• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.130-130
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• 2002

• Bulletin of Food Technology
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• v.11 no.4
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• pp.8-33
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• 1998

조미식품과 관련된 용어로서는 양념, 조미료, 등이 있고 영어로는 Seasonings, Flavorings, Condiments, Spice등이 있다. 사전적인 의미에서 약간의 차이가 있을지 몰라도 조미식품이란 직접 음용하는 일은 드물고 주로 다른 식품의 풍미를 증진시키는데 이용되는 모든 식품을 말하며 일반사전에는 없는 일종의 '합성어'이다. 따라서 한마디로 정의하기 어렵고 다른 식품과의 구분도 애매한 편이다. 우리나라 표준산업 분류에는 조미식품 제조업이란 분류는 없다. 한편, 식품공전에서는 조미식품을 "식 등의 풍미를 돋우기 위한 목적으로 사용되는 장류, 시초, 소스류, 토마토 케첩, 카레, 고춘가로 및 실고추 향신료가공품, 드레싱, 복합조미식품, 향미유 등의 제품을 말한다"고 정의되어 있다. 이 중 장류에는 간장, 된장, 고추장, 춘장, 청국장 등이 포함되며, 소스류에는 우스타소스 등 서양풍 소스는 물론이고 불고기양념등과 같은 우리의 전통양념류를 포함한다. 우리나라 경우 드레싱보다는 마요네즈가 먼저 소개되어 현재 생산량이나 소비량에서 압도적으로 우위에 있기 때문에 마요네즈가 널리 알려져 있으나, 마요네즈는 샐러드드레싱, 프렌치드레싱 등과 마찬가지로 드레싱의 일종으로 보는게 타당하다. "소스"라는 말도 넓은 의미에서는 조미식품 의 대부분을 포함하며, 좁은 의미로는 현재 식품공전에서 말하는 제품류들이다. 이처럼 조미식품이라 하면 시초, 토마토 케첩 및 소스류, 마요네즈 및 드레싱류, 카레 및 천연향신료 등을 포함하는 좁은 의미를 뜻하는 경우가 많다. 본문은 이중에서 천연향신료를 중심으로 그 원료소재에 따른 기능별 효과를 다루고자 한다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.154-154
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• 2003

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.153-153
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• 2003

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.40 no.7
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• pp.57-64
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• 2011

고추는 우리 식생활에 가장 많이 사용되는 조미 채소류로서 양념류, 김치류, 고추장 등의 가공식품에 널리 사용되고 있으며 국민 일인당 연간 소비량은 세계에서 가장 높으며 시장규모에 대하여 알아보고자 한다.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.159-165
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• 2006

Changes of pH, acidity, pretense activity and microorganism on Korean traditional seasonings using soy sauce (T1), red pepper paste (T2) and soybean paste (T3) were investigated during storage at $1{\pm}1^{\circ}C$ for 21 days. The pH and pretense activity of soybean paste were significantly (p<0.05) higher compared to those for soy sauce and red pepper paste during storage. The acidity of red pepper paste were significantly (p<0.05) higher compared to those for soy sauce and soybean paste at 1, 7 and 14 days of storage. The total plate counts and Lactobacilli spp. of soy sauce were significantly (p<0.05) lower compared to those for soybean paste and red pepper paste during storage. The Escherichia coli of red pepper paste and soybean paste were not detected during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1589-1596
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• 2011

Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.

• Monthly Duck's Village
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• v.63 no.9
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• pp.106-109
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• 2008

경기도 남양주시에 위치한 이 식당에 가면 웰빙 푸드로 인기 높은 오리요리를 다양한 맛으로 골라 먹을 수 있다! 하나의 불판에서 형형색색 총 6가지 종류의 오리구이가 맛의 향연을 벌이는데~ 직영농장에서 매일 아침 공수해오는 오리는 각각의 맛에 따라 손질하고 요리. 일반 생구이와 고추장양념 주물럭, 청국장양념 주물럭도 맛있지만~ 통째로 꼬치에 꽂아, 기름기 쏙 빼며 화덕에 초벌 훈제를 한 뒤, 손님상에서 참나무 숯에 한 번 더 구워먹는 훈제구이는 인기 중에 인기~ 더구나 이 훈제구이를 더욱 특별하게 만드는 두 가지 소스가 또 있으니... 언뜻 보기에 자장처럼 보이는 검은색 소스와 눈으로도 매운 향이 느껴지는 빨간 소스가 그것! 이 소스의 정체를 궁금해 하는 손님들에게 나온 것은 알쏭달쏭한 통마늘? 맵고 아린 이 마늘을 굽지도 않고 그냥 먹어보라는데... 더구나 마늘 껍질을 벗기다 보니~ 난생 처음 보는 검은색 마늘이다? 말랑말랑 새콤달콤한 이 마늘의 정체와 두 가지 소스엔 어떤 비밀이 있는 것인지? 여기에 마지막이 후식으로 나오는 들깨 수제비 역시 3~4번 무한리필이 필수. 들깨 이외에도 8가지 이상의 곡물가루가 첨가되어 특별한 맛을 낸다는데... 특별한 아이디어로 손님몰이 하고 있는 대박 오리구이집을 찾아간다.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.264-270
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• 2001

In order to improve the quality of traditional kochujang, condiments like garlic and onion were added to kochujang and their effect on microbial characteristics, enzyme activities and taste components were investigated during fermentation. Viable cells of yeasts in the kochujang decreased with the increasing ratio of garlic. However, aerobic and anaerobic bacterial counts did not show any remarkable differences in the garlic or onion added kochujang, they decreased slowly after $6{\sim}10$ weeks of fermentation. The activity of liquefying amylase in kochujang decreased slowly during $2{\sim}10$ weeks of fermentation, but that of saccharifying amylase increased remarkably at $14{\sim}18$ weeks. Amylase activities increased at the late period of fermentation in garlic or onion added kochujang. Protease activities of kochujang were strong in the middle of fermentation, but they decreased by addition of garlic or onion. The major free sugars in kochujang were glucose and fructose, and their contents increased as the ratio of garlic increased. The major organic acids in kochujang were succinic, malic and oxalic acid, and they also decreased by addition of garlic and onion. The contents of total free amino acids and amino nitrogen were the highest in 2% garlic added kochujang. The major free amino acid were glutamic acid, aspartic acid, proline, alanine, leucine, isoleucine and arginine. Serine, glutamic acid, lysine and arginine contents in increased by adding garlic or onion.