한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권5호
  • /
  • Pages.589-598
  • /
  • 2012
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

전분을 달리한 농후제의 이용에 따른 Demi-glace sauce 제조 및 품질 특성

Manufacturing Demi-glace Sauce Added with Different kinds of Thickening Agents and Quality Characteristics

  • 최정희 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Choi, Jung-Hee (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 발행 : 2012.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

키워드

참고문헌

  1. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  2. Choi SK, Kim DS, Lee YJ. 2006. A study on quality characteristics of demi-glace sauce with added fresh basil. Korean J Food Culture 21(1):76-80
  3. Choi SK, Choi HS. 2003. The quality characteristics if brown stock prepared by high pressure cooking. J East Asian Soc Dietary Life 13(6):615-623
  4. Ju JE, Nam HY, Lee KA. 2006. Quality characteristics of sponge cakes with wheat-rice composite flour. Korean J Food Cookery Sci 22(6):923-929
  5. Jung HJ. 2009. The effects of brown beef stock with red wine on microbial growth inhibition. Masterate thesis. Konkuk University. pp 1-11, 19-39
  6. Kim BP. 2007. The effects of thickening agents on the sensory quality of brown sauce. Masterate thesis. Kyung Hee University. pp 1-20, 25-68
  7. Kim DS. 2006. Optimization of cooking conditions of brown stock and demi-glace sauce. Doctorate thesis. Yeungnam University. pp 7-14
  8. Kim DS, Choi SK. 2009. Physiological and sensory characteristics of demi-glace with roux. The Korean J Culinary Res 15(2):150-160
  9. Kim HD. 2006. A study on quality characteristics of medicinal demi-glace sauce with added Omija. Korean J Culinary Res 12(3):119-133
  10. Kim HS. 2007. A study on the effect of Rubus coreanus miquel on then taste of demi-glace based sauce. Masterate thesis. Woosoung University. pp 3-12
  11. Kim HS, Ahn SY. 1994. Gelatinization properties of legume, cereal and potato starches. Korean J Food Cookery Sci 10(1):80-85
  12. Kim JH, Yoo SS. 2010. Microbiological analysis and antiocidant activity of tomato sauce prepared with various herbs. Korean J Food Culture 25(2):207-215
  13. Kim KY, Kim SK, Yoo YY. 2009. Quality characteristics of brown sauce prepared with rice powder beurre manie. J East Asian Soc Dietary Life 19(2):247-255
  14. Kim SK, Lee SJ. 1999. Optimization of cooking condition of brown by sensory evaluation and response surface method. J Korean Soc Appl Biol Chem 42(1):58-62
  15. Koh SJ, Park HH, Lee KH. 2004. Quality characteristics of cream soups added with rice flour and potato as a thickening agent. Korean J Soc Food Cookery Sci 20(6):568-574
  16. Lee GH, Lee GI, Lee YN, Park HH. 2002. Sensory and mechanical characteristics of brown sauce by different ratio of ingredients. Korean J Soc Food Cookery Sci 18(6):637-643
  17. Lee JA. 2007. Quality characteristics of brown sauce with added apricot during storage. Korean J Food Cookery Sci 23(6):877-883
  18. Lee KI, Lee KH, Lee YS, Shin MJ. 2002, Changes in quality characteristics of different combination of brown sauce during storage. Korean J Soc Food Cookery Sci 18(6):698-703
  19. Lee WJ, Jung JK. 2002. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J Culinary Res 8(3):267-278
  20. Oh YS. 2007. Quality characteristics of pumpkin cream soup adding rice powder as a thickening agent. Korean J Culinary Res 13(3):44-53
  21. Park BW. 2010. Quality characteristics of fish stock sauce with different ratios and kinds of thickening agents. Masterate thesis. Kyunghee University. pp 1-10, 39-78
  22. Ryan T. 2006. The professional chef 8th edition The culinary institute if america president Dr. Tim Ryan. pp 382-383
  23. Yoo KM, Seo WY, Seo HS, Kim WS, Park JB, Hwang IK. 2004. Physicochemical characteristics and storage stabilities of sauces with added Yuza (Citrus junos) juice. Korean J Food Cookery Sci 20(4):403-408