• Title/Summary/Keyword: teriyaki sauce

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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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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.

Quality Characteristics of $Teriyaki$ sauce Added with Different Sweeteners (감미료의 종류를 달리한 데리야끼소스의 품질 특성)

  • Song, Chung-Rak;Kim, Eun-Sil;Kim, Hyun-Ah;Kim, Yong-Sik;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.18 no.2
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    • pp.197-205
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    • 2012
  • This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for $Teriyaki$ sauce to satisfy customers' health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to $Teriyaki$ sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for $Teriyaki$ sauce.

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Physicochemical Properties of Salt-fermented Mytilus edulis Added with Various Seasoning Sauces (진주담치 양념젓갈의 이화학적 특성)

  • Park, Jung-Suk
    • Food Science and Preservation
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    • v.18 no.3
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    • pp.335-340
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    • 2011
  • Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

Quality Characteristics of Teriyaki Sauce added with Samultang (사물탕을 첨가한 데리야끼 소스의 품질특성)

  • Moon, Won-Sik;Hong, Yeo-Joo;Lee, Seung Je;Park, Myong Gyu
    • Culinary science and hospitality research
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    • v.21 no.2
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    • pp.52-59
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    • 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.

Headspace Volatile Compounds of Krill Reaction Flavor and Its Application to Teriyaki Sauce (크릴반응향의 휘발성 향기 성분 및 데리야끼소스의 적용)

  • Kim, Kyoung-Myo;Park, Hyun-Joo;Nam, Min-Hee;Kim, Seong-Bong;Chun, Byung-Soo;Lee, Yang-Bong
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.105-115
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    • 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.

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Evaluation of the Microbiological Quality of Glazed Spanish Mackerel in Teriyaki Sauce by Adding Lemon Juice Using Sous Vide Cook-chill Method (Sous Vide Cook-chill 법으로 생산된 삼치 데리야끼 조림의 레몬즙 첨가에 따른 미생물적 품질평가)

  • Kim, Heh-Young;Ko, Sung-Hee;Lee, Kyung-Yeoun
    • Korean journal of food and cookery science
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    • v.24 no.5
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    • pp.713-721
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    • 2008
  • The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

The Quality Characteristics of Teriyaki Sauces according to the Main Ingredient (주재료에 따른 데리야끼 소스의 품질 특성)

  • Song, Chung-Rak;Choi, Soo-Keun
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.1
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    • pp.25-31
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    • 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.

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A Study on the Optimization of Teriyaki Sauce by RSM(Response Surface Methodology) (반응표면분석을 이용한 데리야끼소스의 최적화에 관한 연구)

  • Kim, Hyun-Ah;Jung, Hyeon-A;Song, Chung-Rak
    • Culinary science and hospitality research
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    • v.17 no.5
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    • pp.206-217
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    • 2011
  • This study attempts to find an optimized amount of soy sauce, sugar and boiling time for the best soy-sauce-based Teriyaki sauce, using the Response Surface Methodology(RSM). The following is the summary of the study. The amount of soy sauce, sugar and boiling time were set as independent variables to study the sensory characteristics of soy sauce. As a result, significant differences in appearance, taste and overall acceptance of soy sauce were observed. In appearance, boiling time was the most effective factor, followed by sugar and soy sauce. The taste was affected most by sugar, followed by boiling time and soy sauce in order. Overall acceptance, ranked in ascending order, is as follows : soy sauce, boiling time and sugar. So based on the study, the best results are: soy sauce 1,182.76 g - 1,210.11 g, sugar 843.97 g - 851.17 g, boiling time 174.49 mins - 181.46 mins. Among them, optimum points are: soy sauce 1,196.44 g, sugar 847.57 g, boiling time 177.98 mins.

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Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process (전처리 과정에 따른 홍게 데리야끼 소스의 품질 특성)

  • Kim, Yeong Seob;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.23 no.2
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    • pp.56-63
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    • 2017
  • In this study, we evaluated physicochemical properties and sensory characteristics of teriyaki sauce made by using the shell, the byproduct of red snow crab. Moisture content was the highest in fried FRC and the lowest in immersed SOC- while viscosity exhibited contrary tendency. The pH was the highest in dried DRC and the lowest in untreated RAC. Chromaticity was the highest in fried FRC for L, a, and b values altogether. Such result was considered attributable to elution of astaxanthin, a fat-soluble dye protein, which affected chromaticity while it underwent pre-treatment by being fried. Salinity was the highest in fried FRC and lowest in immersed SOC. Available solid contents exhibited contrary tendency. The total free amino acid content was the highest in immersed SOC and the lowest in untreated RAC. Contents of essential amino acids and tasty amino acids, the free amino acids, were the highest in SOC, suggesting that savory taste manifested the most noticeably among specimens treated differently by varying methods. The results of preference test showed that SOC, which showed the highest free amino acid content, also showed the highest preference in terms of outwards appearance, fragrance, taste, texture, and overall items of preference. Those results suggested that the immersion of red snow crab shell increased elution of available solid content and tasty components, influencing the preference of overall taste of teriyaki sauce positively, concerning pre-treatment methods. Based on overall results of the experiment in this study, pre-treatment involving immersion would lead to production of teriyaki with excellent nutrition and sensory features in connection with the use of red snow crab shell for manufacturing teriyaki.