• 한국식품조리과학회지
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• 제20권2호
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• pp.164-169
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• 2004

The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made with shrimp or crab. Shrimp sauce fumed out to have better appearance, color, flavor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were -aminobutyric acid, alanine, ${\alpha}$-aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, ${\alpha}$-aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62∼2.44%, and that of crude lipid was 0.92∼1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.

• 수산해양교육연구
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• 제12권2호
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• pp.213-223
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• 2000

액젓중의 아미태질소 함량의 정확한 측정방법을 확립하기 위하여, 아미노태질소 함량 측정방법으로 많이 사용되고 있는 포르몰법, TNBS법 그리고 동염법(銅鹽法)으로 까나리액젓의 숙성기간 및 시판액젓중의 아미노태질소 함량을 측정 비교하고, 액젓중의 아미노태질소 함량 측정시에 식염농도, 가열 및 MSG(monosodium glutamate) 첨가의 영향에 대하여 검토하였다. 까나리액젓의 숙성기간중의 아미노태질소 함량은 숙성기간에 따라서 일정하게 증가하였으며, 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 12개월 숙성후의 아미노태질소 함량은 포르몰법을 기준으로 TNBS법은 88.7% 그리고 동염법(銅鹽法)은 75.2%였으며. 시판 까나리액젓중의 아미노태질소 함량도 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 탈염 액젓중의 아미노태질소 함량은 포르몰법 및 TNBS법은 비슷한 값이었고, 동염법(銅鹽法)은 약간 낮았으며, 식염 첨가량이 많을 수록 포르몰법 및 동염법(銅鹽法)은 감소하였으나 TNBS법은 거의 일정하였다. 가열에 의한 영향은 거의 없었으며 포르몰법이 가장 높았고. TNBS법 및 동염법(銅鹽法)의 순서였다. MSG 첨가에 따른 아미노태질소 함량은 첨가농도에 비례하여 일정하게 증가하였으며, 숙성기간 및 가열중의 결과와 유사하게 포르몰법이 가장 많았고, TNBS법 및 동염법(銅鹽法)의 순서였다.

• 한국식품영양과학회지
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• 제44권3호
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• pp.442-448
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• 2015

본 연구는 순두부찌개 소스의 품질 특성에 영향을 주는 guar gum의 농도를 다르게 첨가하여 제조한 순두부찌개 소스의 품질 특성의 변화를 알아보고 그 특성들이 소비자 기호도에 어떤 영향을 끼치는지 알아보았다. 그 결과 짠맛은 guar gum 농도의 증가에 따라 유의적으로 감소하는 결과를 보였고 소비자 기호도에 영향을 주는 인자로는 조개맛, 새우맛, 파향이 나타났으며, 모두 부정적인 영향을 주는 인자로 나타났다. 순두부찌개 소스의 유동 특성은 guar gum 농도가 증가할수록 pseudoplastic 한 성질이 증가되는 결과가 나타났으며 guar gum 농도의 증가와 소비자 기호도를 토대로 소비자 기호도 예측 모델을 개발하였다. 그 결과 guar gum의 농도가 증가할수록 소비자 기호도가 감소하였고 소비자 기호도를 보통 이상으로 유지하기 위해서는 겉보기 점도를 0.0114($Pa{\cdot}s$) 이하로 유지해야 할 것으로 사료된다. 따라서 본 연구 결과는 guar gum 함량에 따른 소스 제품의 품질 평가의 기초 연구로 소스 제품의 품질 최적화에 활용될 수 있을 것으로 판단된다.

• 감성과학
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• 제10권3호
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• pp.491-502
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• 2007

범주화는 제품디자인에 있어서 매우 중요하다. 범주화의 유형에 따라 소비자의 감성이 다르고 감성의 차이에 따라 디자인 컨셉이 다르며 이에 따라 디자인요소가 다르게 배합되어야 하기 때문이다. 특히 요즘처럼 제품라인이 확대되어 제품의 차별화가 모호한 경우에는 범주화과정이 필요하다. 즉 감성의 유사성 정도를 바탕으로 정확한 범주를 정하고 컨셉화하여 소비자 지향적인 디자인을 제공해야 하는 것이다. 본 연구는 특정의 제품범주(장류) 안에 유사한 하위범주(고추장, 된장, 청국장, 쌈장, 간장)를 구성하고 있는 각 제품에 대한 소비자의 감성이미지를 추출하고 그 유사성정도를 바탕으로 범주를 결정하여 디자인방향을 어떻게 결정해야 할지를 제시하는 데 목적이 있다. 본 연구를 통해 살펴본 결과, 장류는 선호하는 이미지로부터 차별화되어있지 않다는 것을 알 수 있다. 장류에 대한 감성 이미지 조사에서, "웰빙의", "감칠맛나는"의 감성 이미지는 선호에 긍정적인 영향을 미치는 반면, "지저분한", "냄새나는"의 감성 이미지는 선호에 부정적인 영향을 미치는 것으로 나타났다. 따라서 우리는 장류제품을 개발할 때 "감칠맛 나는"과 같은 긍정적인 감성이미지는 부각시키고, "지저분한" 이미지와 같은 부정적인 감성이미지를 제거할 수 있는 디자인 및 마케팅 전략을 제안한다. 본 연구는 학문적 측면과 실무적 측면에서 제품디자인에 대한 다양한 통찰력을 제공할 것이다.

• 한국식품영양학회지
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• 제25권4호
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• 한국식품조리과학회지
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• 제21권5호
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• 한국식품조리과학회지
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• 제24권6호
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• 한국식품영양과학회지
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• 제44권10호
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• pp.1538-1542
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• 2015

장류 발효기술과 유용 천연물을 활용한 프리미엄 발효소스의 개발을 목적으로 소맥분과 콩의 발효물(페이스트 형태), 미더덕 껍질, 뽕잎, 양파 추출물을 단독 또는 혼합하여 첨가한 발효소스를 제조한 후, ACE 저해능과 DPPH 라디칼 소거능을 측정하였다. 그 결과 무첨가 대조구에 비하여 추출물 첨가 발효소스의 ACE 저해능과 라디칼 소거능은 증가하였다. 특히 뽕잎과 양파 추출물을 혼합하여 첨가한 발효소스가 대조구에 비하여 상대적으로 ACE 저해능이 26.92% 증가하였고, DPPH 라디칼 소거능은 40.66% 증가하였다. 이러한 결과는 항고혈압능과 항산화능을 보유한 고품질 소스의 제조에 소맥분과 콩의 발효물, 뽕잎과 양파 추출물 등이 활용될 수 있음을 시사한다.

• Applied Biological Chemistry
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• 제6권
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• pp.8-13
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• 1965

Korean MEJUES were prepared by means of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as. (1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period. (2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this. (3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increose. (4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost 리at curves. (5) In the ordinary soy-sauce the SAMWOL-ZANG-BUB(soy-sauce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period. (6) In order to improve the taste in ordinary soy-sauce it is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source. (7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation. (8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.

• 동아시아식생활학회지
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• 제24권6호
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• pp.845-852
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• 2014

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.