• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.523-525
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• 1991

The stimulatory effect of oxygen on the browning of a soy sauce model system (glucose-glycine in 18% NaCl solution) with or without added organic acids were investigated. The group incubated aerobically browned at a significantly higher degree than the group incubated anaerobically. Organic acids also positively affected the browning of the soy sauce model system.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.757-763
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• 1999

Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were $25^{\circ}C$ and 90%, respectively. The optimal temperature for soy sauce fermentation was evaluated to the $25^{\circ}C$ and, in the latter half of the fermentation, some aeration was observed to positively affect the sensory evaluation of soy sauce. In the sensory evaluation, the soy sauce fermented with B. subtilis and A. sojae was showed to be better than one fermented with R. stolonifer. Conditions of the pasteurization and ultrafiltration process were also established for industrialization of the soy sauce. Finally, the standard systems using the soybean fermented was, by the industrial scales, proposed for Korean traditional soy sauces.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.419-424
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• 1989

The effects of browning Products (BP) from Kanjang(soy sauce) and charcoal on the degradation of aflatoxin $B_1(AFB_1)$ in Kanjang and its model system were studied. Approximately 60% of $AFB_1$ was degraded in the presence of 0.05% BP at pH 7 of phosphate buffer after 2 days of incubation at $30^{\circ}C$. The mutagenicity of the $AFB_1$ which reacted with the BP was decreased to about 50% and 70% in Salmonella typhimurium TA98 and TA100 strains, respectively (p<0.05). When a few pieces of charcoal were added to home made Kanjang, $AFB_1$ was quite stable for 5days at $30^{\circ}C$, however, about 80% of $AFB_1$ was removed when the charcoal was either in distilled water or in 20% of NaCl solution after 2 days of incubation. Activated carbon instead of the charcoal removed $AFB_1$ completely in the all samples under the same conditions.