참고문헌
- Choi JD, Im MH, Lee HC, Kim CW, Choi YH, Choi KS (1997) The effects of mashing and maturing conditions on the quality of Korean traditional kanjang (soy source). Agric Chem Biotechnol, 40, 365-368
- Choi SD (1997) A study on the physiological function of traditional kanjang and doenjang, and development of process for functional food. Annual Report of ARPC, Korea
- Kim JK (1997) Study on the novel antimutagenic pigments in traditional soy sauce and soybean paste. Annual Report ARPC, Korea
- Im MH, Choi JD, Chung HC, Lee SH (1998) Improvement of meju preparation method for the production of korean traditional kanjang (soy sauce). Korean J Food Sci Technol, 30, 608-614
- Yoo JY, Kim HG, Kwon DJ (1998) Improved process for preparation of traditional kanjang (Korean-style soy sauce). J Korean Soc Food Sci Nutr, 27, 268-274
- Kim DH, Kim SH, Choi NS, Bai S, Chun SB (1998) Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains. Korean J Appl Microbiol Biotechnol 26, 551-557
- You SK, Cho WH, Kang SM, Lee SH (1999) Isolation and identification of microorganisms in korean traditional soybean paste and soybean sauce. Korean J Appl Microbiol Biotechnol, 27, 113-117
- Choi KS, Chung HC, Choi JD, Kwon KI, Im MH, Kim YJ, Seo JS (1999) Effects of meju manufacturing periods on the fermentation characteristics of kanjang, Korean traditional soy sauce. Agric Chem Biotechnol, 42, 277-282
- Choi KS, Choi JD, Chung HC, Kwon KI, Im MH, Kim YH, Kim WS (2000) Effects of mashing proportion of soybean to salt brine on kanjang (soy sauce) quality. Korean J Food Sci Technol, 32, 174-180
- Chung HC, Choi JD, Kwon KI, Jung SM, Im MH, Choi C, Choi KS (2000) The effects of maturing temperature of kanjang mash on the distribution of compositions and sensory characteristics of kanjang. Agric Chem Biotechnol, 43, 253-259
- Chae HJ, In MJ, Kim MH (1997) Production and characteristics of enzymatically hydrolyzed soy sauce by the treatment using protease. J Korean Soc Food Sci Nutr, 26, 784-787
- Yazawa K, Kondo S, Kojima T (1994) Soy sauce containing docoxahexaenoic acid, Japan Patent JP-0070711
- Ando J, Fukunmoto T (1991) Preparation of chitosan soy sauce, Japan Patent JP-0147763
- Lee SC, Kim SK, Lee SG, Hwang YI (1997) Production of soy sauce with Monascus sp.. Agric Chem Biotechnol, 40, 361-363
- Shurtlff W, Aoyagi A (1995) Tofu and Soymilk Production; New Age Food Study Center, Lafayette, CA, USA. p 168-169
- Kang KH, Lee DS (1991) Studies on the Tofu-residue recycling. Korean Sci Ind, 24, 31-35
- Hackler LR, Stillings BR, Ploimeni RJ. Jr (1967) Correlation of amino acid indexes with nutritional quality of several soybean fraction. Cereal Chem, 44, 638-644
- Yamaguchi F, Ota Y, Hatanaka C (1996) Extraction and purification of pectic polysaccharides from soybean Okara and enzymatic analysis of their structures. Carbohydr Polym, 30, 265-273 https://doi.org/10.1016/S0144-8617(96)00046-X
- Chae SH (2000) Color characteristics and antioxidizing ability of Korean traditional soy sauces prepared from different conditions. Ph D Thesis, Yonsei University, Seoul, Korea, p 1-24
- Kwon OJ, Kim MA, Kim TW, Kim DG, Son DH, Choi UK, Lee SH (2010) Changes in the quality characteristics of soy sauce made with salts obtained from deep ocean water. Korean J Food Preserv, 17, 820-825
- Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 311, 426-428
- Dubois M, Gilles KA, Hamilton J, Rebers PA, Smith F (1956) Colorimetric method for determination of sugar and related substance. Anal Chem, 28, 350-352 https://doi.org/10.1021/ac60111a017
- Sarath G, De la Motte RS, Wagner W (1989) In Proteolytic enzymes: A Practical Approach (1st ed.) IRL Press, NY, USA
- Oh HI, Park JM (1997) Changes in microflora and enzyme activities of traditional Kochujang prepared with a Meju of different fermentation period during aging. Korean J Food Sci Technol, 29, 1158-1165
- Chung CY, Toyomizu M (1968) Studies on discoloration of fish products. V. Mechanism of rusting in amino acid reducing sugar-lipid system. Bull Japan Soc Fish, 34, 857-862 https://doi.org/10.2331/suisan.34.857
- Lee YS, Seiichi H, Ko A (1987) Characterization of melanoidin in soy sauce and fish sauce by electrofocusing and high performance gel permeation chromatography. J Japan Soc Food Sci Technol, 34, 313-319 https://doi.org/10.3136/nskkk1962.34.5_313
- Matsushita S, Iwami N, Nitta Y (1966) Colorimetric estimation of amino acids and peptides with the folin phenol reagent. Anal Biochem, 16, 365-371 https://doi.org/10.1016/0003-2697(66)90168-0
- Kim KO, Lee YC (1989) Sensory Test of Food. Hagyesa, Seoul, Korea, p 241
- Kim JE, Whang K, Lee SP (2012) Physicochemical properties of dextran produced by Leuconostoc mesenteroides SM according to concentration of yeast extract and its modulation of rheological properties. Korean J Food Sci Technol, 44, 216-223 https://doi.org/10.9721/KJFST.2012.44.2.216
- Lee KH, Kim ND, Yoo JY (1997) Survey on the manufacturing process of traditional Meju for and of Kanjang (Korean Soy Sauce). J Korean Soc Food Sci Nutr, 26, 390-396
- Park CK, Nam JH, Song HI, Park HY (1989) Studies on the shelf-life of the grain shape improved Meju. Korean J Food Sci Technol, 21, 876-00
- Chang JH (1965) Chemical changes during the fermentation of Korean soy-sauces and in connection with its fermentative period. J Korean Agric Chem Biotechnol, 6, 8-13
- Joo MS, Sohn KH, Park HK (1997) Changes in taste characteristics of traditional Korean soy sauce with ripening period(I)-analysis of general compounds and sugars. Korean J Dietary Culture, 12, 183-188
- Kim JK, Kim CS (1980) The taste components of ordinary Korean soy sauce. Agric Chem Biotechnol, 23, 89-105
- Park SO, Lee TS (1982) Studies on the improvement of flavor components in Korean native soy by the addition of yeast. J Nat Sci Inst Seoul Women's Univ, Seoul, Korea, 11, 315-330
- Park MJ. Kim MJ. Lee YK. Kim SD (2002) Quality of soy sauce brewed by Monascus pilosus soybean koji. Korean J Food Preserv, 9, 28-35
- Son KH, Lee HJ, Park HK, Park OJ (1998) Studies on taste compound content and research on condition of comsumer attitude to traditional Korean soy sauce with varing Meju type and fermentation jars. Korean J Soc Food Sci, 14, 463-467
- Jeon MS, Sohn KH, Chae SH, Park HK, Jeon HJ (2002) Color characteristics of Korean traditional soy sauces prepared under different processing conditions. J Korean Soc Food Sci Nutr, 31, 32-38 https://doi.org/10.3746/jkfn.2002.31.1.032
- Chang CH (1965) Chemical changes during the fermentation of Korean soy-sauces and in connection with its fermentative period. Agric Chem Biotechnol, 8, 6-13
- Schiffman S, Dackis C (1975) Taste of nutrients; amino acids, vitamins, and fatty acids. Perception Psychophysics, 17, 140-146 https://doi.org/10.3758/BF03203878
피인용 문헌
- Antioxidant capacity and nutritive components from biji sub-micron suspension by ultra-high pressure homogenization process vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.714
- Soysauce Production Using Bacterial-Koji Mixed with Seed-soysauce Starter and the Effects of Salts on the Characteristics of the Soysauce vol.29, pp.3, 2018, https://doi.org/10.7856/kjcls.2018.29.3.333
- 전통 메주 제조과정에 있어서 근적외 모니터링 가능성 조사 vol.24, pp.1, 2013, https://doi.org/10.11002/kjfp.2017.24.1.145
- 황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색 vol.49, pp.3, 2013, https://doi.org/10.9721/kjfst.2017.49.3.286
- 호두 첨가가 양조간장의 지방산 조성에 미치는 영향 vol.30, pp.5, 2013, https://doi.org/10.9799/ksfan.2017.30.5.860
- 발효 미생물에 따른 누에동충하초 발효산물의 특성 vol.15, pp.4, 2013, https://doi.org/10.14480/jm.2017.15.4.237
- 해조류 첨가가 쌀코지 제조와 효소활성에 미치는 영향 vol.51, pp.4, 2018, https://doi.org/10.5657/kfas.2018.0369
- 비지 첨가에 따른 국수의 제면 특성 변화 vol.31, pp.6, 2018, https://doi.org/10.9799/ksfan.2018.31.6.919
- Qualitative analysis of soy sauces made from fresh okara using two fermentation methods vol.44, pp.4, 2013, https://doi.org/10.1111/jfpp.14402
- Quality Characteristics and Antioxidant Activities of Soy Sauce with the Addition of Dried Burdock Root vol.31, pp.3, 2013, https://doi.org/10.17495/easdl.2021.6.31.3.182