한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제22권5호
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- Pages.228-232
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- 1989
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
분말가쓰오부시의 제조 및 풍미성분에 관한 연구 4. 분말가쓰오부시 정미성분의 추출조건 및 관능검사
Studies on the Processing of Powdered Katsuobushi and Its Flavor Constituents 4. Extractive Conditions and Sensory Evaluation of Taste Compounds of Powdered Katsuobushi
- OH Kwang-Soo (Department of Fisheries Processing National Tong-Yeong Fisheries Technical College) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1989.11.01
초록
분말가쓰오부시를 물로 우릴 때 최적추출조건을 구명하고 아울러 omission test 및 관능검사를 통해서 각 정미성분의 맛에 대한 기여도를 검토하였다. 분말가쓰오부시의 최적추출조건은
Katsuobushi has widely been used from olden times to prepare soup stock. This study was carried out to prepare stock of powdered Katsuobushi, and to examine the extractive conditions and the contribution of principal taste compounds to its characteristic taste. The extractive condition of powdered Katsuobushi in preparing stock was the most appropriate at
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