Skip to main content
SpringerLink
Log in

Effect of glasswort (Salicornia herbacea L.) and rice (oryza sativa L.) on quality of Ganjang (Korean Soy Sauce)

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Four types of meju were made from 100%(w/w) defatted soybean (DFS), a mixture of 80%(w/w) defatted soybean, and 20%(w/w) glasswort (DFS-G), a mixture of 80%(w/w) defatted soybean and 20%(w/w) rice (DFS-R), and a mixture of 60%(w/w) defatted soybean, 20%(w/w) glasswort, and 20%(w/w) rice (DFS-GR). Four types of Korean traditional soy sauce were prepared from the 4 types of meju. Mineral and antioxidant contents in the soy sauce made of DFS-G and DFS-GR were significantly higher than others. Citric, malic, succinic, lactic, and pyroglutamic acid contents in soy sauce made of DFS-R and DFS-GR were 1.3–1.5 times higher than others. Total nitrogen and free amino acid contents in soy sauce were correlated with DFS concentration in the meju. The bacterial community in the non-fermented meju-making ingredients was replaced largely by Bacillus sp. in the fermented meju. The use of glasswort and rice in the meju-making process did not alter the bacterial community responsible for the fermentation of meju.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Jeon BY, Seo HN, Yun A, Lee IH, Park DH. Effect of glasswort (Salicornia herbacea L.) on nuruk-making process and makgeolli quality. Food Sci. Biotechnol. 19: 999–1004 (2010)

    Article  Google Scholar 

  2. Seo HN, Jeon BY, Yun A, Park DH. Effect of glasswort (Salicornia herbacea L.) on microbial community variations in the vinegar-making process and vinegar characteristics. J. Microbiol. Biotechn. 20: 1322–1330 (2010)

    Article  CAS  Google Scholar 

  3. Min JG, Lee DS, Kim TJ, Park JH, Cho TY, Park DI. Chemical composition of Salicornia herbacea L. Korean J. Food. Sci. Nutr. 7: 105–107 (2002)

    CAS  Google Scholar 

  4. Shimizu K. Effect of salt treatments on the production and chemical composition of glasswort (Salicornia herbacea L.), rhodesgrass, and alfalfa. Jpn. J. Trop. Agr. 44: 61–67 (2000)

    Google Scholar 

  5. Jo YC, Ahn JH, Chon SM, Lee KS, Bae TJ, Kim DS. Studies on pharmacological effects of glasswort (Salicornia herbacea L.). Korean J. Medicinal Crop Sci. 10: 93–99 (2002)

    Google Scholar 

  6. Han SK, Kim SM. Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. Korean J. Soc. Food Sci. Nutr. 32: 207–210 (2003)

    Google Scholar 

  7. Han SK, Kim SM, Pyo BS. Antioxidative effect of glasswort (Salicornia herbacea L.) on the lipid oxidation of pork. Korean J. Food Sci. An. 23: 46–49 (2003)

    Google Scholar 

  8. Lee JT, An BJ. Detection of physical activity of Salicornia herbacea L. Korean J. Herbol. 17: 61–69 (2002)

    Google Scholar 

  9. Lee JT, Jeong YS, An BJ. Physiological activity of Salicornia herbacea L. and its application for cosmetic materials. Korean J. Herbol. 17: 51–60 (2002)

    Google Scholar 

  10. Lee KH, Kim ND, Yoo JY. Survey on the manufacturing process of traditional meju for and of Korean traditional soy sauce (Korean commercial soy sauce). J. Korean Soc. Food Sci. Nutr. 26: 390–396 (1977)

    Google Scholar 

  11. Kim SS. Effect of meju shapes and strains on the quality of commercial soy sauce. Korean J. Food Sci. Technol. 10: 63–72 (1978)

    Google Scholar 

  12. Kim JW, Kim YS, Jeong PH, Kim HE, Shin DH. Physicochemical characteristics of traditional fermented soybean products manufactured in folk villages of Sunchang region. J. Food Hyg. Saf. 21: 223–230 (2006)

    Google Scholar 

  13. Kim IJ, Lee JK, Park MH, Shon DH, Rye CH, Ha YL. Preparation method of meju by 3 step fermentation. Korean J. Food Sci. Technol. 34: 536–539 (2002)

    Google Scholar 

  14. Choi UK, Jeong YS, Kim MH, Lee NH, Hwang YH. Quality characteristics of meju according to germination time of raw soybean (Glycine max: Hwanggeumkong). Food Sci. Biotechnol. 16: 386–391 (2007)

    CAS  Google Scholar 

  15. Rural Resources Development Institute. Food Composition Table. 7th ed. (2007) Portal: http://koreanfood.rda.go.kr/fct/FctFoodSrch.aspx. Accessed Jan 05, 2011.

  16. Jeon MS, Sohn KH, Chae SH, Park HK, Jeon HJ. Color characteristics of Korean traditional commercial soy sauces prepared under different processing conditions. J. Korean Soc. Food Sci. Nutr. 31: 32–28 (2002)

    CAS  Google Scholar 

  17. Price ML, Butler LG. Rapid visual estimation and spectrophotometric determination of tannic content of sorghum grain. J. Agr. Food Chem. 25: 1268–1273 (1977)

    Article  CAS  Google Scholar 

  18. Al-Numair KS, Ahmed SEB, Al-Assaf AH, Alamri MS. Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars. Food Chem. 113: 997–1002 (2009)

    Article  CAS  Google Scholar 

  19. Jayaprakasha GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food. Chem. 73: 285–290 (2001)

    Article  CAS  Google Scholar 

  20. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm.-Wiss. Technol. 28: 25–30 (1995)

    CAS  Google Scholar 

  21. Kim DO, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAS) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713–3717 (2002)

    Article  CAS  Google Scholar 

  22. Lee SJ, Lee YW, Chung J, Lee JK, Lee JY, Jahng D, Cha Y, Yu Y. Reuse of low concentrated electronic wastewater using selected microbe immobilized cell system. Water Sci. Technol. 57: 1191–1197 (2008)

    Article  CAS  Google Scholar 

  23. Dajanta K, Apichartsrangkoon A, Chunkeatirote E, Frazier RA. Free-amino acid profiles of thua nao, a Thai fermented soybean. Food Chem. 125: 342–347 (2011)

    Article  CAS  Google Scholar 

  24. Min JH, Lee DS, Kim TJ, Park JH, Cho SY, Park DI. Chemical composition of Salicornia herbacea L. Korean J. Food Sci. Nutr. 7: 105–107 (2002)

    CAS  Google Scholar 

  25. Ham SS, Choi KK, Cui CB, Lee BG, Joo DS, Lee DS. Quality characteristics of commercial soy sauce fermented by Bacillus licheniformis NH20 isolated from traditional meju and Aspergillsu oryzae. Food Sci. Biotechnol. 13: 537–543 (2004)

    CAS  Google Scholar 

  26. Kataoka S. Function effects of Japanese style fermented commercial soy sauce (shoyu) and its components. J. Biosci. Bioeng. 100: 227–234 (2005)

    Article  CAS  Google Scholar 

  27. Lioe HN, Wada K, Aoki T, Yasuda M. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese commercial soy sauce (shoyu)-koikuch, tamari, and shiro shoyu. Food Chem. 100: 1669–1677 (2007)

    Article  CAS  Google Scholar 

  28. Kumar D, Gomes J. Methionine production by fermentation. Biotechnol. Adv. 7: 333–360 (2005)

    Google Scholar 

  29. Hermann T. Industrial production of amino acids by Coryneform bacteria. J. Biotechnol. 104: 155–172 (2003)

    Article  CAS  Google Scholar 

  30. Jo YC, Ahn JH, Chon SM, Lee KS, Bae TJ, Kim DC. Studies on pharmacological effects of glasswort (Salicornia herbacea L.). Korean J. Medicinal Crop Sci. 10: 93–99 (2002)

    Google Scholar 

  31. Han SK, Kim SM, Pyo BS. Antioxidative effect of glasswort (Salicornia herbacea L.) on lipid oxidation of pork. Korean J. Food Sci. An. 23: 46–49 (2003)

    Google Scholar 

  32. Lee JT, Jeong YS, An BJ. Physiological activity of Salicornia herbacea L. and its application for cosmetic materials. Korean J. Herbol. 17: 51–60 (2002)

    Google Scholar 

  33. Fresco P, Borges F, Diniz C, Marques MPM. New insights on the anticancer properties of dietary polyphenols. Med. Res. Rev. 26: 747–766 (2006)

    Article  CAS  Google Scholar 

  34. Siquet C, Paiva-Martins F, Lim JL, Reis S, Boreges F. Antioxidant profile of dihydroxy- and trihydroxyphenolic acids: A structureactivity relationship study. Free Radical Res. 40: 433–442 (2006)

    Article  CAS  Google Scholar 

  35. Choi KK, Cui CB, Ham SS, Lee DS. Isolation, identification, and growth characteristics of main strain related to meju fermentation. J. Korean Soc. Food Sci. Nutr. 32: 818–824 (2003)

    CAS  Google Scholar 

  36. Kim YS, Oh BH, Shin DH. Quality characteristics of gochujang prepared with different meju fermented with Aspergillus sp. and Bacillus subtilis. Food Sci. Biotechnol. 17: 527–533 (2008)

    Google Scholar 

  37. Kim EL, Kang SC. Quality evaluation by the addition of pine needle and Artemisia princeps extracts in vinegared gochujang. J. Korean Soc. Appl. Biol. Chem. 50: 167–177 (2007)

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biological Engineering, Seokyeong University, Seoul, 136-704, Korea

    Bo Young Jeon & Doo Hyun Park

Authors
  1. Bo Young Jeon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Doo Hyun Park
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Doo Hyun Park.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Jeon, B.Y., Park, D.H. Effect of glasswort (Salicornia herbacea L.) and rice (oryza sativa L.) on quality of Ganjang (Korean Soy Sauce). Food Sci Biotechnol 20, 979 (2011). https://doi.org/10.1007/s10068-011-0135-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s10068-011-0135-1

Keywords

Search

Navigation