• 한국식생활문화학회지
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• 제24권1호
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• pp.51-57
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• 2009

The purpose of the study was to assess the relative preference for hot & spicy sauces using conjoint analysis, with focus on English consumers. From the results of the study, we were able to derive a standard with the best sauce attributes. The respondent group was selected from the CCFRA's customer database. The qualification criteria for inclusion in the sample were: the primary grocery shopper in the household, a consumer of a range of home cooked oriental & far eastern cuisines, enjoyed hot & spicy chili-based foods, and willing to buy hot chili-based oriental sauces. A total of 676 respondents completed the survey in which 76% were women, and all respondents were between the ages of 18 and 65 years. An online survey method was used and a conjoint analysis was adopted. In conjoint analysis, a product is described as a combination of a set of attribute levels, where a utility value is estimated for each attribute level. In summing up the results of this study, the sensory property (flavor) attribute was most important, the second was brand, and the third was price. For the sensory property attribute, a mild chili sauce of blended garlic, sugar, and lime scored highest. In terms of brand, Blue Dragon was selected as the best. The lesser known Korean Kochujang brand of "Hot&Joy" scored lowest with respect to brand value. Encouraging, however, was the description based on the Hot&Joy product: a hot chili sauce blended with ginger and garlic, which held appeal across age groups and genders. In terms of price, 75p per bottle had the best score.

• 한국식생활문화학회지
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• 제19권2호
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• 한국식품조리과학회지
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• 제24권6호
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• 한국식생활문화학회지
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• 제30권5호
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• 한국조리학회지
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• 제23권4호
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• pp.1-9
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• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• 동아시아식생활학회지
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• 제21권4호
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• pp.545-552
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• 2011

Fernbraken is a popular and well-known wild grass, but the physiochemical properties of Korean Traditional pickling (Jangachi) during aging have been little reported. Therefore, this study was carried out to investigate the physiochemical properties of Fernbraken Jangachi treated with a soybean sauce mixture for 6 weeks (1st pretreatment) as well as fermented with soybean paste, red hot pepper paste and soybean sauce for 7 weeks. Total polyphenol contents, acidity, salinity, sweetness (Brix), and ${\alpha}$-tocopherol of Fernbraken Jangachi all increased with aging period. On the other hand, pH and total acidity of Fernbraken Jangachi did not change much. Among the three kinds of Jangachies, Jangachi fermented with soybean sauce showed 2 fold higher salinity and total acidity levels compared to the others. Therefore, the physiochemical properties of Fernbraken Jangachi were dependent on the pickling properties, such as soybean paste, hot pepper paste or soybean sauce, and these properties maintained a certain level after 5~6 weeks of aging. Further, proper aging period for Fernbraken Jangachi was suggested as 10 weeks.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.335-340
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• 2011

진주담치에 기본양념, 데리야끼 양념과 매실양념으로 제조한 젓갈 3종의 일반성분을 분석하여 비교한 결과 수분과 조단백은 데리야끼 양념, 회분은 기본양념, 조지방은 매실 양념이 다소 높았다. 식염함량은 기본양념이 가장 낮게 나타났다. 아미노산을 분석한 결과 구성 아미노산 중 glutamic acid가 모든 시료에서 가장 높은 함량을 보였으며, 총 아미노산 함량의 경우 기본양념 젓갈이 9,169.48 mg/100 g으로 가장 높았다. 주요 지방산은 포화지방산의 주체를 이룬 C16:0 (palmitic acid)가 대부분 많은 함량분포를 보였으며 첨가한 양념에 따라 지방산 조성에 따른 함량이 다소 달라지는 것을 알 수 있었다. 시료별 관능검사는 모든 측정 항목에서 매설양념과 데리야끼 양념 젓갈에서 높은 점수를 받았으며, 유의성은 없는 것으로 나타났다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.175-186
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• 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.

• 한국식품과학회지
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• 제31권2호
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• pp.433-440
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• 1999

고춧가루로 제조한 핫소스, 고추장으로 제조한 핫소스, 고춧가루와 고추장으로 혼합 제조한 핫소스 등을 제조한 후 저장 기간에 따른 품질특성치의 변화를 조사하였다. 제조된 한국식 핫소스를 $20^{\circ}C$및 $30^{\circ}C$ 항온기에 56일간 저장하면서 품질변화를 측정한 결과 pH의 경우 고춧가루로 제조한 핫소스, 고추장으로 제조한 핫소스, 고춧가루와 고추장으로 혼합 제조한 핫소스의 초기 pH는 각각 3.90, 3.81 및 3.90 이었으며, 56일 저장기간동안 변화를 볼 수 없었으며 적정산도는 pH와 유사한 경향을 나타내었다. Capsanthin과 표면색도의 경우 저장온도가 높을수록 색깔의 급속한 변화를 볼 수 있었다. 핫소스의 저장기간 중 미생물의 변화 결과는 생균수의 경우 저장온도가 증가함에 따라 약간 감소하는 경향을 보여주고 있었으나 효모 및 곰팡이, 대장균 및 젖산균은 검출되지 않았다. 저장기간 중의 관능검사를 실시한 결과 전반적으로 고춧가루와 고추장을 이용하여 혼합 제조한 핫소스가 다른 처리구에 비해 우수한 것으로 나타났다. 핫소스의 유통기간을 예측한 결과 고춧가루를 이용하여 제조한 핫소스의 경우 $30^{\circ}C$에서는 85.3일, $20^{\circ}C$에서는 221.7일, 고추장으로 제조한 핫소스의 경우 $30^{\circ}C$에서는 70.0일, $20^{\circ}C$에서는 230.0일, 고춧가루와 고추장으로 혼합 제조한 핫소스의 경우 $30^{\circ}C$에서는 67.3일, $20^{\circ}C$에서는 204.0일이 예측되었다.