한국조리학회지 (Culinary science and hospitality research)

  • 제20권5호
  • /
  • Pages.130-135
  • /
  • 2014
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

Quality Characteristics of Teriyaki Sauces containing Medicinal Herb Extracts

  • Kim, Hyun-Ah (Dept. of Hotel Culinary Arts, Yeonsung University) ;
  • Kim, Dong-Seok (Dept. of Food Service Industry, Seowon University) ;
  • Song, Chung-Rak (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic College)
  • 투고 : 2014.08.19
  • 심사 : 2014.10.20
  • 발행 : 2014.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study determined the effects of addition of medicinal herb extracts (Zanthoxylum piperitum extract(TZ), Acanthopanax sessiliflorus(TA), Panax ginseng(TP), Cinnamomum lureitri Nees(TC), Angelica gigantis radix(TAG) and Crataegii fructus extract (TCF) to teriyaki sauce with regard to taste and health benefit. After adding the medicinal herb extracts to teriyaki sauce, moisture content was found to be inversely proportional to the viscosity. The sauce with Panax ginseng extract(TP) had lowest sweetness, but highest salinity. The results showed that the sauce with Korean herb extracts had lower salinity content. In terms of colour value, the sauce with Crataegii fructus extract(TCF) had much higher lightness, redness, and yellowness than sauce prepared with other herb extracts. It had the strongest acidic taste and lowest pH. Sensory evaluation test revealed that the sauce with Anthoxylum piperitum extract(TZ) was the most preferred sauce among all the sauces tested. The degree of brown color of teriyaki sauces was correlated positively with taste preference(r=.570, p<0.01) and overall preference(r=.505, p<0.01).

키워드

참고문헌

  1. Choi, E. H., Kim, K. M., & Lee, Y. B. (2011). Quality evaluation of teriyaki sauce processed with shrimp remnants and its physicochemical properties. Korean J. Culinary Res. 17(1), 184-196.
  2. Choi, S. K. (2008). Sauce of Theory. Hyeongseol Publisher, Seoul. pp.21-63.
  3. Choi, S. K., Kim, D. S., & Lee, Y. J. (2006). A study on quality characteristics of demi-glace sauce with added fresh basil. Korean J. Food Culture, 21(1), 76-80.
  4. Choi, W., Park, H. J., & Park, I. S. (2009). The effects of perceived valueon satisfaction and loyalty in Yaksun cuisine. Journal of Foodservice Management Society of Korea, 12(3), 149-169.
  5. Kang, S. J., Kim, O. S., Son, S. H., Yoo, H. M., Lee, J. W., Jung, S. Y., Cho, A. Y., & Yoon, K. S. (2008). A study on consumer's recognition of frozen processed foods and contamination levels of frozen seafoods. J. East Asian Soc. Dietary Life, 18(6), 873-883.
  6. Kim, H. A., Park, H. J., & Lee, K. H. (2008). Antioxidant effects of oriental herbs in the reheated pork meat wanjas. J. East Asian Soc Dietary Life, 18(2), 234-241.
  7. Kim, H. A., Jung, H. A., & Song, C. R. (2011). A study on the optimization of teriyaki sauce by RSM(Response surface methodology). Korean J. Culinary Res. 17(5), 206-217.
  8. Kim, H. D. (2006). A study on quality characteristics of medicinal demi-glace sauce with added omija. Korean J. Culinary Res., 12(3), 119-133.
  9. Kim, H. D., Lee, Y. J., & Han, J. S. (2002). An evaluation of the recognition, preferences and quality factors on sauces. J. East Asian Soc. Dietary Life, 12(3), 197-209.
  10. Kim, H. Y., Ko, S. H., Lee, K. Y., & Part, H. Y. (2009). Evaluation of quality of glazed spanish mackerel in teriyaki sauce added lemon and ginger juice by sous vide cook-chill system-Focus on the physicochemical and sensory quality-. Korean J. Food & Nutr. 22(3), 470-477.
  11. Kwon, K. D., Park, W. J., & Kim, S. A. (2007). Research reports : Buy decision making factors and marketing strategies of Lyceum chinense: Focused on Cheongyang region. Korean J. Agricultural Management and Policy, 34(2), 422-443.
  12. Lee, I. J., & Han, J. S. (2009). Physicochemical and sensory characteristics of traditional doenjang prepared using a meju containing components of Acanthopanax senticosus, Angelica gigas, and Corni fructus. Korean J. Food Cookery Sci., 25(1), 90-97.
  13. Lee, S. H., & Bae, J. H. (2010). Quality characteristics of white breads containing various levels of Acanthopanax senticosus extracts. Korean J. Food Preserv., 17(4), 487-493.
  14. Nam, S. H., & Kang, M. Y. (2000). Screening of antioxidative activity of hot-water extracts from medicinal plants. J. Korean Soc. Agric. Chem. Biotechnol., 43(2), 141-147.
  15. O, H. S., & Park, W. B. (2003). Studies on the making of teriyaki sauce using Korean soy sauce. J. East Asian Soc. Dietary Life, 9(3), 102-113.
  16. Park, C. S. (2005). Antioxidative and nitrite scavenging abilities of medicinal plant extracts. Korean J. Food Preserv., 12(6), 631-636.
  17. Park, C. S., Park, C. J., & Jeon, G. H. (2005). Quality characteristics of kochujang added medicinal herbs. Korean J. Food Preserv.,12(6), 565-571.
  18. Park, G. H., Park, H. J., & Jung, J. W. (2008). A study on the effects of well-being trend on menu selection behavior. Korean J. Culinary Res., 14(3), 45-57.
  19. Park, H. N., Kang, O. K., & Moon, W. S. (2006). Ingredient preservation in the practical manufacture of teriyaki sauce. Korean J. Food Cookery Sci., 22(2), 111-121.
  20. Park, M. L., Byun, G. I., & Choi, S. K. (2007). Quality characteristics of pine mushroom teriyaki pickle prepared by teriyaki seasoning. J. East Asian Soc. Dietary Life, 17(1), 72-80.
  21. Park, W. B. (2001). Studies on the flavor of chicken teriyaki sauce with different soy sauces. Kyung Hee University, 41, Seoul.
  22. Shin, M. H., & Nam, S. M. (2003). Physicochemical and sensory characteristics of salad dressing using gelatin extracted from chicken foot skin. Korean J. Culinary Res., 9(4), 123-145.
  23. Song, C. R. (2009). The quality characteristics of teriyaki sauces according to the boiling time. Korean J. Culinary Res., 15(3), 236-247.
  24. Song, C. R., & Choi, S. K. (2009). The quality characteristics of teriyaki sauces according to the main ingredient. J. East AsinSoc Dietary Life 19(1), 25-31.
  25. Song, C. R., Kim, E. S., Kim, H. A., Kim, Y. S., & Choi, S. K. (2012). Quality characteristics of teriyaki sauce added with different sweeteners. Korean J. Culinary Res., 18(2), 197-205.