한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권5호
  • /
  • Pages.531-543
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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복분자를 첨가한 데미글라스 소스의 품질특성

Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)

  • 이정애 (호원대학교 식품외식조리학부) ;
  • 안상희 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University) ;
  • An, Sang-Hee (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu)
  • 발행 : 2011.10.31
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초록

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

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피인용 문헌

  1. Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.458
  2. Quality Characteristics of Sauce for Meat prepared with Mulberry Leaf Powder and Mulberry Fruit Powder vol.29, pp.4, 2016, https://doi.org/10.9799/ksfan.2016.29.4.513
  3. Monitoring on preparation properties of Bokbunja (Rubus coreanus Miquel) granule vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.532
  4. 단호박된장소스 제조조건의 최적화 및 품질 특성 vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.492
  5. 아로니아즙 첨가량에 따른 요구르트 드레싱의 품질특성 vol.21, pp.6, 2011, https://doi.org/10.20878/cshr.2015.21.6.017