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 다양한 생리활성 물질과 기능성을 가지고 있는 들깻잎을 건강식품으로 널리 알려져 있는 토마토 소스 에 첨가를 하여 기능성이 향상이 된 토마토 소스를 제조하여 식품으로서의 이용가치와 일상생활에서 쉽게 구할 수 있는 들깻잎을 서양 향신료의 대체제로 사용 가능성을 살펴보고자 하였다. 들깻잎의 첨가량을 달리하여 토마토 소스를 제조하 여 수분, pH, 색도를 측정한 결과, 수분은 대조군이 87.34%로 가장 낮게 나타났고, pH는 들깻잎을 2% 첨가한 것이 4.71로 가장 높았다. 색도 중 명도 L값은 들깻잎의 첨가량이 증가할 수록 L값은 유의적(p>0.001)으로 낮아졌다. 적색도 a값과 황 색도 b값도 대조군이 각각 15.77, 17.70으로 가장 높았다. 염 도는 대조군이 0.88로 가장 낮게 나타났고, 당도 측정 결과는 들깻잎을 2% 첨가한 것이 9.57로 가장 낮았다. 환원당은 대조군이 63.08로 가장 높게 나타났다. 4℃에서 60일간 저장하 면서 총균수의 변화를 측정한 결과는 저장 5일까지는 미생물 이 검출되지 않았다. 저장 10일에 0.5% 첨가군까지 미생물이 검출되었으나 큰 차이를 보이지 않았으며, 저장 15일은 2%를 첨가한 토마토 소스 외에 모든 첨가군에서 미생물이 검출이 되었으며, 0%를 첨가한 대조군이 1.8×105 CFU/㎖로 가장 높 게 나타냈으며, 2% 첨가군은 미생물이 검출되지 않았다. 최 종적으로 60일 저장시에 들깻잎을 첨가하지 않은 대조군이 3.2×107 CFU/㎖로 가장 많이 나타냈다. 관능검사 결과, 색 (color)은 1.5% 첨가군이 6.9로 가장 높게 평가되었으며, 향 (flavor)은 들깻잎 2% 첨가군이 6.1로 가장 높게 평가되었다. 맛(taste)은 색과 마찬가지로 들깻잎 1.5% 첨가군이 6.6으로 가 장 높게 평가되었다. 뒷맛(after taste)은 들깻잎 1% 첨가군까 지는 좋은 평가를 받았으나, 2%의 들깻잎을 토마토 소스에 첨 가하였을 때는 오히려 대조군보다 낮게 평가되었고, 들깻잎 의 과도한 첨가는 오히려 토마토 소스의 맛의 기호도를 떨어 뜨리는 것으로 사료된다. 점도(viscosity)는 대조군이 2.6으로 가장 낮게 평가되었다. 전반적인 기호도(overall acceptability) 는 1.5% 첨가군이 6.4로 가장 높게 평가되었으며, 들깻잎 2% 를 첨가한 대조군이 가장 낮게 평가되었다. 이와 같이 들깻잎 을 토마토 소스에 첨가 시에 저장성 향상과 기호도에서 좋은 평가를 받아, 앞으로 서양 허브의 대체제로서의 이용가치와 우리나라 식재료를 서양의 소스에 이용할 수 있는 가능성을 옅 볼 수 있었다.

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

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 purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p〈0.05). Sweetness was highest in the plum tomato sauce at 9.80˚Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

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.