• 한국수산과학회지
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• 제48권5호
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• pp.674-680
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• 2015

This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.

• 한국수산과학회지
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• 제48권6호
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• pp.833-838
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• 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.

• 한국수산과학회지
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• 제50권6호
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• pp.656-661
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• 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.

• 한국식생활문화학회지
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• 제27권2호
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• 동아시아식생활학회지
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• 제26권3호
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• pp.260-270
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• 2016

간장 첨가량을 달리한 양하피클을 제조하여 90일 저장기간 동안 pH, 당도, 염도, 수분함량, 색도, 환원당, 경도, 총균수 등의 품질평가와 관능평가를 비교하였다. 간장 첨가량이 증가할수록 pH, 염도, 당도가 높아졌다(p<0.001). 양하 피클의 수분 함량은 간장량이 증가할수록 저장기간이 길어질수록 감소하였다. 양하 피클의 경도는 제조 0일차에는 $202.6{\sim}235.9g/cm^2$이고, 90일차에는 $352.2{\sim}368.3g/cm^2$로 저장기간이 경과함에 따라 증가하다가 감소하는 결과를 보였고, 간장함량이 증가될수록 높았다. 명도는 간장 첨가량이 증가할수록 낮았고, 적색도는 J1이 높았으며, 황색도는 저장기간 동안 J1을 제외하고 증가하였다. 양하 피클의 관능적 특성 결과, 양하 피클은 매운맛을 제외하고 유의적인 결과 값을 나타냈으며, 맛, 향, 전반적인 기호도에서 간장 10%를 첨가한 J2가 유의적으로 높은 선호도를 나타냈다. 양하 피클의 외관과 색은 간장의 첨가량이 증가할수록 기호도가 낮아졌다. 따라서 양하를 이용한 피클은 오랫동안 저장하여도 우수한 품질을 유지할 수 있어 피클로서 제조가 가능할 것으로 생각된다.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.213-217
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• 2004

We evaluated the possibility of rapid fermentation of anchovy sauce using a commercial protease. The fermentation characteristics were monitored by response surface analysis. The content of total nitrogen was high (around 1 %) with fermentation at 51.7～57.5$^{\circ}C$ after 10.2～16.4 hours, but rapidly decreased at higher temperatures (6$0^{\circ}C$ or over), while the $R^2$ of polynomial equation was 0.9185 (p<0.05). The amino acid content rapidly decreased to approximately 600 mg% and less at high temperature (6$0^{\circ}C$ and over), and the $R^2$ was 0.9578 (p<0.01). The free amino acids were affected more by fermentation time when fermentation temperature was lower, and the $R^2$ for total free amino acids was 0.8496 (p<0.10). The $R^2$ for sweet free amino acids was 0.9144 (p<0.05). According to the results of this study, the optimal conditions for anchovy sauce fermentation were predicted to be 52.5～56.9$^{\circ}C$ and 13.3～16.4 hours, and the predicted values and actual values of each response variable were similar to each other when the fermentation was performed at a random point within the optimal range. Also, the comparison of the quality between the quick anchovy sauce and sauces currently on the market showed that the content of sweet amino acids was higher in the former than in the latter.

• 한국식생활문화학회지
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• 제24권3호
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• Applied Biological Chemistry
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• 제22권3호
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• pp.160-165
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• 1979

본(本) 실험(實驗)은 장류제조(醬類製造) 과정중(過程中)의 철분(鐵分)의 혼입경로(混入經路) 함량변화(含量變化) 및 제품(製品)의 질(質)에 미치는 영향(影響)을 규명(糾明)할 목적(目的)으로 시도(試圖)되었으며 그 일단계로서 간장 양조(釀造) 과정중(過程中)의 철분함량(鐵分含量)과 시판(市販) 간장중(中)의 철분함량등(鐵分含量等)에 대(對)하며 실험(實驗)한 결과(結果)는 아래와 같다. 1. 간장 양조원료중(釀造原料中)의 철분함량(鐵分含量)은 대두(大豆)에는 108 ppm, 탈지대두(脫脂大豆)에서 133ppm, 소맥에서 79ppm, 식염(食鹽)에서 5ppm, 종국(種麴)에서 58ppm, 황국균(黃麴菌) 포자(胞子)에서 $300{\sim}2000ppm$, gluten에서 240ppm, $Na_2CO_3$에서 20ppm(이상(以上) 건물당(乾物當))이며 HCl에서 6ppm, Caramel에서 18ppm, 양조용수(讓造用水)에서 0.3ppm으로 각각(各各) 나타났다. 2. 제국과정중(製麴過程中)의 철분합량(鐵分合量)은 $200{\sim}240ppm$(건물당(乾物當))으로 제국기간(製麴期間)의 경과(經過)에 따라 다소(多少) 증가(增加)하는 경향(傾向)을 보였다. 3. 간장 발효과정중(醱酵過程中)의 철분함량(鐵分含量)은 담금후 1개월(個月) 경과후(經過後)에 40ppm, 3개월(個月) 경과후(經過後)에 $43{\sim}47ppm$, 6개월(個月) 경과후(經過後)에 $49{\sim}62ppm$으로 각각(各各) 나타났다. 4. 양조(讓造)간장의 압착과정(壓搾過程)에서 즙액중(中)의 철분(鐵分)은 감소(減少)하나 살균과정(殺菌過程)에서는 별다른 변화(變化)가 없었다. 5. 화학(化學)간강 제조과정중(製造過程中)의 철분함량(鐵分含量)은 소맥 gluten의 염산(鹽酸) 분해액중(分解液中)에 159ppm, 중화액중(中和液中)에 184ppm으로 중화(中和)에 의(依)하여 다소(多少) 증가(增加)하였다. 6. 제품(製品) 양조(釀造)간장과 화학(化學)간장의 총질소농도(總窒素濃度)를 달리하여 철분함량(鐵分含量)을 측정(測定)한 결과(結果) 총질소(總窒素) 농도(濃度)가 증가(增加)함에 따라 철분함량(鐵分含量)은 증가(增加)하였으며 동일(同一)한 총질소농도(總窒素濃度)에 있어서 화학(化學)간장은 양조(釀造)간장은 비(比)해 철분함량(鐵分含量)이 높았다. 7. 시판(市販)간장중(中)의 철분함량(鐵分含量)은 제조원(製造元)에 따라 다양하나 총질소(總窒素) 1.0으로 환산(換算)하여 평균(平均) 62.7ppm이었으며 재래식(在來式) 간장의 철분함량(鐵分含量)은 평균(平均) 37.68ppm이었다.

• 수산해양교육연구
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• 제12권2호
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• pp.213-223
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• 2000

액젓중의 아미태질소 함량의 정확한 측정방법을 확립하기 위하여, 아미노태질소 함량 측정방법으로 많이 사용되고 있는 포르몰법, TNBS법 그리고 동염법(銅鹽法)으로 까나리액젓의 숙성기간 및 시판액젓중의 아미노태질소 함량을 측정 비교하고, 액젓중의 아미노태질소 함량 측정시에 식염농도, 가열 및 MSG(monosodium glutamate) 첨가의 영향에 대하여 검토하였다. 까나리액젓의 숙성기간중의 아미노태질소 함량은 숙성기간에 따라서 일정하게 증가하였으며, 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 12개월 숙성후의 아미노태질소 함량은 포르몰법을 기준으로 TNBS법은 88.7% 그리고 동염법(銅鹽法)은 75.2%였으며. 시판 까나리액젓중의 아미노태질소 함량도 포르몰법이 가장 높았고 TNBS법 및 동염법(銅鹽法)의 순서였다. 탈염 액젓중의 아미노태질소 함량은 포르몰법 및 TNBS법은 비슷한 값이었고, 동염법(銅鹽法)은 약간 낮았으며, 식염 첨가량이 많을 수록 포르몰법 및 동염법(銅鹽法)은 감소하였으나 TNBS법은 거의 일정하였다. 가열에 의한 영향은 거의 없었으며 포르몰법이 가장 높았고. TNBS법 및 동염법(銅鹽法)의 순서였다. MSG 첨가에 따른 아미노태질소 함량은 첨가농도에 비례하여 일정하게 증가하였으며, 숙성기간 및 가열중의 결과와 유사하게 포르몰법이 가장 많았고, TNBS법 및 동염법(銅鹽法)의 순서였다.

• 분석과학
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• 제9권1호
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• pp.52-61
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• 1996

식품 중의 몇몇 유리 D-아미노산이 column switching method에 의해 검출되었다. D-아미노산과 L-아미노산의 총량의 정량은 $C_{18}$ 컬럼을 사용한 비키랄 분리에 근거한다. L-아미노산에 대한 D-아미노산의 수준은 o-phthalaldehyde로 유도체화된 아미노산의 postcolumn reaction detection을 포함하는 column switching system에 의해 정량되었다. Postcolumn detection system의 키랄 분리는 chiral crown ether 컬럼에 의해 실행되었다. 이 system은 간장과 발효된 콩, 그리고 콩 같은 식품 중에 있는 D-아미노산의 정량에 적용된다. 이 achiral/chiral coupled-column system하에서는 시료 전처리과정이 중요함을 알게 되었다. Phenylalanine은 시판용 간장 속에 242ppm, 재래식 간장 속에는 102ppm, 발효된 콩에는 1g당 8.34mg, 콩에는 1g당 2.87mg이 함유된 것으로 밝혀졌다. D-phenylalanine은 시판용 간장 속에는 0.67%, 재래식 간장에는 0.34%, 발효된 콩에는 1.81% 미만, 콩에는 2.82% 미만이 검출되었다.