The objective of this study was to integrate onion juice into traditional Korean
soy sauce and to evaluate the sterilization conditions necessary for
commercialization. As the sterilization temperature increased, pH decreased and
titratable acidity increased. A reduction in °Brix was observed
post-sterilization, from 37.37 °Brix in untreated soy sauce to
36.67-36.77 °Brix. In terms of chromaticity, the L value declined over
the storage period while the a and b values increased. The quercetin component
exhibited light sensitivity, with no significant difference observed in the
sample on the 60th day. Neither Bacillus cereus nor
Clostridium perfringens were detected, and the total
bacterial count was comparable to that of commercially available soy sauce. This
indicates that samples sterilized at 85°C for 30 minutes fall within a
safe quality range. Sensory evaluation revealed that samples sterilized at
85°C for 30 minutes exhibited consistently high ratings.