The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of 1.0×101-2.1×102, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of 1.0×101-8.5×101, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at 4oC. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

The change on quality was measured to development functional steak sauce using superior oak-mushrooms with unique scent and functionality. Measure for Chromaticity according to method of addition indicated that L value of Experimental treatmentⅠ(oak-mushroom powder 1%, chopping 3%) was lower than Control and Experimental treatmentⅡ(Concentrated liquid 0.5%, chopping 3%). There was no significant difference between Control and two Experimental treatments in the result of pH measure. The total acidity showed that there was no significant difference between Experimental treatmentⅠ(1.544%) and Experimental treatmentⅡ (1.538%), but Experimental treatmentⅠand Ⅱ were lower than Control. The quantitative analysis of Chlorine showed that there was no significant difference among Experimental treatmentⅠ(4.19W/V%), Experimental treatmentⅡ(4.32W/V%) and Control(4.23W/V%). The viscosity on Experimental treatmentⅠand Ⅱ were more increased than Control. Microorganism was not discovered in the result of microorganism experiment of oakmushroom sauce. Experimental treatmentⅠwas higher preference than Experimental treatment Ⅱ.

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100℃-- and then stored for 28 days at 5℃. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p〈0.05). The saltiness was maintained at levels of approximately 0.17~0.28% (20% group), 0.32~0.67%% (40%group), 0.48~1.00% (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100℃. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100℃ was the most preferred condition overall, 40%-80℃ was the condition in which the texture was most preferred, and 40%-80℃ was the condition that yielded the highest color scores.

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at 5℃. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between 102 to 104 CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter’s color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

어육장과 시중 판매되는 소스의 휘발성 향기 성분들을 GC-SAW 전자코를 이용하여 분석하였다. 어육장은 담그고 1년 동안 발효·숙성 하면서 2개월 간격으로 액체부분만 취해서 분석하였고 숙성 1년이 지난 후에는 가열을 하였다. 소스는 주 원료가 다른 6종을 구입하여 시료로 이용하였다. 발효·숙성이 진행됨에 따라 어육장의 휘발성 향기 성분은 감소하였으며 숙성 후 가열 처리 한 결과 초기 머무름 시간에서 새로운 peak가 여러 개 생성 또는 증가함을 보였다. 쇠고기 추출물, 가쓰오부시, 멸치액젓이 주원료인 소스는 전자코 분석 결과 주 원료에 따라 peak의 분포와 면적의 크기가 서로 다른 패턴을 보였으며, 이는 어육장의 최종 시료와도 달랐다. 어육장과 소스의 향기 성분을 머무름 시간에 따라 주성분 분석을 하여 원료에 따른 향기 패턴에 차이가 있음을 나타내었으며 어육장은 제조 시 사용된 재료로 인하여 쇠고기와 멸치액젓이 주 원료인 소스 사이에 제 1주성분값이 나타났다. 이는 식품의 복잡하고 미묘한 향만을 객관적으로 관찰 한 것으로 향후 맛의 차이에 대한 연구도 병행되어야 할 듯 하다.

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and α-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce 1½ Tbsp, sugar 114 Tbsp, garlic, small green onion, powdered sesame and sesame seed oil ½ tsp, respectively, ginger extract 14 tsp, black pepper 18 and water ⅔C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was 464.80~578.00cP. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was 1.08~1.89% and Omija extracts was 2.77~7.24%. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was 2261.52~2894.14mg%. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with 27.40~34.40mg% among 9 essential amino acids contents. Glutamic acid was the highest contents with 123.18~158.42mg%. Compared to control's(0.41mg%), Omija added group was 20.63~27.82mg% and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with 1,737.22~2,205.80mg%. Compared to control group(15.63mg%), proline was 57.01~78.90mg% Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P〈.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

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.

양념에 Leu. mesenteroides, Lac. plantarum의 젖산균과 멸치액젓 첨가가 김치 양념의 대장균군 제어, 숙성촉진여부 및 관능적 특성에 미치는 영향을 조사하였다. Leu. mesenteroides과 젓갈을 첨가한 경우 초기 숙성이 촉진되나 후기 산패는 완만하였으며 Lac. plantarum의 첨가시에는 초기 숙성에는 큰 차이가 없고 후기 산패가 현저하게 진행되었다. 대장균군은 산도 0.80% 이상에서 사별되었는데 Leu. mesenteroides의 경우가 숙성이 촉진되어 보다 신속히 사멸시켰다. 총균수와 젖산균수는 초기에 starter 첨가구는 106 CFU/mL 정도인데 반해서 starter를 첨가하지 않은 처리구에서 총균수는 106 CFU/mL, 젖산균수가 104 CFU/mL 이었고 숙성 후에는 첨가군이 높은 수준을 유지하였다. 하지만 대체적으로 스타터의 첨가가 숙성 및 대장균에 크게 영향을 주지 못하는 경향으로 동일하게 나왔다. 관능적 특성에서는 Leu. mesenteroides 첨가구가 Lac. plantarum의 경우보다 우수하였다. 한편, 시판 겉절이 김치는 산도가 0.09~0.18%, pH 5.46~5.89, 총균수 2.2×106~3.1×107 CFU/ml, 젖산균수 2.1×104~6.6×105 CFU/ml, 대장균군수 1.8×104~7.1×105 CFU/ml, 염분 1.89%~2.51%으로 스타터 첨가 겉절이에 비해 pH와 염도를 제외한 품질 특성에서 전반적으로 낮은 값을 나타냈다.

Bechamel sauce의 배합비율과 방법을 달리하여 소스를 만들었을 때의 최적 조건은 다음과 같다. 1. 우유의 양과 조리 방법을 달리한 Bachamel sauce의 점도와 퍼짐성은 각각의 시료간에 유의적인 차이를 나타내었으며 (P<0.001), 점도는 우유에 첨가되는 루의 양이 적음에 따라 증가하며, 반대로 퍼짐성은 감소함을 알 수 있었다. 2. 양파 첨가 방법을 달리한 Bechamel sauce의 점도와 퍼짐성은 각각의 시료간에 서로 유의적인 차이를 나타내지 않았다(P<0.05). 3. 우유의 양과 조리 방법을 달리한 Bechamel sauce의 관능적 평가는 각각의 시료간에 유의적인 차이를 나타내었다(P<0.001). 색, 부드럽기, 전체적인 맛 등에서 높은 기호도를 나타낸 것은 버터와 밀가루 그리고 우유가 1 : 1 : 17인 것이었다. 4. 양파 첨가 방법을 달리한 Bechamel sauce의 관능적 평가에서는 점도, 부드럽기, 풍미, 전체적인 맛에서 각각의 시료간에 유의적인 차이를 나타내었으며(P<0.001), 버터에 양파를 볶아서 만드는 방법이 가장 기호도가 높았다.

변패된장에서 효모 2균주(Candida diddensii, Torulopsis etchellsii)와 곰팡이 3 균주(Aspergillus속 ; A-I, A-II, A-III)를 분리하여 보존제인 butyl-p-hydroxybenzated(POBB)와 sodium benzoate(SB) 및 항산화제인 butylated hydroxyanisole(BHA)와 butylated hydroxytoluene(BHT)의 각 농도에 따른 미생물의 성장 억제효과를 검토한 바 그 결과는 다음과 같다. 보존제인 POBB의 농도가 증가할수록 성장이 점차적으로 억제되어 POBB 50ppm에서 C. diddensii는 성장속도가 대단히 느려졌으나 T. etchellsii는 완만히 느려졌으며 POBB 100 ppm에서는 2균주 모두 성장이 완전히 억제되었다. 항산화제인 BHA 역시 농도가 증가할수록 성장이 점차적으로 억제되어 BHA 50 ppm에서 2균주 모두 POBB 50 ppm 보다는 억제효과가 적었다. BHA 100ppm에서는 모두 성장이 완전히 억제되었다. 보존제인 SB와 항산화제인 BHT에서는 농도가 증가할수록 성장이 약간 느려졌으나 대조구과 거의 차이가 없었다. 보존제인 POBB 50 ppm에서 Aspergillus A-I와 A-II는 성장이 완전히 억제되었으나 Aspergillus A-III만이 4일째부터 성장이 시작되었고 POBB 100ppm에서는 3균주 모두 성장이 억제되었다. 항산화제인 BHA 역시 농도가 증가할수록 성장이 점차적으로 억제되어 BHA 50ppm에서 Aspergillus A-I 균주는 10일째부터 Aspergillus A-II 균주는 3일째부터 Aspergillus A-III 균주는 1주일 째부터 완만히 성장했으며 BHA 100ppm에서는 POBB 100ppm에서와 마찬가지로 3 균주모두 완전히 억제되었다. 보존제인 SB와 항산화제인 BHT에서는 3 균주 모두 대조구와 별로 차이가 없었다.