• 한국식생활문화학회지
• /
• 제33권4호
• /
• pp.307-321
• /
• 2018

This study will introduce the foods recorded in Gyemiseo and disclose the substantive characteristics of traditional Korean food in the early stage of the Joseon Dynasty. Gyemiseo is a cook book manuscript written in the Chinese language that was rebound into book format at the end of the Joseon Dynasty in 1911, some 358 years after it was originally written in the $163^{rd}$ year of the Joseon Dynasty (1554) While the majority of cook books begin with recipes for various types of wines and liquor followed by those for fermented sauces, fermented vegetables (such as kimchi), vinegars and storage methods, etc., Gyemiseo begins with recipes for fermented sauces, followed by recipes for various kimchis, how to make vinegars, main meals, side dishes, rice cakes and confectionaries, with recipes for wines and liquor introduced last. Therefore, it can be assumed that the methods of brewing wines and liquors were additionally recorded for bookbinding. There are a total of 128 recipes recorded in Gyemiseo, including 13 for fermented sauces, 14 for kimchi, 11 for the main meal, 26 for side dishes, three storage methods, four for rice cakes and confectionaries, and 44 for wines and liquors. It is believed that contents of Gyemiseo will provide a foundation on which to pursue researches on the process of transition of cooking methods of traditional cuisines of Korea during the Joseon Dynasty.

• Preventive Nutrition and Food Science
• /
• 제10권1호
• /
• pp.29-33
• /
• 2005

To facilitate establishing regulations for irradiated foods, Korean traditional soybean-based fermented powdered doenjang (PD), kanjang (PK), kochujang (PKC) and chungkukjang (PC) were irradiated at 1, 3, 5 and 7 kGy, and subjected to irradiation detection analyses as part of establishing a database for detecting irradiated foods. Photostimulated luminescence (PSL) and electron spin resonance (ESR) were applied as the detection methods. Using PSL analysis, the irradiated PD, PK and PKC could be easily distinguished from the non-irradiated ones, while irradiation of the PC at 5 kGy or higher was detectable. The ESR spectra of the irradiated PD, PK and PKC exhibited symmetrical multiplet lines, which might be induced from the crystalline sugar, whereas, the PC showed a single signal at the paramagnetic centers. The signal intensity increased with incremental increases of irradiation doses distinguishing the irradiated samples from the control. In addition, the peak height also revealed that irradiation induced an increment in the intensity of single and/or multiplet lines of the ESR signals, resulting in clear confirmation of irradiation. Thus, the data from this study could be used as references for detecting irradiated soybean-based fermented powdered sauces.

• 한국식품영양과학회지
• /
• 제31권1호
• /
• pp.32-38
• /
• 2002

본 연구에서는 메주의 종류와 숙성시간, 담금용기를 달리하여 전통적 방법으로 제조한 간장에서 제조과정시 형성되는 색의 특성을 연구하였다. 유링미노산 함량은 맛난맛을 내는 glutamic acid와 aspartic acid의 함량과 함께 쓴맛을 제공하는 isoleucine과 leucine의 함량 또한 유리병에 담근 간장에서 모두 높게 나타났으므로 유리아미노산의 절대적인 함량차이만으로 유리병의 풍미를 높게 평가할 수는 없었다. 항아리에서 담근 간장보다 유리병에서 담근 간장의 전체적인 색변화를 나타내는 ΔE는 숙성시간에 따른 뚜렷한 변화는 보이지 않았으나 담금용기에 있어서 항아리보다 유리병에서 담근 간장의 색이 진한 경향을 나타냈다. 파장길이 420nm에서의 흡광도를 측정한 결과 메주의 종류에 관계없이 숙성기간이 길어짐에 따라 흡광도가 증가하는 양상을 나타내었으며 전통메주로 담근 간장군에서는 숙성이 진행됨에 따라 항아리 간장의 흡광도가 유리병 간장에 비해 더 뚜렷하고 높은 증가 경향을 보였다. 400/500의 비율을 측정한 결과에서는 숙성시간이 길어질수록 비율이 감소하였으나 유리병에 담근 간장은 큰 변화를 보이지 않았다. ΔA는 숙성시간이 증가할수록 변화가 적거나 낮아지는 경향을 나타내어 숙성이 진행될수록 색이 진해지는 일관성 있는 결과를 나타내었다. 전반적으로 항아리에서 담근 간장은 색변화가 뚜렷하지 않았다. 시료간장에 대한 UV-VIS spectra 측정한 결과 모든 간장 시료에서 숙성시간에 관계없이 235 nm 부근에서 최대 파장을 보였으며 180일 이후에 235 nm 부근과 410nm 부근의 두 부분에서 최대 파장을 나타내는 것으로 보아 410 nm 부근이 파장은 180일 이후에 형성되는 것으로 보인다. 또한 오늘날 주거형태 변화에 따라 담금용기를 항아리에 유리병으로 달리하여 보았을 때 맛과 향미, 색의 면에서 유리병에 담근 간장이 바람직하지 못한 결과를 나타내었다.

• 한국식생활문화학회지
• /
• 제28권6호
• /
• pp.640-650
• /
• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• 환경위생공학
• /
• 제20권2호
• /
• pp.21-28
• /
• 2005

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

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

• 한국식품영양학회지
• /
• 제26권3호
• /
• pp.553-564
• /
• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Journal of Microbiology and Biotechnology
• /
• 제3권4호
• /
• pp.270-276
• /
• 1993

We characterized the character impact compounds of flavors of the fermented Korean soy sauce manufactured with both the traditional and the improved Meju made with different strains. The whole flavor samples were obtained by extracting each volatile flavor phase from both the traditional and the improved soy sauce. To get more detailed information, each whole volatile flavor was further fractionated into the basic, acidic, phenolic and neutral fractions. Each separated peak from the whole and fractionated flavor samples on gas chromatogram was identified by GC/MS and Kovat s retention index, and likewise the aroma of each peak was investigated by a sniffing test with the exercised panel. We were able to identify 15 groups of ingredients with the characteristic soy sauce aroma from the soy sauce made with the traditional Meju and 6 groups from the soy sauce manufactured with the improved Meju made with Aspergillus oryzae. The character impact compounds the two soy sauces were different from each other.

• Journal of Animal Science and Technology
• /
• 제47권5호
• /
• pp.857-866
• /
• 2005

한국 전통 장류를 이용한 양념 돈육의 맛성분에 관한 연구로 돼지고기의 등심을 채취하여 $5{\time}15{\time}5$cm 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 $1{\pm}1^{\circ}C$에서 28일간 숙성하면서 양념육(간장소스 양념육, T1; 고추장소스 양념육, T2; 된장소스 양념육, T3)의 품질 특성을 조사하였다. Citric acid와 fumaric acid는 숙성 14일 높게 나타났으며, 고추장소스로 양념한 돈육이 다른 처리구에 비해 높은 함량을 나타내었다. Propionic acid와 lactic acid는 다른 처리구에 비해 된장소스로 양념한 돈육에서 높게 나타났다. 유리 아미노산은 간장소스로 양념한 돈육에 비해 된장과 고추장소스로 양념한 돈육에서 높게 나타났으며, 숙성기간에 따라 모든 처리구에서 약간 증가하였다. 숙성기간동안 IMP 는 감소한 반면, inosine은 증가하였으며, inosine은 간장소스로 양념한 돈육에 비해 된장과 고추장소스로 양념한 돈육에서 높게 나타났으며, 숙성기간에 따라 모든 처리구에서 증가하였다. 관능검사는 숙성기간의 증가에 따라 향과 맛은 물론 연도와 다즙성도 증가되어 기호성도 숙성 초기에 비해 증가되었다. 이상의 결과를 요약해 보면 기존의 양념육은 간장소스가 대부분이었으나 고추장소스나 된장소스를 활용한다면 맛과 품질이 우수한 다양한 양념육 생산이 가능할 것으로 사료된다.

• 한국축산식품학회지
• /
• 제33권6호
• /
• pp.757-762
• /
• 2013

우리나라 전통장류를 건염햄 제조에 접목한 건염햄의 제품을 개발하기 위해 염지과정에서 첨가한 고추장과 된장이 건염햄 품질에 미치는 영향을 조사하고자 실시하였다. 천일염(C), 천일염+고추장(T1), 천일염+된장(T2)을 한우의 반힘줄모양근(m.emitendinosus)의 표면에 골고루 발라주고 세척한 한우 대장에 충진한 후 75일 동안 건조 및 발효시켰다. 한우 반힘줄모양근 건염햄 품질을 조사한 결과, 건염햄 수분함량은 46.45-48.04% 수준으로 유의적인 차이는 없었다. T1은 모든 처리구 중에서 pH가 가장 낮았고 T2는 WHC가 가장 낮았다(p<0.05). 기계적 육색 측정에서 C가 $a^*$와 $b^*$가 전통장류 처리(T1, T2)보다 높았으나(p<0.05), $L^*$은 유의적인 차이가 없었다. 조직감에서 T1은 C보다 탄력성이 유의적으로 낮았다(p<0.05). 관능평가 결과 모든 처리구에서 유의적인 차이가 없었고 C는 제품색과 향미가 높은 점수를 받은데 반해, T1은 높은 맛, 짠맛, 그리고 전체적 기호도가 다른 처리구에 비해 높았다.