• 한국수산과학회지
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• 제53권3호
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• 한국식품영양학회지
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• 제25권2호
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• 한국식품과학회지
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• 제26권5호
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• pp.507-511
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• 1994

재래식 간장과 상업적으로 시판되는 양조간장을 미역국, 무우국, 북어국, 숙주나물에 조미료로 사용하여 소비자의 기호도를 조사하였다. 소비자들이 국을 조미하는데 소금을 사용하는 경향이 있음을 감안하여, 기호도 조사에 소금도 포함하였다. 관능검사는 일차적으로 차이식별검사를 실시하여 두 조미료간에 유의성 있는 차이가 인정되면, 소비자의 기호도를 조사하였다. 차이식별검사는 약 30명의 훈련된 패널을 이용하여 삼점법에 의하여 실시하였으며, 소비자 기호도 조사에는 약 100명의 소비자 패널을 이용하여 기호척도법에 의하여 실시하였다. 미역국, 무우국, 북어국에 재래간장, 시판 국간장 및 소금을 조미료로 사용한 경우 조미료간에 현저한 맛의 차이가 있었으며, 소비자 패널은 시판 국간장을 가장 선호하였고, 다음으로 소금을 선호하였다. 재래간장과 시판 진간장을 이용하여 각각의 sauces를 만들어 숙주나물 무침에 사용하여 차이식별검사를 실시한 결과 사용한 sauces간에 현저한 차이가 있었으나, 소비자 검사결과 sauces간에 기호도의 차이는 없었다.

• 한국수산과학회지
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• 제53권3호
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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.

• 약학회지
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• 제8권3호
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• pp.69-73
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• 1964

Cayenne pepper used traditionally as hot seasoning and for antifungal agent in "Ganjang" soy sauce in Korea. However the correlation between its component and antifungal activity has been unknown. CApsaicine is known as hot component of cayenne pepper. Antifungal activity of capsaicine in 'Ganjang' soy sauce was studied and the results are as follows; 1) In 'Ganjang' soy sauce, antifungal activity of capsaicine were strong in same degree with butyl-p-hydroxybenzoate. 2) Antifungal activity of capsaicine were intensified by the addition of sodium chloride. 3) The antifungal activity of capsaicine was increased by lower pH (pH 5.5-4.5) of 'Ganjang' soy sauce.

• 한국식생활문화학회지
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• 제18권1호
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• 한국수산과학회지
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• 제44권3호
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• pp.197-206
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• 2011

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

• 한국식품영양과학회지
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• 제36권6호
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• pp.766-772
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• 2007

참치가공 부산물의 효율적 이용을 위하여 건강 기능성이 고려된 참치 자숙액 조미 소스의 제조를 시도하였고, 그 특성에 대하여도 살펴보았다. 참치 조미 소스는 단백질이 11.8%로 시판 조미 소스의 약 2배에 해당하였고, pH, brix 및 염도는 각각 $577,348^{\circ}$ 및 11.9%이었다. 관능검사 결과, 참치 조미 소스는 시판 조미 소스에 비하여 맛, 냄새 및 색조에 있어 차이가 없었다. ACE 저해능은 참치 조미 소스가 시판 조미 소스(9.9 mg/mL)에 비하여 37% 정도 높았고, 항산화능은 20 mM ascorbic acid에 비하여는 약하였으나 인지는 되었다. 참치 조미 소스는 총 유리아미노산 함량이 1,905.2 mg/100 mL로 시판 조미 소스(712.7 mg/100 mL)에 비하여 약 2.7배 높았으며, 주요 유리아미노산은 taurine, glutamic acid, histidine 및 anserine이었다. 참치 조미 소스는 total taste value가 58.65로 시판 조미 소스의 34.30에 비하여 맛의 강도가 훨씬 강하리라 추정되었고, 맛에 크게 기여하는 주요 아미노산으로는 glutamic acid 및 histidine 등이었다. 총 아미노산 함량은 참치 조미 소스가 10,965 mg/100 mL로 시판 조미 소스의 4,818 mg/100 mL에 비하여 높았고, 참치 조미 소스의 주요 구성 아미노산으로는 glutamic acid, proline, histidine 및 glycine 등이었다. 참치 조미 소스의 섭취에 의한 무기질 강화 효과는 기대하기 어려우리라 판단되었다.

• 한국조리학회지
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• 제16권5호
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• pp.247-263
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• 2010

본 연구는 당귀추출액과 매실 염절임액을 첨가한 불고기 양념 소스의 물리화학적, 관능적 특성을 측정하였다. 당귀 추출액을 첨가한 불고기 소스에 매실 염절임액의 첨가량을 증가시킴에 따라 pH와 당도는 낮아지는 경향을 나타내었다. 그리고 시료의 L값은 22.50~23.43의 범위를 나타내었으며, a값과 b값은 증가하는 경향을 나타내었다. 또한, 불고기 양념육의 조직감의 특성 중 경도는 매실 염절임액의 첨가함에 따라 낮아졌다. 관능 평가결과로는 매실 염절임액을 10% 첨가한 시료가 조직감, 맛, 전반적인 기호도의 측면에서 가장 우수하였다. 그러므로 이상의 결과를 보아, 불고기 소스에 기능성과 기호성을 충족시키기 위해서는 당귀 추출액과 10%의 매실 염절임액을 첨가하는 것이 가장 적합할 것으로 사료된다. 또한, 저장 기간에 따른 본 불고기 양념 소스의 총균수는 매실 염절임액의 첨가량이 증가할수록 대조구에 비해 낮게 측정되었다.

• 환경위생공학
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• 제20권2호
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• pp.21-28
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• 2005

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.