The Sensory Characteristics of Brown Sauce by Adding Different Ratio of Chicken Bone

닭뼈 혼합비에 따른 Brown Sauce의 관능적 성질

The purpose of this study was to investigate sensory characteristics of brown sauce made with different ratio of chicken bone. Brown sauces made from chicken bone and beef bone respectively were evaluated by pH, viscosity, turbidity, Hunter's color and sensory evaluation. With chicken bone increased, pH of brown sauce changed from 5.11 to 5.72 (p<0.05) that was lower than optimal bacterial growth condition between 6.8 and 7.0. Viscosity increased with higher chicken bone ratio (p<0.05) and desired viscosity can be obtained by controlling chicken bone content. Turbidity increased with chicken bone (p<0.05), which might be caused by the thick chicken bone extract. Lower Hunter "L" value and higher "a" and "b" value were shown with increase of chicken bone (p<0.05). The sensory evaluation was performed with scoring tests for color, flavor, viscosity and taste by 20 professional panels who were professional cooks working in I hotel. Better scores of color, flavor, taste and overall evaluation except viscosity were observed with increase of cattle bone (p<0.05). There was not a significant difference between chicken bone and beef bone 0.0 : 10.0 and 2.5 : 7.5 (p>0.05). Brown sauce made with 2.5 : 7.5 can be prepared without reducing sensory quality.

닭뼈 첨가에 따른 브라운 소스의 pH, 점도, 탁도, 색도와 관능검사를 실시하였다. 닭뼈가 증가함에 따라 pH는 5.11에서 5.72로 증가하여(p<0.05) 부패 세균의 최적 발육범위인 $6.8{\sim}7.0$보다 낮았다. 닭뼈의 양이 증가할수록 점도가 증가하여(p<0.05) 닭뼈의 양을 조절함으로써 원하는 점도를 얻을 수 있을 것으로 기대된다. 닭뼈의 비율이 높을수록 탁도가 탁하게 나타나 닭뼈가 소뼈보다 불투명한 용출성분이 많은 것으로 여겨진다. 닭뼈 함량이 증가함에 따라 Hunter's color "L" 값은 감소하였고 "a" 와 "b" 값은 증가하였다(p<0.05). 점도를 제외하고 색상, 향, 맛과 전체적인 평가는 소뼈의 양이 증가할수록 좋게 나타났지만(p<0.05) 닭뼈 : 소뼈 비율이 0.0 : 10.0과 2.5 : 7.5인 시료에서는 유의적인 차이가 없었다(p>0.05). 닭뼈와 소뼈를 2.5 : 7.5 비율로 제조한 소스는 관능적 성질 저하 없이 브라운 소스 제조가 가능하리라 여겨진다. 브라운 소스 제조에 닭뼈의 양을 조절하여 제조한다면 소뼈만을 사용한 소스와 비교하여 품질 저하 없는 소스 제조가 가능하리라 사료된다.