• Korean journal of food and cookery science
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• v.23 no.1 s.97
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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.

• Microbiology and Biotechnology Letters
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• v.27 no.2
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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.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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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.

• Food Science of Animal Resources
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• v.31 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.913-920
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• 2003

Soybean sauce fermented with soybean and wheat, has been a major condiment of Korean diets from centuries ago. Melanoidin, a brown pigment generally found in various food systems, is a final product produced in amino-carbonyl reaction during soybean sauce processing. Antioxidative activities of soybean sauce and melanoidin were investigated in vitro system using linoleic acid emulsion. Soybean sauce and glucose-lysine model melanoidin showed the stronger antioxidative effect than control by ferric thiocyanate and conjugated diene assays. In addition, DPPH radical scavenging effect of soybean sauce was higher than melanoidin, which was ascribed to soluble peptide and low molecular protein existing in soybean sauce. To ascertain antioxidative effect of dietary soybean sauce and melanoidin in vivo, the male Wister rats were fed 10% soybean sauce or 10% glucose-lysine model melanoidin with corn oil or fish oil for 5 weeks. Fatty acid compositions in liver and plasma were influenced by oil source. Therefore, EPA and DHA contents of fish oil group were higher than those of corn oil group. When the inhibitory effect of soybean sauce and melanoidin on lipid peroxidation using TBARS methods was measured, fish oil group (FC) showed higher malondialdehyde (MDA) content than corn oil group (CC). However, supplementation of soybean sauce and melanoidin to fish oil group attenuated MDA formation. In the levels of phosphatidyl choline hydroperoxide (PCOOH) in liver and plasma by CL (chemiluminescence)-HPLC method, PCOOH in FC group was significantly higher than that of CC group both in liver and plasma. Supplementation of soybean sauce to fish oil groups significantly inhibited the formation of PCOOH in plasma and liver, while melanoidin suppressed hepatic PCOOH formation. Based on these results, it can be suggested that soybean sauce possesses stronger antioxidative potential than melanoidin.

• Journal of Microbiology and Biotechnology
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• v.6 no.4
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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).

• Culinary science and hospitality research
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• v.23 no.3
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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.

• Food Science of Animal Resources
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• v.31 no.1
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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.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.313-318
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• 1986

Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at $6^{\circ}C$ for 5 weeks. The oxidative behavior of lipids in the systems and the antioxidative effects of soybean sauce on the lipid oxidation were studied during the period of storage.Tiobarbituric acid values and peroxide values of the systems of GCM, GCM-B and GCM-W were increased significantly with the storage time, however, those values of GCM-S were hardly changed during the time of t u·eeks storage. The decreases in the contents of dienoic/polyenoic fatty acids of neutral or phospholipid fraction in GCM-S system were found to be the lowest among the systems during the 5 weeks storage. And also the least development of rancid flavor evaluated by sensory score during storage were observed in GCM-S system. These results are suggested that soybean sauce in the systems plays an important role as an antioxidative material on the lipid oxidation.

• Food Science and Biotechnology
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• v.17 no.1
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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.