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      • The chemical components that affect the flavor difference between Korean traditional soy sauce and commercially brewed soy sauce

        Myeong Won Seo,Ho Duk Choi,Tae Eun Kwon,Augustine Yh Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10

        Korean traditional soy sauce has a different flavor than brewed soy sauce, so the uses for cooking are different. This study was conducted to identify the chemical components that affect the flavor difference between Korean traditional soy sauce and commercially brewed soy sauce. Five different Korean traditional soy sauces produced by the master of Korean cuisine and commercially brewed soy sauce were analyzed. The free sugar and ethyl alcohol content of Korean traditional soy sauce were lower than that of commercially brewed soy sauce because commercially brewed soy sauce is added with food additives such as high fructose syrup and alcohol. Aspartic acid and glutamic acid, which is a savory taste, were lower in Korean traditional soy sauce. However, glycine, alanine, and threonine, which is sweet taste, were higher in Korean traditional soy sauce. Korean traditional soy sauce had a higher content of 3-methylbutanoic acid, which gives an unpleasant odor. Therefore, it is mainly used in dishes such as soups so that unpleasant odors are removed by heating. This study showed the reasons for the limited uses of Korean traditional soy sauce.

      • Standardized Industrial Soy Sauce Process: Preparation of Starter Culture for Koji Production

        Yeong Bin Park,Ho Duk Choi,Tae Eun Kwon,Augustine YH Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10

        Koji production is difficult to manage because of using spore. In this study, liquid starters were prepared for Koji production. As a liquid starter, mold isolated from spore was inoculated to submerged medium of 10% soybean and wheat (55:45). Then, this liquid starter was inoculated with 1, 5, 10, and 20% of the raw materials and spore with 2x10<SUP>8</SUP> CFU/g. The Koji process was conducted at 99% humidity for 3 days. Aspergillus oryzae produces enzymes to degrade the raw materials of Koji. The protease activities increased after 18 hours; however, in 20% inoculation, it increased immediately but decreased after 28 hours. The α-amylase activity also showed the same tendency. The protease and α-amylase activities were the highest in the 10%. However, glutaminase activity was the highest in spore inoculation. Free amino acids showed similar composition in spore and liquid starters. Except for the 1%, the others had the maximum amount of free amino acids at 28 hours and then decreased. It reached a maximum after 44 hours due to the slow growth. These results suggest liquid culture may be suitable for use as a starter in Koji production to develop industrial soy sauce processes.

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