• 한국조리학회지
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• 제9권3호
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• pp.102-113
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• 2003

This study was conducted to investigate Korean soy sauces and Japanese soy sauces for their flavor and taste when they are used for Teriyaki sauce preparation. The results showed the followings; 1. The panelists liked more naturally brewed soy sauce (NBS) than mixed (NBS + acid-hydrolyzed) soy sauces, especially S company's NBS, 501S and Japanese K company's koikuchi NBS were preferred sauces. 2. The preference of Chicken Teriyaki preparation were also appeared to be the highest with S company's NBS, 501S and Japanese K company's koikuchi NBS. Both of them are naturally brewed soy sauces. 3. Chicken Teriyaki Sauce's preference were also high that made from the highly preferred soy sauces, therefore, it would be the better selection with the highly preferred soy sauces for the Chicken Teriyaki preparation. 4. There were no significant difference in preferences between imported NBS and domestic NBS, so it would be good to use Korean NBS for Chicken Teriyaki preparation.

• 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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• 제7권4호
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• pp.451-453
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) of defatted soybean is currently used to reduce the level of 3-chloropropane-1,2-diol (3-MCPD), a known carcinogen, in commercial Korean soy sauce. 3-MCPD concentrations in commercial soy sauces made by ATAH were compared with those made only by acidic hydrolysis, and products that combine soy sauce made by acid hydrolysis (followed by alkalinization) and enzymatic methods. The four soy sauces made by ATAH had lower 3-MCPD concentrations (below 0.078 ppm) than 4 commercial products (0.147∼0.481 ppm) made only by acidic hydrolysis. On the other hand, 3-MCPD concentrations in 4 commercial products made by combining soy sauces made enzymatically with that made from acid (with alkali treatment)-hydrolyzed soybean protein in varying ratios were in a range of 0.016∼0.053 ppm. The 3-MCPD concentrations in commercial Korean soy sauces, with the exception of 2 of the soy sauces made only by acidic hydrolysis, were lower than allowable limit of 0.3 ppm in Korea. These results demonstrated that currently produced commercial soy sauces on the Korean market hate toxicologically save 3-MCPD concentrations. It is also provides evidence that ATAH is an effective process for reducing 3-MCPD concentrations in commercial soy sauce.

• 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.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1447-1458
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• 2009

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

• 한국식품과학회지
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• 제26권5호
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• pp.507-511
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• 1994

재래식 간장과 상업적으로 시판되는 양조간장을 미역국, 무우국, 북어국, 숙주나물에 조미료로 사용하여 소비자의 기호도를 조사하였다. 소비자들이 국을 조미하는데 소금을 사용하는 경향이 있음을 감안하여, 기호도 조사에 소금도 포함하였다. 관능검사는 일차적으로 차이식별검사를 실시하여 두 조미료간에 유의성 있는 차이가 인정되면, 소비자의 기호도를 조사하였다. 차이식별검사는 약 30명의 훈련된 패널을 이용하여 삼점법에 의하여 실시하였으며, 소비자 기호도 조사에는 약 100명의 소비자 패널을 이용하여 기호척도법에 의하여 실시하였다. 미역국, 무우국, 북어국에 재래간장, 시판 국간장 및 소금을 조미료로 사용한 경우 조미료간에 현저한 맛의 차이가 있었으며, 소비자 패널은 시판 국간장을 가장 선호하였고, 다음으로 소금을 선호하였다. 재래간장과 시판 진간장을 이용하여 각각의 sauces를 만들어 숙주나물 무침에 사용하여 차이식별검사를 실시한 결과 사용한 sauces간에 현저한 차이가 있었으나, 소비자 검사결과 sauces간에 기호도의 차이는 없었다.

• 한국식품영양학회지
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• 제26권2호
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• pp.258-265
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• 2013

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.

• Applied Biological Chemistry
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• 제6권
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• pp.8-13
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• 1965

Korean MEJUES were prepared by means of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as. (1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period. (2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this. (3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increose. (4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost 리at curves. (5) In the ordinary soy-sauce the SAMWOL-ZANG-BUB(soy-sauce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period. (6) In order to improve the taste in ordinary soy-sauce it is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source. (7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation. (8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.

• 한국식품영양과학회지
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• 제41권2호
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• pp.149-155
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• 2012

본 연구는 고급 장류인 궁중간장과 한식간장 및 시판 개량 간장의 갈변도, 총 phenol 함량, SOD 유사활성, 항균활성, 혈전용해능, ${\alpha}$-glucosidase 및 lipase 억제효과를 한외여과기로 분획된 1,000 이하 저분자 물질과 1,000 이상 고분자 물질의 분획물을 이용하여 in vitro에서 측정하였다. 분자량이 1,000 이하 및 1,000 이상 궁중간장류의 분획물의 갈변물질에 따른 갈변도는 각각 $0.101{\pm}0.001\sim0.206{\pm}0.006$과 $0.486{\pm}0.145\sim02.503{\pm}0.008$ 범위 흡광도 값을 보였으며, 궁중간장류 중 꽃장의 갈변도가 가장 높았다. 총 페놀 화합물 함량에 있어서, 분자량 1,000 이하 궁중간장류 분획물은 $101.55{\pm}1.49\sim0114.00{\pm}0.11$ mg/L 범위에서 측정되었으며, 이는 일본 및 중국에서 제조된 시판 개량간장에 비해 높았다. 그러나 분자량이 1,000 이상의 분획물에서는 일본 및 중국에서 제조된 시판 개량간장들보다는 낮았다. 궁중간장류의 항산화 활성은 대부분 1,000 이하 분획물 시료에서 평균 51%의 SOD 유사활성을 보였으며, 한식간장과 시판 개량간장들보다 높게 나타났다. 혈전용해능 및 항균활성에 있어서는 본 연구에 사용된 모든 간장 분획물 시료에서는 뚜렷한 결과를 얻지 못했다. ${\alpha}$-glucosidase 저해활성은 분자량이 1,000 이하의 분획된 궁중간장류는 $6.34{\pm}1.51\sim8.79{\pm}0.81$% 범위에서 저해활성을 보여 한식간장과는 유의적인 차이가 없었으나 시판 개량간장들보다는 약 2.9배 높은 유의적 차이를 보였다. 분자량이 1,000 이상의 분획물은 꽃장(75%)을 제외하고는 평균 약 6.7%로 한식간장 및 국내 제조 개량간장들과는 유의적 차이가 없었다. 분자량 1,000 이하 및 이상 분획된 간장 시료들로부터 lipase 저해활성은 시판 개량간장들에서는 거의 볼 수 없었으며 대부분 궁중간장인 청장, 덧간장, 진장, 어육간장 시료들에서만 lipase 저해활성을 확인할 수 있었다.

• 한국축산식품학회지
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• 제38권4호
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.