• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.287-299
• /
• 2015

Antioxidant activity of factory eel teriyaki sauce with bokbunja was investigated by functional analysis. Sugar content analysis of eel teriyaki sauce-free with bokbunja showed fructose and glucose but not maltose. Anthocyanin content of eel teriyaki sauce with bokbunja juice concentrate was 40%. DPPH radical scavenging activity and total polyphenol content of bokbunja added eel teriyaki sauce increased with increasing amount of bokbunja and were 80% higher than control sample. Total polyphenol content and DPPH radical scavenging activity were closely related to electron donating ability. The preferred concentrations of eel teriyaki sauce for commercial production were 60% for bokbunja, 40% for bokbunja concentrate, 20% for bokbunja powder eel.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.203-212
• /
• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.184-196
• /
• 2011

This study aims to offer basic data in order to develop sauces which can satisfy customers who seek special and unique tastes by using extracts from teriyaki sauce made from shrimp remnants. Compared with traditional Eel bone Teriyaki sauce, shrimp remnant teriyaki sauce was better. In the comparison between teriyaki sauces with different amounts of soy sauce, the one made from Korean M soy sauce bas sweeter taste and stronger fish flavor than the one made from Japanese G soy sauce while the latter has saltier and more bitter tastes. However, the former was more preferred on the whole.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.958-966
• /
• 2009

In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual quality of Bokbunja Teriyaki sauce and a roasted eel spread with Bokbunja Teriyaki sauce was analyzed to detemine the merchandising potential of this sauce. The moisture content of the Teriyaki sauce decreased as the amount of added Bokbunja increased, and the 3% group showed the highest decrease, which was 73.1%. As the amount of added Bokbunja increased the pH was showen to decreased, and the sweetness of the Teriyaki sauce increased. The sauce containing 12% Bokbunja had the highest increase of $36.9^{\circ}Brix$. The amount reducing sugar was significantly different between each sample. In terms of the L (lightness) value, highter amounts of added Bokbunja resulted in an increase in the L (lightness) of the sauce and significant differences were obsered between sample groups. In regards to the texture, no significant changes were shown for hardness even though the amount of Bokbunja added was different. There was a significant difference between samples for gumminess, a highter concentration of Bokbunja resulted in a higher gumminess of the sauce. As for adhesiveness, there was a significant difference between samples; as more Bokbunja was added, the sauce became betwkier. In regards to the preference of roasted eel containing this sauce, the 6% Bokbunja sauce was the most preferred with a score 7.98 points, and as for flavor, there was significant difference between sauces containing 3, 6 and 9% Bokbunja. In addition there wasn't any significant difference between each sample for sweetness. For softness, the 6% Bokbunja sauce was the most preferred with a score of 9.36 points. The overall-acceptability was in this order: 6>9>3>0>12%, Thus, from the physico-chemical and sensual perspective, the 6% Bokbunja sauce is highly recommended for potential commercial use. In conclusion, we examined the effect of combining Bokbunja, which has medicinal applications and excellent functionality, with Teriyaki sauce and the results of this study indicate that Bokbunja combined Teriyaki sauce produce a high quality food that holds promise for commercialization.

• Culinary science and hospitality research
• /
• v.16 no.5
• /
• pp.311-323
• /
• 2010

This study aims to provide basic data about the diversification and the development of sauces by making four kinds of Teriyaki sauce, and the findings are as follows. The satisfaction with Teriyaki sauce by age and cooking career and groups showed a significant difference in several items. According to the result of the preference analysis on professors and teachers, the preference for health/nutrition showed a significant difference; also, the result of the preference analysis on Teriyaki sauce ingredients among the culinary students showed a significant difference in awareness and health/nutrition. In addition, the result of the preference analysis on Teriyaki sauce ingredients among college students showed a significant difference in the order of taste, awareness, price, and health/nutrition. Lastly, the result of the preference analysis on Teriyaki sauce ingredients among all groups showed a significant difference in the order of awareness, price and health/nutrition. As the mindset that main ingredient of Teriyaki sauce is eel bone prevails and the sauce made by crab shells is highly preferred, sauces added with sea food products are considered to be possibly developed. The follow-up study will have to deal with a manufacturing method of sauce with high nutrition and economy efficiency resulting from cheap manufacturing unit price by making Teriyaki sauce with inedible but nutritions sea food products.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.105-115
• /
• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.236-247
• /
• 2009

This study was carried out to investigate the mechanical and sensory properties of Teriyaki sauce made with different boiling time(6, 8, 10 and 12 hrs). The results were as follows. As for the mechanical characteristics, moisture contents, L-value, a-value, salinity and pH decreased with increasing boiling time. On the other way, viscosity, b-value and sugar contents of Teriyaki sauce increased with increasing boiling time. From results of quantitative descriptive analysis, offensive flavor was significantly different when examining Teriyaki sauce alone, but there was no difference when the sauce was accompanied with food. The 8 hr-boiling sauce was favored most in chicken with Teriyaki sauce, and 10hr-boiling sauce was favored most in eel.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.1
• /
• pp.25-31
• /
• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.52-59
• /
• 2015

This study evaluated the physicochemical and sensory characteristics of teriyaki sauce added with samultang. Soluble solid content and salinity of teriyaki sauce groups added with samultang were lower than the control. The pH of the samples ranged from $4.16{\pm}0.12{\sim}4.26{\pm}0.12$, a difference that was not significant. Regarding viscosity, as the amount of added samultang was increased, the viscosity of teriyaki sauce decreased. Teriyaki sauce with samultang showed $25.72{\pm}1.52{\sim}32.94{\pm}0.94(%)$ of DPPH radical scavenging activity; free radical scavenging activity of teriyaki sauce significantly increased with an increase samultang. According to the result of sensory evaluation, overall-acceptability was $6.43{\pm}1.96$, which is approximately 10% higher than the other groups. Taken together, the results of this study suggest that samultang is a beneficial ingredient for increasing consumer acceptability and the functionality of teriyaki sauce.