• 동아시아식생활학회지
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• 제24권5호
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• pp.654-663
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• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• 한국식생활문화학회지
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• 제20권3호
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• pp.315-322
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• 2005

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of $pH3.70{\sim}3.80$ was required storage period during $4{\sim}5days$ at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.

• 한국식품조리과학회지
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• 제27권2호
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• pp.73-81
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• 2011

Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to $65^{\circ}C$ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at $65^{\circ}C$. Color values (L, a, b and ${\Delta}E$) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was $26.31\;kg_f /cm^2$when they were dried at $65^{\circ}C$ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at $55^{\circ}C$ for 6 hr and a dried pumpkin-sweet potatoes at 45 or $55^{\circ}C$ for 6 hr.

• 동아시아식생활학회지
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• 제14권6호
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• 한국지역사회생활과학회지
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• 제13권2호
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• 한국식품조리과학회지
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• 제24권6호
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• pp.871-875
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• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

• 한국식생활문화학회지
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• 제30권5호
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.142-147
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• 2004

고추씨기름의 수요는 날로 증가하는데 비하여 국내에서 고추씨의 수급은 어려워지고 있는 실정이다. 이에 따라 고추향미유(red pepper seasoning oil, RPSO)의 개발이 시급한 과제로 떠오르고 있다. 그 동안 몇 군데 업체에서 이와 유사한 향미유가 개발되어 시판되고 있지만 이는 단순하게 매운맛만 부여했을 뿐 향이 전혀 없는 등 많은 문제점을 내포하고 있다. 이에 옥수수기름을 원료유로 하여 여기에 Oleoresin Capsicum과 Oleoresin Paprika를 첨가하여 기본적으로 매운맛과 고추 고유의 붉은 색상을 부여하였다(simulated seasoning oil, SSO1). 그러나 검붉은 고추 고유의 색상을 얻기 어려워 치자, 고량 등의 천연물로부터 주정추출법을 이용하여 색소를 추출한 후 유화 처리하여 별도로 제조한 검정색 천연색소를 첨가하였다(SSO2). 또한, 통고추가루와 물을 혼합하고 여기에 소량의 인산염을 처리한 후 열수추출 과정을 거쳐 얻어진 고추추출물을 monogly로 유화시켜 SSO2에 혼합함으로써 고유의 매운 맛을 강화하였다(SSO3). 이러한 과정을 거쳐 제조된 향미유의 매운 맛과 색상은 고추씨기름과 유사하였으나 매운 향의 부여는 별도의 과정이 필요하였다. 이에 고추 가루와 고추씨를 동시에 이용하여 직화를 통한 roasting을 하고 여기에 옥수수기름 일부를 가하여 용출을 시도하였다(고추씨기름 원액, SSO4). 여기서 얻어진 고추씨기름 원액(SSO4)을 전체의 5%(w/w) 범위로 SSO3와 혼합하여 최종 RPSO를 제조하였다.

• 한국식품영양과학회지
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• 제39권3호
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• pp.428-434
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• 2010

소금의 짠맛을 대체하기 위한 조미료를 개발하기 위해 잘 알려진 18가지의 향신료에 대한 맛을 정량묘사 분석하여 9개의 용어를 도출하였고, 맛 특성과 18가지 향신료를 주성분 분석을 이용하여 새로운 변수 PC1과 PC2에 대하여 상관성을 분석하였다. 주성분 분석결과 구수한 맛, 감칠맛과 짠맛 그리고 신맛과 매운맛 특성을 갖는 각각의 향신료 그룹을 결정할 수 있었고 이들 각각의 특성을 중심으로 네 가지의 소금 대체용 향신료를 제조하여 소금의 다량 섭취가 우려되는 간고등어 대신 향신료 조합물을 뿌렸을 때 기호도를 조사한 결과 신맛과 매운 맛 특성을 갖는 향신료 조합물의 기호도가 유의차를 나타내며 우수함을 알 수 있었다. 또한 이들 향신료 조합물에 대한 항산화성을 조사한 결과 매운맛과 신맛 특성을 갖는 향신료 조합물의 항산화력이 가장 높은 것으로 나타났다. 따라서 매운맛과 신맛을 특성으로 하는 향신료 조합물은 기호성과 항산화성이 증진 된 천연 소금대체용 향신료 조합물로 사용할 수 있음을 알 수 있었다. 본 실험에서는 관능평가를 이용하여 조합물을 개발하여 소금대체용 향신료의 개발이 가능함을 확인하였고 향후 이 향신료조합물의 화학적 및 임상적 특성에 대한 분석이 필요하다.

• 약학회지
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• 제3권1호
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• pp.11-14
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• 1957

"Kotchujang" is a favorite food among the Korean. "Kotchujang" is a fermented food made from rice, red pepper, table salt, water, and "Maeju". "Maeju" is a fermented Soybean and is the fermentation source for Kotchujang. The freshly prepared Kotchujang is quite hot due to the hot component of red pepper, Capasaicin and it is getting to decrease the hotness resulting to the delicious and milder taste after fermation for some time (one to two months ususally at home). No one studied on this fermentation process on biochemical view-point yet.n process on biochemical view-point yet.