• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 한국식품영양학회지
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• 제25권4호
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• 한국식생활문화학회지
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• 제21권3호
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• pp.330-335
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• 2006

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively $1.3{\times}10^7$ CFU/ml, $1.6{\times}10^8$ CFU/ml, $1.5{\times}10^8$ CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

• 한국식품조리과학회지
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• 제32권2호
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• 한국식품영양학회지
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• 제25권4호
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• 한국식품영양학회지
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• 제33권1호
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• pp.86-90
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• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

• 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.

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.11-15
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• 2007

This study was conducted to evaluate the influence of diets containing genistein and soy extract on the growth of MDA-MB-231 cells implanted into female Balb/c mice. Four-week-old female athymic nude mice (Balb/c) were acclimated to an AIN-93G control diet for 1 week and then injected MDA-MB-231 cells ($1{\times}10^6$/site) and were continued on the on AIN-93G control diet. Five weeks after injecting the MDA-MB-231 cells ($1{\times}10^6$/site), two experimental groups were assigned to diets containing genistein (750 ${\mu}g/g$ AIN-93G diet) or 0.6% soy extract (containing genistein at 750 ${\mu}g/g$ AIN-93G diet) until they were sacrificed. Tumor growth was significantly reduced in the groups treated with genistein and soy extract compared to the control group. The results of the proliferating cell nuclear antigen (PCNA) assay also revealed that genistein and soy extract treatment reduced the proliferation of MDA-MB-231 cells in vivo. In the present study, dietary isoflavone was provided just before solid tumor formation, and thus the timing of dietary isoflavone administration may be critical to the suppression of tumor growth.

• 한국식생활문화학회지
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• 제21권5호
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• pp.550-558
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• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• 한국식품영양과학회지
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• 제14권1호
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• pp.51-56
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• 1985

옛 부터 부수게 제조시 대두 slurry를 첨가하여온 의미와 최적 대두 첨가 형태 및 최적 첨가량을 규명하고자 대두 제품인 대두 slurry, soy protein isolate, soy protein concentrate, defatted soy flour, soy hot water extract를 첨가하여 부수게 바탕에 미치는 결과를 조사한 바 다음과 같이 요약 할 수 있다. 부수게 바탕은 저수분 ($4{\sim}5%$), 고지방($20{\sim}21%$)식품으로 대두 slurry를 첨가함으로써 단백질 강화와 품질 향상에 효과가 있으며 대두 제품중에서 대두 slurry는 용적 증가율, 경도, panel score에서 유리하였고 soy protein isolate는 단백질 강화를 위해서 가장 유리한 형태 이었다. 또한 이상적인 첨가 형태는 대두 slurry와 soy protein isolate를 병용하는 것이었고 이 경우 soy protein isolate의 첨가량은 10% 전후가 적당 하였다.