Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Studies on the Making of Teriyaki Sauce using Korean Soy Sauce

국산간장을 이용한 데리야끼 소스의 제조에 관한 연구

  • 오혁수 (안산공과대학 호텔조리과) ;
  • 박욱병 (안산공과대학 호텔조리과)
  • Published : 2003.09.01
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Abstract

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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