• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• 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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.8089-8095
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• 2015

Gochujang, a kind of fermented red pepper paste with soybean koji, is a traditionally using spices in Korea and is characterized by its special taste in combination with hot, sweet and salty taste, and its component are consist of protein, carbohydrates, capsanthin and capsinoids, vitamin and other minor components. We tried to develop Gochujang sauce characterized by mild hot and spicy taste, proper viscosity and its strong application to steak, fried food, pizza and others. Gochujang sauce tended to show strong red color and lightness as pH decreases and Paprica oleoresin improved a value to 12.11 and L value to 24.24 which is similar to tomato paste 1:1-1.5:1 ratio of Gochujang and tomato paste was evaluated to be acceptable in the aspect of Gochujang's characteristics.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.522-525
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• 2014

The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1619-1626
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• 2014

This study was conducted to evaluate the effects of Joule heating and hydrostatic pressure on reduction of total aerobes and spores of Bacillus cereus in four kinds of sauces prepared with traditional Korean fermented foods. Total aerobes and inoculated spores of B. cereus in sauces were assayed after treatment or during storage at $30^{\circ}C$ after 4 or 8 weeks. Joule heating ($85^{\circ}C$), hydrostatic pressure (550 Mpa, 5 min), and antimicrobial additive (3% ethanol) were separately applied or combined as a hurdle technique. A 1.0~2.0 log reduction in total aerobes of Doenjang and Gochujang sauce was observed upon Joule heating at 80, 85, and $95^{\circ}C$. Significant reductions (0.92~1.21 log/0.5~1.38 log and 1.26~1.7 log/0.47~3.45 log) of total aerobes/spores of B. cereus in Doenjang and Gochujang sauce, respectively, occurred upon JA (Joule+additive), JP (Joule+hydrostatic pressure) or JAP (Joule+additive+ hydrostatic pressure). Effects of each treatments were maintained or increased during storage for 8 weeks at $30^{\circ}C$, suggesting that total aerobes and spores of B. cereus in Doenjang and Gochujang sauce can be controlled through Joule heating or hydrostatic pressure treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1388-1398
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• 2015

Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.47-55
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• 2009

Gochujang sauces were prepared with 5, 10, 15, and 20% concentrated pomegranate juice(CPGJ) and analyzed with the control for quality characteristics such as proximate composition, viscosity, pH, acidity, $^{\circ}Brix$, $^{\circ}Brix$/acidity ratio, color, and sensory qualities in order to determine the optimal ratio of CPGJ in the formulation. Moisture content, crude ash, viscosity, pH, Brix/acidity decreased, while acidity, Brix increased with increasing CPGJ content. In terms of color, lightness and yellowness decreased as CPGJ content increased however, the control group had significantly(p<0.05) higher redness than the CPGJ samples. For the sensory evaluation, color was not significantly(p>0.05) different among the samples. As the CPGJ content increased, flavor, viscosity, and overall acceptability decreased, whereas sourness, acrid taste, bitterness, astringency, and off-flavor increased. In conclusion, the results indicate that the addition of 10% CPGJ to Gochujang sauce is optimal, and provides good physiological properties as well as reasonably high overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.939-946
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• 2010

The purpose of this study was to enhance the quality of gochujang sauces containing Salicornia herbacea L. extracts at concentrations of 0%(C), 1%(RS-1), 2%(RS-2), and 3%(RS-3). Free sugars detected in gochujang sauce were sucrose, glucose, maltose, and fructose. pH level was not significantly different among the samples. As the contents of S. herbacea L. extracts increased, the salinity decreased. The colors of the gochujang sauce as indicated by -L, $a^{\ast\ast\ast}$, and $b^{\ast}$ values decreased as contents of gochujang sauce S. herbacea L. extracts increased. Most of the mineral contents of gochujang sauce containing S. herbacea L. extracts were higher than that of control. Overall acceptabilities of the S. herbacea L. extracts-added groups were in the order of 2%, 3%, 0%, and 1%. The 2% (RS-2) S. herbacea L. extract-added group was highly rated in general charateristics, making it the most desirable for making S. herbacea L. extract-added gochujang sauce.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.115-123
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• 2011

Seasoning gochujang sauces were prepared with 0, 10, 20 and 30% concentrated heating chopped garlic (garlic base) and analyzed. These seasoning gochujang storage for 40 days at $37{\pm}1^{\circ}C$ and examined for changes in their physicochemical properties. Hunter color L and b-value of seasoning gochujang were decreased slowly till 20 days of storage then increased afterward. The highest pH of the seasoning gochujang was pH 5.22 in the 30% garlic base added group. The titratable acidity increase significantly till 40 days of storage. As the adding ratio of garlic base increased, reducing sugar content was decreased. The amino-nitrogen content was continually decreased during aging up to 40 days. ABTs radical scavenging activity was increased as garlic base addition level was increased. The activity was decreased with passing by storage period, and below 50% at 40 days storage.