• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.267-278
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• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.535-544
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• 2006

Kimchi is well Down for its taste and health function. However, recently Kimchi consumption has been falling because of its salty taste, spice flavor and pungency. This study was aimed to prepare a less salty and more mildly flavored Kimchi with the addition of tomato which contains a red color similar to that of the hot pepper used in traditional kimchi preparation has functionality. The pH, total acidity, color, texture, microbes, sugar, salt, Na and K content of the tomato kimchi were measured. The total amount of phenolic compounds of the tomato kimchi was five times higher than that of traditional kimchi without tomato. A sensory evaluation of the tomato kimchi demonstrated its higher acceptability in overall color, fresh flavor and hot taste but no difference in acidity compared to the traditional kimchi.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.21-32
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• 1991

This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows ; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similiar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and ${\alpha}_s$-casein breakdowns faster than $\beta$-casein. 3. In the result of sensory evaluation, color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30's-40's and 50's- 50's. The color score of 10's and 20's was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddar cheeses was high in 10's. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Teste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10's and 20's than that in 30's-40's and 50's-50's.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.724-731
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• 1990

The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and $12.5D^{40}_{30}^{\circ}$ respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.

• 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.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.907-912
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• 1997

Physicochemical characteristics of kochujang prepared with various raw materials, were investigated during 90 days of fermentation to obtain information for the industrial production of traditional kochujang. Reducing sugar contents of kochujang increased until 60 days but slightly decreased thereafter, showing highest value for malt added group. Ethanol contents increased after 45 days and were highest in Chinese matrimony vine group, followed by purple sweet potato and malt added groups. Amino nitrogen contents increased until the 45 to 60 days of fermentation, but ammonia nitrogen contents did not change significantly during fermentation. Amino and ammonia nitrogen contents were higher in soy sauce and Chinese matrimony vine added groups. Water activities decreased slightly during fermentation and purple sweet potato added group was lowest among the groups. Consistency of kochujang decreased until the middle of the aging but after that it increased. Consistency of purple sweet potato and Chinese matrimony vine added groups were remarkably higher than that of the others. The color values tended to decrease slightly during fermentation. Purple sweet potato kochujang was low in the lightness, redness and yellowness. Results of sensory evaluation showed garlic and malt added kochujang were more acceptable than purple sweet potato added kochujang due to more desirable taste and color.

• Food Science and Preservation
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• v.22 no.4
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• pp.585-590
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for organic agri-foods. The present study aims to investigate the physicochemical quality characteristics and antioxidant activity of organic green peppers. The weight, length, moisture content, color (Hunter L, a, b) and hardness were measured for the quality characteristics. In addition, the DPPH, ABTS radical scavenging activities and total phenolic contents were analyzed for the comparison of antioxidant activities between organically and conventionally grown green peppers. The weight and length of the organically grown green peppers were lower than those of the conventionally grown ones. The moisture content of the organically and conventionally grown green peppers was similar. The L and b values of the organically grown green peppers were higher than those of the conventionally grown ones. The DPPH radical scavenging activity of the organically grown green peppers (62.86%) was higher than that of the conventionally grown ones (51.06%). The total phenolic content of the organically grown green peppers was higher than that of the conventionally grown ones, however, there was no significant differences between organically and conventionally grown green peppers (p<0.05). Further studies would be recommended for the evaluation of other characteristics such as flavor, taste, and bioactivity compounds between organically and conventionally grown green peppers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.553-558
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• 2002

To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~3l%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.