• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• 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.

• 한국조리학회지
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• 제13권1호
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• pp.87-98
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• 2007

The purpose of this study was to understand purchasing behavior on sauce products and the credibility of advertisement in Busan. For the study, 240 of samples taking cooking courses at welfare centers and private institutes were selected. The questionnaire consisted of demographic characteristics, the practical situation of purchasing sauce products, and the credibility of mess media advertisements. 260 questionnaires were distributed, among which 240 were returned and 233 were used for statistical analysis. The result of the study was as followed. Considering the practical situation of purchasing, the samples took information about sauce products from discount markets, and TV advertisements. Purchasing sauce products was done by themselves, and the main reason that they didn't purchase was health. Seeing the credibility of mess media advertisements, they trusted "The recommendation of a familiar person" most, department stores were the second highest, and TV advertisement was the third. The statistical differences partly existed depending on demographic characteristics: job, and material status. Identifying the decision making factors on sauce products was needed as further study.

• 한국식생활문화학회지
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• 제32권1호
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• pp.1-9
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• 2017

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.

• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 한국식품영양학회지
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• 제25권1호
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• pp.188-195
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• 2012

풍미가 강력하고 신속발효가 되는 청국장의 우점종인 젖산균 Enterococcus spp.를 발효종균으로 활용하여 재래식 간장모양의 풍미를 가지는 대두발효물을 제조하고자 하였다. 119종의 Enterococcus spp. 중에서 protease 활성이 높은 8종을 선발하여 E. faecium 4종, E. faecalis 3종, E. gallinarium 1종으로 동정하였다. 8종의 항생제에 내성이 낮았고, vancomycin 유전자도 없으며, 5% NaCl 함유 배지에서도 protease 분비가 우수한 E. faecium O24를 발효 종균으로 선정하였다. 증자한 대두 백태에서 생육이 우수하였으며, 발효생성 조미 아미노산 중 80 mg% glutamic acid, aspartic acid를 생성시켰으며, lactic acid와 여러 유기산을 생성하였다. Z. rouxii와 C. versatilis와의 혼합배양으로 간장 고유취인 maltol, guaiacol 등의 향기성분도 합성됨을 확인하였다. 그러므로 청국장 젖산균인 Enterococcus spp.는 신속하게 다양한 향미성분을 생산하여 간장태의 대두 발효의 종균으로 사용이 가능할 것으로 보인다.

• 한국식품영양과학회지
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• 제22권4호
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• pp.470-475
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• 1993

대구피 젤라틴을 효소적으로 가수분해하여 얻어진 가수분해물의 분자량 분포 및 아미노산 조성을 살펴보고 이 가수분해물을 이용해 조미간장을 제조하였고 그 품질을 시판 간장과 관능적으로 비교, 검토하였다. 가수분해물의 분자량은 5,800Da영역이 주종이었으며 분자량 1,100Da, 1,500Da및 2,700Da정도의 펩티드성 분자도 존재하였다. 아미노산은 단맛을 내는 아미노산(glycine, proline, serine, alanine 및 hydroxypro-line)과 감칠맛, 신맛을 내는 아미노산(glutamic acid, aspartic acid)이 전체의 65.9%를 차지하고 있었다. 반면 쓴맛을 내는 아미노산(arginine, tyrosine, phenylala-nine, valine, leucine, methionine 및 histidine)은 전체의 26.65%에 불과하였다. 가수분해물 10.0g,식염 10.0g, 설탕 3.0g, MSG 0.5g, 카라멜분말 0.1g, 양조식초 3.0$m\ell$, 마늘분말 0.05g, 검은 후추분말 0.1g 및 감초분말 0.2g을 물 100.0$m\ell$에 용해하여 열처리한 다음 여과하여 얻어진 원액과 시판 양조간장을 8 : 2(v:v)의 비율로 혼합하여 제조한 조미간장은 시판 3종류의 화학간장과 비교해 관능적으로 손색이 없었다.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.374-383
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• 2019

Objectives: This study analyzed Japanese consumers on their sauce consumption, and assessed the relationship between consumer innovativeness and consumption behavior for new sauce products. Methods: The survey was completed by local consumers visiting Korean restaurants in Osaka, Japan, in September 2018. The demographic characteristics, consumption of sauce, consumer innovativeness, and factors of theory of planned behavior were evaluated. Totally, 150 collected data were analyzed using the IBM SPSS Statistics 25.0 Program (IBM SPSS INC, Armonk, NY, USA). Results: Results of the survey indicate that Japanese consumers purchase a sauce by considering the taste and food utilization. Sauce purchases were maximum at mega markets and supermarkets. The consumer innovativeness for Japanese consumers was based on 3 factors: 'Purchasing adventurous products (3.51 ± 0.96)', 'Active information seeking (4.36 ± 1.11)', and 'Interactive information seeking (4.33 ± 1.02)', where the tendency of 'Active information seeking' was the highest innovativeness factor. Furthermore, higher values of perceived behavior control (4.68 ± 1.21), attitude (4.66 ± 1.41) and subjective norm (4.39 ± 1.28) were revealed, when assessing for theory of planned behavior factors. Correlating the variables of consumer innovation and factors of planning behavior theory, 'Active information seeking' is a positive attribute for attitude (p<0.016), subjective norm (p<0.001), and perceived behavior control (p<0.002). These 3 factors also had significantly positive effects on purchase intention for new sauce product (p<0.000, p<0.000, and p<0.002, respectively). Attitude was determined to be another very influential variable for purchase intention of a new sauce product (B=0.484, t=6.881). Conclusions: The results of this study determine the consumption patterns of sauce for the Japanese consumer, and the relationship between consumer innovativeness and consumption behavior for Korean traditional sauces. We believe the data generated from this study will help determine a marketing strategy to enter the Japanese market.

• 한국조리학회지
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• 제17권4호
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• pp.251-262
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• 2011

매생이 소스 개발을 위한 선호도를 조사하였고, 세 종류의 매생이소스를 개발하였으며, 개발된 매생이소스법 선호도를 비교분석함으로써 건강기능성 식품으로서의 매생이소스 개발과 향후 매생이 가공 식품을 통한 지역 경제 활성화에 목적이 있다. 매생이 성분분석은 2009년 7월에 전남 강진군에서 구입한 매생이틀 재료로 하였고, 매생이 소스 개발을 위한 선호도 조사 결과를 바탕으로 세 종류의 매생이 소스 즉 매생이 플레인 요거트 소스, 매생이 홍초 소스, 매생이 밀쌈 소스를 개발하였다. 개발된 매생이소스별 선호도를 비교분석함으로써 완성도를 높이고자 하였다 개발된 시제품은 광주 소재 조리과학과 학생 42명을 대상으로 2009년 11윌 9일부터 11윌 16일 까지 설문조사를 실시하였다. 통계기법은 빈도분석을 이용하였다. 매생이 성분분석 결과 무기질로는 K 227.98mg/100g, Ca 58.32mg/100g, Fe 7.8mg/100g 로 나타났고, 바타민은 Vitamin A(${\mu}gRE$/100g) No Detection Vitamin $B_1$ 0..0837mg/100g Vitamin $B_2$ 0.0641 mg/100g Vitamin B6 0.0261 mg/100g Vitamin C 19.9877 mg/100g Vitamin E 0.3607 mgaTE/100g Vitamin K 7.2079 ${\mu}g$/100g Niacin 1.5057 mgaNE/100g으로 나타났다. 설문조사 결과를 통한 매생이 플레인 요거트 소스, 매생이 홍초 소스 매생이 밀쌍 소스 시제품 제작 및 조리법을 개발하였다.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1142-1146
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• 2001

멸치액젓의 속성발효기술개발의 일환으로 무화과의 단백질 분해효소를 이용하여 멸치 액젓 제조기술을 개발하고자 미숙 무화과, 숙성 무화과 및 무화과 잎을 3% 첨가하여 $25^{\circ}C$에서 60일 동안 발효시킨 후 액젓의 품질 특성을 분석하였다. 단백질 분해효소 활성은 숙성 무화과가 산성 protease 1,327 units, 중성 protease 535 units, 알칼리 protease 2,833 units로 가장 높았다. 60일 동안 발효시킨 후 액젓의 색은 숙성 무화과를 이용하여 발효시켰을 때 a값이 0.48, b값 -0.43, L값 27.26으로 가장 우수한 적자색을 보였다. 무화과를 첨가한 멸치액젓의 발효과정 중 아미노태 질소 함량은 발효초기 10일 째 식품공전상의 규격기준인 600 mg%에 도달하였으며, 숙성과가 가장 빠른 증가율을 보였다. 발효 60일째 시험구에 따라 다소 차이는 있었으나 1500 mg%에 달하였다. 총 유리 아미노산은 숙성 무화과가 4543.21 mg%로 대조구의 2255.29 mg%에 비하여 약 2배정도 높은 함량을 보였으며, 중요 핵산 관련물질은 주로 hypoxanthin이었다. 액젓 제조시 미숙과와 무화과 잎을 사용하였을 때 chlorophyll 색소가 추출되어 제품이 녹색을 나타내는 문제와 약간의 풋냄새 등을 고려할 때 숙성과가 적합함을 알 수 있었다.