 발효미생물(醱酵微生物)의 평균생균수(平均生菌數)는 호기성세균(好氣性細菌) $53{\times}10^2$개/ml, 유산균(乳酸菌) 34개/ml, 효모(酵母) 14개/ml이었고 제화학성분(諸化學成分)의 평균치(平均値)는 식염농도(食鹽濃度) 28.9%, pH=4.79, 총산(總酸)(유산(乳酸)) 0.91g/100ml, 총질산(總窒酸) 1.09g/100ml이었다.

• 한국조리학회지
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• 제9권2호
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.