• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.107-123
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• 2007

There were fifty two kinds of fermented soybean sauce before 17th century thirteen recorded in ${\ulcorner}$Sangayorock${\lrcorner}$, two in ${\ulcorner}$Sasichanyo${\lrcorner}$, one in ${\ulcorner}$Yongjechongwha${\lrcorner}$, nine in ${\ulcorner}$Soowonjabbang${\lrcorner}$, one in ${\ulcorner}$Domoondaejak${\lrcorner}$, six in ${\ulcorner}$Dongyoebogam${\lrcorner}$, four in ${\ulcorner}$Gushangchalyo${\lrcorner}$, five in ${\ulcorner}$Guhwangboyubang${\lrcorner}$, two in ${\ulcorner}$Yorock${\lrcorner}$, four in ${\ulcorner}$Chisengyoram${\lrcorner}$ and five in ${\ulcorner}$Joobangmoon${\lrcorner}$. These books had thing to know when making fermented soybean sauce like kinds of soybean sauce, how to make it, its ingredients and quantities to be used, how to make fermented soybean sauce in haste, and how to remake wrong made fermented soybean sauce, etc. Before 17th century, fermented soybean malt was divided into two kinds the only soybean malt and the mixed soybean malt that had bean, wheat, wheat flour and wheat bran. The bean only soybean malt was further divided into mashed soybean malt (Beans were steamed and mashed into past.) and unmashed soybean malt (Beans maintained their shape without being mashed.) while mashed soybean malts were made in Winger, in January of February, unmashed and mixed soybean malts were made in Summer, in July. When made fermented soybean sauce, mashed and unmashed soybean malts were used as they were and mixed soybean malt was dried and powdered for use. Fermented soybean sauce before 17th century could be classified by the features of soybean malts being used, Normal fermented soybean sauce was made from bean only soybean malts and other ingredients. Shi(시) was made from unmashed soybean malts, in which beans maintained their shape, and Gowhajang and Jeupjang were made from mixed soybean and wheat bran. Fermented soybean sauce was also made from old fermented soybean sauce, yeast. water leftover after boiling bean leaves, and soybean chaff without soybean malt. There were also side dish type soybean sauce like Kongjaban today and fish and meat sauce made from flesh ingredients. To make fermented soybean sauce in haste, the soybean sauce was heated. Beside there were how to maintain fermented soybean sauce and how to remake wrong made fermented soybean sauce.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.113-117
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• 1999

As a basic study for quality improvement of Korean soybean paste and soybean sauce, we investigated on microflora of soybean paste and soybean sauce fermentation. Major Microorganisms were isolated from the sample pastes and sauces, and identified systematically. Selected Microorganisms were identified by MIS whole cell fatty acid analysis by gas chromatography. Identification results showed that Bacillus licheniformis, bacillus pumilis and Bacillus subtilis were dominant in soybean paste and Staphylococcus vitulus, Bacillus subtilis, Bacillus pumilus, and Lactobacillus fermentum were dominant in soybean sauce. It seemed that these Microorganisms played an important role in soybean paste and soybean sauce fermentation and could be used for the further studies such as protease and amylase activities.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2005년도 가을학술대회
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• 한국축산식품학회지
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• 제31권3호
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

• 한국식품영양과학회지
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• 제32권6호
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• pp.913-920
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• 2003

In vitro와 in vivo에서 양조간장과 glucose-lysine 모델 멜라노이딘의 항산화효과를 조사하여 다음과 같은 결과를 얻었다. In vitro에서 양조간장과 멜라노이딘의 항산화효과를 linoleic acid emulsion계를 이용하여 비교하였을 때 양조간장과 멜라노이딘은 대조군에 비해 우수한 항산화활성을 나타내었고 특히 양조간장의 효과가 더 우수한 것으로 나타났다. DPPH 라디칼 소거활성 역시 멜라노이딘에 비해 양조간장의 효과가 큰 것으로 나타났다. 지방산 조성이 상이한 옥수수기름과 어유를 섭취시킨 흰쥐에 10% 양조간장 및 멜라노이딘을 5주간 섭취시켰을 때 간의 지방산 조성은 섭취 지방산에 따라 차이가 뚜렷하였으나 양조간장과 멜라노이딘의 효과는 대조군과 유사하였다. 지질 과산화물 생성정도를 TBARS로 측정하였을 때 불포화지방산 함량이 높은 어유 섭취군에서 지질과산화가 증가하였으며 간장과 멜라노이딘은 지질과산화를 억제하는 효과를 나타내었다. CL(chemilurninescence)-HPLC 방법을 이용하여 간과 혈장의 막 인지질 PCOOH 함량을 측정한 결과, 어유의 섭취는 옥수수기름 섭취 군에 비해 지질 과산화를 월등히 증가시켰고 양조간장과 멜라노이딘의 섭취는 유의적으로 지질 과산화를 억제한 것으로 나타났다. 특히 양조간장의 효과가 멜라노이딘 보다 우수하여 이는 콩유래 항산화물질인 수용성 펩티드나 저분자 단백질들이 효과적으로 항산화활성을 나타낸 것으로 여겨지며, 불포화지방산이 높은 식품의 섭취시 간장을 소스로 이용하는 것이 지질의 과산화를 억제할 것으로 기대되어진다.

• Journal of Microbiology and Biotechnology
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• 제6권4호
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• pp.278-285
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• 1996

We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).

• 한국조리학회지
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• 제23권3호
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• 한국축산식품학회지
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• 제31권1호
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• pp.19-26
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• 2011

In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.

• 한국식품과학회지
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• 제18권4호
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• pp.313-318
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• 1986

우육(牛肉) 지방질의 산화에 미치는 간장의 항산화작용(抗酸化作用)을 살펴보기 위하여 GCM(ground and cooked meat), GCM-water, GCM-brine, GCM-soybean sauce system들을 $6^{\circ}C$에서 5주간 저장하면서 TBA 값, 과산화물값, 지방산 조성 및 관능검사를 행하였다. 저장 기간 중 TBA값 및 과산화물값의 경우 GCM-soybean sauce system에서는 거의 변화가 없이 낮았으나 기타 system에서는 현저한 증가 현상이 있었으며 특히 GCM-brine system에서 심하였다. 각 system들의 지방산 조성에서는 모노엔지방산 및 폴리엔 지방산의 함량이 변화하였으며, 저장 후 중성지방질 획분에서는 리놀레산이, 또한 인지방질 획분에서는 아라키돈산의 함량이 상대적으로 감소하여 저장 중 산패가 상당히 진행됨을 알 수 있었다. 그러나 GCM-soybean sauce system에서 가장 그 변화가 적었다. 그리고 관능검사에서 나타난 변패취는 GCM-water 및 GCM system에서 2주 후에 각각 나타났으며 5주후에는 system 모두에서 나타났으나 GCM-soybean Sauce System에서 가장 낮은 변패취 생성 결과를 보였다. 그러므로 이와 같은 결과들을 종합해 볼 때 간장은 우육(牛肉) 지방질의 산화 억제 효과가 현저한 것으로 판단되었다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.208-211
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• 2008

Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2 : 1), and of Korean soy sauce and A. oryzae AJ 100 culture (5 : 1), were incubated for 2 weeks at $30^{\circ}C$, and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions.