Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 3 Serial No. 30
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- Pages.119-133
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on Quality Characteristics of Medicinal Demi-glace Sauce with Added Omija
오미자를 첨가한 약선 데미글라스 소스의 품질 특성에 관한 연구
- Kim, Hyun-Duk (Dept. of Hotel Food Service & Culinary, Sungduk College)
- 김현덕 (성덕대학 호텔외식조리계열)
- Published : 2006.09.30
Abstract
This study was conducted to examine the sensory characteristics and the experimental of the medicinal demi-glace with varying quantity of omija extracts added. First, according to the result of this study, demi-glace sauces with varying quantity of omija extracts added were as follows; (1) pH : The pH of control groups was 5.13 and omija sauces ranged from pH 4.18 to pH 4.81. And the more omija extracts were added, the less pH was found. (2)
Keywords
- medicinal cuisine;
- Demi-glace sauce;
- omija extracts;
- physicochemical;
- sensory evaluation;
- quality characteristics