• Asian-Australasian Journal of Animal Sciences
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• 제29권8호
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.73-82
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• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• 한국식품조리과학회지
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• 제14권4호
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• 동아시아식생활학회지
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• 제4권2호
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.

• 한국식품조리과학회지
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• 제22권2호
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• pp.122-130
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• 2006

This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.

• 한국식생활문화학회지
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• 제9권1호
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.

• 한국식품조리과학회지
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• 제29권4호
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• 한국식품조리과학회지
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• 제26권5호
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• pp.530-536
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• 2010

이 연구에서는 단백 분해 작용이 있는 키위와 무화과를 과실 자체로 조리에 이용할 때 연육작용이 있는지 살펴보았다. 또한 우리나라 조리방법에 의거하여 양념과 부재료의 영향을 측정하였다. 과실의 단백 분해 효소활성도를 측정한 결과 키위의 경우 36,513 uM/g fruit이었고, 무화과의 경우 24,131 uM/g fruit으로 나타났다. 고기 조리시에 과실을 각각 3%, 5%, 10% 첨가하여 관능검사를 실시한 결과 키위 3~5%와 무화과 5%가 가장 효율적인 첨가량으로 평가되었다. 키위와 무화과를 혼합 사용할 때의 연육에 관한 관능검사를 실시한 결과 키위만을 5% 첨가한 경우 가장 효과적인 것으로 나타났으며 키위와 무화과를 3:0, 2:1, 1:1로 섞은 처리구간의 유의적인 차이는 보이지 않았다. 연육제 처리시간별 연육효과를 관찰한 결과 냉장온도에서 6시간 방치하여 조리할 때 연도와 기호도가 우수한 것으로 나타났다. 온도에 의한 영향을 보면 $25^{\circ}C$ (상온)에서 전처리하는 경우가 $4^{\circ}C$ 처리보다 더 좋은 효과를 나타내었다. 기본양념인 간장, 설탕, 올리고당, 참기름이 첨가된 고기용 과일 sauce의 pH는 무화과의 경우 4.64였고 키위의 경우 4.23이었다. 간장과 올리고당, 맛술의 첨가는 과실 sauce의 역가를 감소시키는 경향을 보여주었다. 갈은 과실 sauce에 양념, 마늘, 생강, 양파, 파 등을 첨가한 sauce의 pH는 무화과의 경우 4.71, 키위의 경우 4.43이였다. 다진 마늘, 다진 파, 갈은 양파, 생강, 배즙은 모두 단백분해활성을 증진시키는 것으로 나타났다. 이렇게 제조된 과실 연육 sauce에 의한 소고기는 연도, 기호도, 바람직하지 않은 과실 맛, 바람직하지 않은 신맛, 모두에서 과실을 넣지 않은 일반 소스에 의한 소고기보다 더 우수한 것으로 나타났다.

• 한국식생활문화학회지
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• 제19권2호
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• 한국축산식품학회지
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• 제24권2호
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• pp.103-107
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• 2004

이 연구는 한국 전통 양념을 이용한 발효 돼지고기가 병원성 미생물의 성장에 미치는 영향을 파악하기 위한 연구로 돼지고기의 바깥 볼깃살을 채취하여 7${\times}$12${\times}$2cm 크기로 자른 후육을 동일한 비율의 양념액에 침지하여 병원성 미생물을 접종한 후 -1$\pm$1$^{\circ}C$에서 28일간 발효숙성하면서 발효육[T1(마늘소스 돼지고기), T2(제육김치 돼지고기), T3(김치소스 돼지고기), T4(된장소스 돼지고기), T5(고추장소스 돼지고기)의 병원성 미생물의 성장 특성을 측정한 결과는 다음과 같다. 발효용 양념반죽과 원료 돼지고기 5종 모두에서 Escherichia coli O157, Listeria monocytogenes, Salmonella은 발견되지 않았다. $1.5{\times}$$10^3$ CFU/$\textrm{cm}^2$ E. coli O-157를 인위적으로 접종시 5가지 발효돼지고기 모두 접종 후 3일째 $10^3$-$10^4$ CFU/$\textrm{cm}^2$까지 약간 증가한 후 감소하여 18일경 모두 접종 수준으로 낮아졌다. 8${\times}$$10^4$ CFU/$\textrm{cm}^2$ Listeria monocytogenes를 접종 시 T3와 T4는 28일 동안 $10^3$ CFU/$\textrm{cm}^2$ 이하의 아주 낮은 수를 나타낸 반면 T1과 T2는 $10^{6}$ CFU/$\textrm{cm}^2$까지 증가한 후 $10^4$CFU/$\textrm{cm}^2$ 이하로 감소하였다. 3${\times}$$10^4$ CFU/$\textrm{cm}^2$ Salmonella enteritidis를 접종 시 모든 구가 18일째 $10^{5}$ CFU/$\textrm{cm}^2$ 수준까지 증가한 이후 급격히 낮아져 23일 이후 접종 수준으로 낮아졌다. 향후 이들 전통 발효식품에서 병원성 미생물에 관여하는 균의 분리 기술에 관한 연구가 이루어져야 하겠으며 이러한 연구들의 축적으로 육가공 산업에 있어서 전통 장류를 이용한 제품화와 산업화에 기여할 수 있을 것으로 사료된다.다.