• Journal of the Korean Society of Food Culture
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• v.30 no.5
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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.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.573-578
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• 2009

This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at $35^{\circ}C$ for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (${\geq}15\;kGy$) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different ($p{\geq}0.05$) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at $35^{\circ}C$, regardless of irradiation dose. In the VBN analysis, there was no difference ($p{\geq}0.05$) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences ($p{\geq}0.05$) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.236-247
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• 2009

This study was carried out to investigate the mechanical and sensory properties of Teriyaki sauce made with different boiling time(6, 8, 10 and 12 hrs). The results were as follows. As for the mechanical characteristics, moisture contents, L-value, a-value, salinity and pH decreased with increasing boiling time. On the other way, viscosity, b-value and sugar contents of Teriyaki sauce increased with increasing boiling time. From results of quantitative descriptive analysis, offensive flavor was significantly different when examining Teriyaki sauce alone, but there was no difference when the sauce was accompanied with food. The 8 hr-boiling sauce was favored most in chicken with Teriyaki sauce, and 10hr-boiling sauce was favored most in eel.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.605-612
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• 2010

The dietary effects of chicken treated with Hwangki-Beni Koji sauce (HBS) on reactive oxygen species (ROS) generating and scavenging related enzyme activities in rats fed with a high-fat and high-cholesterol diet were investigated. The rats (five rats per group) were divided into a normal control diet group (NC), a high-fat and high-cholesterol diet control group (HFC), HFC plus base sauce-treated chicken supplemented diet group (HFC-BS), and a HFC plus HBStreated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Total type T (T) and type O (O) hepatic xanthine oxidoreductase in HFC-HBS were 27.91-35.78% and 24.57-31.84% lower than those of HFC and HFC-BS, respectively. In HFC-HBS compared with HFC and HFC-BS, superoxidase dismutase activity was 62.89-64.50% higher, glutathione S-transferase activity was 19.29-25.17% higher, glutathione content was 25.11-53.30% higher, and lipid peroxide content was 20.29-24.19% lower. Therefore, chicken treated with HBS may prevent liver damage by the ROS formed from a high-fat and high -cholesterol diet.

• 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.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.468-473
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• 2015

Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were $1.59{\pm}0.05$ and $1.89{\pm}0.03g/L$, respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were $0.38{\pm}0.01-1.54{\pm}0.02$ and $0.37{\pm}0.00-1.44{\pm}0.01g/L$, respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.