• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 한국식품영양학회지
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• 제25권4호
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.223-229
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• 2010

20 L 부피의 발효용기에서 어간장을 발효하면서 용기의 내부 온도 변화와 염도, pH, 산도, 총질소, 유리아미노산, 미생물 변화를 분석하였고 4개월 발효후의 어간장의 관능적 품질을 평가하였다. 발효용기로는 새 옹기와 재사용한 옹기, 스테인레스, 플라스틱 용기를 사용하였고 발효숙성은 외기조건에서 이루어졌다. 옹기가 가지는 통기성 및 보온성으로 인하여 발효 중 관여하는 미생물의 생육환경을 적절하게 조성하여 여러 가지 품질에 긍정적인 영향을 미치는 것을 확인할 수 있었다. 특히 옹기는 새 것보다는 재사용한 옹기에서 제품의 발효에 좋은 영향을 미쳐서, 높은 총질소, 유리아미노산함량, 향, 맛 전체적인 수용도의 관능적 품질을 보여주었다.

• 한국축산식품학회지
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• 제39권3호
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.233-239
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• 2004

발효식품 담금 용기로 사용되고 있는 유리, PP, PET, 스테인레스 용기와 흙으로 제작된 옹기에 간장을 각각의 용기에서 발효하는 과정에 나타나는 물리, 화학적인 변화를 분석하여 발효식품 담금 용기에 따른 품질 특성을 분석, 평가하였다. 발효조건은 3$0^{\circ}C$ 발효실에서 4개월 동안 진행되었다. 저장 중 수분손실은 기공이 있는 옹기에서 높게 나타났으며, 염 함량은 용기별 차이는 미미하였다. pH의 경우 옹기를 제외한 다른 용기는 초기부터 끝까지 거의 일정한 상태를 유지하였으나 옹기는 3개월 째 급격하게 낮아졌다. 이는 기공율에 의해 미생물의 활발한 증식과 이에 따른 산도의 증가로 인한 것으로 판단되며, 이러한 현상은 발효식품에 긍정적인 영향을 미치는 것으로 나타났다. 산도는 초기 0.6%에서 최고 0.9%까지 약간의 증가를 보였다. 총질소량은 다른 용기에 비해 옹기에서 높게 나타났고, 핵산은 옹기에서 높은 함량을 나타내고 있으며 이는 맛과 관련이 있는 것으로 실제 관능검사 결과와 거의 일치함을 알 수 있었다. 미생물군의 변화는 호기성 세균인 총균수는 높은 균수를 보였으며 발효 2개월째 가장 높은 균수를 보이다 그 이후 감소하였다. 젖산균과 효모는 3개월 이후 가장 높은 균수를 보였다. Protease 활성 역시 옹기발효 처리구에서 강한 활성을 보이고 있다. 이는 아미노산의 분석에서도 같은 경향을 보이고 있다. 아미노산 분석에서는 맛에 관여하는 glutamic acid의 함량이 옹기발효에서 월등히 높게 나타나고 있고 이러한 결과는 관능검사 결과와 일치하고 있다.

• 한국식품영양과학회지
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• 제31권4호
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• pp.653-657
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• 2002

멸치 액젓 발효잔사 및 간장박을 원료로 하여 기능성 효소분해간장을 제조하기 위한 전처리 과정으로서 단백질 가수분해 효소인 Flavourzym 500M $G^{TM}$에 의한 단백질 가수분해물의 제조를 위하여 반응표면분석법 이용하여 최적 제조조건을 설정하고자 하였다. 그 결과 HR (%) : 28.157+1.929E/S +1.818Time+2.038Temp -1.093Tem $p^2$와 같은 회 귀방정식 모형을 얻었으나 정상점이 안장점을 나타내어 능선분석(반경 1.0)을 수행하였고, 최적조건은 기질에 대한 효소의 농도(E/S)=0.49%, 가수분해 시간(Time)=3.55 hr 및 가수분해 온도(Temp)62.5$^{\circ}C$로 설정되었다 간장박은 멸치액젓 발효관사의 불쾌취와 맛을 masking시키는 효과가 있는 것으로 나타났으나 가수분해물 자체만으로는 제품으로 이용되기에는 관능적 특성이 다소 낮은 상태를 보이고 있었다.

• 한국식품영양학회지
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• 제25권2호
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• 한국수산과학회지
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• 제53권3호
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• pp.259-272
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• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.

• 한국식품영양과학회지
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• 제28권2호
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• 생명과학회지
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• 제13권3호
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• pp.349-354
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• 2003

멸치의 고부가가치화 및 소비확대를 위하여 멸치의 적당한 수분함량, 조미액의 제조 및 팝핑시간 등을 검토하여 멸치 스낵 제품의 제조를 검토하였다. 설탕 7%, 소금 2%, 간장 5%, 생강 2%, 후추 1%, 마늘 5%, 양파 5%, 함초 추출물 2%, 타우린 0.5%에 물을 넣고 조미액-1을 만들었고, 튀김가루 15%, 물엿 15∼20%, 콩가루 10%, 깨가루 2%에 물을 넣고 조미액-2를 만들었다. 수분이 10%일 때 팽화한 시료는 너무 강한 경도를 나타내어 수분 30%일 때가 좋은 것으로 나타났다. 조미액-2에서 튀김가루 10%∼15%의 시료가 적당한 점착량을 보였고, 작업하기에도 편리하였다. 팽화를 위한 적당한 시간은 20초로 나타났다. 관능검사 결과 멸치 스낵의 최적가공조건은 팽화전 시료의 수분함량은 30% 전후가 적당하며, 조미액-2에서 튀김가루는 15%, 물엿의 농도는 10∼20%, 적당한 팽화시간은 20초로 나타났다.