• 한국수산과학회지
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• 제35권6호
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• pp.666-670
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• 2002

정어리 액젓을 재래식 방법으로 18개월 동안 숙성시키면서 2$\~$3개월 간격으로 성분변화에 대하여 조사하였다. 정어리 육의 가수분해도는 숙성 5개월까지는 $44\%$로 큰 폭으로 증가하였으나, 그 이후에는 분해속도가 둔화되어 숙성 18개월 후에는 약 $64\%$의 질소화합물이 육으로부터 액으로 이행되었다. 액젓 중의 총 질소 및 아미노태 질소함량, 그리고 ATP 관련물질 총량은 숙성기간에 비례하여 증가하였으며, 숙성 6개월 이후 ATP 관련물질은 거의 대부분 ($75\~87\%$)이 Hx와 요산이었다. HXR+HX 함량과 요산량이 교차하는 숙성 13.9개월 부근은 $61\%$의 높은 분해율을 보여 경제적인 출하시점으로 판단된다. 18개월간 숙성시킨 정어리 액젓의 유리아미노산 총량은 6,870.7mg/100mL로 원료 육 총 아미노산 함량 (23,249mg1100g)의 약 $30\%$ 정도였으며, 주요 아미노산은 glutamic acid ($18.2\%$), aspartic acid ($10.4\%$), lysine ($8.7\%$), alanine ($8.5\%$), threonine ($6.1\%$) 등의 순이었다.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.