• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.81-85
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• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.334-341
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• 2020

This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X₁, w/w), amino-based seasoning powder content (X₂, w/w), and enzyme-treated stevia content (X₃, w/w) were selected as independent variables, and amino nitrogen (Y₁) and overall acceptance in a sensory evaluation (Y₂) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (1,030 mg/100 g) and Y₂ (8.3). Under the optimum conditions, the experimental values of Y₁ and Y₂ were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.315-319
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• 2001

In odor to improve preference to small red muscle fish such as saury, sardine, herring, etc., a new seasoning and conditioning process was experimented using kimchi seasoning ingredients and organic acids. The sensory profiles during 60 days of conditioning at $5^{\circ}C$ showed better results in dry salting than in wet salting. The additions of rice bran in dry salting gave advantageous effect on the sensory evaluation of conditioned saury with kimchi seasoning. The counts of remained fine bones and hardness of backbones after 60 days of conditioning were about $50\%\;and\;23\%$ in wet salted product, and $38\sim41\%$ and $11\sim14\%$ in dry salted product respectively, as compared to raw saury, The decomposition of protein to amino acids was more severe in wet salted product than in dry salted product. Histidine, leucine, glutamic acid, alanine, and valine in order were abundant in wet salted product, but histidine, glutamic acid, arginine, leucine, and alanine in order were contained plentifully in dry salted product.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.271-278
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• 2006

As for red pepper seasoning oil (RPSO), seasoning oil (SO) and pine needle oil (PNO), various organic solvent extracts from rosemary powder and tocopherol are treated as control group. At this time, amounts that are treated were all 1,000 ppm. It was observed by AV (acid value), POV (peroxide value) and carbonyl compounds content of the stored samples during 3 months at 60${\pm}$2$^{\circ}C$ incubation. Tocopherol was shown to be pro-oxidant than the antioxidant in all seasoning oil samples. Icreasing effect of storage stability of chloroform/MeOH extract was the most superior one. Final result of icreasing effect of storage stability from the determinated data was as follows. The storage stability of solvent system by AV and POV analysis was in the increasing order of chloroform/MeOH extract> ethyl alcohol extract>hot water extract>ethyl acetate extract>acetone extract>none treating group> tocopherol treating group, POV was chloroform/MeOH extract>ethyl alcohol extract ${\geq}$ ethyl acetate extract> acetone extract ${\geq}$ hot water extract>none treating group>tocopherol treating group and by carbonyl compound content analysis was in the increasing order of chloroform/MeOH extract>ethyl acetate extract>ethyl alcohol extract>hot water extract>acetone extract>none treating group>tocopherol treating group.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.27-32
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• 1994

For the improvement of seasoned kelp products, their processing conditions were examined. To find the optimal processing conditions for seasoned kelp, kelp was prepared by cooking for 0.5, 1.0, 2.0, 3.0 and 4.0 hrs at $80^{\circ}C$ in seasoning solution which contained $20\%$ sugar, $11\%$ sorbitol, $3.5\%$ NaCl and $1.6\%$ MSG. The penetration of seasonings into kelp increased with cooking time. Improved texture and seasoning penetration was achieved by using $3\%$ acetic acid in the seasoning solution. The seasoning component contents of the kelp seasoned varied within the following ranges: sugar $0.150{\sim}0.182\%$, sorbitol $0.085{\sim}0.127\%$, acetic acid $0.015{\sim}0.019\%$, MSG $0.21{\sim}0.37\%$, NaCl $0.30{\sim}0.40\%$, fructose $0.009{\sim}0.024\%$ and glucose $0.003{\sim}0.031\%$, respectively. Fructose and glucose were measured in seasoned kelp treated with acetic acid. Water activity of seasoned kelp varied from 0.36 to 0.48 according to seasoning composition.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.221-226
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• 2010

Physical detection methods, photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) were applied to detect electron beam-irradiated agricultural products, such as red pepper, black pepper, raisin, walnut, beef seasoning and pistachio. The absorbed irradiation doses for representative samples were controled at 0, 1, 3, 5 and 10 kGy. PSL values for non-irradiated samples were <700 counts/60s (lower threshold, $T_1$) except beef seasoning, whereas those of irradiated samples were more than 5,000 photon counts, upper threshold ($T_2$) in black pepper, raisin, and beef seasoning and intermediates values of $T_1-T_2$ in red pepper, walnut, and pistachio. Minerals seperated from the samples for TL measurement showed that non-irradiated samples except pistachio (TL ratio, 0.12) were characterized by no glow curves situated at temperature range of $50{\sim}400^{\circ}C$ with TL ratio (0.01~0.08), while irradiated samples except pistachio at only 1 kGy (TL ratio, 0.08) indicated glow curve at about $150{\sim}250^{\circ}C$ with TL ratio (0.28~3.10). ESR measurements of irradiated samples showed any specific signals to irradiation. The samples of both red pepper and pistachio were produced specific signals derived from cellulose radicals as well as single line signals for black pepper and walnut, and multiple signals derived from crystalline sugar radicals for raisin and beef seasoning. In conclusion, The ESR methods can apply for detection of pistachio exposed to electron beam but PSL and TL are not suitable methods. Furthermore, TL and ESR suggeted that both techniques were more useful detection method than PSL to confirm whether red pepper, walnut and beef seasoning samples have been exposed to electron beam.

• Food Industry
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• s.176
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• pp.47-68
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• 2003

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.89-97
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• 2005

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.284-295
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• 2015

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.