The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 ㎖ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at 50℃ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied 0.6~27.7%(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

한국과 일본젓갈 중의 유리당, 5'-ribonucleotide, 유리아미노산의 분석결과로부터 양국젓갈의 정미성(呈味性) 차이를 검토했다. 시료로 사용된 젓갈은 「시장젓갈」, 「반찬젓갈」, 「한국병조림젓갈」, 「일본병조림젓갈」 등이며 「반찬젓갈」과 「일본병조림젓갈」은 한국과 일본의 일반적인 젓갈로 했다. 1) 식염농도는 「시장젓갈」이 23.2%, 「반찬젓갈」은 14.4%, 「한국병조림젓갈」은 7.1%, 「일본병조림젓갈」은 5.8%이다 2) 「시장젓갈」에서는 유리당이 검출되지 않았으나 그 외의 젓갈에서는 3500~6500 mg/100g의 유리당이 함유되어 있다. 3) 젓갈에는 5'-IMP와 5'-GMP는 함유되어 있지 않다. 4) 「반찬젓갈」의 유리아미노산은 「일본병조림젓갈」의 약 2배이다. 5) 아미노산 전체양에 점유하는 글루타민산은 「일본병조림젓갈」이 45.5%, 「반찬젓갈」이 29.2%이다. 6) 주체적 아미노산은 「시장젓갈」에는 글루타민산, leucine, alanine, lysine의 4종류, 「반찬젓갈」에는 글루타민산, leucine, alanine의 3종류, 「일본병조림젓갈」은 글루타민산이 현저하게 많다.