동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제20권3호
  • /
  • Pages.439-444
  • /
  • 2010
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

석류 농축액을 첨가한 장어 데리야끼 소스의 개발

A Study Development of Ell Teriyaki Sauce with Added Pomegranate Concentrate

  • 성기협 (대림대학 호텔관광외식계열) ;
  • 고승혜 (세종대학교 조리외식경영)
  • Sung, Ki-Hyub (Dept. of Hotel, Tourism & Food Service Management, Daelim University College) ;
  • Ko, Seong-Hye (Dept. of Culinary and Food Service Management, Sejong University)
  • 투고 : 2010.03.31
  • 심사 : 2010.06.26
  • 발행 : 2010.06.30
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초록

The test results of Teriyaki sauce produced adding pomegranate concentrate are as follows: pH of Teriyaki sauce adding pomegranate concentrate showed significant difference among all samples (p<0.05). In case of sugar content, the higher the amount of pomegranate concentrate rose, the higher in sugar content it was. The test result of the amount of water showed significant difference among all samples (p<0.05). As the amount of added pomegranate concentrate was increased, the amount of water in the sauce was decreased. For viscosity, as the amount of added pomegranate concentrate was increased, viscosity of Teriyaki sauce was increased. The test result of chromaticity showed that as the amount of added pomegranate concentrate was increased, brightness (L), redness (a), and yellowness (b) were increased. According to the result of sensory evaluation, overall-acceptability was 7.5 highest at 6% compared to the control group. In view of the above results, it is advised to produce Teriyaki sauce with 6% pomegranate concentrate for its practical use.

키워드

참고문헌

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