• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.3
• /
• pp.175-186
• /
• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.23 no.2
• /
• pp.167-177
• /
• 1990

Rapid production of sardine sauce using sardine meal koji and autolysate from sardine meat was investigated. The sardine meal koji was prepared by mixing sterillized sardine meal with $10\%$ flour and $10\%$ soy sauce koji, and cultivating the mixture for 48hrs at $30^{\circ}C$ and $80\%$ R. H. For sardine autolysate preparation, chopped sardine was mixed with water (10:8= sardine:water, w/w) and autolyzed for 6hrs at $550^{\circ}C$. The optimum temperature and salinity were $40^{\circ}C$ and $15\%$ for rapid fermentation of sardine sauce. Sardine sauce were prepared experimentally under 10 kinds of conditions and fermented for 20 days. The excellent effects of sardine meal koji and autolysates from sardine meat on rapid processing of sardine sauce were showed in enhancing its flavor and advancing of nitrogenous compounds.

• Korean Journal of Food Science and Technology
• /
• v.19 no.5
• /
• pp.387-391
• /
• 1987

The contents of flatulence factors such as raffinose and stachyose were determined by two-dimensional thin-layer chromatography using a guide-strip technique for some legume seeds and soy products consumed in Korea. Raffinose contents in bean samples were 1.34% in domestic soybean, 1.17% in imported soybean, 0.65% in kidney bean, 0.49% in red bean and 0.49% in mung bean. Stachyose contents were 4.1% in doemstic soybean, 3.6% in imported soybean, 3.0% in kidney bean, 2.9% in red bean and 1.9% in mung bean. The flatulence factors were not detected in soy sauce whereas soy paste contained 46.6mg% of raffinose and none of stachyose. The contents of raffinose and stachyose were 26.7mg% and 53.7mg% in soy curd and 26.5mg% and 41.7mg%, respectively, in soy milk.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.5
• /
• pp.336-344
• /
• 2001

This treatise deals mainly with the culinary cultures of garlics, a very important condiment in Korea and France. Classified specifically as a condiment in the category of spices, garlic(A. sativum L.) is typically used to season a wide variety of foods, to give the dishes to add a pungent and pleasant flavor, highly characteristic of the delicate seasoning styles of Korean and French cuisine. Garlic is also known to be used as an invigorant. used for medicinal and mystical purposes. In both Korea and France. garlic is used in fresh state, sliced, diced, or crushed. Some examples of traditional Korean dishes using garlic is Tongmaneul Jangachi(garlic in a whole bulb, seasoned in soy sauce), alcoholic liquor of garlic, and red pepper paste with garlic. French cuisine includes garlic in sauces such as Aillade, Vinairette a l'alil, Sauce Pailloti, and in a variety of salads and Cruton, mixed with the local vegetables of every province of the country.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.5
• /
• pp.751-758
• /
• 1997

Fifty three microbes, mainly fungal genera, were isolated from sixteen Mejus of different region. From those collected isolates, Meju was manufactured and assayed for the activities of amylase and protease. Correlations between sensory evaluation and color measurement were investigated with Kanjang (soy sauce) prepared by each pure inoculation. Color of Kanjang was quite various depedning on fungal genera, but the taste was not quite related with the activity of amylase or protease. This fact might mean that taste of Kanjang depended on the complicate mechanistic action of enzyme for the substrate involved in the soybean hydrolysis. Thus, the taste of Kanjang origenated from Korean traditional Meju seems to belong to complex flora of participated fungal genera as well as Bacillus. sp.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.1
• /
• pp.9-16
• /
• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.6
• /
• pp.833-838
• /
• 2015

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.44 no.3
• /
• pp.197-206
• /
• 2011

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.6
• /
• pp.656-661
• /
• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• Applied Biological Chemistry
• /
• v.29 no.2
• /
• pp.130-137
• /
• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.