• 한국식품조리과학회지
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• 제8권2호
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• pp.95-105
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• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.142-147
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• 2004

고추씨기름의 수요는 날로 증가하는데 비하여 국내에서 고추씨의 수급은 어려워지고 있는 실정이다. 이에 따라 고추향미유(red pepper seasoning oil, RPSO)의 개발이 시급한 과제로 떠오르고 있다. 그 동안 몇 군데 업체에서 이와 유사한 향미유가 개발되어 시판되고 있지만 이는 단순하게 매운맛만 부여했을 뿐 향이 전혀 없는 등 많은 문제점을 내포하고 있다. 이에 옥수수기름을 원료유로 하여 여기에 Oleoresin Capsicum과 Oleoresin Paprika를 첨가하여 기본적으로 매운맛과 고추 고유의 붉은 색상을 부여하였다(simulated seasoning oil, SSO1). 그러나 검붉은 고추 고유의 색상을 얻기 어려워 치자, 고량 등의 천연물로부터 주정추출법을 이용하여 색소를 추출한 후 유화 처리하여 별도로 제조한 검정색 천연색소를 첨가하였다(SSO2). 또한, 통고추가루와 물을 혼합하고 여기에 소량의 인산염을 처리한 후 열수추출 과정을 거쳐 얻어진 고추추출물을 monogly로 유화시켜 SSO2에 혼합함으로써 고유의 매운 맛을 강화하였다(SSO3). 이러한 과정을 거쳐 제조된 향미유의 매운 맛과 색상은 고추씨기름과 유사하였으나 매운 향의 부여는 별도의 과정이 필요하였다. 이에 고추 가루와 고추씨를 동시에 이용하여 직화를 통한 roasting을 하고 여기에 옥수수기름 일부를 가하여 용출을 시도하였다(고추씨기름 원액, SSO4). 여기서 얻어진 고추씨기름 원액(SSO4)을 전체의 5%(w/w) 범위로 SSO3와 혼합하여 최종 RPSO를 제조하였다.

• 농업생명과학연구
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• 제45권2호
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• pp.115-123
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• 2011

다져서 가열한 마늘 베이스를 고추장에 0, 10, 20 및 30% 첨가하여 양념고추장을 제조하고 $37{\pm}1^{\circ}C$에서 저장하면서 0, 20 및 40일에 그 품질특성의 변화를 실험함으로서 양념 고추장 소스의 개발 가능성을 평가하고자 하였다. 양념고추장의 L값과 b값은 저장 20일에 감소하였다가 40일에는 다시 증가하였으며, a값은 저장 20일에 유의적으로 증가하였다가 40일에는 다시 감소하였다. pH는 마늘 베이스의 첨가량이 많을수록 높아져 양념고추장 제조 직후 30% 첨가구에서 5.22로 유의적으로 높았고, 산도는 저장이 경과함에 따라 지속적으로 증가 하였다. 환원당의 함량은 저장 기간의 경과와 더불어 감소하는 경향이었으며 마늘 베이스의 첨가량이 높을수록 더 낮았다. 아미노태 질소는 저장기간의 경과와 더불어 유의적으로 감소하였으나 마늘 베이스의 첨가량에 따른 유의차는 없었다. 양념 고추장 5배 희석 여액을 25, 50 및 $100{\mu}L$씩 첨가하여 ABTs 라디칼 소거능을 비교한 결과 저장 직후에는 $100{\mu}L$ 첨가시 94.36-96.72%의 범위로 높은 활성을 나타내었으며, 마늘 베이스의 첨가량이 많을수록 활성이 더 높았다. 저장 기간의 경과와 더불어 라디칼 소거 활성은 저하하여 저장 40일에는 50% 미만이었다.

• Fisheries and Aquatic Sciences
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• 제25권3호
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• 한국식품과학회지
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• 제22권4호
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• pp.492-495
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• 1990

소금용액(15%, w/v)에서 깍두기용 무우 cube를 간절임하는 동안 무우 cube중의 ${\alpha}-amylase$ 활성도와 ascorbic acid 함량의 변화, 포도당액과 고추즙액의 침투에 대한 영향 및 생균수에 미치는 영향을 조사하였다. Ascorbic acid 함량은 1시간 동안 약 24%(w/v)가 감소되었고, 반면 ${\alpha}-amylase$ 활성도는 시간이 경과됨에 따라 다소 증가하는 경향을 보였다. 또한 간절임은 무우 cube 조직내로의 glucose와 고추 중액과 같은 양념류의 침투를 촉진하는 효과가 있었다. 그리고 무우 cube 중의 세균과 효모 및 곰팡이 수는 간절임 중 감소되었는데 간절임 1시간 이내에 주로 감소하는 경향을 나타냈다.

• 한국수산과학회지
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• 제36권3호
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• pp.210-219
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• 2003

To develop natural flavoring substances, optimal two stage enzyme hydrolysis conditions and flavor compounds of short-neck clam (Tapes philippinarum) enzyme hydrolysates were examined. The optimal enzyme hydrolysis conditions for two stage enzyme hydrolysate (TSEH) of short-neck clam were revealed in temperature at $55^{\circ}C$ for 4 hours digestion with alcalase at the 1st stage and 4 hours digestion at $45^{\circ}C$ with exopeptidase type neutrase at the 2nd stage. In quality tests of hot-water extracts, steam extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods in yield, nitrogen contents, organoleptic taste such as umami intensity and inhibition of off-flavor formation, and transparency of extract. Total free amino acid contents in hot-water extract, steam extract and TSEH were 1,352.1 mg/100 g, 1,174.1 mg/100 g and 2,122.4 mg/100 g, respectively, Major free amino acids in TSEH were glutamic acid, glycine, alanine, tyrosine, phenylalanine and arginine. As for nucleotides and other bases, betaine, TMAO and creatinine were principal components in TSEH. The major inorganic ions in TSEH were Na, K, P and Cl. TSEH also revealed very higher angiotensin-I converting enzyme inhibition effect $(70.7\%)$ than those of hot-water and steam extract. We conclude that TSEH from short-neck clam was more flavorable compared with the seasoning materials on the market, it could be utilized as the instant soup base and the seasoning substances for fisheries processing.

• 한국식품과학회지
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• 제25권5호
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• pp.411-416
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• 1993

이 연구에서는 새로운 방법으로 제조된 효모 자가분해물이 쇠고기 향신료로서 이용이 가능한지 조사하기 위하여 먼저, 효모 자가분해물을 사용하여 쇠고기 맛 국물을 제조하기 위한 재료들의 최적 수준을 결정한 다음, 이를 기초로 하여 된장찌개 믹스에 사용되는 재료들의 최적 수준을 결정하였다. 최적 수준은 반응표면 방법을 사용하여 결정되었다. 쇠고기 맛 국물의 최적수준은 효모자가분해물을 8g/l, 핵산조미료는 0.8g/l, 그리고 호박산은 0.09g/l이었으며, 된장찌개 스프 믹스의 최적 수준은 쇠고기 맛 국물 재료는 8g/l, 된장분말은 28g/l, 그리고 옥수수전분은 16g/1이었다. 효모 자가분해물을 사용한 된장찌개와 소고기 분말이 첨가된 기존 제품을 사용한 된장찌개의 기호도를 비교한 결과 유의적인 차이가 없었다. 이 연구 결과 새로운 방법으로 제조된 효모 자가분해물이 된장찌개와 같은 제품에서 쇠고기 향신료로 이용될 수 있다고 본다.

• 대한영양사협회학술지
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• 제4권2호
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• pp.263-269
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• 1998

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

• 동아시아식생활학회지
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• 제5권3호
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• 한국식품영양학회지
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• 제27권1호
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• pp.136-146
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• 2014

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.