Korean Sauce Research Articles

한식 소스 패키지 색채 분석 연구

The purpose of this study is that as the demand for sauces increases, various types of sauce products that meet the needs of consumers are being released. Packages with designs that mislead consumers are also being introduced in various ways. Therefore, the purpose of this study is to analyze the color of Sampyo's 'Sammine Kitchen' product package, and through this, it is intended to provide primary data necessary to propose colors that can effectively express its products to consumers in product packages or advertisements and to help establish marketing strategies. A Korean sauce package posted on the company's website was analyzed as a research method. As a result of the study, first, most of the colors of the casting color and the logo were the same, and the color difference appeared only in the illustration. Second, all 17 packages use colors that are reminiscent of raw materials. Third, most of the package's colors are distributed in the YR series. This study found that the food package's color was most related to the primary material, and the symbolic color of the company that manufactures the product also occupied a part. Through this, the color of the food package can significantly contribute to promoting consumers' willingness to purchase and corporate marketing, and we hope that it will be recognized and appropriately utilized as a sales promotion role and marketing value.

된장과 고추장 키위장아찌의 기능성 및 관능 특성

본 연구는 키위 가공 방안의 하나로 소금물 또는 설탕물로 전처리한 후 된장과 고추장을 담금원으로 하여 장아찌를 제조하였다. 기능성 키위장아찌의 활용 가능성을 제시하고자, 키위장아찌의 총페놀, 총플라보노이드, 바이타민 C 함량과 산화방지능을 비교 분석한 후 관능 평가를 실시하였다. 골드키위는 그린키위보다 더 높은 총페놀, 총플라보노이드, 바이타민 C 함량을 보였으며, 장아찌 제조 시 원과보다 높은 총페놀 함량과 산화방지능을 나타냈다. 전처리로 설탕을 이용할 경우 소금과 비교하여 총플라보노이드 함량은 감소하였지만 높은 바이타민 C 함량을 보였다. 또한 담금원으로 된장을 이용 시 고추장과 비교하여 높은 총페놀함량과 산화방지능을 나타냈다. 관능 특성에서는 설탕과 고추장을 이용한 장아찌에서 높은 기호도 평가를 보였으나, 된장으로 만든 장아찌와 비교하여 낮은 산화방지능을 보였다. 된장 처리시 발생하는 맛, 향미 등의 낮은 기호도는 설탕을 이용한 전처리 과정으로 보완하였다. 결론적으로 설탕과 된장을 이용한 키위장아찌 제조는 키위의 낮은 저장성과 기호도에서 발생하는 단점을 극복하며 산화방지능을 높일 수 있는 방법이라고 판단된다.

Analysis of Iodine Content in Salts and Korean Sauces for Low-Iodine Diet Education in Korean Patients with Thyroid Cancer Preparing for Radioiodine Therapy.

A low-iodine diet is necessary in patients about to undergo radioiodine therapy for thyroid cancer to decrease the competitive absorption of ingested nonradioactive iodine. This study aimed to assess the iodine concentrations in salts and basic Korean sauces, and to provide fundamental data for guidelines on a low-iodine diet before radioiodine therapy. The iodine contents of refined salts, solar sea salts, fish sauces, and commonly used Korean sauces with added refined salt were determined by ICP-MS. The iodine content of refined salts was found to be very low (0.033±0.05μg/100g) compared with that of solar sea salts (434±73.6μg/100g). The iodine contents of Korean soy sauce, Korean soybean paste, Gochujang seasoned with refined salt were also very low (0.010, 0.044, 0.002μg/100g, respectively). However, the mean iodine contents of the shrimp and fish Jeots analyzed in this study were found to be 41.3 ± 4.2 and 24.8 ± 4.5μg/100g, respectively. This study is the first to investigate the iodine contents of the salts and basic sauces used in Korea. The results show that refined salts and Korean traditional sauces seasoned with them can be safely used in low-iodine diets before radioiodine therapy.

고문헌에 기록된 우리나라 시(豉)의 특성에 대한 연구

고문헌에 기록된 우리나라 시(豉)의 특성에 대한 연구

Quality Characteristics of Apple Jangachi Cured with Different Types of Traditional Korean Sauces

Quality Characteristics of Apple Jangachi Cured with Different Types of Traditional Korean Sauces

품질기능전개(Quality Function Deployment) 방법을 적용한 고추장 소스 콘셉트 개발: 미국과 중국 시장을 중심으로

ABSTRACT Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering charac-teristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering character-istics.

Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces -

Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces -

Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces -

Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces -

The Role of Sauce in Western Cuisine and Understanding of Contemporary Sauce

Sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad. The French are credited with refining the sophisticated art of sauce-making. It was the 19th-century French chef Antonin Careme who evolved an intricate methodology by which hundreds of sauces were classified under one of five 'grand sauces(mother sauces)'. Those are: Espagnole(Brown stock-based), Veloute(light stock-based), Bechamel(basic white sauce), Hollandaise and Mayonnaise(emulsified sauces) and Vinaigrette (oil-and-vinegar combinations). The contemporary sauce is more convenient and lighter than mother sauce. It includes new style sauce such as foam sauce, jelly sauce, sherbet sauce and chocolate sauce. To improve the modern sauce, from now on we need to develop and research about healthy sauce and new Korean sauce. Nowadays, they try to make new ways to be creative but we must understand the basic sauce. Most of all, we must go back to basic to develop new ones. We also should find the way to mix classic sauce and contemporary one well.