Browse > Article

Ingredient Preservation in the Practical Manufacture of Teriyaki Sauce  

Park Hyu-Nam (Millennium Seoul Hilton)
Kang Ok-Ku (BeakSukMunhwa University)
Moon Won-Sik (The Chosun Hotel)
Publication Information
Korean journal of food and cookery science / v.22, no.2, 2006 , pp. 111-121 More about this Journal
Abstract
The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according to the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit morewatery (12.40) after three-week storage. It seemed that the viscosity of the normal sauces, checked after 10 sec, decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test. the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.
Keywords
Brown Sauce; Teriyaki Sauce; Preservation; Viscosity; The whole amount of bacteria; Sensory evaluation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 정청송, 1983. 서양 조리학(하). 기전연구사. 서울. pp. 423 -442
2 Eugen Pauli. 'Classical Cookery', 2nd ed. Van Nostrand Reihold, p.290, 1985
3 Kim SK, Lee SJ, 1999. Optimization of Cooking Conditions of Brown Sauce by Sensory Evaluation and Response Surface Method, J. Korean Soc. Agric. Chem. Biotechnol. Vol.42(1):58-62
4 Lee KI, Lee KH, Lee YS, Shin MJ. 2002. Changes in Quality Characteristics of Different Combination of Brown Sauce during Storage. Korea Journal of Culinary Research, 18(6):. pp.142-147
5 최흥식, 여경목, 2003 식품품질관리학. 신광출판사. 서울. pp. 118-144
6 Oh HS, Park UB. 2003. Studies on the Making of Teriyaki Sauce using Korean Soy Sauce. Korea Journal of Culinary Research,1229-5582, 9(3) pp.102-113
7 Kim YS, Jang MS. 1997. Physicochemical and Sensory Characteristics of Brown Stock made with Pord Bone. Korea Journal of Culinary Research, 15(3): pp.210-215
8 최수근, 최희선. 2002. '요리와 소스', 형설출판사, 서울, p.10
9 Choi SK,. Choi HS, Lee JS, Kim SH. 2001. The Quality Characteristics of Brown Stock Prepared by Different Methods. Korea Journal of Culinary Research, 7(3):45 - 56
10 김광옥, 이영춘. 식품의 관능검사. 학연사. 서울. 1991. pp. 11 8-144