• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.759-768
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• 2010

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.183-191
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• 1990

Soy milk prepared from soy protein concentrate was added with each of four types of milk products. Acid production and growth of five species of lactic acid bacteria(LAB) in soy milk and sensory property of soy yogurt were investigated. Acid production by LAB increased in proportion to concentration of milk products added to soy milk. Among the four milk products tested, whey powder or skim milk powder stimulated acid production by LAB more than whole milk powder or modified milk powder. Stimulating effect by whey powder on acid production by LAB was greater than other milk products at low concentration. Acid production by LAB in soy milk added with glucose or milk products significantly increased during fermentation. Sensory property of soy yogurt added with whole milk powder or skim milk powder was better than that of reference (soy yogurt added with glucose) while sensory property of soy yogurt added with whey powder or modified milk powder was Inferior to that of reference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.613-622
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• 2018

This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.437.2-438
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• 2004

The purpose of this study was to investigate the effects of garlic, soy protein and taurine on blood lipid profiles in postmenopausal hyperlipidemic model rats. Seventy-two female Sprague-Dawley rats weighing 200g were fed a commercial diet for one week. All rats were ovariectomized and then were randomly assigned to eight groups (high fat diet group; HFD group, 2% garlic powder group; GP group, taurine group; TR group, soy protein group; SP group, 2% garlic powder ＋ taurine group; GP＋TR group, 2% garlic powder+ soy protein group; GP＋SP group, taurine＋soy protein group; TR＋SP group, 2% garlic powder＋taurine＋soy protein group; GP＋TR＋SP group).(omitted)

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.86-96
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• 2015

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.45-49
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• 1994

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

• Proceedings of the Safety Management and Science Conference
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• 2001.05a
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• pp.301-310
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• 2001

A study for the dangerous properties measurment of dust explosion was attended by the various dust concentration on Anthraquinone, Sodiumbenzoic acid, Corn starch, soy sauce powder, and cheese powder. As the result, maximum explosion pressure, the maximum rate of pressure rise, autoigntion temperature, and the water content of dust on lower limit explosion concentration was obtained as follows 1. The lower limit explosion concentration on soy sauce powder with the humidity of 65 to 90% increased by increasing the con tent of moisture, and the effect of dry air and moisture air decreased better in make of dry air. 2. The effect of a various dust concentration on autoigntion temperatures is investigated, If the vessel of dust explosion is small size and the easiness of autoignition was controled by air within the vessel, because it was better decreased air with increasing of dust concentration 3. The maximum explosion pressures of Anthraguinone, sodiumbenzoic acid, com starch, soy sauce powder, and cheese powder were 1.0g/$\ell$, 1.0g/$\ell$, 1.5g/$\ell$, 1.5g/$\ell$, and 1.5g/$\ell$, respectively, and the maximum rate of pressure rise were 0.5g/$\ell$, 0.5g/$\ell$, 1.0g/$\ell$, 1.0g/$\ell$, and 1.0g/$\ell$, respectively.