The prepared beef stock was divided into a portion of 4 L in an airtight container (295 × 230 × 188 mm, HPL883, Lock&lock Co.,Ltd., Seoul, Korea) and was kept in a freezer (− 24 ☌) until usage (within 1 week). After removing the solid ingredients, the stock was cooled and kept in a refrigerator (3 ☌) for 18 h and was then strained with filter paper to remove solidified fat. The main stock of Doenjang soup was prepared by boiling 1 kg of brisket beef in 10 L water for an hour. The Doenjang soup was prepared with the modified procedure of Roh et al. In addition, age-dependent differences have also been studied because consumers’ experience for traditional foods like Doenjang may vary with one’s age (Kwak et al., 2017 Roh et al., 2018). The purpose of this study was to investigate the effects of aHVP/eHVP on consumers’ responses of Korean Doenjang soup and to compare the flavor enhancing effect with MSG-added samples. It would be of great significance to investigate consumer preferences and perceived sensory attributes when various HVPs were applied to real food. However, the contribution to sensory profile of these substances in actual food system has not been reported in previous studies. Acid-hydrolyzed vegetable protein is usually dark-brown in color and has a strong savory flavor, whereas enzyme-hydrolyzed vegetable protein usually is lighter in color and has a mild savory flavor (Aaslyng et al., 1998 Weir, 1992). Because of the different processing conditions, the two types of HVP have different sensory profiles. An alternative to acid-hydrolyzed vegetable protein (aHVP), enzyme-hydrolyzed vegetable protein (eHVP) is produced using proteolytic enzymes under a more neutral pH and lower temperatures (Pommer, 1995). HVP contains free amino-acids and peptides which provide flavor enhancing effects (Aaslyng et al., 1998). The conventional HVP is generally produced by acid hydrolysis, often using hydrochloric acid (HCl), of various protein sources mainly from soy, wheat gluten, rice, and maize. It has been widely used in industry all over the world (Manley, 1994). HVP is a seasoning agent that can impart savory flavor to food products. However, as consumers prefer naturally-made and healthy seasoning compounds, MSG substitutes containing high levels of glutamic acid obtained great attention from consumers, such as hydrolyzed vegetable proteins (HVPs) (Jo and Lee, 2008). Flavor enhancers are often added such as monosodium glutamate (MSG) to achieve a rich flavor in various dishes (Bellisle et al., 1991 Jinap and Hajeb, 2010 Sand, 2005). 2011 Kim et al., 1992 Kim and Rhee, 1990 Lee and Ahn, 2009 Park et al., 1994), sensory characteristics (Chung and Chung, 2008 Kim et al., 2010 Lee and Ahn, 2009 Roh et al., 2018), and consumer perception (Chung and Chung, 2008 Kim and Lee, 2014 Kim et al., 2010 Kwak et al., 2017 Roh et al., 2018).ĭoenjang soup is frequently consumed in Korea and its soup base is prepared with beef or anchovy. Because Doenjang is very important in Korean cuisine, various studies on Deonjang have been conducted for processing methods (Jo et al., 2011 Ko et al., 1999 Lee et al., 2014 Park et al., 1994 2000), flavor compounds (Jo et al. Doenjang is one of the most essential fermented soybean product in Korea (Kim and Lee, 2014 Kim et al., 2010) and it is frequently used in daily meals. Fermented soybean products have traditionally been consumed in many Asian countries (Chung and Chung, 2008 Shin and Jeong, 2015), such as Miso in Japan, Tempeh in Indonesia, and Dubanjang in China.
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