아시아 장류(醬類)문화 연구

윤덕인(Yoon Deok-Ihn) 비교민속학회 2007 비교민속학 Vol.0 No.34

Fermented soybean sauce is a very important seasoning for food tasted in the food culture of Asia area. The purpose of this study is to examine the kinds, the raw materials, the process and the history of the fermented soybean sauce among the origin and the keynote in the Asian fermented soybean sauce culture, and to analyze the data getting through the literary research and the field investigation. 1. The Asian fermented soybean sauce culture is distinguished the culture area of fermented soybean sauce and the culture area of fish sauce. 2. The beginning of the Asian fermented soybean sauce culture was from the culture area of fish sauce(Hae), having the same area with the origin of the rice farming. These things are written on the Hae of『ZuRye』. Mainly the fermented soybean sauce is divided by the fermented soybean sauce, the fish sauce and the meat sauce according to the raw materials. Most Korean sauces are the fermented soybean sauce, related with Manchu area being the home of the soybean. China chiefly uses soybean sauce, Dusi, Dubanjang, Hwangjang and Meonjang, Korea uses soybean sauce, soybean paste and korean hot pepper paste, Japan uses soybean sauce(jangyu) and Miso. 3. Korean soybean sauce and soybean paste are only made by soybean, Japanese soybean sauce and soybean paste made by mixing soybean and wheat or rice and barley. Chinese soybean sauce and soybean paste are also made by mixing the soybean and wheat and so on. But Korean Magjang, Guhwangjang, zupjang and Gochujang are made by mixing some grain except soybean and Chinese Dusi, Japanese Natto are also made by soybean. Consequently, the stuff of fermented soybean sauce is typically soybean, soybean and wheat, soybean and rice, etc. 4. The Asian fermented soybean sauce culture from the fish sauce(Hae) was changing. China was changing by the south Manchurian soybean, the abundant wheat and the government of Yuan, stock farming. Japan also was turning the fish sauce culture into the fermented soybean sauce culture by the introduction of Buddhism but still exists the fish sauce culture being caused by geographical conditions. The other side Southeast Asia beginning to the fish sauce culture still supports the fish sauce for example Nuoc mam with a moist season but also uses the fermented soybean sauce for example Temphe and Tao-si.

동남아산 피시소스를 이용하여 제조한 김치의 품질 특성

김금정(Kuem-Jung Kim),이경희(Kyung-Hee Lee) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, saltfermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

명태 수리미 부산물 유래 젤라틴 가수분해물을 이용한 시판 간장의 항산화성 및 ACE 저해활성의 개선

허민수,박찬호,김정균,김형준,윤민석,박권현,김진수 한국수산과학회 2010 한국수산과학회지 Vol.43 No.3

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

원료의 선도가 멸치액젓의 품질 및 위생안전성에 미치는 영향

조영제(Young-Je CHO),정민홍(Min-Hong JUNG),김보경(Bo-Kyoung KIM),정우영(Woo-Young JUNG),계현진(Hyeon-Jin GYE),정효정(Hyo-Jung JUNG) 한국수산해양교육학회 2015 水産海洋敎育硏究 Vol.27 No.4

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw materials freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group Ⅰ-Ⅶ). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group Ⅴ-Ⅶ those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

간장의 종류와 울금 추출액 첨가비율이 김 장아찌의 품질특성에 미치는 영향

이인선 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.1

Purpose: This study investigated the quality characteristics of laver Jangajji prepared with different types of soy sauce and Curcuma longa L. extract (CLE). Methods: The pH, salt concentration, °Brix value, mineral content, color, and acceptance of the laver Jangajji were measured. Results: The pH of sample groups of fish sauce was higher than that of sample groups of soy sauce. The salinity of the sample groups of fish sauce was significantly lower than that of the sample groups of soy sauce using soybean (p<0.05). The sugar content ranged from 16.47 to 26.83°Brix. In addition, calcium, phosphorus, sodium, potassium, magnesium, sulfur, iron and zinc were detected. The redness (a) and yellowness (b) of sample groups of fish sauce were higher than those of sample groups of soy sauce using soybean. Moreover, among sample groups prepared using the same soy sauce, the a and b values of samples with high CLE substitution ratios were higher than those of samples with lower CLE substitution ratios. Glossiness (p<0.05), sweetness (p<0.01), savory taste (p<0.001), after taste (p<0.01), and texture (p<0.05) were found to be factors influencing the overall acceptability for laver Jangajji. Conclusion: Based on the acceptance test results, when producing laver Jangajji by using soy sauce, 20-30% of the CLE could be substituted with water, whereas when producing laver Jangajji by using fish sauce, only 10% of the CLE could be substituted with water.

차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성

한영선,최혜진,이승리,권문주,허명제,조남규,김혜영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.5

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

숙성 및 저장 중 액젓의 색도 변화

임영선,최영준,조영제,IM Yeong Sun,CHOI Yeung Joon,CHO Young Je 한국수산과학회 2000 한국수산과학회지 Vol.33 No.5

액젓을 분광광도계로 최대 흡수파장을 scanning 하고, 12개월 숙성된 멸치액젓에 glucose, MSG, IMP, 카라멜색소 및 타르색소를 첨가하여 저장기간에 따라 색도의 변화를 측정하여 액젓의 품질 판정을 위한 지표로서의 사용가능성을 조사한 결과는 다음과 같다. 액젓의 종류별, 희석비별, 첨가색소별, 첨가물별에 따라서 scanning한 결과, 453nm에서 최대 흡광도를 나타내었고, 분광광도계로 453 nm에서 측정한 시판 멸치액젓의 색도는 직시색차계로 측정한 ${\delta}E$값 (색차)보다 감도가 더 좋았으므로, 액젓의 색도 측정시 직시색차계보다는 분광광도계로 453 nm에서 측정하는 것이 더 적합할 것으로 판단되었다. 숙성기간 중에는 색도값이 일정하게 증가하였으며, 까나리액젓이 멸치액젓보다 그 값이 높았다. 첨가물의 영향은, 당 (glucose)과 질소화합물 (MSG, IMP)을 첨가한 시료는 저장기간 동안 색도값이 일정하게 증가 하였으며, 농도별에 따른 큰 차이는 없었다. 색소의 영향은, 카라멜색소를 첨가한 액젓의 색도값은 첨가농도가 높을수록 높았으며, 저장기간중에 일정하게 증가하였다. 한편, 타르색소를 첨가한 액젓은 첨가농도 $0.003{\%}$ 및 $0.005{\%}$에서 저장 15일 후에 색도값이 급격히 증가하였으며, 저장기간 중에도 일정하게 증가하였다. To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

Prevention of Precipitation in Sand Lance Fish Sauce by Chelating Agents

Kyung Whan Moon,Seong Yeong Kim,Jin Man Kim,Un Jae Chang,Song Hwan Bae,Hyung Joo Suh 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1

Chelating agents to sand lance fish sauce for the prevention of precipitate formation were applied. The precipitates consisted of crude protein (74.4%), ash (18.7%), and other components (6.9%). Sand lance sauce was mainly composed of glutamic acid (3.69 mg/g), alanine (2.96 mg/g), and lysine (2.64 mg/g). However, there was an increase in the amount of hydrophobic amino acids, phenylalanine, isoleucine, and leucine, in the precipitates. Sodium ions were not detected in the precipitate; rather, the main elements were Mg (1.98×10⁴ μg/g), K (1.36×10⁴ μg/g), and Ca (6.66×10² μg/g). In HPLC analysis, fish sauce was composed of 2 main peaks with molecular weights of 85.5 and 528.4 Da, respectively. However, the precipitate contained one peak with a molecular weight of 1,513.5 Da. The addition of 0.2% malic acid and citric acid caused 55 and 70% prevention of the precipitate, respectively. Citric acid was the most effective chelating agent and efficiently prevented precipitation in the fish sauce.

시판 액젓 및 간장으로부터 짠맛 증진 물질의 생산 가능성 연구

윤효선 ( Hyo Seon Yun ),박한설 ( Han Sul Park ),이미연 ( Mi Yeon Lee ),신정규 ( Jung Kue Shin ),조형용 ( Hyung Yong Cho ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.2

The quality of commercial fermented fish and soy sauces was evaluated through physicochemical and sensory analysis in order to search a possibility producing salt taste enhancer. Soluble solids (SS) and total nitrogen (TN) content of fish sauces were significantly higher than those of soy sauces (p<0.05). Higher contents of SS and TN resulted in higher levels of free amino acids, degree of hydrolysis, some substances enhancing salt taste, bitterness, and flavor. By GPC chromatogram, nitrogen distribution and salt taste intensity analysis, fraction II of low molecular peptides (220 Da to 1,100 Da), and Lowry nitrogen (soluble nitrogen) that highly correlated salt taste intensity were at the highest levels in salted and fermented anchovy sauce. A desalting process using macroporous adsorption resin (MAR) was not suitable for direct separation from fish sauce due to the loss of low molecular peptides. Salted and fermented anchovy sauce processing method was selected as a method for commercially producing salt taste enhancer because of the highest level of fraction II in spite of higher levels of salinity, bitterness, and long aging time.

Citric Acid에 의한 원료 멸치(Engraulis japonicus) pH가 발효초기 멸치 액젓의 히스타민 생성에 미치는 영향

심길보,이우진,안병규,인정진,한형구,손승아 한국수산과학회 2023 한국수산과학회지 Vol.56 No.2

This study was conducted to inhibit histamine formation in salt-fermented anchovy Engraulis japonicus fish sauce, by lowering the pH using 1% citric acid as food additive during the initial fermentation stage. The fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and left at ambient temperature for 4 h, and 24 h with 25% salt, 1% citric acid, and without citric acid for a 6-month fermentation period. The content of ammonia nitrogen, total nitrogen, and glutamic acid in fish sauce was unaffected by the addition of citric acid during the fermentation period. The histamine content of F and 4 h samples were 20.5–30.6 and 77.4–119.3 mg/kg, respectively. The histamine content of F and 4 h samples with 1% citric acid was 4.1–8.7 and 50.4–56.1 mg/kg, respectively. Furthermore, addition of citric acid did not inhibit histamine formation in 24 h sample that had lower freshness quality. Additionally, effective inhibition of histamine is observed during manufacturing of salt-fermented anchovy fish sauce on an industrial scale, suggesting that lowering the initial pH using 1% citric acid does not alter the taste and flavor of the fish sauce.