• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.104-110
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• 2015

In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10~50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during storage for 50 days at $10^{\circ}C$. The total bacterial count slowly increased during early storage time and reached its highest level (4.74 log CFU/g) after storage for 30 days. KJ-20 (KJ added with 20% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability. The total polyphenol and flavonoid contents of KJ extract increased with increasing concentration of soybean sauce. DPPH and ABTS radical scavenging activities of KJ extract were 27.22% and 38.37% (control), 40.74% and 43.65% (KJ-10), 41.79% and 50.37% (KJ-20), 43.09% and 52.60% (KJ-30), 48.62% and 53.45% (KJ-40), and 50.85% and 60.79% (KJ-50), respectively.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.277-284
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• 1993

We confirmed the character impact compounds of the flavors of the soybean paste manufactured with the traditional and improved Meju, respectively, by using the following methods: gas chromatography (GC), sniffing tests and GC-mass. The soybean paste made with the traditional Meju had 12 compound groups that smelled like the soybean paste flavor, whereas the soybean paste made with the improved Meju had 7 compound groups of soybean paste flavor smell. We were easily able to determine that there is a difference of soybean paste flavor compounds between the soybean pastes made with either the traditional or the improved Mejus because the two soybean paste flavors are very different from each other.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.761-769
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• 2011

The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.11
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• pp.1779-1786
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• 2020

Objective: To evaluate soy sauce oil (a by-product of making whole soybean soy sauce) as a new dietary lipid source, a large amount of soy sauce oil was administered into the rumen of dairy cows. Methods: Four Holstein dairy cows fitted with rumen cannulae were used in a 56-day experiment. Ruminal administration of soy sauce oil (1 kg/d) was carried out for 42 days from day 8 to day 49 to monitor nutritional, physiological and production responses. Results: Dry matter intake and milk yield were not affected by soy sauce oil administration, whereas 4% fat-corrected milk yield and the percentage of milk fat decreased. Although ruminal concentration of total volatile fatty acids (VFA) and the proportion of individual VFA were partially affected by administration of soy sauce oil, values were within normal ranges, showing no apparent inhibition in rumen fermentation. Administration of soy sauce oil decreased the proportions of milk fatty acids with a carbon chain length of less than 18, and increased the proportions of stearic, oleic, vaccenic and conjugated linoleic acids. Conjugated linoleic acid content in milk became 5.9 to 8.8 times higher with soy sauce oil administration. Blood serum concentrations of non-esterified fatty acid, 3-hydroxybutyric acid, total cholesterol, free cholesterol, esterified cholesterol, triglyceride and phospholipid increased with administration of soy sauce oil, suggesting a higher energy status of the experimental cows. Conclusion: The results suggest that soy sauce oil could be a useful supplement to potentially improve milk functionality without adverse effects on ruminal fermentation and animal health. More detailed analysis is necessary to optimize the supplementation level of this new lipid source in feeding trials.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.143-152
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• 2008

This study was conducted to obtain basic information on mainstem, branch and leaf characteristics related to canopy for development of high yielding cultivar using 70 Korean soybean cultivars developed from 1913 to 2000. Variations of canopy width, branch length, and canopy width/length ratio were higher compared to other characteristics among 12 mainstem and branch characters. Variations of petiole angle, leaflet width/length ratio and compound leaf dry weight were higher than other characteristics among eight leaf characters related to plant canopy. Three classifications of soybean cultivars were used based on usage: I)soy sauce and tofu, II)bean sprout, and III)cooking with rice. Canopy width/length ratio was higher in group III, cooking with rice than group I, soy sauce and tofu, and group II, bean sprout, and there was no difference between the two, group I and group II. The total branch length/main stem height ratio was higher in group II, bean sprout and group III, cooking with rice than group I, soy sauce and tofu. Mainstem and branch characteristics related to plant canopy were classified into four groups by ratio of canopy width/length and total branch length/main stem length, respectively. Soybean cultivars with narrow canopy and high dependence of mainstem were Danweonkong, Keumkangkong, Shelby, and Shinpaldalkong. Soybean cultivars with broad canopy and high dependence of mainstem were Kanglim, Keumkangdaelip, and Jinyulkong, and a cultivar with broad canopy and high dependence of branch were Geomjeongkong 2. Leaflet length/width ratio was lowest in cooking with rice and there was no difference between soy sauce and tofu and bean sprout. Compound leaf area was largest in cooking with rice and smallest in bean sprout. Leaf petiole length was short in bean sprout and there was no difference between soy sauce and tofu and bean sprout. Leaf petiole angle was highest in cooking with rice and lowest in bean sprout. Leaf type was classified into four groups based on leaflet width/length ratio and compound leaf area, respectivly. Buseok and Taekwangkong had an oval leaflet and largest area of compound leaf. Eunhakong and Sohokong had extreme narrow leaflet and smallest area of compound leaf. Leaf petiole type was classified into three and four groups based on leaf petiole length and angle, respectively. A soybean cultivar with the shortest petiole length and smallest petiole angle was Eunhakong and cultivars with short petiole length and large petiole angle were Alchankong, Muhankong, and Pureunkong. A soybean cultivar with long petiole length and small petiole angle was Sinpaldalkong 2. Among a total of 70 Korean soybean cultivars, Eunhakong had an extreme narrow type in leaf, smallest compound leaf area, shortest petiole length, and smallest petiole angle of compound leaf.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.441-447
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• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.113-125
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• 2006

The purpose of this study was to analyze the status of intellectual property rights and developmental direction for brands of special rural products in Korea. The data was derived from 166 special rural products in Korea. The major results of this study were as follows: Enterprises having intellectual property rights above one were Traditional soybean sauce 18(56.2%), Hangwa 15(42.9%), Kimchi 18(43.9%), Traditional tea 20(80%) and Crafted products 10(31.3%), respectively. Enterprises acquiring designation and certification due to national and local autonomous entities over one were Traditional soybean sauce 17(56.7%), Hangwa 23(63.9%), Kimchi 33(80.4%), Traditional tea. 13(52%), and Crafted products 20 (62.5%), respectively. The trademark registration of special rural products was invested with total 62 cases(37.3%) as Traditional soybean sauce 14(43.7%), Hangwa 15(41.7%), Kimchi 17(41.5%), Traditional tea. 12(48%) and Crafted products 4(12.5%). And Patent registration 39 cases(23.5%), design registration 32 cases(14.5%), and utility model registration 5 cases (3.01%) were invested respectively. It was shown that, where the origin of brand names was a proper non 107 were things(53%), 39 were materials(19.3%), 17 were the production method(8.41 %) and 55 were a composite trademark(33.1%).

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.332-336
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• 1990

Antioxidative characteristics of freeze dried soybean sauce powder (SSP) on the oxidation reaction of linoleic acid mixture(LA) were evaluated by the determinations of peroxide formation, synergistic property, hydrogen donation and lipoxygenase activity. SSP was found to possess a considerable potentiality of antioxidant activity on the formation of hydroperoxides in the LA oxidation reaction system at $50^{\circ}C$ for 144hrs. This antioxidative effect was increased by the concentration from 0.02% to 0.5% of SSP in the reaction system. Under the condition of presence of ferric chloride (10 ppm) in the reaction system. appreciable effect of SSP on the synergistic antioxidation were observed. On the other hand, hydrogen donation property of SSP onto ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$ was found and inhibitory ability of SSP on LA oxidation was also shown in the reaction system of lipoxygenase-catalized oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.814-818
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• 2001

This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.490-497
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• 1991

Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.