한국조리학회지 (Culinary science and hospitality research)
- 제12권3호
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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)
오미자를 첨가한 약선 데미글라스 소스의 품질 특성에 관한 연구
A Study on Quality Characteristics of Medicinal Demi-glace Sauce with Added Omija
- 김현덕 (성덕대학 호텔외식조리계열)
- Kim, Hyun-Duk (Dept. of Hotel Food Service & Culinary, Sungduk College)
- 발행 : 2006.09.30
초록
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)
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