• Food Science of Animal Resources
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• v.31 no.4
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• pp.497-505
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• 2011

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE $L^*$ and $b^*-$ values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.268-277
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• 2010

Gochujang and red pepper powder are the representative condiments in Korea. This study examines gochujang sauces for tteokbokgi by hot taste degree(4 levels) and then evaluated the quality and sensory characteristics of gochujang sauces to provide the basic information for industrialization of gochujang sauce. Moisture content of gochujang sauce 1 was the highest (53.90%). Moisture content became decreased against hot taste. pH range of gochujang sauce was 5.50~5.84. pH values of sauces increased in accordance with hot taste. In the Brix contents, sauce 3 was the highest(46.73%), but the sauce 1 was a little low. Viscosity of sauce 4 was 237.93 cp and others became decreased in accordance with hot taste. In the lightness(L value), sauce 2 was the highest(24.89). Capsaicin content of sauce 4 was 27.00 mg/100 g while sauce 1 was 22.97 mg/100 g. In sensory evaluation, color of sauce 4 was darkest. In hot taste, sauce 1 was evaluated as less hot while sauce 4 as most hot. Overall acceptability score range of sauce 2, 3, 4 was 4.95~5.50 which was higher than sauce 1. The result of a research conducted to undergraduate students showed that they preferred hot taste gochujang sauce. Consequently, customers should be more satisfied with sauce products they chose when provided with those by hot taste degree. In the future, more studies are required about the degree of hot taste for the successful industrialization and globalization of hot pepper and gochujang.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• YAKHAK HOEJI
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• v.8 no.3
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• pp.69-73
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• 1964

Cayenne pepper used traditionally as hot seasoning and for antifungal agent in "Ganjang" soy sauce in Korea. However the correlation between its component and antifungal activity has been unknown. CApsaicine is known as hot component of cayenne pepper. Antifungal activity of capsaicine in 'Ganjang' soy sauce was studied and the results are as follows; 1) In 'Ganjang' soy sauce, antifungal activity of capsaicine were strong in same degree with butyl-p-hydroxybenzoate. 2) Antifungal activity of capsaicine were intensified by the addition of sodium chloride. 3) The antifungal activity of capsaicine was increased by lower pH (pH 5.5-4.5) of 'Ganjang' soy sauce.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.550-558
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• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.548-551
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• 1998

Physicochemical characteristics of the Korean type hot sauce during storage were investigated. Chemical analysis of the Korean type hot sauce showed as follows; pH 3.29, titratable acidity 3.88%, capsanthin 0.13% and capsaicin 2.68 mg%. The contents of capsanthin and capsaicin except pH and titratable acidity decreased during storage for 50 days at 20 and $30^{\circ}C$. The results of sensory evaluation showed the decrease of value according to storage time. Especially change of color in sensory evaluation was outstanding. For correlationship between the color of sensory evaluation and capsanthin content was high, capsanthin content was selected as a quality index of the Korean type hot sauce. Shelf-lives of the Korean type hot sauce were predicted to be 232.5 days at $20^{\circ}C$, and 178.0 days at $30^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1014-1020
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• 1996

To develope a manufacturing process of the Korean type hot sauce, ingredients and chemical components of the imported hot sauces were investigated. The major ingredients of the imported hot sauce were chili, vinegar and salt. Chemical analysis of the imported hot sauce showed: moisture; 44.73-95.66%, total nitrogen; 0.11-1.06%, reducing sugar; 0.03-3.18%, crude fiber; 0.42-2.51%, salt; 0.87-10.44%, pH; 3.22-4.05, titratable acidity; 1.18-3.62%, capsanthin; 0.44-1.06% and capsaicin; 2.40-4.28 mg%. With the red pepper powder and/or kochujang, 20 Korean type hot sauces were prepared. Chemical analysis of the Korean type hot sauce showed: moisture; 53.07-78.30%, total nitrogen; 0.34-0.68%, reducing sugar; 1.60-4.34%, curde fiber; 1.31-2.54%, salt; 4.07-5.56%, pH; 3.37-2.54, titratable acidity; 1.15-3.06%, capsanthin; 0.11-1.36% and capsaicin; 0.55-1.42 mg%. Chemical components except capsaicin of the Korean type hot sauce were similar to those of the imported one. As the results of sensory evaluation on the 20 Korean type hot sauces with red pepper powder and/or kochujang developed, three Korean type hot sauces were finally selected. As compared with Sriracha hot sauce, an imported hot sauce, the Korean type hot sauces were evaluated to be superior to the imported one.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.1-9
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• 2017

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.257-263
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• 2012

The purposes of this study were to develop value-added sauce (chili hot sauce) products with Korean advanced chili peppers (Capsicum annuum L.), to determine physicochemical characteristics of hot sauces, and to conduct a sensory evaluation of developed hot sauces. American chili hot sauce products were collected from the American local favorites, and were analyzed based on their compositions. The developed Korean hot sauce contained tomato (29.2%), onion (18.2%), sugar (11.5%), vinegar (10.9%), Korean chili peppers (11.0%), herbs, plum extract, and oligosaccharide, and it showed a higher overall acceptability, compared to that of the hot sauce samples. Its physiochemical analysis showed: salt $5.46{\pm}0.21%$, total acidity $6.04{\pm}0.04%$, pH $3.32{\pm}0.25$, and $^{\circ}brix$ $58.50{\pm}0.10$. This result suggests the possibility for developing a processed chili pepper products.