Browse > Article
http://dx.doi.org/10.7318/KJFC.2006.21.1.076

A Study on Quality Characteristics of Demi-glace Sauce with Added Fresh Basil  

Choi, Soo-Keun (Department of Food Technology & Food Service Industry, Yeungnam University)
Kim, Dong-Seok (Department of Food Technology & Food Service Industry, Yeungnam University)
Lee, Yeon-Jung (Department of Food Service Management and Culinary, Gyeongju University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.1, 2006 , pp. 76-80 More about this Journal
Abstract
This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.
Keywords
demi-glace sauce; basil; viscosity; quality characteristic;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 조태동, 송진희, 조철숙, 허브를 이용한 건강과 미용, 전원문화사, 2000
2 Choi SK. The quality characteristics of brown stock prepared by different method, Doctor of Science Thesis. Yeungnam university, 2001
3 Hotel Lotte Pusan Company. The cooking manuals, pp 98, Moongak Publishing Co, Pusan, 1997
4 Choi SK, Choi HS, Lee JS. The Characteristics of Brown Stock Prepared by High Pressure Cooking. J East Asian Soc Dietary Life 11(4): 281-288, 2001
5 Park HK, Lee HJ. A study on the free amino acid and minerals of chicken bone extracts by boiling time, Korean J Soc Food Cookery Sci 11(3): 244-248,1995   과학기술학회마을
6 Lee KH, Lee KI, Lee YN, Park HH. Sensory and mechanical characteristics of brown sauce by different ratio of ingredients. Korean J Soc Food Cookery Sci 18(6): 637-643, 2002   과학기술학회마을
7 Kim SK, Song CR. Physicochemical and sensory characteristics of brown sauce made with pork bone. Culinary Research 7(1): 119-133, 2001
8 Lee JI, Lee HS , Jun WJ, Yu KW, Shin DH, Hong BS, Cho HY, Yang HC. Screening of anticoagulant activities in extracts from edible Herbs. Korean Soc Food Sci Nutr 29(2): 335-341, 2000   과학기술학회마을
9 Jung HO, Chung DO, Park ID. A study on sensory characteristics of herb onion kimchi differing in herb content. Korean Journal of Culinary Research 8(3): 259-265, 2002
10 Cho YB. Park WP, Jung EJ, Lee MJ, Lee YB. Analysis of volatile compounds in kimchi - flavored steak sauce. Korean J Food Sci Technol 34(3): 351-355, 2002   과학기술학회마을
11 Kim SK, Lee SJ. Optimization of cooking conditions of brown by sensory ecaluation and response surface method. J Korean Soc Agri Chem Biotechnol 42(1): 58-62, 1999   과학기술학회마을
12 Thorner, Manning. Puality in food service, pp 157-159, Chapman & Hall London, New York, 1983
13 A.O.A.C. Official Methods of Analysis. 15th ed. Assosiation of official analytical chemist, Washington D.C. 1990
14 Choi EY, Joo NM. Optimization of homemade pasta with addition of basil using response surface methodology. Korean J food Culture 20(1): 61-67, 2005
15 Kim SK, Lee SJ. Optimization of cooking conditions of brown sauce by sensory evaluation and response surface method. J Korean Soc Agri Chem Biotechnol 42(1): 58-62,1999   과학기술학회마을
16 Oh MH, Whang HJ. Chemical composition of several herb plants. Korean J Food Sci Technol 35(1): 1-6, 2003
17 Kim HD. The proximate composition, free sugars contents and sensory Characteristics of demi-glace sauce according to the varying quantity of omija added. J East Asian Soc. Dietary Life 14(6): 598-607, 2004
18 Lee KIl, Lee KH, Lee YS, Shin MJ. Changes in quality characteristics of different combination of brown sauce during storage. Korean J Soc Food Cookery Sci 18(6): 698-704, 2002   과학기술학회마을
19 윤영전, 허브생활, 서원, 1991
20 최수근, 소스의 이론과 실제, 형설출판사, 1988
21 Ahn DJ, lee JG, Kim MJ, Lee JC. Comparison of volatile components in organs of organs of Ocimum basilicum L cultibated in Korea. Korean J Medicinal Crop Sci 9(2): 130-138, 2001