This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

This study was aimed at figuring out conditions for making factory-produced nuroong-gi that is rapidly softened and has good flavor being roasted when hot water is poured. In addition, efforts were made to develop nuroong-gi products to be used as meals that can be deliciously eaten with sauce. A research was conducted to know quality and people's preference when sauce is added to nuroong-gi after popping and deep-frying it. For making delicious nuroong-gi, it was good to mix rice varieties of Boramchan and Baegjinju in the ratio of 6:4. When rice was cooked through adding 0.5% salt water 1.8 times of mixed rice in an electric rice cooker, the water binding capacity of nuroong-gi got higher softening nuroong-gi within five minutes and general preference improved because of good taste. According to measurement of preference after adding sauce, deep-frying nuroong-gi was delicious when crab meat sauce was added and popped nuroong-gi was good when capsosiphon fulrescens sauce was added, so nuroong-gi could be used as meals.

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-α production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

상품가치를 상실한 장기저장 개체동결 굴에서 추출한 복합엑스분의 실용화를 목적으로 이를 주소재 로 제조한 굴소스의 정미성분과 향기성분을 분석하였다. 굴소스 시작품의 수분함량은 60.6%, 조단백 질 8.5%, 염도는 8.3%, 그리고 아미노질소 함량은 539.8mg/100g이었다. 굴소스 시작품의 유리아미 노산 총함량은 7,346.9mg/100g, 주요 유리아미노산은 glutamic acid가 3,799.1mg/100g으로 taurine, urea, proline, glycine 및 alanine 등의 순으로 함량이 많았으며, IMP도 131.6mg/100g 함 유되어 있었다. 굴소스 시작품의 가열향기 성분으로 총 76성분이 동정되었으며, 이들 성분을 group별 로 분류하면 benzaldehyde를 위주로 한 aldehyde류 5종, 1-(2-furanyl)-ethanone을 위주로 한 ketone류 5종, alkane류 6종, ethyl acetate를 위주로 한 ester류 14종, ethyl alcohol과 6-methyl heptanol을 위주로 한 alcohol류 12종, 2-furancarboxyaldehyde와 2-furanmethanol을 위주로 한 furan류 4종, d-limonene과 같은 aromatic compound류 3종, 2,4,6-trimethyl pyridine을 위주로 한 N-containing compound류 13종, hexadecanoic acid를 위주로 한 acid류 13종 및 miscellaneous compound류 1종으로 구성되어 있었다.

Quality changes of retort pouched curry sauces were studied under various sterilization and storage conditions. The retort pouched curry sauces sterilized at 110oC for 30 min and stored at 37oC showed the lowest sensory qualities among the tested samples. Meanwhile, when the sample was sterilized at 101oC for 60 min and stored at 4oC, the quality changes of the sauces were not significant during 30 days of storage. The taste sensing results of curry sauces showed that there were not a lot of changes in flavor when stored at 4oC while the sauces stored at 37oC showed increases in bitterness and sourness which eventually caused degradation of total quality. Sensory evaluation results of the samples stored at 4oC (4.3 points) and at 37oC (3.5 points) also coincided with the taste sensing results. Conclusively, it is desirable to sterilize the retort pouched curry sauce at 101oC for 60 min and to store at 4oC until consumption (if possible, within 30 days). Further, the acid value (1.01) and pH (3.88) of curry sauces were found to be used as quality change indices for references.

본 연구에서는 양조간장만을 사용하여 음식 내에 소금을 대체하고 나트륨의 사용량을 줄여 섭취를 줄일 수 있는지 를 알아보기 위하여 샐러드 드레싱에 소금과 양조간장의 사용량을 달리하여 전반적인 맛과 짠맛의 차이를 비교하고 나트륨 분석을 통해 정량적인 나트륨 감소량에 대해 살펴 보았다. 소금을 사용하였을 경우 가장 선호하는 샐러드 드레싱의 나트륨 함량은 3.85±0.03 g/L이었으며, 양조간장 을 사용하였을 경우에는 0.68±0.02 g/L이었고, 0.53±0.01- 0.68±0.02 g/L의 농도에서는 소금을 사용하였을 때와 전반 적인 맛에 있어서 유의적인 차이를 보이지 않았다(p<0.05). 짠맛의 차이에 대한 평가에 있어서 소금을 사용하였 때와 가장 비슷한 짠맛을 나타낸 실험구의 나트륨의 농도는 0.53±0.01 g/L로 나타났으며, 짠맛 차이에 있어서도 전반적 인 맛의 차이에서와 같은 범위의 나트륨 농도에서 유의적 인 차이를 보이지 않았다(p<0.05). 소금을 대신하여 양조간 장만을 사용할 경우 전반적인 맛에 있어서는 약 82.4%, 짠맛에 있어서는 86.2%의 나트륨 함량을 줄일 수 있었다. 이러한 결과는 양조간장 내에는 짠 맛을 증진하는 것으로 알려진 단백질, 펩타이드, 유기산 및 간장 고유의 향 이외 에도 짠맛을 증진시킬 수 있는 새로운 물질이 존재할 수 있을 것으로 판단된다.

This study is aimed at examining the usefulness of mugwort as an alternative of western herb by making widely known tomato sauce with mugwort powder added, the ingredient that has a bio-active substance. The control group showed the highest percentage of water from tomato sauce, 89.24%. The sauce with mugwort added in by 2% showed the lowest pH, 4.55. The brightness L value for chromaticity got lower significantly (p>0.001) as the amount of added mugwort increased, and red a value and yellow b value were high in the control group for 18.06 and 16.84 respectively, and got reduced as the amount of added mugwort increased. The salinity was the highest in the sauce mugwort added in by 2% for 1.02. Sugar content and reducing sugar were the lowest in the sauce mugwort added in by 2% for 9.49 and 56.01. As measuring total count change, no microorganism was found until 10th day of storage, and was 0% 1.7×103CFU/mL on the 15th day, and no microorganism was found in the 1.5% and 2% added groups. Lastly for 60 days of storage, the control group without mugwort showed the highest microorganism count for 3.1×108CFU/mL In a sensory test, color was in the 1% added group was 5.28, higher than the control group which showed 4.78, but there was no significant difference. Taste was rated most highly in the 1.5% added group for 5.65. After taste was also rated most highly in the 1.5% added group for 5.8. Overall preference was the highest in the 1% added group for 5.79. From the results, tomato sauce with mugwort added in showed the high storage capacity and was rated highly in the preference test. The possibility of the alternative of western spice and the potential to use Korean spice for other western spice were observed again.

본 연구에서는 염 농도에 따른 간장의 발효과정 중에 microflora와 향미의 변화를 분석하였다. 전체적으로 4.8%와 8.4%, 12.0%, 15.6% 시료의 호기성균과 호염성균 생균수에 대해서는 큰 증감 없이 유사한 경향으로 나타났다. 발효초기에는 Bacillus amyloliquefaciens, B. licheniformis, B. subtilis가 주를 이루었다. 유산균이나 곰팡이의 미생물총균수 패턴은 모든 염도 별로 거의 유사하게 낮게 나타났으며, 발효 초기에만 발견되었다. 효모 또한 4.8% 간장에서만 2 log CFU/g 이하의 낮은 수치를 보였다. Aldehydes, alcohols, acids의 경우 발효초기부터 발효 3개월까지 저염화 시료에서 많이 생성되었다