• Title/Summary/Keyword: teriyaki sauce

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Functional Composition and Antioxidant Activity of Eel Teriyaki Sauce with Bokbunja (Rubus coreanus Miquel) (복분자 첨가 장어 데리야끼 소스의 기능성 성분 및 항산화 활성)

  • Sung, Ki-Hyub;Chung, Chang-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.287-299
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    • 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.

Quality Characteristics of Teriyaki Sauce added with Bitter Melon (Momoridaica charantia L.) Powder (여주 분말을 이용한 데리야끼 소스의 품질특성)

  • Cho, In-Sook;Yoon, Heui-Young;Hong, Ki-Woon
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.176-182
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    • 2017
  • This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

Development of Teriyaki Sauce Added with Jujube Concentrate (Ziziphus jujube Miller) Extracts (대추 농축액을 첨가한 데리야끼 소스의 개발)

  • Ahn, Jun-Bae;Choi, Suk-Hyun;Kim, Hyun-Ryoung;Park, Mi-Lan;Lee, Se-Hee;Kim, Dong-Seok
    • Culinary science and hospitality research
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    • v.18 no.3
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    • pp.239-251
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    • 2012
  • This study was conducted to examine the physicochemical and sensory characteristics of teriyaki sauce added with jujube concentrate. Brix of teriyaki sauce groups added with jujube concentrate were higher than the control. Increased amount of jujube concentrate in the teriyaki sauce tended to increase the viscosity, lightness(L), redness(a) and yellowness(b) values while it tended to decrease pH, the salinity and free amino acid contents. In sensory evaluation, teriyaki sauce added with 20% jujube concentrate had excellent score in sensory preference. Total viable cells of teriyaki sauce by the storage period, not found in control and teriyaki sauce added with jujube. Based on the results, 20% should be recommended as the optimum level of jujube concentrate to be added for the preparation of teriyaki sauce.

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A Study Development of Ell Teriyaki Sauce with Added Pomegranate Concentrate (석류 농축액을 첨가한 장어 데리야끼 소스의 개발)

  • Sung, Ki-Hyub;Ko, Seong-Hye
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.3
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    • pp.439-444
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    • 2010
  • The test results of Teriyaki sauce produced adding pomegranate concentrate are as follows: pH of Teriyaki sauce adding pomegranate concentrate showed significant difference among all samples (p<0.05). In case of sugar content, the higher the amount of pomegranate concentrate rose, the higher in sugar content it was. The test result of the amount of water showed significant difference among all samples (p<0.05). As the amount of added pomegranate concentrate was increased, the amount of water in the sauce was decreased. For viscosity, as the amount of added pomegranate concentrate was increased, viscosity of Teriyaki sauce was increased. The test result of chromaticity showed that as the amount of added pomegranate concentrate was increased, brightness (L), redness (a), and yellowness (b) were increased. According to the result of sensory evaluation, overall-acceptability was 7.5 highest at 6% compared to the control group. In view of the above results, it is advised to produce Teriyaki sauce with 6% pomegranate concentrate for its practical use.

Quality Evaluation of Teriyaki Sauce Processed with Shrimp Remnants and Its Physicochemical Properties (새우 부산물을 첨가한 데리야끼 소스의 제조 및 품질 평가)

  • Cho, Eun-Hye;Kim, Kyung-Moe;Lee, Yang-Bong
    • Culinary science and hospitality research
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    • v.17 no.1
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    • pp.184-196
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    • 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.

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A Study on Quality Characteristics of Teriyaki Sauce with Added Rubus coreanus Miquel (복분자를 첨가한 데리야끼 소스의 품질 특성에 관한 연구)

  • Sung, Ki-Hyub;Lee, Jong-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.6
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    • pp.958-966
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    • 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.

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The Effect on Sauce Selection and Preference of Teriyaki Sauce by Material (데리야끼 소스의 재료별 선호도와 소스 선택에 미치는 영향)

  • Kim, Kyoung-Myo;Cho, Eun-Hye;Lee, Yang-Bong
    • Culinary science and hospitality research
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    • v.16 no.5
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    • pp.311-323
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    • 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.

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Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese (복분자 데리야끼 소스를 이용한 장어구이의 한국인과 일본인 소비자 기호도)

  • Sung, Ki-Hyub
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.203-212
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    • 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.

Studies on the Making of Teriyaki Sauce using Korean Soy Sauce (국산간장을 이용한 데리야끼 소스의 제조에 관한 연구)

  • 오혁수;박욱병
    • Culinary science and hospitality research
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    • v.9 no.3
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    • pp.102-113
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    • 2003
  • This study was conducted to investigate Korean soy sauces and Japanese soy sauces for their flavor and taste when they are used for Teriyaki sauce preparation. The results showed the followings; 1. The panelists liked more naturally brewed soy sauce (NBS) than mixed (NBS + acid-hydrolyzed) soy sauces, especially S company's NBS, 501S and Japanese K company's koikuchi NBS were preferred sauces. 2. The preference of Chicken Teriyaki preparation were also appeared to be the highest with S company's NBS, 501S and Japanese K company's koikuchi NBS. Both of them are naturally brewed soy sauces. 3. Chicken Teriyaki Sauce's preference were also high that made from the highly preferred soy sauces, therefore, it would be the better selection with the highly preferred soy sauces for the Chicken Teriyaki preparation. 4. There were no significant difference in preferences between imported NBS and domestic NBS, so it would be good to use Korean NBS for Chicken Teriyaki preparation.

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The Quality Characteristics of Teriyaki Sauce according to the Boiling Time (가열시간에 따른 데리야끼 소스의 품질 특성)

  • Song, Chung-Rak
    • Culinary science and hospitality research
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    • v.15 no.3
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    • pp.236-247
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    • 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.

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