• 한국식품저장유통학회지
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• 제31권2호
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• pp.324-331
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• 2024

This study examined the nutrient composition and taste properties of Sargassum fusiforme (SF) from two locations in the Wando region (Wando-eup: WD-A, Sinji-myeon: WD-B) and control region in Korea. The protein content of the SF in Wando regions was higher than that of the control, while the carbohydrate content was lower. The WD-A region had the lowest calorie content and the highest ash level when compared to the other regions. The potassium, iron, and zinc contents of the in WD-A were significantly higher than the other groups, but the sodium, phosphorus, and magnesium contents were lower. Free and constitutive amino acids, as well as the total and essential amino acid content, were higher in Wando regions than in the control. When analyzing using an electronic tongue, the SF from the WD-A region had the highest umami and sourness and the lowest bitterness and sweetness. Therefore, the results of this study can serve as fundamental data for seaweed research in the Wando region.

• 한국축산식품학회지
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• 제44권3호
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• pp.515-532
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• 2024

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

• 동아시아식생활학회지
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• 제18권4호
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• pp.507-515
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• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.

• 한국생활과학회지
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• 제7권1호
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• pp.197-203
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• 1998

Sucrose, NaCl, citrate, caffeine 및 MSG의 용액을 준비한 뒤 관능검사를 통하여 최소감미량을 측정하였고, 네 가지 기본맛과 MSG의 상호작용을 알아보기 위하여 세 가지 다른 강도의 기본맛 용액과 MSG를 혼합시킨 뒤 맛의 강도 변화를 조사하였다. 기본맛의 최소감미량은 단맛은 0.451%, 짠맛은 0.01%, 쓴맛은 0.005%, 그리고 신맛은 0.004%로 측정되었고, 최소감미량 농도가 가장 큰 것은 단맛, 가장 작은 것은 신맛으로 나타났다. MSG의 최소감미량은 0.033%로 짠맛 최소감미량의 약 3배 정도였다. MSG첨가에 의한 네 가지 기본맛 성분의 맛강도 변화를 알아 본 결과는 다음과 같다. 강도 10인 10% Sucrose 용액에 0.8%의 MSG가 혼합되었을 때 단맛 강도가 유의적으로 감소하였으며, MSG는 Sucrose의 단맛을 대체로 저하시키는 경향을 나타내었다. NaCl용액에 대해서는 농도에 상관없이 MSG가 짠맛 강도를 유의적으로 증가시키는 경향을 보였다. Citrate용액에 대해서는 신맛강도를 약간 저하시켰으며, 그리고 caffeine용액에 대해서는 MSG가 오히려 쓴맛을 강화시키는 효과를 나타내었다.

• 동아시아식생활학회지
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• 제23권3호
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• pp.332-340
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• 2013

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.

• 동아시아식생활학회지
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• 제23권1호
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• 한국식품과학회지
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• 제48권2호
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• pp.117-121
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• 2016

시판 증류주 13종을 선정하여 전자코, 전자혀를 이용한 향기패턴과 맛패턴을 분석하였다. 전자코 분석 결과, 원재료에 따라 증류주의 향기성분이 구분됨을 확인하였다. 원재료가 좁쌀인 증류주가 향기 성분이 가장 많으며 쌀의 함량이 적고 보리가 함유된 증류주가 향기성분이 가장 적었다. 또한 오크통에서 숙성시킨 원액을 100% 사용한 경우 향기성분이 뚜렷하게 구분됨을 보였다. 따라서 숙성재에 의해 증류주의 향기성분이 구분될 것으로 예측된다. 시판 증류주를 전자혀로 분석한 결과, 증류주는 단맛과 쓴맛 보다는 신맛, 감칠맛, 짠맛으로 시료간의 차이가 구분되었다. 본 연구를 통하여 전자코와 전자혀가 증류주 모니터링에 활용이 가능한지 여부를 확인하고 분석한 시판 증류주의 향미특성 결과를 추후 증류주 개발 및 품질관리에 이용하고자 한다.

• 한국식품조리과학회지
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• 제32권5호
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• 동아시아식생활학회지
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• 제18권2호
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• pp.226-233
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• 2008

This study investigated the effects of mashed maesil and maesil extract on Kimchi during fermentation. The mashed maesil and maesil extract were added at 5% of the weight of salted cabbages to the Kimchi sauce, and then physiochemical and sensory characteristics were examined over 28 days of fermentation at 4$^{\circ}C$. During the entire fermentation process, the mashed maesil Kimchi had a consistent pH of 4.4 to 4.2, and the mashed maesil controlled fermentation better than the maesil extract. The mashed maesil Kimchi had the lowest acidity ($0.43{\pm}0.01{\sim}0.42{\pm}0.01$), despite showing a similar pH level to the maesil extract Kimchi. The mashed maesil Kimchi presented the highest hardness level. And in the early stage of fermentation the control Kimchi had the lowest hardness; however, at the end of storage, hardness increased in every Kimchi and no differences were shown. In terms of color value changes, the L-values of every Kimchi increased as the fermentation period increased; but on the $28^{th}$ and final day of fermentation L-values had decreased in all groups. The group with mashed maesil had the highest a-value, but there were no significant differences in b-values among the groups. In evaluating sensory characteristics and acceptability of flavor, the maesil extract Kimchi was higher in intensity with regard to sourness, umami taste, sweetuess, maesil taste, carbonated taste, and fresh taste; it also had higher overall acceptability. Therefore, a fixed amount of maesil extract(5%) can be added to Kimchi with good affects on quality, by controlling fermentation and increasing flavor.

• 한국식품영양과학회지
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• 제11권3호
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• pp.63-66
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• 1982

김치의 부재료(副材料)의 배합을 달리한 두 종류에 대하여 발효온도(醱酵溫度)에 의한 저장기간 동안의 비타민과 맛과 변화를 관찰하였다.(1) 성숙기간(成熟期間) 동안 비타민 $B_2$의 함량은 발효온도 $10^{\circ}C$에서 30일 경에 최고의 증가량(173%, 156%)을, $0^{\circ}C$에서는 60일경에 최고율(162%, 160%)을 나타냈으며 성숙말기(成熟未期)에 이르러도 총량은 초기의 만큼 존재(存在)하고 있음(100%, 94%)을 보인다. (2) 비타민 C의 량은 $10^{\circ}C$ 발효에서 10일 경에(162%, 144%) $0^{\circ}C$발효에서 60일 경에(123%) 최고값을 보였으나 그 후 급격히 감소하였다. (3) 관능검사원을 이용한 품질검사로서 김치의 맛은 제조즉시와 성숙적기($10^{\circ}C$ 30일 $0^{\circ}C$ 60일 경)에 최고치를 보여 신선한 맛과 성숙된 맛을 즐김을 보여 주었다.