This study assessed how the removal of specific sub-ingredients affects the quality characteristics of traditionally brewed soy sauce. Five samples were prepared using the same base formulation: a control with all ingredients (CON) and variants lacking garlic (GR), all chili peppers (CR), whole pepper (PR), or ginger wine (GWR). The sample without ginger wine (GWR) exhibited the highest moisture content and lightness, while the chili pepper-removed sample (CR) showed a darker color due to increased Maillard browning. Soy sauces without chili or pepper had significantly higher °Brix and salt contents but lower pH levels (p<0.05). Amino acid profiling revealed that the CR-removed sample had the highest levels of glutamic acid and branched-chain amino acids, whereas the GWR-removed sample had the lowest total amino acid content (p<0.05). Additionally, the CR-removed sample demonstrated the highest total polyphenol and flavonoid contents, along with the strongest DPPH and ABTS radical-scavenging activities (p<0.05). Instrumental flavor analyses conducted with an electronic nose and an electronic tongue confirmed distinct taste and aroma profiles. Overall, the removal of chili peppers enhanced antioxidant capacity and improved the instrumental flavor profile.

This study evaluated the effects of supplementing sawdust medium with 10% (w/w) Korean-style soy sauce residue (KS) and brewed soy sauce residue (BS) on the cultivation of Pleurotus ostreatus. Over 25 days, KS treatment produced mycelial growth comparable to the control, whereas BS treatment showed slower colonization. Fruiting bodies appeared after nine days in the control, ten days with BS, and twelve days with KS, with fresh weights of 146.0 g, 174.8 g, and 89.0 g, respectively, indicating reduced yield with KS and increased yield with BS. In antioxidant assays, DPPH radical scavenging slightly increased from 89.15% in the control to 89.99% with KS and 90.34% with BS. ABTS scavenging was 82.36% in the control, 83.42% with KS, and 75.99% with BS. Total polyphenol content was 64.39 mg AAE/mL in the control, 62.72 mg AAE/mL with KS, and 43.28 mg AAE/mL with BS. In conclusion, KS supports mycelial growth without compromising DPPH-based antioxidant capacity, while BS enhances fruiting body yield but reduces ABTS activity and phenolic content. Both residues show potential as supplementary nutrients in conventional sawdust media.

This study was conducted to investigate the quality characteristics of rose pasta sauce added with plant-based meat substitutes and plant-based ingredients. The rose pasta sauces were prepared by varying the proportions of tomato sauce and soy milk-based mayonnaise. As the proportion of soy milk mayonnaise increased and the proportion of tomato sauce decreased, the pH increased and the total acidity decreased. The total polyphenol content of rose pasta sauce ranged from 122.59 to 168.09 mg/100 mL, with higher values found in pasta sauces containing soy milk mayonnaise, particularly in the B treatment (70% tomato sauce, 30% soy milk mayonnaise) and tannin content was also highest in the B treatment (117.61 mg%). ABTS radical scavenging activity ranged from 34.90% to 40.62%, with significantly higher values observed in A, B, and C. DPPH radical scavenging activity ranged from 63.42% to 84.46%, with the highest activity found in the A treatment, followed by the B treatment. These results suggest that the development of rose pasta sauces with plant-based ingredients and meat substitutes can offer diverse applications and potential in the food industry.

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida (P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes (M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 μg GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 μg GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

This study examined the combined effects of high hydrostatic pressure (HHP) and micro-perforated (MP) film packaging on the microbiological and physicochemical qualities of kimchi sauce stored under fluctuating temperature conditions. Before storage, treatment with 600 MPa HHP reduced the total lactic acid bacteria in the sauce samples to below the detection limit (1 log CFU/g). After 68-day storage, ten microbial strains isolated from the non-treated controls were identified as Pediococcus pentosaceus, whereas eight microbial strains isolated from the HHP-treated samples were identified as Bacillus spp., regardless of the packaging type. Additionally, the samples treated with HHP and packaged in a multilayer film bag (ML-HPP), as well as those in the MP-HHP group, exhibited higher pH values and reduced sugar content than the ML-control or MP-control after 68-day storage. No significant differences were observed between the control and treatment groups regarding their electrical conductivity, salinity, and CIE a* values at the end of storage. However, there was no O2 reduction or CO2 accumulation in the MP-HHP group after 68-day storage. These results indicate that the combination of HHP treatment and MP-film packaging can extend the kimchi sauce's shelf life without packaging expansion during long-term storage.

There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers’ internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman’s Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included ‘Soft’, ‘Recollection’, ‘Familiar’, ‘Warm’, ‘Comfortable’, etc. Similarly, for cream sauce, 67 concepts and 20 constructs ‘Silky’, ‘Warm’, ‘Restaurant’, ‘Family’, ‘Memory’, etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce ‘Sourness’, ‘Sauce Bottle’, ‘Pleasant’, ‘Ingredient’, ‘Cooking’, etc. were derived. The analysis of consumers’ consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers’ internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.

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.

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450’s), Suunjapbang (1540’s) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

콩을 사용하는 간장제조공정과 달리 쌀을 사용하여 쌀소스를 제조 후 품질특성 및 관능적 평가를 실시하였다. 35oC로 하여 120일 숙성시킨 쌀소스의 품질평가 및 관능적 특성 결과 수분함량은 55.08%로 나타났으며, 색도측정 결과 L값은 38.90, a값 -1.22, b값 5.74로 숙성기간이 증가 할수록 황색도가 높게 나타나 b값이 증가하였다. pH는 4.35로 나타나 숙성 기간이 증가할수록 pH가 감소하는 경향을 나타났으며 총 질소 함량 측정 결과 0.26%로 나타나 숙성기간이 길어질수록 쌀의 단백질을 분해시켜 총 질소 함량은 높게 나타났다. 관능평가 결과, 숙성기간 120일 처리구가 숙성기간 90일 처리구에 비해 색의 기호도는 낮게 평가되었으나, 맛과 향의 기호도에서 높게 평가되었다. 따라서 쌀소스를 제조하는 경우에 숙성온도를 35oC로 하여 120일 숙성시키는 것이 관능적 품질 측면에서 가장 적합할 것으로 보이며, 본 연구를 바탕으로 생산된 쌀소스는 조미 식품으로써 쌀의 이용가치를 부가할 것으로 사료된다.

In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer’s health, taste and sodium-related attitudes on the consumer’s preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

본 연구에서는 vitamin C를 넣어 발효시킨 오징어 액젓을 조미용도로 활용하기 위해 발효 과정 중 아미노산함량 변화, 염도별 이화학적 특성, 오징어 액젓과 시판 저염간장 과의 관계양상을 파악하였다. 발효 중 총 아미노산은 증가 하였으며, 그중 Asp, Pro, Gly, Ala, Val, Ile, Leu의 함량은 발효 기간에 따라 증가하였다. 소금 첨가량에 따라 오징어 액젓의 염도와 당도는 증가하였으며, 수분과 pH는 감소하는 것으로 나타났다. 색도의 경우 소금을 넣을 경우 명도, 적색도, 황색도 모두 감소하였고, 소금 첨가량에 따른 차이는 있으나 특별한 경향을 보이지는 않았다. 동일한 염도의 오징어 액젓과 시판 저염간장의 관능검사 결과, 색은 모든 염도에서 차이를 보였으며, 향은 1, 2, 4%에서 차이를 보 였다. 짠맛은 염도가 높아질수록 기호도가 높아지는 경향 을 보였다. 오징어 액젓의 단맛은 가장 낮았으며, 신맛은 가장 높은 기호도를 가졌다. 오징어 액젓과 저염간장의 기 호도 양상은 83.84~94.51%의 설명력을 가지며, 향과 색의 기호도는 저염간장보다 오징어 액젓이 높았고, 감칠맛은 반대로 저염간장이 높은 것으로 나타났다. 또한 감칠맛과 단맛은 전반적 기호도와 양의 상관관계를 가지는 것으로 조사되었다. 오징어 액젓의 염도가 높아질수록 저염간장군과 가까워지는 것으로 나타나 일정 염도를 가질 때 간장과 유사한 용도로 사용이 가능할 것으로 보인다.

고추는 한국에서 매우 중요한 양념 중 하나이다. 하지만 수입 고춧가루와 다진 양념(다대기)에 부과되는 관세율(45%/270%)의 차이로 인해, 다진 양념이 수입된 후, 건 조 및 분쇄 과정을 거쳐 고춧가루로 제작되고 있는 실정 이다. 본 연구에서는 종 특이 PCR 기술과 whole-genome amplification 방법을 접목하여 고춧가루(N=45) 및 다진 양 념(N=5) 제품의 사용원료(고추, 마늘, 양파, 파, 생강)를 분 석하였다. 모니터링 결과, 39개 고춧가루 제품은 표시사항 을 준수하였으며, 6개 고춧가루 및 5개 다진 양념 제품은 제조 기준을 충족시키지 못했다. 따라서 분석 제품의 22% 가 표시사항을 준수하지 못한 것으로 밝혀졌으며, 본 연구에 사용한 분석 방법은 고춧가루 제품에 사용된 원료 분석에 적합한 방법임을 입증하였다.