• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.847-853
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• 2015

The purpose of this study was to compare color, protease, and antioxidant activities of Korean traditional soy sauce fermented for 120 days in Onggis obtained from five regions-Gangjin, Jeju, Ulsan, Yeoju, and Yesan in Korea. The brown color of soy sauce was increased during the fermentation period and was the highest in soy sauce fermented in Yesan. The values of total phenol contents, protease activity, and ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity activities were also increased during the fermentation period of soy sauce. Soy sauce fermented in Gangjin Onggi showed the highest protease activity, total phenol contents, DPPH radical scavenging activity, and FRAP ability. The partial least squares regression analysis indicated that the regional Onggis affect the quality of soy sauce with in terms of color, protease activity, and antioxidant activity.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.517-524
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• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• Journal of the Korean Applied Science and Technology
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• v.3 no.1
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• pp.23-31
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• 1986

Several authors reported that vegetable proteins cause to decrease serum cholesterol and reported the effect of limiting amino acid balance in dietary protein on the blood component. This study was designed to observe growth rate and blood component in 1% cholesterol-fed male rats intake pure isolated soy proteins and methionine for 4 weeks. The diets were supplemented with either 20% casein or isolated soy protein as dietary protein sources and methionine as limiting amino acid of isolated soy protein and casein protein. The results were as follows; 1) The body weight gain was the greatest in casein groups. 2) Serum total cholesterol concentration was significantly increased by casein groups and slightly decreased by isolated soy protein groups. 3) Serum HDL-cholesterol concentration was significantly increased by isolated soy protein groups than control group. 4) Serum total lipid and triglyceride concentrations were significantly decreased by isolated soy protein groups than control group. 5) Serum glucose concentration was significantly increased by isolated soy protein plus 0.8% methionine than control group. 6) Serum total protein and albumin concentrations were significantly increased by all experimental diets groups than control group. Especially, casein groups were the most increased in all experimental diets groups.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.411-416
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• 1993

This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.603-608
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• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Journal of Nutrition and Health
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• v.38 no.6
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• pp.411-418
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• 2005

To elucidate the effect of soy isoflavone supplementation and exercise on serum lipids in normolipidemic and mildly hyperlipidemic postmenopausal period, 54 women residing in Seoul area were recruited. The subjects were divided into 4 groups: control group (n=13), isoflavone group (n=14), exercise group (n=14), isoflavone + exercise group (n=13). The control group was given placebo capsules, isoflavone group was given soy isoflavone supplements (90 mg/day), exercise group was given placebo capsules and exercised 3 times/week, over 30 min/time, and isoflavone + exercise group took soy isoflavone supplement and exercised. The duration of study were 8 weeks. The average age of the subjects was 57.0 years, 56.0 years, 54.4 years, and 55.2 years, respectively. There were no significant differences among the four groups in terms of height, weight, and body mass index. There were no significant differences among the four groups in terms of serum, total cholesterol, HDL-cholesterol. But the subjects indicated a significant difference in serum LDL-cholesterol (110.5 mg/day in before versus 74.6 mg/day in after) in the isoflavone + exercise group at the levels of p<0.05. In conclusion, the isoflavone supplementation and exercise may be helpful to decrease serum lipids of normolipidemic and mildly hyperlipidemic postmenopausal women.