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

  • 제21권3호
  • /
  • Pages.325-330
  • /
  • 2011
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

앙가케(あんがけ) 소스의 품질 특성에 관한 연구

A Study on Quality Characteristics of Angake Sauce

  • 이정기 (세종대학교 일반대학원 조리외식경영학과) ;
  • 유승석 (세종대학교 일반대학원 조리외식경영학과)
  • Lee, Joung-Ki (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary and Foodservice Management, Sejong University)
  • 투고 : 2010.09.10
  • 심사 : 2011.06.15
  • 발행 : 2011.06.30
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초록

The results from quality measurements of Angake sauce are as followings. The content of solids increased depending on the quantity of added starch. The pH increased with the quantity of added starch, but did not show significant changes. The viscosity increased as the quantity of added starch increased. The preference was the highest for the group with 6% added starch, and preference was shown in order of 6% > 7% > 5% > 8% > 4%. The addition of 6~7% starch to Angake sauce is considered to be most appropriate.

키워드

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