• 한국수산과학회지
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• 제51권5호
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.61-85
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• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• Applied Biological Chemistry
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• 제13권2호
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• pp.171-180
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• 1970

간장덧중에 생육하는 효모를 경시적으로 계수 및 분리동정 하고 TTC 정색에 의하여 유별한 결과는 다음과 같다. (1) 간장덧 1ml중에 생육하는 일반효모의 수는 담금직후 $127{\times}10^3$, 1개월후 $86{\times}10^3$, 3개월후 $356{\times}10^3$, 6개월후 $1250{\times}10^3$, 2년후 $65{\times}10^3$ 개로 나타났고 내염성효모수는 담금직후 0, 1개월후 $40{\times}10^3$, 3개월후 $81{\times}10^3$, 6개월후 $358{\times}10^3$, 2년후 $23{\times}10^3$개 로서 일반효모와 내염성효모 다 같이 담금초에서 숙성기 까지 상승하였다가 후숙기에서 감소하는 경향을 보였다. (2) 간장덧으로 부터 경시적으로 임의 분리한 50주의 효모를 동정한 결과 Saccharomyces rouxii 10주, Saccharomyces marxianus 1주, Saccharomyces rosei 3주, Saccharomyces fermentati 1주, Saccharomyces mellis 6주, Saccharomyces acidifaciens 1주, Saccharomyces pastori 1주, Pichia polymorpha 3주, Hansenula anomala 2주, Hansenula saturnus 1주, Hansenula suaveolens 2주, Nadosonia fulvescens 5주, Debaryomyces hansenii 8주, Debaryomyces nicotianae 1주, Debaryomyces kloeckeri 1주, Torulopsis sake 2주, Torulopsis holmii 1주, Candida pelliculosa 1주등 7속 18종으로 동정 되었다. (3) 담금기간에 의한 효모의 분포는 담금초에 Saccharomyces rouxii, Saccharomyces marxianus, Saccharomyces rosei, Pichia polymorpha, Hansenula suaveolens, Hansenula saturnus, Debaryomyces hansenii, Torulopsis sake, Candida pelliculosa, Debaryomyces nicotianae, Nadsonia fulvescens 등이 생육하고 숙성기에 Saccharomyces rouxii, Saccharvmyces rosei, Saccharomyces fermentati, Saccharomyces mellis, Saccharomyces pastori, Hansenula anomala, Saccharomyces acidifaciens, Debaryomyces hansenii 등이 생육하고 후숙기에는 Saccharomyces rouxii, Saccharomyces mellis, Nadsonia fulvescens, Debaryomyces hansenii, Debaryomyces kloeckeri, Torulopsis sake, Torulopsis holmii 등이 생육하였다. (4) 담금초기에는 TTC white 효모가 많이 나타났고 발효기 와 후숙기에는 TTC red 효모가 50% 이상을 차지 하였다. (5) 동정한 이들 효모를 TTC 정색에 따라 유별한 결과 Saccharomyces mellis, Saccharomyces pastori는 TIC red로, Saccharomyces acidifaciens는 red pink. Hansenula saturnus, Debaryomyces kloeckeri, Torulopsis holmii는 pink, Saccharomyces marxianus, Nadsonia fulvescens는 white로 각각 나타났고 기타는 전보의 결과와 같았다. Saccharomyces rouxii대부분이 red였으나 red pink로 나타난 것도 있었다, (6) 간장덧중에 생육하는 효모의 종류는 국중에 생육하는 효모의 종류와 거의 비슷하게 나타났으나 국효모는 대부분이 내염성이 없었고 간장덧중의 효모는 발효기간의 경과에 따라 내염성 효모수가 증가 되었다.

• Applied Biological Chemistry
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• 제13권1호
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• pp.97-103
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• 1970

간장국제조과정중에 생육하는 효모들을 계수 및 분리 동정하고 TTC 정색에 의하여 유발한 결과는 다음과 같다. 1. 간장국 1g 중의 효모수는 3일국에 $97{\times}10^3$, 4일국에 $135{\times}10^3$, 5일국에 $179{\times}10^3$개로서 제국일수의 경과에 따라 효모수가 증가하였다. 2. 이들 효모의 TTC 정색에 었어서 White가 53.6${\sim}$71.9%, Red가 5.6${\sim}$11.1%, Red pink가 6.8${\sim}$1905 pink가 11.1${\sim}$22.6%로서 white 효모가 가장 많았고 Red 효모가 가장 적었다. 3. 30주를 임의 분리하여 동정한 결과 Saccharomyces rouxii 5주, Saccharomyces fermentati 2주, Saccharomyces rosei 1주, Hansenula suaveolens 1주, Hansenula anomala 6주, Pichia polymorpha 6주, Debaryomyces nicotianae 2주, Debaryomyces hansenii 2주, Torulopsis candida 2주, Torulopsis sake 2주, Candida pelliculosa 1주등 6속 11종으로 동정되었다. 4. 등정한 이들 효모를 TTC 정색에 따라 유별한 결과 Hansenula suaveolens, Hansenula anomala, Candida pelliculosa, Debaryomyces nicotianae, Pichia polymorpha 등은 국중에 생육하는 전체 효모의 약 60%를 차지하는 TTC white 효모구에 속하였으며 Saccharomyces rouxii와Saccharomyces rosei는 Red 로 Saccharomyces fermentati와 Debaryomyces hansenii는 Red pink로 Torulopsis candida와 Torulopsis sake는 pink로 나타났다. 5. 분리된 효모의 대부분이 무염 또는 식염10% 합유배지에서 잘 생육하나 15-18% 식염 합유배지에서는 생육이 거이 억제되었다.

• 한국식품영양과학회지
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• 제20권6호
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• pp.582-589
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• 1991

The effects of types of soybean sauceI(SS) and additives for soybean sauce(AS)on the antioxidative activity was studied. The values of peroxides(POV) and thiobarbituric acid (TBA) were monitored under the oxidation systems of linoleic acid or ground cooked meat. Among 10 types of SS including Korean treditional SS, Koran M company's raw SS, Korean koikuchi, Korean acid hydorlyzed SS, Korean mixed SS, Korean decolorized SS, Japanese tamari, koikuchi, usuguchi, and Japanese white SS, three SS types of Japaness tammari, koikuchi and Koran raw SS were found to have the most strong antioxiative activity. However, various as such as monosodium glutamate, caramel, fructose syrup, malt syrup and paraoxybenzoic acid (POBA) were appeared to accerlerate oxidation. Possibly an important antioxidative cahracteristics was due to its higher concentration of nitrogen and melanoidin.

• 동아시아식생활학회지
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• 제12권3호
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• 대한가정학회지
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• 제36권9호
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 한국수산과학회지
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• 제53권6호
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• pp.851-860
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• 2020

Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.

• 한국조리학회지
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• 제15권3호
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• pp.213-224
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• 2009

본 연구는 해산물 소스의 모체가 되는 생선 육수를 제조함에 있어 맛과 영양의 향상을 목적으로 생선 육수의 제조 시 첨가되는 백포도주에 함유된 유기산을 이용하여 생선뼈에서 용출되는 무기 성분 및 유리 아미노산 성분과 그에 따른 관능적 특성을 알아보고자 백포도주의 첨가량에 따른 수분, 회분, pH, 무기질, 유리 아미노산, 관능적 특성 및 기호도 분석을 통하여 알아보았다. 백포도주의 첨가량이 많을수록 생선뼈에 함유되어 있는 수분과 회분은 증가하였고 pH는 감소하였다. 무기 성분에서는 11.5%의 백포도주를 첨가하였을 때 칼슘, 칼륨, 마그네슘의 함량이 가장 많았고, 7.7%의 백포도주를 첨가하였을 때 나트륨과 인의 함량이 가장 많았다. 총 유리 아미노산의 함유량과 종합적인 기호도는 7.7%의 백포도주를 첨가하였을 때 가장 높았다. 이상의 결과에서 볼 때, 우리는 생선 육수의 제조 시 7.7%의 백포도주를 첨가하는 것이 가장 적합하다고 판단된다.